Sugar Free Lemon Cookies Recipe
These delicious sugar-free lemon cookies are light, fluffy, and bursting with fresh lemon flavor. Made with almond flour and a sugar substitute like monk fruit or erythritol, they are perfect for anyone looking to enjoy a guilt-free treat. Soft on the inside with golden edges, these cookies are easy to prepare and baked to perfection in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups almond flour (finely ground, e.g., Bob’s Red Mill)
- 1/3 cup sugar substitute (such as monk fruit or erythritol)
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 6 tbsp unsalted butter (softened to room temperature)
- 1 egg
- 2 tbsp lemon juice
- 2 tbsp lemon zest (about 2 lemons, finely grated)
Instructions
- Preheat the Oven and Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather all your ingredients so they are ready to use, which makes the process smoother and more enjoyable.
- Cream the Butter and Sweetener: In a mixing bowl, use a stand or hand mixer to cream the softened butter and sugar substitute on medium speed for about 2 minutes until smooth and well combined.
- Add Wet Ingredients and Blend: Add the egg, lemon zest, and lemon juice to the creamed butter mixture. Blend on low speed for 30 seconds, then increase to medium speed and continue mixing for a couple more minutes until the mixture is light and fluffy. Scrape down the bowl sides as needed for even mixing.
- Incorporate Dry Ingredients: Add half of the almond flour to the bowl and beat until just combined. Then add the remaining almond flour, along with the salt and baking soda, and continue mixing until the dough forms and ingredients are thoroughly combined.
- Shape the Cookies: Line a baking sheet with a silicone baking mat to prevent over-browning. Form the dough into balls using about 1 1/2 to 2 tablespoons per cookie or a cookie scoop for uniform size. Flatten the tops gently with your hand or a spoon to ensure even baking.
- Bake and Cool the Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges and bottoms turn golden brown but the centers remain soft. The cookies were perfect after 10 minutes in testing. Avoid overbaking to prevent burning and dryness.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking mat and sheet for 5 minutes to firm up slightly. Then transfer to a cooling rack to cool completely before serving to prevent crumbling. Enjoy your sugar-free lemon cookies!
Notes
- Use a silicone baking mat or parchment paper to prevent cookies from sticking and over-browning.
- Ensure butter is softened to room temperature for easy creaming and better texture.
- Monitor cookies closely during baking as almond flour cookies brown quickly.
- Store cooled cookies in an airtight container to maintain freshness.
- For a stronger lemon flavor, increase lemon zest by 1 tablespoon if desired.
Keywords: sugar free lemon cookies, keto lemon cookies, almond flour cookies, low carb lemon cookies, diabetic friendly cookies, healthy lemon cookies
Find it online: https://cheframi.com/sugar-free-lemon-cookies-recipe/
