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Easy Keto Lemon Cookies With Lemon Frosting Recipe

Get a double hit of lemon zing.

These delicious and fragrant keto lemon cookies get a double dose of lemon flavor. There's zest and juice in the cookie dough, and some more lemon juice in the frosting, along with a pinch of salt to really emphasize the zestiness (a pinch of salt is the trick to helping bring out flavor from other ingredients). You'll want to let the lemon aroma fill your kitchen!

Because these are so easy to make, you can rely on them as your go-to recipe for a light but satisfying keto dessert. They're so good, you won't believe they're keto, and they're so keto they won't affect your ketosis.

Makes 36 cookies

Ingredients

FOR THE COOKIES
2 cups (224g) blanched almond flour, like Bob's Red Mill
1/2 tsp baking soda
1/4 tsp fine sea salt
8 Tbsp (4 oz) unsalted butter, at room temperature
1/3 cup (64g) Lakanto Classic granulated sweetener
1 Tbsp lemon zest
1 large egg
2 Tbsp fresh lemon juice
1/2 tsp vanilla extract

FOR THE ICING
1/2 cup (96g) Lakanto Powdered Monkfruit Sweetener
3 Tbsp fresh lemon juice
Pinch of fine sea salt

How to Make It

1. In a small bowl, combine almond flour, baking soda, and salt; mix well. In a large bowl, beat butter, sweetener, and lemon zest using an electric mixer, until light and fluffy. Scrape down sides of bowl and beat again. Beat in egg, lemon juice, and vanilla, then scrape down sides of bowl and beat again. (Mixture will curdle, that's ok.)

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2. Add flour mixture to butter mixture; beat on low speed just until incorporated. Cover and refrigerate for at least 1 hour or up to overnight.

3. Preheat oven to 350ºF; line a large baking sheet with parchment paper. Using a 1-tablespoon scoop, portion dough and place 1 inch apart on baking sheet (don't flatten them). Bake until edges begin to turn golden, about 10 to 12 minutes. Let cool on baking sheet on a wire rack for 5 minutes, then transfer cookies directly to rack to cool completely.

4. Meanwhile make the icing. In a small bowl, combine powdered sweetener, lemon juice, and a pinch of salt (add more sweetener to thicken or more lemon juice to thin out, if needed). Spread about 1 teaspoon icing over each cookie. Serve, or cover and store in the refrigerator.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more