Keto Lemon Cream Sugar Cookies (Print Version)

Soft almond-coconut cookies with zesty lemon flavor and creamy sugar-free glaze. Only 3g carbs per cookie.

# List of Ingredients:

→ Cookies

01 - 2 cups almond flour
02 - 1/3 cup coconut flour
03 - 1/2 cup unsalted butter, softened
04 - 2/3 cup powdered erythritol
05 - 1 large egg
06 - Zest of 2 lemons
07 - 2 tbsp fresh lemon juice
08 - 1/2 tsp baking powder
09 - 1/4 tsp salt
10 - 1 tsp vanilla extract

→ Lemon Cream Glaze

11 - 1/2 cup powdered erythritol
12 - 2 tbsp cream cheese, softened
13 - 1 tbsp unsalted butter, softened
14 - 2 tbsp fresh lemon juice
15 - 1 tbsp heavy cream
16 - Zest of 1 lemon

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, beat together butter and powdered erythritol until light and fluffy.
03 - Add egg, lemon zest, lemon juice, and vanilla extract. Mix until combined.
04 - In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
05 - Gradually add dry ingredients to the wet ingredients, mixing until a soft dough forms.
06 - Scoop tablespoon-sized portions onto the prepared baking sheet. Flatten gently with your hand or the back of a spoon.
07 - Bake for 10-12 minutes, until edges are lightly golden. Cool completely on a wire rack.
08 - Beat together powdered erythritol, cream cheese, butter, lemon juice, and heavy cream until smooth.
09 - Spread or drizzle glaze over cooled cookies. Garnish with lemon zest if desired.
10 - Allow glaze to set before serving.

# Expert Advice:

01 -
  • The texture is incredibly soft and buttery, nothing like the crumbly keto treats you might have tried before
  • That lemon cream glaze transforms simple cookies into something that feels like a real bakery indulgence
02 -
  • The dough will feel softer than traditional cookie dough, which is completely normal and actually results in a better texture
  • Cooling the cookies completely before glazing is essential or the frosting will melt right off
03 -
  • Room temperature ingredients mix together more evenly, so take everything out of the fridge about 30 minutes before baking
  • A microplane makes the finest lemon zest, which incorporates beautifully into both the dough and glaze

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