Sometimes you just need something a bit tangy and a bit sweet. That’s what these Easy Lemon Butter Cookies Low Carb, are all about.

(Just in case you’re wondering…This recipe was formerly part of my Low Carb Joy recipe collection which has now joined Baking Outside the Box.)

The sunny tang of fresh lemon juice comes through in this cookie because I chose to use butter instead other fats that might obscure the flavor. Lemon is the major note with just a hint of vanilla to mellow it.

Make the Dough:

It takes just a few minutes to toss together the ingredients. You’ll note that I’ve chosen to use Glucomannan (also called Konjac) as a binder.  It’s a fiber that is often used in commercial baked goods and also used for making shirataki noodles. It’s optional, but helps the almond flour ‘hold together’ better and it’s flavorless.

As you can see I didn’t even bother to get out the mixer.  A wooden spoon and bowl is all that you need.

Do you see that there is a flavor secret peeking out of the dough?  It’s lemon zest.  I zested the entire lemon, though you can use less if you like, it packs a punch of flavor.

Prep and Chill the Dough:

The dough is made into a rectangle about an inch or so thick and covered in plastic wrap. Don’t worry about the length and width, just gauge the thickness.

It will then need an hour to chill in the refrigerator. In a time pinch I’ve chilled it for about 30 minutes in the freezer.

Some recipes call for cookie dough to be chilled as a log to slice for baking. This is fine for this recipe if you have time to chill it a bit longer.  Also the dough can be chilled in the refrigerator overnight, if desired.

Baking the Cookies:

To prep the dough for baking, cut into twenty four equal parts and roll into balls.  Press the  balls to about 1/4″ thick with the bottom of a  glass or cup measure.  Unlike sugar and flour cookies, almond flour cookies don’t spread and flatten easily.

Bake the cookies on a parchment covered baking sheet. You can try a simply greased cookie sheet, but watch your baking time and cookies carefully so they don’t scorch. The picture above gives a hint that the cookies are only baked until the bottom edges have just begun to turn golden and firm up.

Allow the cookies to cool before removing them from the parchment.  This helps insure that they will keep their shape and not break easily. Resist those warm cookies, if you can!

Did I mention that the Lemon Butter Cookies are not just Low Carb, but keto  also and are only 1.4 carbs each and only just half a net carb?  Crazy.  Crazy good. Enjoy! – Laura

P.S. If you prefer a low carb chocolate cookie you can find my recipe here.

Nutrition information for: Keto Lemon Butter Cookies 

Keto Lemon Butter Cookies

Laura

This light and tangy Easy Lemon Butter Cookies Low Carb makes a sweet sunshiny treat that has only 1.4 total carbs per cookie and will fit into a keto diet as well. #lowcarblemoncookie #ketocookie #lowcarbdesserts

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 60 kcal

Ingredients

  

• 1 1/2 Cups  Blanched almond flour
• 1/3  Cup Powdered Swerve or other cup for cup sweetener
• 1  tsp baking powder
• 1/2  tsp Gluccomannan Powder  optional
• 3 tsp  lemon zest
• 1/8 tsp pinch salt
• 4  tbsp butter softened
• 1  tsp vanilla extract
• 1  tbsp lemon juice  about 1/2 half a medium lemon
• 1 large egg
• 1  tbsp Powdered Swerve …to dust cookie tops

Instructions

 

• In a medium mixing bowl stir and combine the dry ingredients: almond flour, 1/3 cup powdered Swerve, baking powder, Gluccomannan powder (optional), and salt.
• Add the lemon zest to the dry mixture.
• Stir the wet ingredients to the dry mixture: Stir in the butter, vanilla, lemon juice, and egg. Dough will be soft.
• When dough is well combined, dump it onto a sheet of plastic wrap and pat dough into a rectangle that is at least about an inch high using back of wooden spoon or clean hands and then wrap in plastic.
• Chill the dough in the refrigerator for at least an hour. (Can be chilled overnight, if desired.)
• Heat the oven to 350 degrees and prepare a cookie sheet with baking parchment while the dough is chilling.
• Cut chilled dough into 24 even pieces and roll into balls and place on prepared cookie sheet.
• Bake for 11-13 minutes. Bake just until the bottom edge of cookies are beginning to brown.
• Remove cookies from oven and while they are warm sprinkle with the 2 remaining tablespoons of powdered sweetener.  Allow cookies to cool before removing from pan.

Keyword keto lemon cookies