These delightfully refreshing Keto Lemon Cookies are frosted and made in convenient bar form! 🍋
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If you love a sweet cookie with just a hint of tartness, you will love these Keto Lemon Cookies! They’re refreshing, sweet, and a breeze to make.
Keto Lemon Cookies
…and why you will love them!
- These keto cookie bars are a breeze to make!
- Each generous cookie contains only 2g net carbs.
- If no one else in your household appreciates the flavors of a lemon-based dessert… well, that’s just more for you! 🍋
Ingredients Needed to Make This Keto Lemon Cookie Recipe
Ingredient quantities for keto-friendly lemon cookies are located in the recipe card at the end of the post.
- Salted butter
- Swerve Confectioners – buy it here from Amazon
- Swerve Brown – buy it here from Amazon
- Eggs
- Lemon extract– buy it here from Amazon
- Fresh lemon juice
- Lemon zest
- Lemon wedges (optional)
- Coconut flour– buy it here from Amazon
- Oat fiber – optional, for a softer texture – buy it here from Amazon
- Baking soda
- Salt
How to Make Keto Lemon Cookies {Quick Overview}
This is just a quick overview of some of the steps involved in making the low carb lemon cookies. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Combine all wet ingredients. There are a few easy steps to get to this point, as outlined in the recipe card. For a visual 🔍, check out my Keto Pumpkin Cookies recipe. (Photo 1)
Combine all dry ingredients and add them to the wet ingredients. (Photo 2)
TIP: Adding oat fiber to the batter is optional, but highly recommended! It won’t add any net carbs to the recipe and lends a wonderful texture (softer and more cake-like).
Mix on low until combined. (Photo 3)
Lightly spray the bottom of a casserole dish (I used 7×11”) with non-stick cooking spray, then evenly spread the batter into the dish. Bak, then remove from oven and let cool completely. (Photo 4)
TIP: Make sure you watch these starting at 15 minutes to ensure they don’t overbake. They will firm up as they cool.
Make the super-easy frosting! (Photo 5)
Frost your cookie bars and cut them into 10 pieces. If desired, decorate with thinly sliced lemon wedges.
Can I Eat Lemons on the Keto Diet?
You can eat lemons on the keto diet because they have five net carbs per whole lemon. Since most people use lemons for baking and cooking then you would be eating even less net carbs per serving.
Lemons are used in many keto dessert recipes because of their sour flavor and ability to enhance the flavor of some very popular desserts like cheesecake, pudding, pies and cookies.
Can I Eat Cookies on the Keto Diet?
You can eat cookies on the keto diet when they are made with low carb ingredients. You must use almond flour, or coconut flour, as a substitute for regular wheat flour. And you must use a low carb sweetener like erythritol, monk fruit, or stevia as a substitute for sugar.
Eating cookies made with wheat flour, sugar or sugar substitutes should not be eaten on the keto diet. Cookies made with those ingredients have very high net carb amounts and will kick you out of ketosis.
More Keto Friendly Cookies
Try any number of our cookie recipes with keto-friendly ingredients and you won’t be disappointed. Many readers also enjoyed these recipes:
- This edible keto cookie dough recipe will provide you with an easy and delicious snack!
- These no sugar peanut butter cookies are easy to make and even easier to devour.
- Gluten free pumpkin chocolate chip cookies are low in net carbs and no gluten!
- Try our coconut flour sugar free chocolate cookies, perfect for chocolate lovers!
- Our best keto chocolate chip cookie recipe is fabulous!
- Our keto pumpkin cookies with cream cheese recipe is the best pumpkin cookie you may ever try!
Nutrition Facts for This Easy Keto Lemon Cookies Recipe
Per serving (10 total servings):
- 195 calories
- 19g fat
- 3g protein
- 2g net carbs
More Low Carb Desserts
Since you can eat desserts on the keto diet, here are some very beloved keto-friendly desserts:
- Learn how to make this keto pecan pie recipe that is beloved by the whole family!
- Yes, you can eat low carb fudge on the keto diet. It is super rich, filling, and buttery.
- This easy chocolate-covered pecans recipe is a must! You can make them in advance and take them anywhere for snacking.
- Our three ingredient peanut butter balls are another on-the-go favorite for trips and lunches. They never disappoint.
- As far as chocolate low carb desserts go, this is one of our most beloved. It is filling and sooooo chocolatey, people rave about it!
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Keto Lemon Cookies
Ingredients
Cookie Ingredients
- 6 tbsp salted butter softened
- 3/4 cup Swerve Granular
- 1/4 cup Swerve Brown
- 3 large eggs
- 1 tsp lemon extract
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 cup coconut flour
- 2 tbsp oat fiber optional
- 1/2 tsp baking soda
- 1/4 tsp salt
Frosting Ingredients
- 4 1/2 oz cream cheese softened
- 3 tbsp butter softened
- 1/3 cup Swerve Confectioners
- 1/2 tsp lemon zest
- thinly sliced lemon wedges optional
Instructions
Cookie Instructions
- Preheat oven to 350 F.
- In a large bowl or bowl of a stand mixer, combine butter, Swerve Granular, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
- Mix on medium-high for 5-6 minutes until fluffy.
- Then, add one egg and mix it in on low. Add the second egg, then the third, and do the same.
- Add lemon extract, lemon juice, and lemon zest, scrape down the sides of the bowl, and mix on low until well combined.
- In a small bowl, thoroughly combine the coconut flour, oat fiber (if using), baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
- Lightly spray the bottom of a casserole dish (I used 7×11”) with non-stick cooking spray, then evenly spread the batter into the dish.
- Place casserole dish in the oven and bake for 15-22 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The cookie bars will firm up as they cool.
- Place the dish on a wire rack and let the cookie bars cool completely. (For quicker cooling, after 30 minutes you can place the dish in the fridge.)
Frosting Instructions
- Add frosting ingredients to a microwave-safe bowl and beat on medium-high for 5 minutes, making sure to scrape down the sides during the process.
- Add bowl to the microwave and microwave for 10 seconds. Remove from the microwave and stir to distribute the heat. NOTE: This step ensures that the frosting will be spreadable. If it’s left to its usual texture, the top of the cookie bar will lift up and mix into the frosting.
- Spread the frosting evenly onto the top of the cookie bar. (If you have any trouble spreading it, microwave the frosting for a few more seconds.)
- Refrigerate the cookie bar for at least 30 minutes to return the frosting back to its regular texture.
- Decorate each cookie with a thinly sliced lemon wedge, if desired.
- Cut into 10 even pieces and serve.
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
These are really good and super easy to make! Thanks for sharing these.