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Keto lemon cookies: Easy Low Carb Soft cookie recipe

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Keto lemon cookies are the perfect blend of tangy citrus goodness and sweet delight, all while maintaining a low carb count. Let’s dive into the details of these delectable treats, and more!

keto lemon cookies on a white plate

What Are the Keto Lemon Cookies Key Ingredients?

  1. Almond Flour: This is the base of your cookie dough. Almond flour provides a low-carb, gluten-free alternative to traditional wheat flour. It's higher in protein and good fats, and it gives the cookies a slightly nutty flavor and a chewy texture.
  2. Swerve Confectioners Sugar Substitute: Swerve is a zero-calorie, low-carb sweetener that replaces regular sugar. In the cookie dough, it provides sweetness without adding carbs. In the glaze, it offers a smooth, sweet coating for the cookies.
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  4. Butter (Softened): Butter adds richness and flavor to the cookies. It also contributes to the tender, crumbly texture typical of shortbread-style cookies.
  5. Almond Milk: This is used to add moisture to the dough without adding excess carbs. It helps in binding the ingredients together and can adjust the consistency of both the dough and the glaze.
  6. Egg: The egg acts as a binding agent. It helps to hold all the ingredients together, contributing to the structure and texture of the cookie.
  7. Vanilla Extract: This enhances the flavor of the cookies, adding a subtle depth and warmth that complements the lemon and almond flavors.
  8. Baking Powder: As a leavening agent, baking powder is essential for helping the cookies rise and become light and fluffy.
  9. Salt: A pinch of salt balances the sweetness of the cookies and enhances the overall flavor profile.
  10. Lemon Juice: The juice from the lemon provides the characteristic tangy flavor that is central to these cookies. It adds freshness and a zesty note that contrasts nicely with the sweet elements.

For the glaze:

  1. Swerve Confectioners Sugar Substitute: In the glaze, Swerve provides a smooth, sweet topping for the cookies without adding carbs.
  2. Lemon Juice and Zest: These add a bright, citrusy flavor to the glaze, enhancing the lemony character of the cookies. The zest adds texture and an intense lemon flavor.
  3. Almond Milk (as needed): This is used to adjust the consistency of the glaze, making it the right texture for drizzling over the cookies.
easy keto lemon cookies on a plate

Keto Italian Lemon Cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Servings: 15

Net Carbs: 2 net carbs per serving

keto lemon cookies ingredients

keto lemon cookies Ingredients:

For the cookies:

2 C. Almond flour

½ C. Swerve confectioners sugar substitute

½ C. Butter softened

3 Tbsp. Almond milk

1 Large egg

1 tsp. Vanilla extract

3 tsp. Baking powder

Pinch of salt

Juice from ½ lemon

For the glaze:

1 C. Swerve confectioners sugar substitute

Juice and zest from ½ a lemon

Almond milk as needed

keto lemon cookies process photos


  1. Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit. This ensures the oven is at the right temperature for baking when your cookies are ready.
  2. Cream Butter and Swerve: In a mixing bowl, add the softened butter and ½ cup of Swerve confectioners sugar substitute. Blend these two ingredients together until the mixture becomes creamy and well-combined.
  3. Mix Remaining Ingredients: To the creamed butter and Swerve mixture, add all the remaining ingredients for the cookies. This includes almond flour, almond milk, the egg, vanilla extract, baking powder, salt, and the juice from ½ a lemon. Beat these ingredients together until the mixture is well combined and forms a consistent cookie dough.
  4. Form Cookies: Take the cookie dough and divide it into 15 evenly sized portions. Roll each portion into a ball and then flatten slightly to form a cookie shape. Place these formed cookies onto a baking sheet lined with parchment paper. The parchment paper prevents the cookies from sticking to the baking sheet.
  5. Bake the Cookies: Place the baking sheet in the preheated oven. Bake the cookies for 10-12 minutes. They are done when they are lightly browned and cooked through. Watch them closely to ensure they don't overbake.
  6. Cool the Cookies: After baking, remove the cookies from the oven and allow them to cool to room temperature. This step is crucial for the cookies to set and develop the right texture.
  7. Prepare the Glaze: While the cookies are cooling, prepare the lemon glaze. In a separate bowl, whisk together the juice and zest from ½ a lemon with 1 cup of Swerve confectioners sugar substitute. Gradually add almond milk to this mixture, only as much as needed, until you reach the desired consistency for the glaze. The glaze should be smooth and fluid enough to drizzle over the cookies.
  8. Drizzle Glaze Over Cookies: Once the cookies have cooled and the glaze is ready, drizzle the glaze over each cookie. Allow the glaze to set for a few minutes before serving.
keto lemon cookie on a plate


  1. Room Temperature Ingredients: Ensure ingredients like butter and eggs are at room temperature for smoother blending and a more uniform cookie texture.
  2. Sifting Almond Flour: To avoid lumps and achieve a consistent texture in your cookies, sift the almond flour before mixing it with the other ingredients.
  3. Watch the Dough Consistency: Since almond flour behaves differently from wheat flour, adjust the dough with a bit more flour if it's too wet, or a touch more almond milk if it's too dry.
  4. Uniform Cookie Size: Use a cookie scoop or measuring spoon for evenly sized cookies, ensuring they bake uniformly.
  5. Avoid Overbaking: Keto cookies can overbake quickly, so start checking them at the lower end of the recommended baking time. They're done when lightly golden.
  6. Cooling Before Glazing: Let the cookies cool completely before applying the glaze. This prevents the glaze from melting off and helps it set properly on the cookies.
Yield: 15

Keto Lemon Cookies

keto lemon cookie recipe on a plate

Indulge in these keto lemon cookies – a low-carb delight that's both crispy and soft. Made with almond flour and a zesty kick, they're the perfect guilt-free treat for lemon enthusiasts!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • For the cookies:
  • 2 C. Almond flour
  • ½ C. Swerve confectioners sugar substitute
  • ½ C. Butter softened
  • 3 Tbsp. Almond milk
  • 1 Large egg
  • 1 tsp. Vanilla extract
  • 3 tsp. Baking powder
  • Pinch of salt
  • Juice from ½ lemon
  • For the glaze:
  • 1 C. Swerve confectioners sugar substitute
  • Juice and zest from ½ a lemon
  • Almond milk as needed


    Preheat the oven to 350 degrees.
    Add the butter and ½ C. Swerve into a mixing bowl, and blend until creamy.
    Mix in the remaining ingredients for the cookies, and beat until well combined.
    Form the mixture into 15 evenly sized cookies, and place onto a parchment lined baking sheet.
    Bake for 10-12 minutes, or until lightly browned and cooked through.
    Let the cookies cool to room temperature.
    Whisk together the juice and zest from ½ a lemon and 1 cup of Swerve. Add in almond milk as needed until the desired glaze consistency is reached.
    Drizzle the glaze over the cookies.

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So there you have it - a deep dive into the world of keto lemon cookies. Whether you're a die-hard fan of lemon or just venturing into keto recipes, this treat is sure to satisfy your sweet tooth. With easy-to-find ingredients and a straightforward process, these cookies are a delightful addition to any diet. So, get your baking sheet ready and give these a try! You and your taste buds won't regret it.

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