Description
Soft, buttery, and full of bright lemon flavor, these keto lemon pound cookies are low-carb, sugar-free, and gluten-free—perfect for Easter, spring, or everyday snacking.
Ingredients
For the Cookies:
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½ cup (1 stick) unsalted butter, softened
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½ cup granulated erythritol or allulose
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1 large egg
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1 tbsp lemon zest (about 2 lemons)
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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1 ¾ cups almond flour
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2 tbsp coconut flour
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1 tsp baking powder
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¼ tsp salt
For the Glaze:
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½ cup powdered erythritol
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1 ½ tbsp fresh lemon juice
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, cream butter and erythritol until fluffy.
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Add egg, lemon zest, juice, and vanilla. Mix well.
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In a separate bowl, combine almond flour, coconut flour, baking powder, and salt.
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Gradually mix dry ingredients into the wet mixture until dough forms.
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Scoop dough onto the baking sheet, flatten slightly.
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Bake for 10–12 minutes, or until edges are golden.
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Let cookies cool completely on a wire rack.
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Mix glaze ingredients in a small bowl, then drizzle over cooled cookies.
Notes
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Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
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Add a drop of lemon extract to the dough for extra flavor if desired.
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Use freshly squeezed lemon juice and real zest for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 0.4 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3.2 g
- Fiber: 1.3 g
- Protein: 2.5 g
- Cholesterol: 18 mg
Keywords: keto lemon pound cookies, low carb lemon cookies, sugar free lemon cookies, gluten free lemon cookies keto