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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 + Paleo. Healthy lemon cookies with almond flour, coconut oil and lemon juice to refresh, indulge on hot days, whatever your diet.

Lemon low carb cookies

What are low carb cookies ?

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 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 favorite are almond flour and coconut flour but any seed flours works very well too like pumpkin flour, sunflower seed flour. Lately, make sure you use a good amount of fat to get your cookies texture like the real thing. I love to create dairy-free recipe, coconut oil is the best fat for this.

Low Carb lemon cookies

Easy recipe to use lemons

We are having a lovely Autumn in New Zealand, mum is home for few more days  and those low carb lemon cookies makes a delicious afternoon tea for us. If you are looking for recipes to use lots of lemon, you can include those healthy lemon cookies. They contain a decent amount of fresh lemon juice, best ingredient combine with almond flour for melt-in-your mouth cookies.

Easy healthy low carb lemon cookies

This is a very easy, healthy low carb lemon cookies recipe.

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All you need to make those simple cookies are 7 ingredients:

  • Almond flour – make sure you use fine blanched almond flour for best result
  • Coconut flour – make sure you use fresh coconut flour, no lumps. Lumps means that your flour has already absorb moisture, the fiber are activated and it won’t work the same.
  • Coconut oil – I like to use unrefined coconut oil, much more natural and the slight coconut flavor marry with lemon is amazing. If you are not a coconut lover choose refined coconut oil, it doesn’t add a coconut flavor to recipes.
  • Sugar-free crystal sweetener – as always I like to use a brand that combine Monk fruit crystal and stevia. This product can be use as a 1:1 ratio replacement to sugar in recipe. I use 1/4 cup for 6 cookies.  You can increase up to 1/3 cup for a stronger sweet flavor. It won’t add more carbs to your cookies simply more sweet flavor.
  • Lemon juice – I use fresh lemon juice from my garden lemon tree. They are organic meaning I am confident to use the zest.
  • Lemon zest – make sure you use untreated lemon, organic or the one from your garden. Those are the best to avoid contamination in the lemon zest.
  • Baking soda – or use double amount of baking powder if you can’t use baking soda

Low Carb lemon cookies

Soft melt-in-your mouth low carb lemon cookies

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. Those 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.

Low Carb lemon cookies

Sugar-free lemon glazing

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.


Homemade powdered sugar-free sweetener

You will need 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.

Lemon low carb cookies

Cooling down is the key !

Those 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 down time on the cookie tray, without touching the cookies, I know it is tempting as they smells 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 you fridge for few minutes.

Low Carb lemon cookies

80% less carbs than regular cookies

A classic lemon cookies contains about 230 kcal, here you will get a close amount of energy 196 kcal. But not the same energy ! Those 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, those low carb lemon cookies contains only 4.2 g of net carbs compared to 34 g in a regular cookie ! 

Low Carb lemon cookies

I hope you enjoy this Low carb lemon cookies recipe. If so, lease take a picture of your creation and share it with me on Instagram. I love to see you making my recipes.

XOXO Carine
Low Carb lemon cookies

Low carb lemon cookies

Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor. 100 % Vegan + Keto + Gluten free these healthy lemon cookies with almond flour suit all diet.
Prep Time: 10 mins
Cook Time: 15 mins
cool down 30 mins
Total Time: 55 mins
Author: Carine
8 cookies
Leave A Review Print The Recipe


Dry ingredients

Liquid ingredients

  • 1/4 cup Lemon juice fresh or organic
  • 1/4 cup Coconut oil
  • 1 tablespoon lemon zest - optional

Sugar-free lemon glazing

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  • Preheat oven to 180C (350F). Line a cookie tray with parchment paper. Set aside.
  • In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener and baking soda. Set aside.
  • In a small mixing bowl, add coconut oil and lemon juice. Microwave for 30 seconds, stir and repeat until the coconut oil is fully melted. Otherwise, place the ingredients in a saucepan warm on medium heat. Remove from heat when the coconut oil is melted.
  • Pour liquid onto dry ingredients, add lemon zest if desired and combine until it forms a cookie dough. You should be able to shape a ball. The batter should be soft, buttery and not dry. If dry, adjust with 1-2 teaspoon of water but you shouldn't have to.
  • Refrigerate for 10 minutes, wrapped in a piece of plastic wrap or in the mixing bowl covered with silicone lid.
  • Remove the dough from the fridge and shape 8 even cookie dough balls. You can weight the dough if you want precision. 
  • Roll each balls in your hands to shape smooth cookie dough balls. 
  • Place each balls on the cookie tray leaving a thumb size space between each balls. The cookies won't expand in the oven so you don't have to leave a big space between them.
  • Press the balls slightly with your hand palm to flatten cookies. Don't flatten too much or the sides will form cracks and they won't be as soft and moist. The thicker, the moister!
  • Bake for 15 minutes or until golden on sides. The middle will stay slightly soft and that is the texture you want.
  • Remove the cookie tray from the oven and cool down on the tray for 20 minutes before transferring on the rack to cool down to room temperature. Don't touch the cookies during the first 20 minutes, they are soft and need time to firm up.

Prepare the sugar-free lemon glazing

  • In a small mixing bowl, combine the sugar-free powdered sweetener, coconut oil and lemon juice. Play with the texture, adding more sweetener, 1 teaspoon at a time for a thicker glazing or more lemon juice for a thinner glazing.
  • Drizzle the glazing onto the cold cookies. Don't decorate warm or lukewarm cookies or the glazing will melt and be absorbed by the cookie dough.
  • For a lovely white glazing, place the cookies 2 minutes in the freezer just after adding the glazing. This step set the glazing fast and makes beautiful cookie decoration.
  • Sprinkle lemon zest on top if desired.
  • Store the lemon cookies in an airtight container for up up to 3 days in the pantry or in the fridge  if you prefer your cookies firm.
Nutrition info: This recipe makes 8 cookies. Nutrition panel is without the glazing. Glazing add barely 0.2 g net carbs per cookie. Net carbs: total carbs take away fiber : 4.2 grams per cookies. 
Nutrition Facts
Low carb lemon cookies
Amount Per Serving (1 cookie)
Calories 194 Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Carbohydrates 6.6g2%
Fiber 2.4g10%
Protein 3.4g7%
Net Carbs 4.2g
* Percent Daily Values are based on a 2000 calorie diet.


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  1. 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!!

    • Yes it should work, they might be a bit more fragile/shortbread like texture tho but taste good. Enjoy, XOXO Carine

  2. 5 stars
    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.

    • 5 stars
      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

    • Sure! But I wont freeze them with icing on top, it is usually coming out tastier without the icing. Enjoy, XOXO Carine.

  3. 5 stars
    I did this recipe today and it was so good, nice texture, perfect sweetness and flavor. You make my keto life easy peacy 🌈✌️

  4. 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.

  5. 5 stars
    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

  6. 5 stars
    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??

    • 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.