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    Home » Desserts

    Lemon Almond Flour Cookies

    Published: Mar 5, 2019 · Updated: Dec 22, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    These tasty and soft keto lemon cookies are baked with almond flour are 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. They are very hard to resist 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. 

    lemon cookies made with almond flour

    How to make keto 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

    Hazelnut Orange Cookies

    Cream Cheese Cookies

    Coconut Chocolate Chip Cookies

    easy low carb lemon cookies

    Lemon Almond Flour Cookies

    Angela Coleby
    Easy low carb lemon cookies baked with almond flour
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Cookies
    Cuisine American
    Servings 20 cookies
    Calories 100 kcal

    Ingredients
     
     

    • 2 cups almond flour
    • ½ cup butter, softened unsalted
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • ¾ cup erythritol
    • 1 egg medium
    • ½ teaspoon salt
    • 2 teaspoons baking powder

    Instructions
     

    • 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.

    Notes

    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com 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

    Nutrition

    Serving: 1cookieCalories: 100kcalCarbohydrates: 2.2gProtein: 2.4gFat: 9.7gFiber: 1.1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes


    This post may contain affiliate links. Please read my disclosure policy for more info.

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    Reader Interactions

    Comments

    1. Maria Grutteria

      August 11, 2021 at 5:42 am

      Can I use almond flour with skin? In Australia we call it Natural Almond Flour - I usually bake with this as it has a bit more texture and taste.

      Reply
      • Angela Coleby

        August 12, 2021 at 3:25 pm

        Yes you can! Hope you enjoy them!

        Reply
    2. Mena

      May 16, 2021 at 11:53 am

      Well I swapped out butter for ghee and the erythritol with a monk fruit and erythritol blend sweetener. I'm thinking this is a sweeter sweetener...live and learn I found it a tad too sweet...next time I would add only a half cup. The cookies themselves are very aromatic!

      Reply
    3. Ceci

      April 07, 2021 at 10:56 pm

      Just tried these lemon cookie recipe and the flavor was great! My dough was a tad wet and my cookies were lacking a dome, more like a flat frisbee, but I can adjust the moisture next time, and make the cookie balls smaller since they do spread a tad. Flavor is very lemon-y (YAY!) which is from the lemon juice and the rind only, thin and crispy, but chewy at the same time. I love the tiny holes throughout the cookie. Baked at 18 minutes, the bottom crisped to a dark caramel brown. Will leave it to be 16-17 minutes next time. Easy and fun to make in a pinch! Thank you for sharing the recipe.

      Reply
      • Angela Coleby

        April 08, 2021 at 8:01 pm

        Thank you for a lovely review! Delighted you enjoyed them. Your description made me want to bake a batch again!

        Reply
    4. Camille

      May 05, 2020 at 6:14 pm

      Just made these...and came out all wrong. Good thing to read comments because the dough was too sticky so as others suggested, I added more flour and put in fridge, but I don’t think I left it in the fridge long enough. Came out too flat and burned. Cooked for 18 mins.

      How long should I keep in the fridge for? I will try again as the dough was tasty!

      Reply
      • Angela Coleby

        May 06, 2020 at 8:32 am

        Perhaps keep them in the fridge for an hour?

        Reply
    5. joan nass

      April 30, 2020 at 7:45 pm

      It just came out of the oven, and I ate one. One lemony cookie, so delicious.
      The only change was I used a large eggs. It was very sticky so I added more flour and put it in the frig to come together. This way I could roll it into walnuts, and it worked. Would you have done something different?
      Looking forward to your response.
      Stay safe

      Reply
      • Angela Coleby

        May 01, 2020 at 10:22 am

        I would have done the same if I found the mixture too sticky! Love the idea of rolling them in walnuts!

        Reply
    6. joan

      April 30, 2020 at 7:27 pm

      They just came out of the oven, and I are one.This is one lemon cookie, and so delicious.
      I followed your instructions, only my egg was large. The dough was very sticky, I added more flour and put it in the frig. to get stolid.
      It was much easier to roll into walnuts. A keeper recipe. Do you have any other suggestions for me, other than what I did? Would love to hear from you.
      Stay safe

      Reply
    7. Cameron

      March 27, 2020 at 8:12 pm

      They turned out so wonderful, my children couldn’t get enough. I used dairy free butter, a flax egg and regular sugar. I baked them for 18 minutes and probably will do a little 20 next time since the middle stuck to the parchment paper on a few.

      Reply
      • Angela Coleby

        March 28, 2020 at 12:17 pm

        Glad you and the children enjoyed them.

        Reply
    8. Maja

      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
    9. T

      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!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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