These Keto Soft & Chewy Lemon Cookies are beyond indulgent! You’ll doubt they are keto, but I promise all ingredients incorporated are keto and blood sugar friendly. The cookies are soft, chewy, moist, and have a perfect balance of sweetness as well as freshness from the lemon! I chose to also dust the cookies with swerve confectioners’ sugar, just to take them up a notch.
What are the Macros?
Each cookie has 3 carbs, 1 gram of fiber, 12 grams of fat, 4 grams of protein, and 129 calories. You’ll likely make anywhere from 10-12 cookies, based on the ingredients. I met in the middle and I made exactly 11 cookies, resulting in this nutrition information. (Nutrition information is also noted below!)
Although I don’t tend to eat a ton of lemon, I think these are my new favorite cookies! My husband stated they’re the best lemon cookies he’s ever had, so I was happy with those results! In fact, we ate them for breakfast this morning. It’s only the afternoon now, but I’m kind of sad I’m not planning on eating anymore soon! Perhaps they’ll make another great breakfast tomorrow. Why not? 😉
Hope you give these lemon cookies a try! Be sure to tag me on Instagram or Facebook, if you make them!
Keto Soft & Chewy Lemon Cookies
- 1 small Lemon, Juice
- 2 tbsp Lemon Zest
- 6 tbsp Unsalted Butter, softened
- 2 tbsp Brown Sugar Alternative (Sukrin Gold)
- 1/2 cup Swerve Granular
- 1 large Egg
- 1 tsp Vanilla Extract (If you have lemon extract, even better!)
- Pinch of Salt
- 1 cup Blanched Almond Flour
- 1/4 cup Egg White Protein Powder
- 1 tsp Xantham Gum
- 1 tsp Baking Soda
- Swerve Confectioners (for dusting, about 2-3 tbsp)
- Preheat your oven to 350 degrees F, 177 degrees C.
- In a stand mixer, add your softened butter, brown sugar (sukrin gold), and swerve granular. Cream until smooth. Over medium-high speed, this should take about 3-5 minutes.
- Add egg(s), vanilla extract, salt, lemon zest, and lemon juice. Continue mixing.
- In a small mixing bowl, combine your flour, egg white protein powder, xantham, and baking soda.
- Add the dry ingredients (flour, egg whites, xantham, and baking soda) to your stand mixer.
- Mix until just incorporated. You'll want to be careful to not over mix!
- Once your dough is combined, freeze it for 15 minutes, or refrigerate it for 30 minutes.
- Once cooled, form 10-12 cookies with the dough. Place on lined baking sheet with parchment paper or a silicone mat.
- Bake cookies for 10-12 minutes.
- Once cookies are cooled, dust with confectioners swerve. Enjoy!!