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They’re light, they’re crisp, and they’re lemony – these Keto Lemon Cookies are perfect with a cup of coffee or just on their own!
Finding good sweets while doing keto is always a challenge, but never fear, these keto Lemon Cookies are here! Unbelievably light, these pretty cookies are easy to make, and they’ll keep a week or more when wrapped up tight and stored on the counter.
What You Need to Make Lemon Cookies
Almond Flour – superfine grind is best.
Egg Whites – use the egg whites from 3 large eggs. I have not tested this recipe with extra large eggs.
Lemon flavor – I use candy flavor, rather than extract for these cookies. Candy flavors are oil-based and much more concentrated, so they give MUCH better flavor for far less liquid. If you use the candy flavor, go easy, it only takes a few drops to get lots of flavor. I used maybe 1/8 tsp for the whole recipe.
Yellow Food Color – I used good commercial quality food color that I got from my local bakers store, or you can use this Yellow Food Color from Amazon. You can use regular food color or even gel color, but the color may not be as vibrant. Just add as much as you like to get the yellow you’re looking for.
How To Make Keto Lemon Cookies
This recipe is made in two parts. First, you’re going to make the meringue, then you’re going to combine it with the dry ingredients.
To make the meringue, beat 3 egg whites with electric beaters. Use the high setting. Beat them until they’re very frothy, then add the 40 grams of powdered erythirtol. Continue beating on high until you have stiff peaks.
Stiff peaks are when the egg white doesn’t flop over at the peak.
Set the meringue aside.
Next, combine the almond flour with the 200 grams of powdered erythirtol. Use a whisk to combine this really well, and work out any lumps as you see them.
Gently combine the whipped egg whites with the almond flour/erythirtol. Use a spatula, and work the wet and dry ingredients until they’re partially combined.
Line a sheet pan with parchment paper. Drop rounded tablespoons of dough onto the sheet pan, leaving 2-inches between each cookie.
Bake at 325-F for about 12-14 minutes or until they’re lightly golden brown around the edges.
Let cool completely before removing from the parchment paper. You can use an off-set spatula (a baker’s best friend!!) to slip them easily off the parchment paper.
- It’s important to really whip the egg whites well. You want stiff peaks. If you tip the bowl of whipped egg whites upside down, they shouldn’t slip out.
- Granular eythirtol will not work in this recipe. Use powdered eythritol.
- The lemon flavor offsets much of the cooling flavor of the powdered eythritol.
- If your almond flour isn’t ground finely enough, pulse it in a food processor or blender a few times to get it more finely textured.
Like This? Also Try:
Or, try this amazing almond milk ice cream.
Light, airy and crispy, these are the perfect Keto Lemon Cookie!
- 200 grams powdered erythritol
- 100 grams almond flour
- 3 egg whites
- 40 grams powdered erythritol
- a few drops lemon flavoring
- a few drops lemon food color
- Mix the almond flour with the 200 grams powdered erythritol.
- Partially beat the egg whites with an electric mixer on high. When frothy, add the 40 grams of powdered erythritol and continue beating until stiff peaks form.
- Combine the wet and dry ingredients without over mixing.
- Add a few drops of yellow color, and a few drops of lemon flavor.
- Mix until combined.
- Put 1 tbsp balls of dough on a cookie sheet that's lined with parchment paper.
- Bake at 325-F for 12-14 minutes or until lightly golden around the edges.
- Let cool completely before removing from the sheet pan.
40 g of erythritol = ABOUT 1/4 cup
200 g of erythritol = ABOUT 1 1/3 cups
100 g of almond = ABOUT 1/2 plus 1/3 cups
Serving Size:3 cookies
Amount Per Serving: Calories: 174Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 254mgCarbohydrates: 30gNet Carbohydrates: 2gFiber: 4gSugar: 2gSugar Alcohols: 24gProtein: 7g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.
Keto desserts recipes are a tasty finish to any meal, but if you’re in the mood for something savory, check out keto corned beef hash, crack cauliflower, keto tex-mex casserole, and of course, keto minestrone soup.
Love casseroles? These keto casseroles are perfect for dinners and keto meal prepping!