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.
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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