4 Ingredient Keto Lemon Sugar Cookies
These bright, chewy keto-friendly lemon sugar cookies are made with just four simple ingredients. They’re perfect for when you want a quick, zesty treat in no time. We love adding a quick glaze for extra lemony flavor.
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.
Serving: 1cookie, Calories: 88kcal, Carbohydrates: 9g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 7mg, Fiber: 1g, Sugar: 1g, sugar alcohol: 7g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!