Go Back
A stack of soft, golden keto lemon cookies on a white plate with lemon zest

Buttery Sugar-Free Keto Lemon Cookies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16 servings
Calories 135 kcal

Ingredients
  

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup powdered erythritol or monk fruit sweetener
  • 1 large egg , room temperature
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 cups superfine blanched almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, cream together the softened butter and powdered sweetener using an electric hand mixer until the mixture is light and fluffy.
  • Incorporate the egg, lemon zest, lemon juice, lemon extract, and vanilla extract, beating until the wet ingredients are well combined and smooth.
  • Whisk the almond flour, baking powder, and salt in a separate container to remove lumps, then gradually add to the wet mixture.
  • Mix on low speed until a cohesive, thick dough forms. If the dough is too soft, refrigerate for 15 minutes before handling.
  • Portion the dough into 1.5-tablespoon balls and place them on the prepared baking sheet, spaced approximately 2 inches apart.
  • Gently press down on each ball with the palm of your hand or the bottom of a glass to flatten them to 1/2-inch thickness.
  • Bake for 10 to 12 minutes, or until the edges are just barely golden; do not overbake, as the cookies will remain soft while hot.
  • Remove from the oven and allow the cookies to cool completely on the baking sheet for at least 15 minutes to firm up their structure before serving.