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Low-carb lemon cookies are easy, healthy, soft, buttery cookies, with no butter or dairy. They have a bursting lemon juice flavor, melt-in-your-mouth texture, and sweet sugar-free icing shell. These lemon cookies are 100% Vegan, Keto, Gluten-free, and Paleo. Healthy lemon cookies with almond flour, coconut oil, and lemon juice to refresh, indulge on hot days, whatever your diet.
I am back with a new low carb cookie recipe. You know I love my cookies right? I shared my favorite recipes with you, low carb peanut butter cookies, chocolate avocado cookies, and now that one! So let me explain what makes a cookie low-carb and keto-friendly.
First, the sweetener, you must use a natural sugar-free sweetener made of either Monk fruit or Erythritol or stevia. Next, the flours: using low-carb flours is the key to get your cookies low in carbs.
My favorites are almond flour and coconut flour but any seed flours work very well too like pumpkin flour, sunflower seed flour. Lately, make sure you use a good amount of fat to get your cookies to texture like the real thing.
I love to create a dairy-free recipe, coconut oil is the best fat for this.
We have a lovely Autumn in New Zealand, my mum is at home for a few more days and these low-carb lemon cookies make a delicious afternoon tea for us.
Lemons are great keto-friendly fruits, with a limited amount of carbs and a sweet refreshing taste.
If you are looking for recipes to use lots of lemons, you can include these healthy lemon cookies. They contain a decent amount of fresh lemon juice, the best ingredient combined with almond flour for melt-in-your-mouth cookies.
This is a very easy, healthy low-carb lemon cookies recipe.
All you need to make these simple cookies are 7 ingredients:
They are melt-in-your-mouth cookies, the best to marry with a cup of tea. A sort of between shortbread cookies and cake. The sides crisp like a shortbread while the center is soft, buttery as you will expect from a lemon cake. These are for lemon lovers, a strong lemon flavor well balanced by a sweet lemon glazing. It is all you need to indulge, refresh at the same time on hot days.
It is up to you to add glazing on your lemon cookies. I use a low amount of sugar-free sweetener in the cookie batter, it means the cookies are not too sweet with a high zing of lemon. I do love my sugar-free lemon glazing to balance the lemon flavor, add a subtle sweet touch and melt-in-your-mouth icing.
You will need a sugar-free powdered sweetener to make the glazing. If you can’t find some in your store make your own powdered sugar-free sweetener! Cover the blade of a blender with crystal sugar-free sweetener (erythritol or Monk fruit). Blend on high speed until it forms a powder. Store the homemade sugar-free powdered sweetener in an airtight glass jar in the pantry up to 3 months.
These cookies are low-carb vegan cookies. They don’t use eggs, butter, or dairy. It means that they are softer than regular cookies when out of the oven. Their texture forms with time, when they cool down as coconut oil firm up and make the cookies hold together creating a melting center. Make sure you follow the 20 minutes cooling downtime on the cookie tray, without touching the cookies, I know it is tempting as they smell good but don’t! Then, make sure they cool down up to room temperature (20C) before adding the glazing. If your room temperature is higher bring the cookies in a cooler place like a garage, cave, by the window, or in your fridge for a few minutes.
A classic lemon cookie contains about 230 kcal, here you will get a close amount of energy 196 kcal. But not the same energy! These are not empty calories. This recipe loads your body with healthy fats, plant-based fiber, and protein from almonds and coconut. And mainly if you watch the carbs and sugar, these low-carb lemon cookies contain only 4.2 g of net carbs compared to 34g in a regular cookie!
I hope you enjoy this low-carb lemon cookies recipe. If so, please take a picture of your creation and share it with me on Instagram. I love to see you making my recipes.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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BLESS YOU for having an entire Vegan Keto section of recipes!! These are all so delicious and I’m so grateful. 🙂
Please don’t stop coming up with Vegan Keto recipes, good ones are so hard to find!
is there a substitute for coconut flour? My husband is anaphylaxis to coconut so I don’t even bring it in thr house
Unfortunately, I didn’t try the recipe with something else and coconut flour is 4 times more liquid absorbent than other flours than its hard to guess a swap. It is a new recipe to create. For now you can try my almond flour shortbread or peanut butter cookies, they are coconut flour free. Enjoy, XOXO Carine
These were PERFECT!! My husband and I loved every bit of it. It was such an easy and quick recipe. We are making the pop tarts next! Thank you for having great vegan options.
Hi there! If I need to leave out the powdered sweetener (I may only be able to use a bit of honey), would I need to up the flour or another dry ingredient amount to compensate for a moisture change?
The powdered sweetener is only for the icing, the dough is crystal sweetener. If you eat sugar, you can replace erythritol by coconut sugar without impacting the texture but since the recipe is egg-free a liquid sweetener won’t work. The dough will be too liquid and never form as a cookie even with more keto flours. Enjoy the recipe, XOXO Carine
These cookies are amazing!!! I add wild blueberries to the lemon icing until it reduces to a syrup. Delicious and beautiful as a topping to the cookies. I made some extra batter and was wondering if it’s ok to leave in the fridge overnight?
Thanks, Carine, for this amazing recipe!!
Hi,these look scrumptious! Could I substitute butter if I’m out of coconut oil? Thanks!
Yes it should work, they might be a bit more fragile/shortbread like texture tho but taste good. Enjoy, XOXO Carine
These are heaven!!! Mine aren’t holding together great can I add psyllium or some other egg sub to hold them together? If not I’ll just eat them with a spoon because they are that good!
Yes sure you can add 1 tsp xanthan gum or 1 tbsp. psyllium husk. Enjoy, XOXO Carine
Hi – I love your recipes – so far I have baked the lemon cookies and the vanilla diabetic birthday cake – wow – my first stab at baking and I feel like a pro. My husband and I absolutely loved the cake (I turned it into a victoria sponge i.e. cream and jam in the middle). Can’t wait to try out more of your other recipes.
These cookies are amazing!!! I add wild blueberries to the lemon icing until it reduces to a syrup. Delicious and beautiful as a topping to the cookies. I made some extra batter and was wondering if it’s ok to leave in the fridge overnight?
Thanks, Carine, for this amazing recipe!!
I am sure the batter will store well in the fridge! Otherwise, you can bake all the cookies, they store very well in a cookie jar for 1 week or even freeze them ! Thanks for the icing recipe idea! It sounds wonderful XOXO Carine
Thank you SO much for being here with me and I can’t wait to read your feedback on my other recipe. I LOVE your idea of a Victoria sponge, it sounds fabulous ! Talk to you soon, XOXO Carine
Can you freeze these cookies?
Sure! But I wont freeze them with icing on top, it is usually coming out tastier without the icing. Enjoy, XOXO Carine.
I did this recipe today and it was so good, nice texture, perfect sweetness and flavor. You make my keto life easy peacy ????✌️
Thank you !!! I am so happy you find my blog. Enjoy the keto recipes around here. XOXO Carine.
Hi Carine, I did it today. But the cookies taste a bit bitter, i think I used too much baking soda like 1Tsp！???? am I guessing right? Besides, I use muffin baking cup instead of round cookies. Why my cookies taste too moisture? I have baked 180 degree for 30 mins. Thanks and I’d love to try one more time!
Hello! Thanks for trying the cookie recipe !!! Those are cookies and must be baked on a cookie sheet. Muffin cups are made to keep moisture inside muffins that is why cookies shouldn’t be baked in muffin cups or the moisture in the center stays resulting in very moist/soft cookies. The bitterness is probably coming form baking soda as you used twice the amount recommended it is too much. If you don’t like bakin soda flavor use double amount of baking powder for same result and no bitter aftertaste. Enjoy the recipes on the blog. XOXO Carine.
Hi, I love these cookies !! Made them many time. But I recently learnt I should avoid almonds, any suggestion for a replacement of the almond flour? Thanks !
Sure, you can always replace almond flour by the same amount of sunflower flour. Both are keto low carb flours. Enjoy the cookies, XOXO Carine
I love lemon flavored cookies! Before I went low carb, I loved the Oreo lemon thins – crispy cookie with lemon filling. wonder, do you think, that if I made these cookies thinner, would they crisp up like those processed cookies? I know that you mentioned that flattening them too much would cause the edges to crack but I think that could be overcome by shaping them differently. Then, I would make the glaze and “fill” the cookies by placing some glaze on one and topping with a second one. What say you??
I am sure it will work pretty well ! That is a great tasty idea and let me know how it goes ! XOXO Carine.
Do you think I could swap sunflower flour for almond flour? I have a coworker with nut allergies
This is so kind for you to bake for your friend. I guess you meant swap almond flour for sunflower flour 🙂 I guess yes, it is usually working well as a 1:1 ratio. Enjoy the recipes on the blog. XOXO Carine.