I’m sharing a Sugar Free Cookie Recipes idea that uses fresh lemon zest, natural sweeteners, and just a few pantry staples so you can make a classic cookie without added sugar.

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I never thought a cookie without actual sugar could make me pause like this. These sugar free lemon cookies start with blanched almond flour and lemon zest and somehow turn into a bright, slightly tart bite that feels like cheating.

I kept the recipe simple, but there’s a secret in how the dough rests that gives them a chewy center and a thin crisp edge, weird but true. If you like Sugar Free Cookie Recipes or No Sugar Desserts you’ll want to try them, even if you usually shrug at healthy lemon cookies.

Trust me you’ll be surprised.

Ingredients

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Light and nutty, gives protein and fiber, lower carbs than wheat flour
Sweet without sugar, zero calories, may cool the mouth, not tooth harming
Adds richness and texture, provides fats for tenderness, choose dairy free option
Binds the dough, adds moisture and protein, helps cookies hold together
Bright citrus notes, gives tartness and aroma, makes cookies feel fresh
Tiny amount helps structure and chewiness, skip if you prefer softer cookies
Rounds out flavors, adds warm background notes and pulls lemon together

Ingredient Quantities

2 cups blanched almond flour, lightly packed

1/3 cup powdered erythritol or monk fruit erythritol blend

1/4 tsp fine sea salt

1/2 tsp baking powder

1/4 tsp xanthan gum (optional)

1/3 cup unsalted butter, softened or coconut oil for dairy free

1 large egg, room temperature

1 tsp vanilla extract

2 tablespoons lemon zest (about 2 lemons)

1 tablespoon fresh lemon juice

1 tsp lemon extract (optional, for extra lemony flavor)

Extra powdered erythritol for dusting, if desired

How to Make this

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1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

2. In a medium bowl whisk together 2 cups blanched almond flour, 1/4 tsp fine sea salt, 1/2 tsp baking powder and 1/4 tsp xanthan gum if using; break up any clumps with a fork.

3. In a large bowl cream 1/3 cup softened unsalted butter (or use solid coconut oil for dairy free) with 1/3 cup powdered erythritol until light and slightly fluffy; if your erythritol is clumpy, sift it first.

4. Beat in 1 large room temperature egg, 1 tsp vanilla extract, 2 tablespoons lemon zest, 1 tablespoon fresh lemon juice and 1 tsp lemon extract if you want extra punch. Mix until combined but don’t overwork it.

5. Fold the dry mix into the wet mix until a soft dough forms. If it seems greasy or too loose, chill 10 minutes. If it’s crumbly add 1 tablespoon softened butter (or coconut oil) and mix again.

6. Scoop about 1 to 1 1/2 tablespoon portions, roll into balls and place 2 inches apart on the prepared sheet. Gently flatten each ball with the bottom of a glass or your fingers to about 1/4 inch thick, they won’t spread much.

7. Bake 10 to 12 minutes until edges are just turning golden. Don’t overbake, almond flour cookies go from perfect to dry fast.

8. Let cookies cool on the sheet 5 to 10 minutes so they set, then transfer to a wire rack to cool completely – they firm up as they cool.

9. Dust with extra powdered erythritol if you like, or press a little extra lemon zest on top for brightness.

10. Store in an airtight container at room temp up to 3 days or in the fridge up to a week. For longer keep them frozen between parchment layers up to 2 months, thaw at room temp before serving.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet + parchment paper
3. Medium and large mixing bowls
4. Measuring cups and spoons
5. Electric hand mixer or a sturdy wooden spoon if you dont have one
6. Whisk and a fork (for dry ingredients and breaking clumps)
7. Rubber spatula
8. Cookie scoop or 1 tablespoon measure and a small glass to flatten the cookies
9. Wire cooling rack

FAQ

Q: Can I swap the powdered erythritol for another sweetener? A: Yes, you can, but choose a powdered or confectioners style sweetener so the texture stays right. Granulated erythritol can leave a gritty bite, and concentrated sweeteners like liquid stevia need much less so youd have to adjust wet ingredients. Allulose works great for texture but may brown more quickly.

Q: How do I make these cookies dairy free? A: Use solid coconut oil softened to the same volume as the butter called for. They might spread a little differently so chill the dough 10 to 20 minutes before baking, and watch the baking time, coconut oil can make them brown faster.

Q: Do I really need xanthan gum? A: No, it's optional. Xanthan helps bind almond flour and gives a chewier cookie, but if you skip it the cookies will still work, just a bit more delicate and crumbly.

Q: Whats the best way to bake them so they dont dry out? A: Bake at 325 F on a parchment lined sheet for about 10 to 12 minutes, until the edges are lightly golden. Let them cool on the sheet for 5 minutes before moving, that stops them from breaking. If they brown too fast lower temp by 10 to 15 degrees.

Q: Can I boost lemon flavor without adding more fresh juice? A: Yes, add 1 teaspoon lemon extract for extra punch and still keep dough balance. The fresh lemon zest is the main bright note so dont skip it, zest gives more aroma than juice.

Q: How should I store or freeze these cookies? A: Keep at room temperature in an airtight container for 2 to 3 days, refrigerate up to 10 days, or freeze baked cookies up to 3 months. Thaw at room temp and if you want them soft again warm briefly in a low oven or microwave for a few seconds.

Sugar Free Lemon Cookie Recipe Substitutions and Variations

Almond flour — Swap for coconut flour (use about 1/4 to 1/3 cup coconut flour for every 1 cup almond flour and add an extra egg so the dough isn’t dry), or use blanched sunflower seed flour 1:1 if you need a nut free option.
Powdered erythritol — Replace with powdered allulose 1:1 for better browning and less cooling effect, or use a powdered monk fruit or stevia blend but follow the maker’s conversion since they’re much sweeter and you might need a bulking agent to match the texture.
Egg — Make a flax or chia “egg” for vegan cookies: 1 tablespoon ground flax or chia + 3 tablespoons water, stir and let sit 5 minutes per 1 egg. Works best but texture will be a bit more chewy.
Xanthan gum — You can skip it, or swap with an equal amount of guar gum, or use about 1 teaspoon ground chia or flax mixed into the wet ingredients instead of 1/4 teaspoon xanthan to help bind the dough.

Pro Tips

1) Powdered erythritol matters. If yours is gritty pulse it in a blender or sift it first so the cookies arent grainy and dont get that “cooling” mouthfeel. If you can find allulose or a monk fruit/allulose mix it will taste smoother and browner.

2) Measure and texture control. Spoon the almond flour into the cup dont scoop with the cup or youll get dense dry cookies. If the dough feels greasy or falls apart, chill it 10 minutes, that little rest really helps it come together and makes cleaner shapes.

3) Max the lemon taste. Use a fine microplane and only zest the colored part, not the bitter white pith. Zest before you juice the lemons and press a bit of fresh zest onto the tops right after baking for extra bright aroma.

4) Watch the bake and store right. Pull the tray when edges just start to gold, they firm up as they cool so dont overbake or theyll be dry. Store in an airtight container with a slice of apple or a piece of bread if you want them softer, or freeze between parchment layers for longer storage.

Sugar Free Lemon Cookie Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing a Sugar Free Cookie Recipes idea that uses fresh lemon zest, natural sweeteners, and just a few pantry staples so you can make a classic cookie without added sugar.

Servings

servings

Calories

143

kcal

Equipment: 1. Oven (set to 350°F)
2. Baking sheet + parchment paper
3. Medium and large mixing bowls
4. Measuring cups and spoons
5. Electric hand mixer or a sturdy wooden spoon if you dont have one
6. Whisk and a fork (for dry ingredients and breaking clumps)
7. Rubber spatula
8. Cookie scoop or 1 tablespoon measure and a small glass to flatten the cookies
9. Wire cooling rack

Ingredients

2 cups blanched almond flour, lightly packed
1/3 cup powdered erythritol or monk fruit erythritol blend
1/4 tsp fine sea salt
1/2 tsp baking powder
1/4 tsp xanthan gum (optional)
1/3 cup unsalted butter, softened or coconut oil for dairy free
1 large egg, room temperature
1 tsp vanilla extract
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon fresh lemon juice
1 tsp lemon extract (optional, for extra lemony flavor)
Extra powdered erythritol for dusting, if desired

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a medium bowl whisk together 2 cups blanched almond flour, 1/4 tsp fine sea salt, 1/2 tsp baking powder and 1/4 tsp xanthan gum if using; break up any clumps with a fork.
In a large bowl cream 1/3 cup softened unsalted butter (or use solid coconut oil for dairy free) with 1/3 cup powdered erythritol until light and slightly fluffy; if your erythritol is clumpy, sift it first.
Beat in 1 large room temperature egg, 1 tsp vanilla extract, 2 tablespoons lemon zest, 1 tablespoon fresh lemon juice and 1 tsp lemon extract if you want extra punch. Mix until combined but don't overwork it.
Fold the dry mix into the wet mix until a soft dough forms. If it seems greasy or too loose, chill 10 minutes. If it's crumbly add 1 tablespoon softened butter (or coconut oil) and mix again.
Scoop about 1 to 1 1/2 tablespoon portions, roll into balls and place 2 inches apart on the prepared sheet. Gently flatten each ball with the bottom of a glass or your fingers to about 1/4 inch thick, they won't spread much.
Bake 10 to 12 minutes until edges are just turning golden. Don't overbake, almond flour cookies go from perfect to dry fast.
Let cookies cool on the sheet 5 to 10 minutes so they set, then transfer to a wire rack to cool completely – they firm up as they cool.
Dust with extra powdered erythritol if you like, or press a little extra lemon zest on top for brightness.
Store in an airtight container at room temp up to 3 days or in the fridge up to a week. For longer keep them frozen between parchment layers up to 2 months, thaw at room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.