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–+ servings
stack of keto lemon cookies

Keto Lemon Cookies (quick, easy, full of flavor!)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8 cookies
Prep Time 14 minutes
Cook Time 12 minutes
Total Time 26 minutes
These keto lemon cookies are a quick, easy, puckery treat that is perfect for spring!

Ingredients

For the cookies:

  • 1/4 cup (56 grams) refined coconut oil melted or butter for non-vegan/dairy-free
  • 3 tablespoons + 1 teaspoon (43 grams) xylitol or erythritol or stevia blend listed below or Gentle Sweet
  • 4 teaspoons water
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons lemon extract
  • 1 1/3 cups (133 grams) finely ground blanched almond flour
  • 2 tablespoons (17 grams) coconut flour sifted if lumpy
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

For the icing:

  • 1/4 cup (63 grams) coconut butter NOT coconut oil! softened but not melted
  • 1 tablespoon + 1 teaspoon (17 grams) xylitol or erythritol, stevia blend listed below or Gentle Sweet
  • 1 tablespoon (14 grams) refined coconut oil softened but not melted (or butter for non-vegan/dairy-free)
  • 2 tablespoons + 1 teaspoon lemon juice
  • 1 teaspoon or more lemon zest
  • 1/8 - 1/2 teaspoon lemon extract the amount will depend on your brand of extract and how lemony you want them
  • pinch salt

Instructions

  • Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.
  • In a large mixing bowl, mix together the coconut oil, sweetener, water, lemon zest and lemon extract.
    1/4 cup (56 grams) refined coconut oil, 3 tablespoons + 1 teaspoon (43 grams) xylitol, 4 teaspoons water, 1 tablespoon lemon zest, 1 1/2 teaspoons lemon extract
  • Add the almond flour, coconut flour, baking soda and salt.
    1 1/3 cups (133 grams) finely ground blanched almond flour, 2 tablespoons (17 grams) coconut flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
  • Roll into eight 36-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm.
  • Bake 12 minutes or until the cookies have lightly browned. The cookies will crackle a little.
  • The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely. They're quite cakey out of the oven and have a better texture after sitting for maybe 2-3 hours.
  • Prepare the frosting. Combine all of the ingredients in a high-powered blender and blend for about 20 seconds at medium or until totally smooth. Don't blend too long or it'll melt. You can also mix this by hand with a large silicon spatula if your coconut butter and oil are soft enough. Spread a heaping tablespoon over each cookie.
    1/4 cup (63 grams) coconut butter, 1 tablespoon + 1 teaspoon (17 grams) xylitol, 1 tablespoon (14 grams) refined coconut oil, 2 tablespoons + 1 teaspoon lemon juice, 1 teaspoon or more lemon zest, 1/8 - 1/2 teaspoon lemon extract, pinch salt
  • Refrigerate iced cookies in an airtight container for up to 5 days. Uniced cookies can be kept in an airtight container at room temperature for about 5 days. Iced and uniced cookies can be frozen for up to 3 months.

Notes

The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia powder. I highly recommend that you make a big batch of this sweetener blend, rather than dealing with crazy measurements. For that, you need:
  • 1 pound (453 grams) xylitol = 2 1/4 cups
  • 12 ounces (340 grams) erythritol = 1 1/2 cups + 3 tablespoons
  • 2 teaspoons pure stevia powder
 
If you don't have a scale, here are the exact gram measurements and approximate measuring spoon measurements you need for sweetener for the cookie dough:
  • 25 grams (2 tablespoons) xylitol
  • 18 grams (about 1 tablespoon + 1 teaspoon) erythritol
  • 1/16 teaspoon + 1/32 teaspoon stevia powder.
 
You actually need .108 teaspoon and 1/16 teaspoon + 1/32 teaspoon is "just" .09375. So, it's not exact! Stevia powder is powerful stuff, so that difference could have an effect on this recipe.
 
For the icing, you'd need:
  • 10 grams (2 1/3 teaspoons) xylitol
  • 7 grams (1 3/4 teaspoons) erythritol
  • 1/50 teaspoon stevia (yes, that's an absurd measurement, which is why I recommend making up a big batch!)
 
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.  Please see the nutritional label above the recipe card for the exact nutritional values. The one below the recipe doesn’t take sugar alcohols into account.

Nutrition

Calories: 250kcalCarbohydrates: 6.7gProtein: 4.3gFat: 22.5gSaturated Fat: 13.6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 124.8mgPotassium: 133.3mgFiber: 3.7gSugar: 1.6gCalcium: 43mgIron: 1mgNet Carbs: 3
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤