Desserts/ Gluten Free/ Low Carb

Lemon Almond Flour Cookies

lemon cookies

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These tasty and soft lemon cookies are baked with almond flour are very addictive.  A perfect cookie for lemon lovers and Spring.

If you can wait to eat these delicious low carb cookies, keep them in the fridge and enjoy them the next day.  They will slightly harden but still have a light chewy centre.  Utterly addictive and at only 1g nets a cookie are a great sweet treat.

lemon cookies baked with almond flour

This low carb lemon cookie recipe came about after having a chat with someone on Instagram.  They told me that they were trying to make a low carb version of lemon crinkle cookies and did I have a recipe?  “Challenge accepted” was my reply and off to the kitchen I went.  I have never baked crinkle cookies before, so after some research tried this recipe.  It didn’t work but it gave me one of my best cookie recipes to date!  The attempt for a low carb crinkle cookie is not over though. 

almond flour lemon cookies

Lemon Cookies

If you don’t have lemon juice to hand to make these lemon cookies, use lemon extract.  As I was playing around with a batch of experimental cookies, I used both and was happy with both versions.   A relief for me with lemons being seasonal here.

You do not have to flatten out the cookie mixture when placing them on the baking tray.  Simply roll the dough into walnut shaped balls and keep a little distance apart.  The cookie will spread slightly when cooking but not a splat.  More of a gentle dome.

chewy low carb lemon cookies

To serve, I sprinkled these yummy lemon cookies with a dusting of ground erythritol to look like icing sugar.   You could drizzle some cream cheese frosting on them too.  Either way, they are a delicious lemon cookie which I hope you enjoy!

Other Cookie Recipes to Enjoy

Lemon Coconut Cookies

Cream Cheese Cookies

Coconut Chocolate Chip Cookies

easy low carb lemon cookies

Lemon Almond Flour Cookies

Easy low carb lemon cookies baked with almond flour
4.1 from 10 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Keyword: gluten free low carb recipes, Low carb cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20 cookies
Calories: 100kcal
Author: Angela Coleby


  • 2 cups almond flour
  • 1/2 cup butter, softened unsalted
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup erythritol
  • 1 egg medium
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder


  • Preheat the oven to 170C/350F degrees
  • Line 2 baking trays with parchment paper.
  • In a bowl, mix the almond flour, lemon zest, salt and baking powder together.
  • In another bowl, mix the butter and erythritol sugar until blended.
  • Add an egg and the lemon juice. Beat well.
  • Gradually add the dry ingredients and mix until you have a dough. If your dough is too stiff add more lemon juice.
  • Roll the dough into walnut sized balls and place on the baking tray.
  • Bake for 17-20 minutes until golden around the edges.
  • Remove from the oven and allow to cool.


Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1cookie | Calories: 100kcal | Carbohydrates: 2.2g | Protein: 2.4g | Fat: 9.7g | Fiber: 1.1g
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  • Reply
    December 15, 2019 at 1:44 pm

    Hello ….Could you please help me with the amount of butter? We don’t use cups in Slovenia usually, so I’m a bit confused. When you say softened butter, do you mean melted? How else would you know what amount of butter is a cup or a half of a cup? Thank you so much for teh reply, I would love to make these this Christmas…

    • Reply
      Angela Coleby
      December 16, 2019 at 9:15 am

      There is a link under the ingredients on the recipe card to switch to metric measurements if that helps. It should be 113g butter and softened butter is butter at room temperature, not straight out of the fridge. Hope you enjoy the cookies.

  • Reply
    November 24, 2019 at 12:31 pm

    Can you substitute sucralose for erythritol in this recipe?

    • Reply
      Angela Coleby
      November 24, 2019 at 7:01 pm

      Yes you could. Hope you enjoy them!

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