Sugar-Free Lemon Cookies
These Sugar-Free Lemon Cookies are soft, chewy, and full of bright citrus flavor — a guilt-free treat that’s perfect for low-carb, keto, or diabetic-friendly diets. Made with almond flour and fresh lemon juice, they’re wholesome, easy, and completely satisfying.
Equipment
- Mixing Bowl
- Rubber Spatula
- Whisk
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
- 2 cups almond flour finely ground, blanched
- 3/4 cup powdered sweetener plus more for rolling
- 2 egg whites fresh, not carton
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- yellow food coloring optional
Instructions
- Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together almond flour and ¾ cup powdered sweetener until combined.
- Add egg whites, lemon juice, lemon zest, and food coloring if using. Stir with a rubber spatula until a smooth dough forms.
- Scoop dough into small balls and roll each in additional powdered sweetener to coat lightly.
- Place on a parchment-lined baking sheet and flatten each cookie gently with a spatula or glass.
- Bake for 12–15 minutes, or until edges are just golden and cookies are fragrant.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with more powdered sweetener if desired.
Notes
Use fresh lemon juice and zest for the best flavor. If dough is sticky, chill for 15–20 minutes before rolling. Don’t overbake — cookies firm up as they cool.