Satisfy your sweet tooth without the guilt with this delicious and super soft Sugar Free Lemon Cookie recipe! Made with fresh lemon zest, natural sweeteners, and no added sugars, these cookies are a healthier twist on a classic favorite.
Plus, they're easy to make and perfect for a snack or dessert. Keto, Low carb and diabetic friendly cookies everyone can enjoy. Want more sugar free cookies? Try my Strawberry Low Carb Cookies.
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I just love cookies and I can't get enough of these Sugar Free Oatmeal Cookies. Plus you might want to check out all our other sugar free cookie recipes like these Collagen Cookies, Peanut Butter Chocolate Chip Cookies, Low Carb Peach Upside Down Cookies or Chewy Ginger Molasses Cookies.
If you love lemon flavors you must try this Sugar Free Lemon Loaf, Sugar Free Lemon Muffins and Low Carb Lemon Brownies recipe. Want more desserts? Check out our 30 Diabetic Friendly Desserts to Satisfy Your Sweet Tooth.
Why you'll love this sugar free lemon cookie recipe
There are several reasons why you will love this sugar-free lemon cookie recipe:
- Healthier Option: These cookies are sugar-free, making them a healthier option for those who are looking to reduce their sugar intake.
- Lemon Flavor: The lemon flavor in these cookies is refreshing and tangy, making them perfect for a treat or for satisfying your sweet tooth.
- Easy to Make: This recipe is easy to follow and doesn't require many ingredients, so you can whip up a batch of cookies in no time.
- Customizable: You can easily adjust the recipe to suit your preferences. For example, you could add some chopped nuts or swap out the lemon flavor for a lime flavor.
Overall, these sugar-free keto lemon cookies are a delicious and healthier alternative to traditional cookies. So, if you're looking for a guilt-free snack or dessert, this recipe is definitely worth trying!
Main ingredients
Simple and easy-to-follow recipe with only a few ingredients to make these low carb lemon cookies.
- Almond Flour: made from ground blanched almonds and is low carb and gluten free.
- Powdered Sweetener: feel free to use your preferred sweetener like erythritol, monk fruit or allulose. We also use some for rolling the cookies.
- Lemon Zest and Lemon Juice: we want all those lemony citrusy flavors coming through in these cookies.
- Egg Whites: fresh egg whites create a heavier dough that gives up less moisture and steam, this is what you want for these lemon cookies.
- Yellow Food Coloring: totally optional but I like adding a little bit of yellow to these cookies, it's totally for aesthetics and not flavor.
See the recipe card for quantities.
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Steps by step instructions
How to make this sugar free lemon cookie recipe?
STEP 1: Preheat the oven to 350°F.
In a large mixing bowl whisk together the almond flour and a ¾ cup of powdered sweetener. Then add the egg whites (use fresh egg whites, not from a carton), lemon juice and zest and the food coloring (if using).
Mix everything together with a rubber spatula until well combined and the cookie dough batter is smooth. Then scoop out the cookie batter and drop it in your hand and roll it into a ball.
STEP 2: Roll each cookie dough ball in the powdered sweetener just to coat. Then place each cookie on a parchment lined baking sheet.
STEP 3: Once on the cookie sheet flatten each ball with a spatula or knife. We do this to get them into a cookie shape as they won't flatten anymore in the oven.
STEP 4: Bake in the oven at 350°F for about 12- 15 minutes. These sugar free cookies should be fragrant and lightly browned around the edges. Allow cookies to cool before moving them to a wire rack. Sprinkle with powdered sweetener (optional)
More lemon recipes you might enjoy
Troubleshooting Tips for Sugar-Free Lemon Cookies
If your dough isn't coming together or your cookies aren't turning out as expected, here are some tips that may help:
- Use fresh egg whites (not carton egg whites): Carton egg whites are often too thin and don't bind the dough well. Fresh egg whites provide better structure.
- Use finely blanched almond flour: Coarser almond meal or natural almond flour can cause the dough to fall apart. Look for finely ground blanched almond flour for best results.
- Measure flour correctly: Spoon the almond flour into your measuring cup and level it off. Scooping directly can pack in too much flour, which dries out the dough.
- Lemon juice can vary: Start with 2 tablespoons and only add more if the dough feels dry. If your lemon is especially juicy, you may not need the full 3 tablespoons.
- Let the dough rest if crumbly: If your dough feels dry, let it rest for 5-10 minutes. This gives the almond flour time to absorb moisture and helps the dough come together.
- Chill if too sticky: If your dough feels too wet or sticky to roll, pop it in the fridge for 15-20 minutes before shaping.
- Still unsure? Check out the video in this post to see exactly how I make these cookies using this recipe.
Recipe tips
Here are some helpful tips to make these lemon sugar cookies.
- Use Fresh Lemon Juice: Fresh lemon juice will give your cookies a bright and tangy flavor, so it's worth taking the extra time to squeeze your own lemons instead of using bottled juice.
- Don't Overbake: Overbaking your cookies can result in a dry and crumbly texture. Keep a close eye on your cookies while they bake and remove them from the oven as soon as they start to turn light brown around the edges.
- Lemon Extract: If you want to add more lemon flavor to your sugar-free lemon cookies, you can add lemon extract to the recipe. Start by adding a few drops of lemon extract to the dough and mix well. Taste the dough and add more extract as needed. Be careful not to add too much extract as it can give the cookies a bitter taste.
Storage
To store sugar-free lemon cookies, allow them to cool completely and then place them in an airtight container. You can store them at room temperature for up to 5 days or in the refrigerator for up to 1 week.
For longer storage, you can freeze the cookies for up to 2-3 months. When you're ready to enjoy them, simply thaw the cookies at room temperature or reheat them in the oven for a few minutes.
Recipe variations
These sugar free lemon cookies are perfect but if you want to have fun and make a few variations here are a few ideas.
- Flavor Variations: Instead of lemon, you can try other citrus flavors, such as lime or orange. You can also add other flavors, such as vanilla extract or almond extract.
- Add-ins: You can add chopped nuts, such as almonds or pecans, or dried fruit, such as cranberries or raisins, to the cookie dough for added texture and flavor.
- Icing: You can make a simple icing by mixing together powdered erythritol, lemon juice, and a little water, and drizzle it over the cooled cookies.
- Shape: Instead of traditional round cookies, you can shape the dough into bars or cut-out shapes using cookie cutters for a fun twist on the classic cookie.
- Almond Flour Substitution: You can substitute the almond flour with other gluten-free flours, such as coconut flour.
You might also enjoy these peanut butter keto chocolate chip cookies.
Frequently asked questions
While bottled lemon juice can be used in a pinch, fresh lemon juice will give the cookies a brighter and fresher flavor.
Yes, you can use other sugar substitutes such as stevia or monk fruit sweetener, but keep in mind that the sweetness level may vary.
Sugar-free lemon cookies made with sweeteners can be a good option for people with diabetes as they have a low glycemic index and don't significantly raise blood sugar levels.
However, it's still important to monitor blood sugar levels and consume these cookies in moderation. It's always best to consult with a healthcare provider or registered dietitian to determine the best diet plan for managing diabetes.
Recipe Card
Sugar Free Lemon Cookie Recipe
RECIPE VIDEO
Ingredients
- 2 cups almond flour
- ¾ cup low carb sweetener
- 2 large egg whites
- 1 tablespoon lemon zest
- 2-3 tablespoon fresh lemon juice Should only need 1 lemon
- 2 drops of yellow food coloring optional
- ¼ cup low carb sweetener for rolling
Instructions
- Preheat the oven to 350°F
- In a large mixing bowl whisk together the almond flour and powdered sweetener.2 cups almond flour, ¾ cup low carb sweetener
- Add the remaining ingredients except for powdered sweetener for rolling and mix with a rubber spatula until well combined.2 large egg whites, 1 tablespoon lemon zest, 2-3 tablespoon fresh lemon juice, 2 drops of yellow food coloring
- Using a cookie scoop, scoop out balls of the cookie batter into your hands and roll, then roll in the powdered sweetener. Place on a parchment lined cookie tray.¼ cup low carb sweetener
- Use a spatula knife or the bottom of a tumbler glass to flatten the cookies.
- Bake at 350°F for 12-15 minutes until the cookies are lightly browned around the edges. Remove from oven and allow to cool completely. (see video below)
- Make sure to read the troubleshooting tips up above and watch the video for any clarification.
Notes
- Use Fresh Lemon Juice: Fresh lemon juice will give your cookies a bright and tangy flavor, so it's worth taking the extra time to squeeze your own lemons instead of using bottled juice.
- Don't Overbake: Overbaking your cookies can result in a dry and crumbly texture. Keep a close eye on your cookies while they bake and remove them from the oven as soon as they start to turn light brown around the edges.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Gerry says
These are my new favorite cookies. They turned out super soft and that lemon flavor makes them just right. Thank you.
Oscar Chimenti says
Thank you so much, glad you enjoyed them.
Susan Bottolfsen says
Worst cookies ever. They have the consistency of rubber, they barely turned brown. I used oat flour and allulose, not sure if the oat flour is the difference
Oscar Chimenti says
Susan, you didn’t make my recipe, so your comment is pretty meaningless. My recipe calls for almond flour, yet you substituted oat flour and then came here to complain that the cookies didn’t turn out.
Clearly, someone who thinks changing the main ingredients of a recipe still counts as making the recipe shouldn’t be in the kitchen. Do us all a favour and stay away from the oven.