Keto Lemon Cream Cheese Cookies are soft, tender lemon cookies finished with a bright, sweet citrus glaze.
These low-carb, gluten-free lemon cookies make a delightful snack alongside a cup of tea or coffee. They’re thick, soft, and topped with a zesty glaze that’s just sweet enough to balance the tang of lemon.
I made these with my son for his online high school cooking class during quarantine. Each week he’s had to prepare a recipe, photograph it, and submit the results online. These cookies were an instant hit at home—even my husband loved them.
If you enjoy lemon desserts, these will likely become a favorite. Their creamy texture comes from the addition of cream cheese, while lemon zest and juice deliver a bright citrus flavor.
These cookies pair well with other lemon treats, like a keto lemon skillet cake, for anyone who loves a fresh, citrus finish.
These keto lemon cream cheese cookies are truly a must-make: thick, soft, and perfectly lemony with a lovely glaze.
Common Recipe Questions & Answers:
Do I need to use powdered low‑carb sweetener for the cookies, or can I use granular?
Powdered low‑carb sweetener blends into the dough more smoothly and gives the best texture. If you only have granular sweetener, pulse it in a blender or food processor until it’s a fine powder before using.
Can I substitute granular sweetener for powdered sweetener in the lemon icing?
For the icing you should use powdered confectioner-style sweetener for a smooth, lump-free texture. If needed, grind granulated sweetener to a fine powder in a blender or food processor before mixing the icing.
Can I skip chilling the dough?
Don’t skip chilling. This dough spreads if baked warm. Chilling (or a short freeze) helps the cookies hold their shape and keeps them from running together on the baking sheet. Also leave about 2 inches between dough balls when you bake.
How do I store these cookies?
Store cookies in a covered container in the refrigerator for up to 12 days.
Printable Recipe Card
Keto Lemon Cream Cheese Cookies
Ingredients
Lemon Cookies
- 2 cups blanched almond flour
- 1 teaspoon baking powder
- 5 tablespoons softened butter
- 2 ounces full‑fat cream cheese, softened
- 1/2 cup powdered low‑carb sweetener
- 1 large egg
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract
Lemon Icing
- 1/4 cup powdered low‑carb sweetener
- 1 tablespoon lemon juice
- 1 1/2 tablespoons heavy cream
- 1/2 teaspoon lemon zest
Instructions
- In a large bowl, whisk together the almond flour and baking powder. Set aside.
- In a mixer, beat the cream cheese and butter on medium until smooth and combined.
- Add 1/2 cup powdered sweetener and beat on medium for about 5 minutes, until the mixture is smooth and fluffy.
- Add the egg, lemon extract, lemon zest, and lemon juice. Mix until combined, scraping the bowl as needed.
- On low speed, add the almond flour mixture and mix until just combined into a dough.
- Cover the dough and refrigerate for at least 2 hours (or overnight). Alternatively, cover and freeze for 25 minutes if short on time.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Portion the chilled dough using a 2‑tablespoon scoop. Roll each portion into a ball and place on the prepared sheets at least 2 inches apart.
- Bake 12–16 minutes, or until the bottoms begin to turn golden. Let cookies cool completely on the baking sheet before moving.
- While the cookies cool, whisk together the powdered sweetener, lemon juice, heavy cream, and lemon zest until smooth. Drizzle or brush the icing over cooled cookies, then serve.
Storage: Keep cookies in a covered container in the refrigerator for up to 12 days.
Notes
Yield: About 24 cookies. Serving size: 2 cookies.
All nutritional data are estimates based on the products used.
Nutrition
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