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Freshly baked sugar-free lemon cookies on a white plate with a drizzle of lemon glaze.

Sugar-Free Lemon Cookies

Bright, zesty, and guilt-free, these sugar-free lemon cookies are soft, tender, and bursting with lemon flavor. Perfect for a low-carb snack, keto treat, or a diabetic-friendly dessert!
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cup Almond flour Blanched for a fine texture
  • 2 tablespoon Coconut flour Helps absorb moisture
  • ½ cup Granulated erythritol Or monk fruit sweetener
  • 1 teaspoon Baking powder For a slight rise
  • ¼ teaspoon Salt Enhances flavor
  • 1 tablespoon Lemon zest Freshly grated
  • 3 tablespoon Lemon juice Freshly squeezed
  • ¼ cup Unsalted butter Softened
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla extract Balances tartness
  • ¼ teaspoon Xanthan gum Optional, for a softer texture
For the Glaze (Optional)
  • ½ cup Powdered erythritol For a smooth glaze
  • 2 tablespoon Lemon juice Adjust for desired thickness
  • 1 teaspoon Lemon zest For extra citrus flavor

Equipment

  • Mixing bowl For wet and dry ingredients
  • Whisk To mix ingredients evenly
  • Electric mixer Optional, for creaming butter & sweetener
  • Cookie scoop For evenly sized cookies
  • Baking sheet Lined with parchment paper
  • Parchment paper To prevent sticking
  • Wire cooling rack To cool cookies evenly

Method
 

  1. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. Whisk together almond flour, coconut flour, baking powder, salt, and lemon zest.
  3. In another bowl, cream butter and sweetener, then add egg, lemon juice, and vanilla extract.
  4. Gradually mix dry ingredients into the wet until a dough forms.
  5. Refrigerate dough for 1 hour to enhance flavor and texture.
  6. Scoop dough onto baking sheet and flatten slightly.
  7. Bake for 12-15 minutes until edges are golden.
  8. Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack.
  9. Mix powdered erythritol and lemon juice, then drizzle over cooled cookies.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.