Easy Keto Lemon Cookies

Keto Dessert Recipes > Keto Dessert Recipes

Brighten your day with these Easy Keto Lemon Cookies—a delightful treat that combines zesty citrus flavor with a soft, chewy texture, all while keeping carbs to a minimum. Crafted with almond flour and sweetened with allulose, these cookies offer a refreshing burst of lemon in every bite, making them a perfect low-carb indulgence. Each cookie contains only 1 net carb, allowing you to satisfy your sweet tooth without straying from your dietary goals.

The recipe is straightforward and quick to prepare, requiring just a handful of ingredients that most have in their keto pantry. The dough comes together easily, and after a short bake, you’re rewarded with cookies that are crisp on the edges and tender in the center. For an added touch of sweetness and a hint of extra lemon flavor, we roll the cookies with a mixture of powdered sweetener and lemon zest before baking. These cookies are not only a delightful standalone dessert but also pair wonderfully with a cup of tea or coffee. Whether you’re hosting a gathering or simply treating yourself, these Keto Lemon Cookies are sure to impress both keto and non-keto eaters alike.

Yields 6 servings of Easy Keto Lemon Cookies

The Preparation

Cookies:

  • 1/4 cup butter, softened
  • 4 ounce cream cheese, softened
  • 1/3 cup allulose
  • 1 large egg yolk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 1/4 cups almond flour
  • 1/4 cup allulose, powdered
  • 1 1/2 teaspoon baking powder

Topping:

  • 1/4 cup allulose, powdered
  • 1 tablespoon lemon zest, finely grated

The Execution

1. Gather and prep all of your ingredients. Pre-heat oven to 350F.

2. Using an electric mixer, cream together the butter, cream cheese, and allulose.

3. Add in the lemon extract, vanilla extract, and egg yolk. Continue to mix until well combined.

4. Add in the almond flour, powdered allulose, and baking powder. Mix slowly until a dough is formed.

5. Scoop dough into balls and roll into the powdered allulose and lemon zest mixture. Place 2-3 inches apart on a lined baking sheet and bake for 12-14 minutes or until just golden.

6. Allow cookies to cool, then transfer to a container. Refrigerate up to 6 days or freeze for up to 3 months. Enjoy!

This makes a total of 6 servings of Easy Keto Lemon Cookies. Each serving comes out to be 295 calories, 26.5g fats, 3.5g net carbs, and 6.6g protein.

NUTIRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
0.25 cup butter 407 46.03 0.03 0 0.03 0.48
4 ounce cream cheese 388 38.56 4.65 0 4.65 6.97
0.33 cup allulose 30 0 0 0 0 0
1 large egg yolk 55 4.51 0.61 0 0.61 2.7
1 teaspoon lemon extract 12 0 0.56 0 0.56 0
1 teaspoon vanilla extract 12 0 0.55 0 0.55 0
1.25 cup almond flour 811 70 30.8 18.2 12.6 29.4
0.25 cup allulose 23 0 0 0 0 0
1.5 teaspoon baking powder 4 0 1.91 0.01 1.9 0
0.25 cup allulose 23 0 0 0 0 0
1 tablespoon lemon zest 3 0.02 0.96 0.64 0.32 0.09
Totals 1768 159.1 40.1 18.9 21.2 39.6
Per Serving (/6) 295 26.5 6.7 3.1 3.5 6.6

Easy Keto Lemon Cookies

This makes a total of 6 servings of Easy Keto Lemon Cookies. Each serving comes out to be 295 calories, 26.5g fats, 3.5g net carbs, and 6.6g protein.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 6 Servings

Ingredients
  

Cookies:

  • ¼ cup butter softened
  • 4 ounce cream cheese softened
  • ⅓ cup allulose
  • 1 large egg yolk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 ¼ cups almond flour
  • ¼ cup allulose powdered
  • 1 ½ teaspoon baking powder

Topping:

  • ¼ cup allulose powdered
  • 1 tablespoon lemon zest finely grated

Instructions
 

  • Gather and prep all of your ingredients. Pre-heat oven to 350F.
  • Using an electric mixer, cream together the butter, cream cheese, and allulose.
  • Add in the lemon extract, vanilla extract, and egg yolk. Continue to mix until well combined.
  • Add in the almond flour, powdered allulose, and baking powder. Mix slowly until a dough is formed.
  • Scoop dough into balls and roll into the powdered allulose and lemon zest mixture. Place 2-3 inches apart on a lined baking sheet and bake for 12-14 minutes or until just golden.
  • Allow cookies to cool, then transfer to a container. Refrigerate up to 6 days or freeze for up to 3 months. Enjoy!

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