These lemon sugar cookies are soft, lemony and sweet. The cookies need just 4 ingredients and are easy to make. They are keto-friendly and low carb. The cookies need just one bowl, no mixer required.
These lemon sugar cookies are soft, chewy and melt in your mouth as you eat them. I love that the dough comes together easily in one bowl and takes just a few minutes.
Ingredients
- Almond flour
- Lemons
- Powdered Sweetener
- Egg
Almond flour: This recipe uses blanched superfine almond flour. Make sure to use superfine almond flour. Regular almond flour or almond meal don’t have a texture that is fine enough.
Lemons: The cookies get their lemon flavor from a combination of lemon juice and lemon zest.
Powdered sweetener: The cookies are sweetened with a keto-friendly powdered sweetener. Either powdered monkfruit or powdered erythritol should work. Avoid using powdered allulose.
Egg: Egg acts as a binding agent for these cookies.
How to Make Keto Lemon Sugar Cookies
- The almond flour and powdered sweetener are first stirred together. The lemon juice, zest and egg are then added in. Mix until you have a wet dough.
- Use a 1.5 tablespoon cookie scoop to scoop the dough. Roll between your palms to form a smooth ball. Place ball onto your prepared baking sheet and flatten the ball to a disk, about 1/4 inch thick. Repeat with remaining dough.
- Bake cookies for about 12 minutes or until done.
- If desired, you can also add a lemon glaze on top of the sugar cookies.
Expert Tips
- Make sure to use superfine almond flour. Regular almond flour is more coarse and will make the cookies have a gritty texture.
- This recipe works with both monkfruit and erythritol. It does not work well with allulose.
- The cookies are lightly sweet. If you prefer sweeter, you can add another 2 tbsp of powdered sweetener to the dough or make a glaze for the cookies.
More Keto Cookie Recipes
- 4 Ingredient Keto Chocolate Chip Cookies
- 2 Ingredient Keto Almond Cookies
- 3 Ingredient Keto Sugar Cookies
4 Ingredient Keto Lemon Sugar Cookies
Ingredients
- 1 1/2 cups (132 g) superfine blanched almond flour see note before starting
- 1/2 cup (53 g) powdered monkfruit or erythritol
- 1 large egg
- 1 tbsp (0.5 fl oz/15 ml) lemon juice + 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together almond flour and powdered sweetener until evenly combined.
- Add the egg, lemon juice, and lemon zest and mix until a soft dough forms and the egg is fully incorporated with no egg white streaks remaining.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release onto your baking sheet. Take each dough and roll into a round ball. Then flatten each dough ball on the prepared baking sheet until it is a round disk about 1/4 inch thick. Space the cookies about 1 inch apart.
- Bake cookies for 10–12 minutes, or until the edges are just golden. The cookies will still feel soft but the top should no longer be wet. Let the cookies fully cool on the baking pan before removing and serving. The cookies will firm up as they cool. If desired, you can also add a lemon glaze before serving. Uneaten cookies can be stored in an airtight container for 1 day at room temperature and longer in the fridge or freezer.
Notes
- Almond flour note: If you have a scale, it is best to weigh the almond flour because the cup measurement can be very different depending on the brand of almond flour you use and how fine the flour is. When measuring almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe.
- Make sure to use superfine blanched almond flour. Regular almond flour or almond meal is not fine enough. I used Amazon Fresh superfine almond flour.*
- The cookies were tested with Lakanto powdered monkfruit with erythritol* and Swerve powdered sweetener.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional lemon glaze:
- 1/2 cup powdered sweetener (I used Lakanto powdered monkfruit with erythritol)
- 1 tbsp lemon juice
- 1-2 tbsp water
- In a small bowl, whisk together powdered sweetener, lemon juice and 1 tbsp water. Start with 1 tbsp and add more as needed until it reaches your desired consistency.
- Spoon glaze over the top of the cookies. If desired, garnish with fresh lemon zest. Let glaze set before serving cookies.
- Estimated nutrition does not include optional glaze.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
The four Ingredient lemon cookies were wonderful. Next time I’ll try the glaze too. Great recipe and results. Delicious. Kudos to the team. Can’t wait to try more of your low carb recipes !!
I’m so glad you enjoyed them!
You suggest to weigh the almond flour but don’t give a measurement: 224 grams? Same
For sweetener: 110 grams?
The measurements are provided. This recipe calls for 132 g superfine blanched almond flour and 53 g of powdered monkfruit or erythritol!
What can I use instead of almond flour. I am allergic to all nuts.
I would love to try this cookie recipe!
Thanks!!
We haven’t tested this recipe with another flour so we are not sure of a good substitute!