Lemon Cookies (keto + low carb)
You’ll think these Lemon Cookies are a dream! This lemon cookie recipe is gluten-free, low carb, and keto friendly… The perfect brunch dessert for spring!
Lemon Cookies
What is it about spring that just makes you crave citrus? Is it just me? I was craving something lemony sweet this week and I think I found just the thing! These Lemon Cookies are so thin and crisp, while also being perfectly sweet and tart, I swear I could eat a thousand! They are also gluten free, low carb and keto friendly!
These lemon cookies would also be perfect for all things spring- potlucks, barbecues, brunch, baby or bridal showers, they’re great for them all! If you’re looking for more delicious spring recipes, try these Perfect Spring Brunch Ideas or my list of the Best of Summer Recipes for more ideas! Also, what’s an event without a signature beverage? I love this list of 16 Refreshing Summer Drinks!
Lemon Cookie Recipe Ingredients
As always, here is a quick overview of the ingredients used in our lemon cookies. For the complete recipe, just scroll to the bottom of the page.
- Butter- unsalted
- Monkfruit sweetener
- Lemon zest
- Lemon juice
- Egg- large
- Vanilla extract
- Almond flour
- Xanthan gum
- Salt
How to make Lemon Cookies
First, using an electric mixer, cream together the butter and monkfruit. Scrape down the sides of the mixer and add the lemon zest, lemon juice, vanilla extract and egg. Mix until well combined. Next, in a separate bowl, combine the almond flour, xanthan gum and salt. Slowly add the flour mixture to the butter mixture, while the mixer is running, until combined.
Bring your dough together and mold into a ball shape. Place in the center of a large section of plastic wrap. Shape the dough into a log shape (very similar to slice and bake cookies). Wrap the dough in plastic wrap and chill overnight. When ready to bake, slice into 1/4 inch slices. Place on a silicone baking mat and bake for 8 minutes in a 350 degree oven. Allow your cookies to cool completely before removing from the baking mat.
Do you have to chill cookie dough?
Absolutely, yes. Several hours in the fridge is the key to these cookies becoming the keto shortbread cookies of your dreams. Think about the pre-made cookie dough you can buy in the store–They are refrigerated and firm because, otherwise, your dough spreads into a huge mess. This is even more important when dealing with a gluten-free and keto-friendly cookie recipe. You want your lemon cookies to be deliciously firm!
How to store Lemon Cookies
To store these lemon shortbread cookies, place in a glass or plastic container with an airtight lid and keep on the counter. You can also store these cookies in a plastic bag. These lemon cookies will stay fresh for up to a week.
More Spring Brunch Recipes
Brunch is one of my favorites! One of my favorite drinks for brunch is this Blueberry Lemonade– you can also make this Spiked Blueberry Lemonade! My family loves these Gluten Free Waffles, Strawberry Pancakes or Keto Chocolate Chip Muffins for a special breakfast. For a more savory option, try this Sausage and Spinach Quiche or this Asparagus and Cheddar Quiche. We also love these Keto Bacon Egg and Cheese Rolls or Healthy Breakfast Tacos. For some sweet treats, try this Blackberry Crisp, Strawberry and Honey Goat Cheese Bites or Keto Strawberry Cheesecake Bars!
More Lemon Desserts
- Lemon Blondies (keto + gluten free)
- Keto Lemon Cheesecake Bars
- Lemon Ice Cream
- Lemon Poppyseed Bars (keto + gluten free)
Get the Recipe: Lemon Cookies (keto + low carb)
Ingredients
- 6 tablespoons unsalted butter, softened but still cool
- 1/2 cup granulated monkfruit sweetener
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cup almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
Equipment
Instructions
- Using an electric mixer, cream together the butter and monkfruit until creamy. Stop the mixer and scrape down the sides of the bowl. Add the lemon zest, juice, vanilla extract and egg on low until well combined.
- In a seperate bowl combine the almond flour, xanthan gum and salt.
- Turn the mixer back on and slowly add the flour until well combined.
- Scrape the cookie dough into a ball and place in the center of a large section of plastic wrap. Shape the cookie dough into a log (think slice and bake cookies) like the photos above. Wrap the dough in plastic wrap and chill overnight.
- When ready to bake preheat the oven to 350 degrees F. Slice the cookies into 1/4 inch slices and bake 8-10 minutes on a silicone lined baking sheet until lightly browned on the bottom and around the edges. Allow the cookies to cool completely before removing from the baking sheet.
Can u use coconut flour instead?
If so, what would be the amount?
I’m sorry I have not tested this recipe with coconut flour.
can I make these without the xanathan gum?
I have not made these without Xanthan gum. I do think it would work, but the cookies will spread easier and be more delicate.