• Marisa Louise

Melt-In-Your-Mouth Keto Lemon Cookies

Updated: Nov 17, 2020

Soft, moist, and melty! These lemon cookies are the perfect of burst summer-sweetness, and will seriously be your new favorite go-to lemon treat!

A while back, I saw this recipe from a friend, Mariah, over at Fresh Water Peaches , and I knew I just had to make them!

Who else just adores lemon desserts? To me, they're seriously the best! Lemon bars, lemon cake, lemon poppyseed muffins--YUM! I love it all!

So, if you basically combine all the yumminess, perfection and deliciousness from all lemon desserts, that's when you get these Keto Lemon Cookies! No grains, no sugar, and no guilt! ;) Recipe below!

Melt-In-Your-Mouth Keto Lemon Cookies

- Yields 12 cookies -


  • 1 pasture-raised egg

  • 2 Tbsp lemon juice

  • 1 Tbsp lemon zest

  • 3 Tbsp melted coconut oil

  • 1 tsp vanilla extract

Dry Ingredients:

  • 2 cups blanched almond flour

  • 1/3 cup Lakanto Monk Fruit Sweetener

  • 1/4 tsp salt

  • 1/4 tsp baking soda


  1. In a small mixing bowl add your almond flour, monk fruit, salt, and baking soda. Use a whisk or fork to blend until fully combined.

  2. Next, add your lemon zest, lemon juice, coconut oil, egg, and vanilla to a larger mixing bowl. (Or to you stand mixer if you're using that.) Blend until fully combined.

  3. Slowly start to add the dry mixture into the wet mixture. (Scrape down the edges.) Blend until fully combined.

  4. Cover the mixture and place in the fridge for 90 minutes. This part is KEY!

  5. Once the 90 minutes has passed, roll your dough into one inch balls. (It should make 12 medium sized cookies.)

  6. Line your balls up on the baking sheet with a few inches of space between them. Then use your fingers to press them down into round cookies – about a 1/4 inch high. (They won't expand too much while they bake.)

  7. Bake at 325 degrees for 10-12 minutes. You'll know they're ready when the bottom is golden brown, and the top starts to have small cracks.

  8. Once you remove them from the oven, let them sit on the baking pan for about 1-2 minutes. Then remove and place them on a metal cooling rack. (They're best stored in the refrigerator.) Enjoy!

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