Sugar Free Lemon Cookies

These soft, lemony sugar free lemon cookies are super simple and easy to make. Made with fresh lemon juice, zest, and almond flour, ready in less than 30 minutes.

Sugar Free Lemon Cookies Recipe

These sugar-free cookies are the BEST I've ever tasted; they have a soft texture and extra lemony flavor. I really love them!

The texture of these cookies is something between cookies and shortbread. They literally melt in your mouth and make you want to eat another one.

I mixed both almond flour and coconut flour with melted butter, sweetener, lemon juice and zest. Rolled the batter into balls and baked to perfection. That's all I had to do to make these fabulous sugar-free lemon cookies.

What I really like about this recipe is that it is made with just 6 ingredients, which is cool; I don't like to make complicated recipes with a long ingredient list.

Also, it is no sugar added, keto friendly, low carb and gluten free.

Incredible Lemon Flavor

These cookies have a deep lemon flavour; I actually experimented with the flavours a lot until I reached the perfect lemony flavour, which I achieved by adding ⅓ cup of fresh lemon juice and 1 teaspoon of lemon zest.

What if you only have store-bought lemon juice? Of course, you may use it. You can even use lemon extract if that is what you have on hand.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Almond flour & Coconut flour: My favorite gluten-free flour substitutes.
• Erythritol: I used Erythritol for making these cookies. You can use any other sweetener you have on hand.
• Baking soda
• Lemon juice and zest: Fresh is my favorite.
• Butter: I used melted unsalted butter.

Variations & Substitutions

• Replace lemon juice with orange or grapefruit juice.
• For extra lemon flavor, add a few drops of lemon extract.
• Use coconut oil instead of melted butter.
• You can add icing to these cookies or any topping you like.
• Add in some chopped nuts.

How To Make Sugar Free Lemon Cookies

One: Preheat the oven to 180C / 350F and line a baking tray with parchment paper.

Two: In a large bowl, mix almond flour, coconut flour, baking soda and Erythritol.

Three: Add in lemon juice and melted butter, and mix everything until combined.

Four: Refrigerate the cookie dough for 15-20 minutes.

Five: Scoop small balls, roll each ball in your hand, press lightly on it, then place them on the baking sheet.

Pre Tip: I like to use a cookie scoop to make same-size cookies. I used the small size cookie scoop.

Six: Bake for 10-15 minutes. Remove from the oven and allow to cool for 20 minutes on a cooling rack. Sprinkle lemon zest on top and serve.

Expert Tips

• Don't touch the cookies until totally cool; they come out of the oven soft.
• Be sure to refrigerate the cookie dough for at least 15 minutes. It will allow you to shape them easily.
• Store them in an airtight container in the fridge.

How To Serve

I like to serve these cookies with Thyme Tea, Caramel Latte, Chocolate Bubble Tea or Oat Milk Hot Chocolate for breakfast or snack.

More Sugar Free Cookies

• Sugar Free Chocolate Cookies
• Sugar Free Chocolate Chip Cookies
• Sugar Free Coffee Flavored Cookies Recipe
• Sugar Free Peanut Butter Cookies With Coconut Flour

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Recipe Card