Keto Lemon Cookies

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!

keto lemon cookies
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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.

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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.

Erythritol – use the powdered erythirtol, not the granular kind. I have not tested this recipe with other sugar substitutes. This link is for the So Nourished brand – love their sugar substitutes!

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.

Parchment Paper

Electric Beaters

Sheet Pans

keto lemon cookies
keto lemon cookies

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.

Add the food color and lemon flavor, and continue mixing until well 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.

Chef’s Tips

  • 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.

keto lemon cookies
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Keto Lemon Cookies

Light, airy and crispy, these are the perfect Keto Lemon Cookie!
Course Desserts
Cuisine American
Keyword cookies, keto cookies, keto snacks, lemon, lemon cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 servings
Calories 76kcal
Author Chef Jenn


  • 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.
  • Enjoy!


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: 3cookies | Calories: 76kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Calcium: 26mg | Iron: 1mg | Net Carbohydrates: 2g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

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!

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