Sugar Free Lemon Cookies Recipe for Diabetics
These soft, zesty, sugar-free lemon cookies are a perfect treat for anyone watching their sugar intake. Made with almond flour, lemon zest, and natural sweeteners, they’re keto-friendly, diabetic-safe, and full of bright citrus flavor.
Equipment
- Mixing Bowl
- Whisk or rubber spatula
- Baking Sheet
- Parchment Paper
Ingredients
Base Ingredients
- 2 cups almond flour lightly spooned and leveled
- 3/4 cup powdered sweetener erythritol, monk fruit, or allulose
- 2 egg whites use fresh eggs, not carton whites
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest from fresh lemon
- 2 drops yellow food coloring optional, for color
Rolling & Finishing
- extra powdered sweetener for rolling and dusting
Instructions
- Preheat oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together almond flour and powdered sweetener.
- Add wet ingredients: Mix in egg whites, lemon juice, and zest. Add food coloring if using. Stir until a dough forms.
- Shape cookies: Scoop dough into balls, roll in extra sweetener, and place on baking sheet.
- Flatten & bake: Gently press each dough ball flat. Bake 12–15 minutes, until golden on the edges.
- Cool & finish: Let cookies cool completely before removing from pan. Dust with more sweetener if desired.
Notes
Use fresh lemon zest for best flavor. Rest dough if dry or chill if sticky. Avoid overbaking to keep cookies tender.