Easy Keto Lemon Pound Cookies That Taste Amazing

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Craving something sweet but still want to stick to your low-carb goals? These easy keto lemon pound cookies might be just what you need. Soft in the center, lightly crisp on the edges, and bursting with real lemon flavor—they feel like a little win in every bite.

Whether you’re prepping for Easter brunch, looking for a gluten-free dessert, or just want a quick keto treat to enjoy with your coffee, this recipe checks all the boxes. I love how simple they are to make, using pantry staples like almond flour and erythritol, and how well they freeze for later (if they even last that long).

Let’s dive in—you won’t believe how good something this light and wholesome can taste.

What You’ll Need

Before you get started, take a quick look at what you’ll need to make these keto lemon pound cookies. Most of the ingredients are low-carb staples, making this recipe perfect for anyone already living the keto lifestyle or looking for an easy sugar-free dessert option.

Pantry & Fridge Essentials:

Unsalted butter – Softened for easy mixing and that rich, buttery texture.
Granulated erythritol or allulose – A keto-friendly sweetener that gives the cookies just the right amount of sweetness without the carbs.
Large egg – Helps bind the dough and adds structure.
Lemon zest – Freshly grated from real lemons for that bright, citrusy punch.
Fresh lemon juice – Adds tang and balances the sweetness.
Vanilla extract – A small touch that rounds out the flavor.

Dry Ingredients:

Almond flour – The main flour base for these cookies. It’s naturally low in carbs and creates a soft, cake-like texture.
Coconut flour – Adds lightness and helps absorb moisture for a better crumb.
Baking powder – For a gentle rise and slight fluffiness.
Salt – Just a pinch to bring out the flavors.

For the Glaze:

Powdered erythritol – Dissolves easily and sets into a beautiful, glossy glaze.
Lemon juice – Keeps the glaze fresh, tangy, and vibrant.

Pro Tip: Use freshly squeezed lemon juice and zest. Bottled versions just don’t have the same bright flavor.

Having everything prepped and measured before you begin makes the process smoother—and it’s one of the easiest ways to avoid mistakes while baking. If you’ve got your ingredients ready, you’re already halfway there!

Detailed Cooking Instructions

Golden keto lemon pound cookie with lemon glaze and zest on top, served on parchment.

Let’s walk through the steps to make these keto lemon pound cookies. This is a simple, no-fuss recipe that even beginner bakers can follow. Grab a mixing bowl, and let’s get started!

1. Preheat the Oven

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies won’t stick—and cleanup will be a breeze.

2. Cream the Butter and Sweetener

In a large bowl:

Add softened butter and granulated erythritol (or allulose).
Use a hand mixer or stand mixer to beat until the mixture is light and fluffy.
This step is key to creating that soft, pound cake-like texture.

3. Mix in the Wet Ingredients

Once the butter mixture is creamy:

Add one egg, lemon zest, lemon juice, and vanilla extract.
Beat again until the mixture is smooth and well combined.

Note: Don’t worry if it looks slightly curdled after adding lemon juice—it will smooth out when you add the dry ingredients.

4. Combine the Dry Ingredients

In a separate bowl:

Whisk together the almond flour, coconut flour, baking powder, and salt.
Slowly add this dry mix to the wet mixture, stirring until a thick, soft dough forms.

5. Scoop and Shape

Use a small cookie scoop or spoon to portion out the dough onto your lined baking sheet.
Lightly flatten each cookie with your fingers or the back of a spoon. They won’t spread much during baking, so shape them how you want them to look.

6. Bake

Bake for 10–12 minutes, or until the edges are golden and the tops are just set.
Keep an eye on them—almond flour can brown quickly near the end.

7. Cool Completely

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They’ll firm up as they cool, so don’t rush this step.

8. Make the Glaze

In a small bowl:

Mix powdered erythritol with lemon juice until smooth.
If the glaze is too thick, add a drop more lemon juice. Too thin? Add a bit more sweetener.

9. Glaze and Set

Once the cookies are cool, drizzle the glaze over the top using a spoon or piping bag.
Let the glaze set for about 10–15 minutes before serving or storing.

That’s it! You’ve just made a batch of easy, low-carb lemon cookies that are light, zesty, and keto-approved. Perfect for sharing—or keeping all to yourself.

Tips & Tricks

These keto lemon pound cookies are already easy to make, but a few simple tips can help you get the best flavor and texture every time. Whether you’re baking for Easter, prepping healthy snacks, or just treating yourself on a weeknight, these pointers will make the process smoother and more rewarding.

Use Room Temperature Ingredients

Cold butter and eggs can lead to a lumpy batter. Let your ingredients sit out for about 30 minutes before baking. This helps everything mix evenly and creates a smoother dough.

Don’t Skip the Lemon Zest

The zest carries the most intense lemon flavor. Use a fine grater or microplane and zest only the yellow part of the peel—avoid the bitter white pith underneath.

Chill the Dough (Optional)

If your dough feels too soft, pop it in the fridge for 15–20 minutes before shaping. This makes it easier to handle and helps the cookies hold their shape in the oven.

Flatten Before Baking

These cookies don’t spread much, so flatten them gently before baking to get the shape you want. A little pressure with your fingers or a spoon works well.

Watch the Bake Time

Almond flour browns quickly. Start checking around the 10-minute mark. The cookies are done when the edges are golden and the tops are set, even if they still feel soft in the center.

Let Them Cool Fully

These cookies firm up as they cool. If you move them too soon, they may break apart. Give them time on a wire rack before glazing.

Customize the Glaze

Want it tangier? Add more lemon juice. Prefer it sweeter? Use a little extra powdered erythritol. You can also skip the glaze entirely for a more subtle cookie.

Bonus Tip: These freeze beautifully. Store in an airtight container and freeze for up to a month. Just let them thaw at room temperature before serving.

With these simple tricks, your low-carb lemon cookies will come out just right—every single time.

Why It’s Healthy

Keto lemon pound cookies on a plate with one broken open, showing soft texture and lemon glaze.

These keto lemon pound cookies aren’t just tasty—they fit right into a balanced low-carb lifestyle. Whether you’re following keto, managing your blood sugar, or just cutting back on processed sweets, this recipe checks the boxes for a smarter dessert choice.

Low in Carbs

Thanks to almond flour and coconut flour, these cookies skip the high-carb wheat flour altogether. They’re a great option for anyone watching their carb intake or following a keto or paleo plan.

No Added Sugar

Instead of refined sugar, this recipe uses erythritol or allulose—popular keto sweeteners that don’t spike blood sugar. That makes these cookies a good fit for diabetics or anyone looking to cut back on sugar.

Gluten-Free

There’s no wheat or gluten, making this recipe naturally gluten-free. It’s a safe choice for those with gluten sensitivities or celiac disease—without needing special flour blends.

Rich in Healthy Fats

With butter, almond flour, and coconut flour, each cookie provides a satisfying dose of healthy fats that help you feel full and keep cravings in check.

Real Ingredients, Real Flavor

There are no artificial flavors or additives here—just fresh lemon juice, zest, and real food ingredients you can feel good about.

This isn’t just a cookie you can eat on keto—it’s one you’ll actually want to make again. Healthy doesn’t have to mean bland, and these lemony treats prove it.

Looking for more low-carb treats to enjoy any time of day? Here are a few more keto-friendly recipes that are just as easy and satisfying:

Perfect Keto Butter Cookies – Low-Carb & Melt-in-Your-Mouth
Buttery, crisp, and lightly sweet—these classic cookies are perfect for snacking or sharing.
Easy Spiced Breakfast Cake – Cozy & Low-Carb Recipe
A warm, spiced cake that works for breakfast or dessert—no sugar needed.
Easy Scotcheroo Truffles Recipe for Sweet Keto Treats
Peanut butter, chocolate, and crunch—all rolled into one bite-sized, keto-approved treat.

Try one next time you need something sweet without the sugar crash.

Frequently Asked Questions

Can I use a different sweetener?

Yes. Erythritol and allulose both work well in this recipe. Just avoid liquid sweeteners, as they may change the dough’s texture.

Are these cookies gluten-free?

They are. This recipe uses almond flour and coconut flour, which are both naturally gluten-free.

Do I need to refrigerate the cookies?

Not right away. They keep well at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate or freeze them.

Can I freeze the cookies?

Absolutely. Once cooled and glazed, place the cookies in a single layer in a freezer-safe container. They’ll keep for up to a month. Let them thaw at room temperature before serving.

Why didn’t my cookies spread?

These cookies don’t spread much on their own. Make sure to flatten them slightly before baking to get that classic cookie shape.

Can I make them dairy-free?

Yes. Swap the butter for coconut oil or a plant-based butter alternative. The flavor will change slightly, but they’ll still turn out soft and tasty.

How do I get a stronger lemon flavor?

Use extra lemon zest, or add a drop of lemon extract to the dough. Just be sure not to overdo it—a little goes a long way.

Still curious about something? Leave your question in the comments—we’re here to help!