I’ve baked these gluten-free and keto-friendly lemon shortbread cookies countless times, and they’ve become a staple whenever I want something sweet but still low-carb. As a nutritionist and cookbook author, I love how these cookies hit that buttery shortbread vibe without the sugar, grains, or gluten. They’re made with almond flour, coconut flour, and a touch of natural sugar-free sweetener, so they fit perfectly into a low-carb or gluten-free lifestyle. Best part? They’re freezer-friendly and just as good with your morning coffee as they are for entertaining.
This healthy lemon cookies recipe is inspired by the lovely buttery shortbread biscuits you’d have with a cup of English breakfast tea on a rainy afternoon. With my background in nutrition and low-carb diets, I wanted to adapt a recipe to be keto and gluten-free friendly, so the texture is a little different but you still get that ‘buttery feel’.
You can make a batch to bring to an office party or a kids gathering; these lemon cookies also freeze well so you can enjoy them over a period of time.
Nutrition Note: Traditional shortbread cookies are high in refined flour and sugar, but this version swaps in almond flour for healthy fats and fibre, and coconut flour for a lower-carb base. Each cookie has around 3g net carbs, making them a smart treat for anyone following a keto or low-carb diet. Plus, the protein from almond butter and egg gives these cookies more staying power than your average biscuit.
How To Make Low-Carb Lemon Cookies
You will find the full list of ingredients in the recipe card below. Here are some step-by-step pics for how to make these low-carb and gluten-free lemon cookies below the recipe card.
Ingredients Note
With a hint of lemon flavor and scent, these grain-free cookies are made with almond meal, coconut flour and nut butter, keeping them low-carb and keto-friendly – great for those of you watching sugar intake. Sugar alternatives such as monk fruit sweetener or something like Natvia (a combination of stevia and erythritol) work really well here and a little lemon zest and juice are used as main flavors.
Step 1. Combine almond flour, coconut flour, baking soda and sugar-free sweetener. In another bowl, whisk the egg, almond butter (melt it slightly if needed), lemon zest and juice and vanilla extract. Stir in the flour mixture into the egg and nut butter until well combined.
Step 2. Roll the dough into 15-16 balls (approx. 25-grams for each ball) and place them on the prepared baking sheet. Make sure to leave space between the balls. Press the cookies down lightly with the palm of your hand.
Step 3. Bake in a preheated 350 °F (175 °C) oven for 11-14 minutes until lightly golden. Once done, they’ll be very soft while hot but will continue to cook as they sit on the cookie sheet. Let them cool completely on the baking sheet. Store in an airtight container for up to 3 days or longer in the fridge.
Voila! I hope you enjoy these yummy lemon shortbread cookies.
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Ingredients
- 1 cup almond flour
- ⅓ cup coconut flour
- ½ cup sugar-free sweetener e.g. monk fruit or Natvia powder
- 1 teaspoon baking soda
- 1 large egg
- 12 tablespoons almond butter slightly melted
- 1 teaspoon lemon zest
- ¼ cup lemon juice (4 tablespoons)
- 1-2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, and sugar-free sweetener.
- In another bowl, whisk the egg, almond butter (melt it slightly if needed), lemon zest and juice, and vanilla extract.
- Stir in the flour mixture into the egg and nut butter until well combined.
- Roll the dough into 15-16 balls (approx 25 grams for each ball) and place them on the prepared baking sheet. Make sure to leave space between the balls. Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes until lightly golden (depends on your oven). Once done, they’ll be very soft while hot but will continue to cook as they sit on the cookie sheet.
- Let them cool completely on the baking sheet. Store in an airtight container for up to 3 days or longer in the fridge.
Notes
- You can use coconut sugar instead of sugar-free alternatives. The nutritional information is calculated using alternative sweeteners.
- You can make the cookies vegan by replacing the egg with 1 tablespoon ground chia seeds or linseed mixed with 4 tablespoons of water (let it sit 5-10 minutes).
- Can I swap the sweetener? Absolutely. Erythritol, monk fruit blends, or stevia all work. Just avoid liquid sweeteners, which change the texture.
- Do they taste like “real” shortbread? They’re slightly softer than traditional wheat-based shortbread but still buttery, crumbly, and satisfyingly sweet.
- Can I make them dairy-free? They’re already dairy-free! Just make sure to use a dairy-free vanilla extract.
- Do they freeze well? Yes—freeze baked cookies in an airtight container for up to 3 months. Thaw at room temp or rewarm gently.
Nutrition
More Healthy Cookie Recipes
- Golden Cookies (Low-Carb, Grain-Free)
- Paleo Gingerbread Cookies (Gluten-Free)
- Hemp Seed Cookies (Paleo, Gluten-free)
- 10 Paleo Flour Alternatives
How much lemon juice, you stated 1/4 cup tablespoons, don’t understand that one, lol.
Sorry, was meant to be 1/4 cup or 4 tablespoons (same amount, depending on what you have to measure with).
Sorry, was meant to be 1/4 cup or 4 tablespoons (the same amount, depending on what you have to measure with).
Is there a substitute I can use for Almond Flour? I am assuming that the Almond Butter can be substituted with other nut butters (Cashew or Sunbutter) – yes?
Yes, indeed. You can use any other butter. If you can’t do almonds specifically, you could use flour/meal made by grinding any other nuts/seeds.