Sugar Free Lemon Cookies
These soft, lemony sugar free cookies are super simple and easy to make. Made with fresh lemon juice, zest, and almond flour. Ready in less than 30 minutes!
Servings: 13 cookies
Calories: 135kcal
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- ⅓ cup erythritol
- ½ teaspoon baking soda
- ⅓ cup fresh lemon juice
- ⅓ cup butter
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 180C / 356F and line a baking tray with parchment paper.
- In a large bowl, mix almond flour, coconut flour, baking soda and Erythritol.1 ½ cup almond flour, ½ cup coconut flour, ⅓ cup erythritol , ½ teaspoon baking soda
- Add in lemon juice and melted butter, and mix everything until combined.⅓ cup butter , ⅓ cup fresh lemon juice
- Refrigerate the cookie dough for 15-20 minutes.
- Scoop small balls, roll each ball in your hand, press lightly on it, then place them on the baking sheet.
- Bake for 15-20 minutes. Remove from the oven and allow to cool for 20 minutes on a cooling rack. Sprinkle lemon zest on top and serve.1 teaspoon lemon zest
Notes
- 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.
- I like to use a cookie scoop to make same-size cookies. I used the small size cookie scoop.
- Store them in an airtight container in the fridge.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 8mg | Fiber: 3g | Sugar: 1g | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg