5 Ingredient Keto Lemon Cookies
Martina Slajerova- Ready in 25m
- 2.4 g net carbs
- 162 kcal
- Serves 12
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I love the simplicity of these keto cookies. They are really quick & easy to put together and you will only need five keto-friendly ingredients (or even four if you use more almond butter instead of the coconut butter).
Over the last few years I've made many different variations of this grain-free cookie recipe and the two ingredients I keep using over and over again are my Roasted Almond & Cashew Butter and coconut butter (also known as coconut manna). This combination produces the most delicious crumbly cookies.
There are are a couple of drawbacks though. First, these low-carb cookies are really addictive! I prefer to freeze at least half of them to avoid eating them in one sitting. Also, simplicity comes at a price. Since there is no replacement for gluten and they are naturally high in fat, these cookies are fragile when freshly baked and you need to let them cool down completely before removing them from the tray. After they cool down, they will be somewhat crumbly so if you're planning to take a few cookies to work, keep them in a container rather than a ziplock bag.
These sugar-free cookies are so versatile! Apart from lemon zest, you can try orange zest & cinnamon, or even pumpkin pie spice. If you are a chocolate lover, try these 5 Ingredient Keto Chocolate Cookies or Chocolate Chip Cookies.
If you can't eat nuts, you can try these nut-free keto cookies made with sunbutter. They are delicious and the texture is a little less crumbly than the cookies made with almond butter (just skip the baking soda if you don't want them to turn green).
Step-by-step
Preheat the oven to 160 °C/ 320 °F (fan assisted). In a bowl, mix the almond butter (preferably roasted), softened coconut butter, Erythritol, lemon zest and egg.
Using your hands, crate 12 small cookie dough balls (one should be about 33 g/ 1.2 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
Place in the oven and bake for 12-15 minutes, until lightly browned. Keep an eye on the cookies — nuts burn faster than regular flour cookies. When done, remove from the oven and let them cool down. At first, they will be fragile but will harden as they chill.
Store in an airtight container for up to a week or freeze for up to 3 months.
Recipe
5 Ingredient Keto Lemon Cookies
★★★★★4.6The easiest low-carb cookies made with just 5 ingredients in just 20 minutes. This treat is gluten-free ...
- Hands on
- 10m
- Overall
- 25m
- Servings
- 12
- 2.4 g
- Net carbs
- 3.6 g
- Protein
- 15.2 g
- Fat
- 162
- kcal
Ingredients makes 12 cookies
Instructions
Preheat the oven to 160 °C/ 320 °F (fan assisted). In a bowl, mix the almond butter (preferably roasted), softened coconut butter, Erythritol, lemon zest and egg.
Using your hands, crate 12 small cookie dough balls (one should be about 33 g/ 1.2 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
Using a fork, press down to flatten each cookie ball until about 1/2-inch thick.
Place in the oven and bake for 12-15 minutes, until lightly browned. Keep an eye on the cookies — nuts burn faster than regular flour cookies. When done, remove from the oven and let them cool down. At first, they will be fragile but will harden as they chill.
Store in an airtight container for up to a week or freeze for up to 3 months.
Nutrition per cookie
Carbs 6%Protein 9%Fat 85% of calories
- Net carbs
- 2.4 g
- Total carbs
- 8.2 g
- Fiber
- 2.6 g
- Sugars
- 1.4 g
- Protein
- 3.6 g
- Fat
- 15.2 g
- Saturated fat
- 6 g
- Calories
- 162 kcal
- Sodium
- 11 mg · 0.48% RDA
- Magnesium
- 37 mg · 9.21% RDA
- Potassium
- 123 mg · 6.13% EMR
Nutrition by ingredient
| Per cookie | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond & cashew butter | 1.6 g | 2.5 g | 9.1 g | 96 |
| Coconut butter, organic, unsweetened | 0.6 g | 0.6 g | 5.7 g | 59 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Lemon zest (peel), fresh | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.5 g | 0.4 g | 6 |
| Total | 2.4 g | 3.6 g | 15.2 g | 162 |
Serving size cookie
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Vegetarian
Aren't cashews too high in carbs?
Cashews can be high in carbs if you eat too many! The good news is that you only need to use a small amount of cashews and they are totally worth it. Below is an overview of carbs, protein, fat and calories in nuts, seeds and coconut. To find out what you can eat on a keto diet check out my complete guide.
| 1-oz serving (28 g) | Total Carbs (g) | Net Carbs (g) | Protein (g) | Fat (g) | Calories |
|---|---|---|---|---|---|
| almonds | 6.1 | 2.6 | 6.0 | 14.2 | 164 |
| walnuts | 3.9 | 2.0 | 4.3 | 18.5 | 185 |
| pecans | 3.9 | 1.2 | 2.6 | 20.4 | 196 |
| macadamias | 3.9 | 1.5 | 2.2 | 21.5 | 204 |
| hazelnuts | 4.7 | 2.0 | 4.2 | 17.2 | 178 |
| brazil nuts | 3.3 | 1.2 | 4.1 | 19.0 | 187 |
| cashew nuts | 8.6 | 7.6 | 5.2 | 12.4 | 157 |
| pistachios | 7.7 | 4.7 | 5.7 | 12.8 | 159 |
| sunflower seeds | 5.7 | 3.2 | 5.9 | 14.6 | 166 |
| pumpkin seeds | 3.0 | 1.3 | 8.6 | 13.9 | 158 |
| sesame seeds | 6.6 | 3.3 | 5.0 | 14.1 | 162 |
| chia seeds | 11.3 | 1.4 | 5.7 | 9.1 | 145 |
| flax seeds | 8.2 | 0.4 | 5.2 | 12.0 | 151 |
| hemp seeds | 2.8 | 0.9 | 9.9 | 14.2 | 170 |
| coconut, dried | 6.7 | 2.1 | 5.7 | 3.6 | 95 |
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Comments & ratings (8)
How do ou make coconut butter.?
You can buy it (also known as coconut manna) or make it: Foolproof Homemade Coconut Butter
I had little success with these. Followed the recipe exactly but the resulting cookies just fell to pieces, even when cool, and I didn’t like the taste or feel of them in my mouth. A surprising disappointment as Martina’s recipes are usually winners.
I'm sorry to hear that, Christiana! I must have made these at least 30 times and the only issue I had was with the chocolate variation (see link below) where I had to add an extra egg because they were too dry/crumbly. I think that when it comes to the texture, it may be the amount of fat in the almond butter - maybe it was too dry? That would definitely affect the texture. If it doesn't hold well you could add a pinch of xanthan gum (or try a different brand of almond butter) and then use other flavours - maybe vanilla, cinnamon? I hope the next batch comes out great!
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Hi Martina, i'd like to do these cookied, and in order to follow accurately my macros, the macros in the recipe are counted with almond&cashew, aren't they? I'll do it with almond butter instead, it will be slighty lower in carbs. Have you anytime calculated them with almond butter?
This could be an improvement to the app, consider different customs of the recipes...
Also It would be very useful when tracking your recipes to cut the servings in 1 &1/4, 1 &1/2, 1&1/3... as some times when cooking we do not reach, for any reason, the same servings as you. My case is with savoury zucchini muffins, my tins are smaller and a batch is for 12 muffins, so if I eat 2 of them it would be aprox 1& 1/4 of yours...it has an impact in the total daily carbs tracking...so I was wondering if you could update the app with this option. Best regards and thks for your work which really helps me!
Blanca
Hi Blanca, that is correct - it is counted with the almond & cashew butter. If you use plain almond butter, the carb count will drop to about 2 g net carbs (small difference). You could actually do that by "cloning" this recipe. To do that, tap on the recipe (you can find it under Custom Meals > KetoDiet Blog) and tap on the "clone" button on top right. You can then remove/add/modify any ingredients in any of the recipes that are shared via my blog. Same with serving sizes. Say a recipe makes 12 cookies but you can adjust it to make less or more than 12, resulting in different macros to fit your needs. When you add any meals to the Planner, you can also add just 1/4, 1/2, 1, 2, etc servings. I hope this helps - new update is coming soon! 😊
Hi,
This recipe looks great!
I'm just wondering if I could replace the egg with a flax egg?
Thanks!
Hi Leilani, I haven't tried that so it's hard to tell how it would work in this recipe. It may not stick well together. If you can use a pinch of xanthan gum, that would help. Maybe someone else can comment?