Keto Lemon Glazed Cookies

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Servings: 18 cookies
Total Time: 25 minutes
Difficulty: Easy
Calories per Serving: 145
Macros: 5g Protein / 3g Net Carbs / 12g Fat / 2g Fiber

Keto Lemon Glazed Cookies That Taste Like a Bakery Treat

These keto lemon glazed cookies are soft, buttery, and packed with fresh citrus flavor in every bite. If you’ve been craving a bakery-style dessert without the sugar crash, this low-carb lemon cookie recipe delivers all the sweetness and brightness you want while staying completely keto-friendly.

The combination of almond flour, fresh lemon zest, and a silky sugar-free glaze creates a cookie that feels indulgent but fits perfectly into a low-carb lifestyle. They’re light, tender, and incredibly easy to make on busy afternoons or for quick meal prep desserts.
Whether you need a simple healthy dessert, an easy low-carb snack, or a clean eating sweet treat for spring and summer, these keto lemon glazed cookies are quick, wholesome, and satisfying.

Look at the Recipe

Soft, cake-like texture with a smooth lemon glaze on top
Bright citrus flavor balanced with rich buttery notes
Low-carb and keto-friendly with simple clean ingredients

Ingredients Needed

For the Cookies

1 tsp vanilla extract

2 cups almond flour

1/4 cup coconut flour

1/2 cup powdered monk fruit sweetener

1 tsp baking powder

1/4 tsp salt

2 large eggs

1/3 cup melted butter

1 tbsp fresh lemon zest

2 tbsp fresh lemon juice
For the Lemon Glaze

1/2 cup powdered monk fruit sweetener
1–2 tbsp lemon juice
1 tbsp heavy cream or unsweetened almond milk
Extra lemon zest for garnish

How to Make Our Keto Lemon Glazed Cookies

Step 1: Prep the Oven

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, and salt.
Step 3: Add the Wet Ingredients

Whisk together the eggs, melted butter, lemon juice, lemon zest, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until a soft dough forms.

Step 4: Shape the Cookies

Using a cookie scoop, portion the dough onto the baking sheet. Slightly flatten each cookie with the back of a spoon.

Step 5: Bake

Bake for 12–15 minutes or until the edges are lightly golden. Let the cookies cool completely before glazing.
Step 6: Make the Glaze

In a small bowl, stir together powdered sweetener, lemon juice, and cream until smooth.

Step 7: Glaze and Finish

Drizzle the glaze over cooled cookies and top with fresh lemon zest for extra citrus flavor.

These keto cookies pair perfectly with coffee, tea, or as part of a low-carb dessert spread.
Storage & Serving Suggestions

Storing

Keep the cookies in an airtight container in the refrigerator for up to 5 days.

Reheating

For a softer texture, let them sit at room temperature for 10 minutes before serving.

Freezing

Freeze the cookies without glaze for up to 2 months. Add fresh glaze after thawing.
Serving Ideas

Serve with:

Keto coffee drinks
Greek yogurt bowls
Fresh berries
Low-carb whipped cream

Tips & FAQs

Can I make these dairy-free?

Yes. Replace the butter with melted coconut oil and use almond milk in the glaze.

Are these truly keto?

Yes. These cookies are made with almond flour and sugar-free sweetener for a low-carb dessert option.
Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Why are my cookies crumbly?

Keto doughs can dry out quickly. Measure almond flour carefully and avoid overbaking.

Can I make these ahead for meal prep?

Absolutely. These low-carb lemon cookies store well and are great for weekly dessert prep.

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