My Lemon Love
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 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.
The roll and flatten 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. The other method is to freeze the dough in a log shape. I place a sheet of plastic wrap on the counter and then form the dough into a long round tube.
I 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 coconut oil melted
- ¼ cup Lakanto Monkfruit 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. 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.
- Place cookies in the 350* oven for 10 minutes. Remove from the oven and cool completely.
- In a small bowl mix together the melted coconut oil, 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.
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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.