Low carb lemon cookies Healthy + Vegan

Lemon low carb cookies

Low carb lemon cookies are easy, healthy, soft, buttery cookies, with no butter or dairy. They have a bursting lemon juice flavor, melt-in-your mouth texture and sweet sugar-free icing shell. Those lemon cookies are 100 % Vegan + Keto + Gluten free + Paleo. Healthy lemon cookies with almond flour, coconut oil and lemon juice to refresh, indulge on hot days, whatever your diet.

What are low carb cookies ?

I am back with a new low carb cookie recipe. You know I love my cookies right? I shared my favorite recipes with you, low carb peanut butter cookies, chocolate avocado cookies and now that one ! So let me explain what makes a cookie low carb keto friendly. First, the sweetener, you must use a natural sugar-free sweetener made of either Monk fruit or Erythritol or stevia. Next, the flours: using low carb flours is the key to get your cookies low in carbs. My favorite are almond flour and coconut flour but any seed flours works very well too like pumpkin flour, sunflower seed flour. Lately, make sure you use a good amount of fat to get your cookies texture like the real thing. I love to create dairy-free recipe, coconut oil is the best fat for this.

Low Carb lemon cookies

Easy recipe to use lemons

We are having a lovely Autumn in New Zealand, mum is home for few more days  and those low carb lemon cookies makes a delicious afternoon tea for us. If you are looking for recipes to use lots of lemon, you can include those healthy lemon cookies. They contain a decent amount of fresh lemon juice, best ingredient combine with almond flour for melt-in-your mouth cookies.

Easy healthy low carb lemon cookies

This is a very easy, healthy low carb lemon cookies recipe.

Low Carb lemon cookies

All you need to make those simple cookies are 7 ingredients:

  • Almond flour – make sure you use fine blanched almond flour for best result
  • Coconut flour – make sure you use fresh coconut flour, no lumps. Lumps means that your flour has already absorb moisture, the fiber are activated and it won’t work the same.
  • Coconut oil – I like to use unrefined coconut oil, much more natural and the slight coconut flavor marry with lemon is amazing. If you are not a coconut lover choose refined coconut oil, it doesn’t add a coconut flavor to recipes.
  • Sugar-free crystal sweetener – as always I like to use a brand that combine Monk fruit crystal and stevia. This product can be use as a 1:1 ratio replacement to sugar in recipe. I use 1/4 cup for 6 cookies.  You can increase up to 1/3 cup for a stronger sweet flavor. It won’t add more carbs to your cookies simply more sweet flavor.
  • Lemon juice – I use fresh lemon juice from my garden lemon tree. They are organic meaning I am confident to use the zest.
  • Lemon zest – make sure you use untreated lemon, organic or the one from your garden. Those are the best to avoid contamination in the lemon zest.
  • Baking soda – or use double amount of baking powder if you can’t use baking soda

Low Carb lemon cookies

Soft melt-in-your mouth low carb lemon cookies

They are melt-in-your mouth cookies, the best to marry with a cup of tea. A sort of between shortbread cookies and cake. The sides crisp like a shortbread while the center is soft, buttery as you will expect from a lemon cake. Those are for lemon lovers, a strong lemon flavor well balanced by a sweet lemon glazing. It is all you need to indulge, refresh at the same time on hot days.

Low Carb lemon cookies

Sugar-free lemon glazing

It is up to you to add glazing on your lemon cookies. I use a low amount of sugar-free sweetener in the cookie batter, itmeans the cookies are not too sweet with a high zing of lemon.  I do love my sugar-free lemon glazing to balance the lemon flavor, add a subtle sweet touch and melt-in-your mouth icing.

Lemon low carb cookies

Homemade powdered sugar-free sweetener

You will need sugar-free powdered sweetener to make the glazing. If you can’t find some in your store make your own powdered sugar-free sweetener ! Cover the blade of a blender with crystal sugar-free sweetener (erythritol or Monk fruit). Blend on high speed until it forms a powder. Store the homemade sugar-free powdered sweetener in an airtight glass jar in the pantry up to 3 months.

Lemon low carb cookies

Cooling down is the key !

Those are low carb vegan cookies. They don’t use eggs, butter or dairy. It means that they are softer than regular cookies when out of the oven. Their texture forms with time, when they cool down as coconut oil firm up and make the cookies hold together creating a melting center. Make sure you follow the 20 minutes cooling down time on the cookie tray, without touching the cookies, I know it is tempting as they smells good but don’t! Then, make sure they cool down up to room temperature (20C) before adding the glazing. If your room temperature is higher bring the cookies in a cooler place like a garage, cave, by the window or in you fridge for few minutes.

Low Carb lemon cookies

80% less carbs than regular cookies

A classic lemon cookies contains about 230 kcal, here you will get a close amount of energy 196 kcal. But not the same energy ! Those are not empty calories. This recipe loads your body with healthy fats, plant-based fiber and protein from almonds and coconut. And mainly if you watch the carbs and sugar, those low carb lemon cookies contains only 4.2 g of net carbs compared to 34 g in a regular cookie ! 

Low Carb lemon cookies

I hope you enjoy this Low carb lemon cookies recipe. If so, lease take a picture of your creation and share it with me on Instagram. I love to see you making my recipes.

XOXO Carine.

Low carb lemon cookies

Low carb lemon cookies are easy, healthy soft buttery cookies, with no butter and a bursting lemon juice flavor. 100 % Vegan + Keto + Gluten free those healthy lemon cookies with almond flour suits all diet.

Prep Time10 mins

Cook Time15 mins

cool down30 mins

Total Time55 mins

Course: Dessert

Cuisine: American

keyword: Low carb lemon cookies

Servings: 8 cookies

Calories: 194kcal

Author: Carine


  • Preheat oven to 180C (350F). Line a cookie tray with parchment paper. Set aside.

  • In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener and baking soda. Set aside.

  • In a small mixing bowl, add coconut oil and lemon juice. Microwave for 30 seconds, stir and repeat until the coconut oil is fully melted. Otherwise, place the ingredients in a saucepan warm on medium heat. Remove from heat when the coconut oil is melted.

  • Pour liquid onto dry ingredients, add lemon zest if desired and combine until it forms a cookie dough. You should be able to shape a ball. The batter should be soft, buttery and not dry. If dry, adjust with 1-2 teaspoon of water but you shouldn’t have to.

  • Refrigerate for 10 minutes, wrapped in a piece of plastic wrap or in the mixing bowl covered with silicon lid.

  • Remove the dough from the fridge and shape 8 even cookie dough balls. You can weight the dough if you want precision. 

  • Roll each balls in your hands to shape smooth cookie dough balls. 

  • Place each balls on the cookie tray leaving a thumb size space between each balls. The cookies won’t expand in the oven so you don’t have to leave a big space between them.

  • Press the balls slightly with your hand palm to flatten cookies. Don’t flatten too much or the sides will form cracks and they won’t be as soft and moist. The thicker, the moister!

  • Bake for 15 minutes or until golden on sides. The middle will stay slightly soft and that is the texture you want.

  • Remove the cookie tray from the oven and cool down on the tray for 20 minutes before transferring on the rack to cool down to room temperature. Don’t touch the cookies during the first 20 minutes, they are soft and need time to firm up.

Prepare the sugar-free lemon glazing

  • In a small mixing bowl, combine the sugar-free powdered sweetener, coconut oil and lemon juice. Play with the texture, adding more sweetener, 1 teaspoon at a time for a thicker glazing or more lemon juice for a thinner glazing.

  • Drizzle the glazing onto the cold cookies. Don’t decorate warm or lukewarm cookies or the glazing will melt and be absorbed by the cookie dough.

  • For a lovely white glazing, place the cookies 2 minutes in the freezer just after adding the glazing. This step set the glazing fast and makes beautiful cookie decoration.

  • Sprinkle lemon zest on top if desired.

  • Store the lemon cookies in an airtight container for up up to 3 days in the pantry or in the fridge  if you prefer your cookies firm.


Nutrition info: This recipe makes 8 cookies. Nutrition panel is without the glazing. Glazing add barely 0.2 g net carbs per cookie. Net carbs: total carbs take away fiber : 4.2 grams per cookies. 


Serving: 1cookie | Calories: 194kcal | Carbohydrates: 6.6g | Protein: 3.4g | Fat: 11.3g | Fiber: 2.4g

Low Carb lemon cookies

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