Keto Lemon Drop Cookies
Some of the links included are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. I recommend these products because they are helpful and useful; not because of the small commissions I make if you decide to buy something.
My Lemon Love
Keto Lemon Drop Cookies
Every year at this time I have a love affair with lemons. We are just coming through the winter and it’s starting to feel like spring. Meyer Lemons are in season in the early Spring, so I routinely have a surplus to use for my Keto Lemon Drop Cookies.
There are times when I have so many lemons that I’ll juice them all and then freeze the juice in my mini silicone muffin cups. I get 24 mini lemon juice pops that I can use in future recipes.
Low Carb Sweetener Mix
I use a mix of Allulose and Erythritol to give a chewy texture, but also to hold the cookie together. Also, the mix of sweeteners helps with the browning. Allulose browns very quick and erythritol does not really brown at all.
If you have tried using ONLY erythritol you will have found that your cookie will turn out hard as a rock. Erythritol will recrystalize after the cookie cools. So if you only use erythritol the cookie will be too crunchy and crumbly.
When I use ONLY Allulose the cookie will not hold together. Allulose is GREAT for sauces, dressings, curds and caramels for this exact reason…it does not recrystalize.
Using a mix of the two low carb sweeteners is the right combo I have found for chewiness while still holding the cookie together.
Yep, that’s right. No eggs are used in this recipe.
Gelatin adds a nice chewiness to this Keto Lemon Drop Cookie recipe.
This ingredient is another texture thing for this Lemon Drop Cookie recipe. Coconut flour is very absorbent. Using the coconut flour with the almond flour balances out the moisture content of the cookie.
I know, I know…lots of different points to touch on this seemingly simple Lemon Drop Cookie recipe. Keto baking is NOT the same as traditional baking. I have done this recipe many ways and this is the best version.
Other versions are not terrible, but when you are spending money on all these special ingredients you want it to be right.
So…you can substitute all swerve, but you probably won’t have the same chewiness. And same for omitting or subbing the coconut flour. You can make these substitutions, but MY advice is not to substitute.
Roll vs. Slice method
When I’m in the moment with my Lemon Drop Cookies I’ll use a mini scooper to get exact sized balls. I’ll line up the balls on parchment paper lined cookie sheet.
Then, using the palm of my hand I’ll press the balls down into cookie rounds.
Slice & Bake Method
The other method is to freeze the dough in a log shape. Place a sheet of plastic wrap on the counter and then form the dough into a long round tube.
Wrap the dough in the plastic wrap and continue to shape the log into a smooth round shape. I love doing this method because then I always have some cookie dough in the freezer for a quick treat.
Once the log is frozen you can slice and bake your Lemon Drop cookies at 350* for 10 minutes. While the cookies are cooling you can make the glaze.
My Keto Lemon Drop Cookies look almost identical to a traditional shortbread cookie…just not my best day for good lighting as I was not in my regular kitchen.
Favorite Lemon Recipes
- 1 tsp butter melted, or coconut oil
- ¼ cup low carb sweetener powdered
- 4 tsp lemon juice plus 2 tsp more to desired consistency
- Lemon zest optional
- Preheat oven to 350* and line a cookie sheet with parchment paper.
- Mix all ingredients until a dough forms. Let rest for a few minutes for the coconut flour to absorb some of the moisture
- Take about a tbsp of dough and roll in between your two palms to form small balls of dough. Place balls of dough on the cookie sheet about 2” apart. Press the ball down with the palm of your hand to flatten into a round cookie shape.
- *Side note….I use a mini scooper to do the job quicker and I do not roll each ball.
- Place cookies in the 350* oven for 10 minutes. Remove from the oven and cool completely.
- In a small bowl mix together the melted butter, lemon juice and powdered low carb sweetener. Start with 4 tsp of lemon juice in the glaze for your desired consistency. If you like your glaze slightly thinner (which I do) then add up to 2 tsp more of the lemon juice.
- Once the cookies are completely cooled drizzle glaze over each cookie. Sprinkle with lemon zest if desired. Chill and enjoy.
- I have tried this cookie a bazillion times subbing various flours and sweeteners. You can try to sub out the coconut flour and the allulose…..HOWEVER, the recipe as written is THE best version.
- Do not over cook. 10 minutes is plenty of time as there are not eggs that need to be cooked in these cookies.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.