This post may contains Amazon affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. Your support helps me continue to provide quality content. I only recommend products I personally trust and believe will add value to your experience. For more details, please visit my Privacy Policy.
These Keto Chewy Lemon Crinkle Cookies are the perfect balance of tangy and sweet, with a soft and chewy texture that melts in your mouth. Bursting with fresh lemon flavor and dusted with a low-carb powdered sweetener, these cookies are a delightful treat for anyone following a keto lifestyle.
Why You’ll Love This Recipe
- Zesty Flavor: Each bite is packed with refreshing lemony goodness.
- Soft and Chewy: The perfect texture to satisfy your cookie cravings.
- Low-Carb Sweetness: Made with keto-friendly ingredients, these cookies are guilt-free.
- Simple to Make: Easy to whip up with basic keto pantry staples.
- Kid-Friendly: Even non-keto eaters will love them!
My Personal Experience
I’ve always loved lemon-flavored desserts, and these Keto Chewy Lemon Crinkle Cookies have become a personal favorite. The bright, citrusy flavor is incredibly refreshing, especially when paired with a hot cup of tea. What I love most is the texture — soft, chewy, and perfectly satisfying. I made these for a family gathering once, and they were such a hit that no one even realized they were keto! Now, they’re a staple in my dessert rotation, and I always make sure to keep a batch on hand for quick treats.
Gather These Tools Before You Start Cooking!
- Mixing Bowls
Once I got my hands on a reliable set of mixing bowls, I realized how much easier baking can be. They’re perfect for blending both wet and dry ingredients seamlessly and are easy to clean afterward! - Hand Mixer or Stand Mixer
My hand mixer has been a lifesaver for achieving that perfect, creamy texture in cookie dough. It works wonders for creaming butter and sweetener, giving your cookies a soft and chewy finish. - Baking Sheet
A good-quality baking sheet ensures your cookies bake evenly and come out perfectly golden. I always line mine with parchment paper for a no-stick, hassle-free cleanup. - Parchment Paper
This is an absolute must for keeping your cookies from sticking to the baking sheet. Plus, it makes cleanup as simple as tossing the paper! - Cookie Scoop
Using a cookie scoop guarantees uniform-sized cookies every time, which means they’ll all bake evenly. It’s one of my favorite tools for getting consistent results!
Ingredients & Substitutions
- Almond Flour: Forms the base of these cookies. Coconut flour can be used, but you’ll need to adjust the quantity.
- Butter: Adds richness and moisture. You can use coconut oil for a dairy-free option.
- Low-Carb Sweetener: A powdered sweetener like erythritol or allulose works best.
- Egg: Acts as a binder and adds structure. For a vegan option, use a flaxseed egg.
- Lemon Juice and Zest: Provides that tangy, citrus flavor. Fresh is always best!
- Vanilla Extract: Enhances the overall flavor.
- Baking Powder: Gives the cookies a slight rise.
- Salt: Balances the sweetness and highlights the lemon flavor.
How to Make Keto Chewy Lemon Crinkle Cookies
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and powdered sweetener until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, and mix until smooth.
Step 2: Combine Ingredients
3. In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 3: Shape the Cookies
4. Use a cookie scoop to portion out the dough onto the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.
Step 4: Bake
5. Bake for 10-12 minutes or until the edges are set and slightly golden. The centers may look soft — this is okay.
Step 5: Cool and Dust
6. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cooled, dust with additional powdered sweetener if desired.
Optional Additions
- Poppy Seeds: Add a teaspoon for a delightful texture twist.
- Coconut Flakes: Unsweetened shredded coconut pairs well with lemon.
- White Chocolate Chips: Use keto-friendly chips for a touch of indulgence.
Serving Ideas
- Afternoon Tea: These cookies are perfect with a hot cup of green or black tea.
- Dessert Platter: Pair them with other keto cookies for a dessert spread.
- Holiday Treat: Wrap them up for a thoughtful keto-friendly gift.
Storage Recommendations
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer: Freeze the cookies in a single layer, then transfer them to a zip-top bag for up to 3 months. Thaw at room temperature before serving.
Got Questions? Find Your Answers Here!
Can I make these dairy-free?
Yes! Replace the butter with coconut oil for a dairy-free version.
Why do my cookies look underbaked?
They will continue to firm up as they cool, so avoid overbaking to maintain the chewy texture.
Can I use lemon extract instead of fresh lemon?
Yes, but fresh lemon juice and zest provide the best flavor. If using extract, start with a small amount and adjust to taste.
Nutritional Breakdown (Per Serving)
- Calories: 95
- Fat: 8g
- Protein: 2g
- Net Carbs: 1g
- Total Carbs: 2g
Keto Chewy Lemon Crinkle Cookies Recipe
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter, softened
- 1/2 cup powdered sweetener
- 1 egg
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sweetener in a mixing bowl until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, then mix until smooth.
- In another bowl, whisk together almond flour, baking powder, and a pinch of salt. Gradually mix the dry ingredients into the wet mixture to form a soft dough.
- Use a cookie scoop to portion out the dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden, and the centers appear soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sweetener if desired.
Drop a comment below with your feedback, follow us on Facebook for more keto recipes, and bookmark our site for all your low-carb favorites!
Subscribe to our newsletter!
