Keto Nut-free Tangy Lemon Cookies

Keto Nut-free Tangy Lemon Cookies


Have you ever wondered how I come up with low carb keto recipes, like these Keto Carb Nut-free Tangy Lemon Cookies? Well, you may be in for a surprising treat.3 You see for me it usually starts with rummaging through my baking cupboard and saying a prayer.

I don’t mean like a casual prayer. This girl truly invites Jesus into her baking process. If that sounds strange to you, you have lots to learn about me.

Can I be truly transparent with you? I think my baking pantry may shock some of you because of its simplicity and lack of ingredients.1

I am pretty certain that most food bloggers trying to come up with a recipe like my Keto Nut-free Tangy Lemon Cookies probably have an array of ingredients to work with.


    • ¾ cup of coconut flour
    • 1 ½ teaspoons of baking powder
    • ¼ teaspoon salt
    • 1 stick of butter 1/2 cup
    • 4 ounces of cream cheese
    • ¾ cup sugar substitute (I use Swerve)
    • 4 eggs
    • 1 tablespoon of heavy whipping cream
    • 1 teaspoon of lemon extract
    • 1 tablespoon of grated lemon peel
Low Carb Lemon Glaze:
  • 1/2 cup of Swerve confectioners’ sugar substitute (Swerve is an erythritol oligosaccharides blend)
  • 2 tablespoons of lemon juice
  • 1 tablespoon of heavy whipping cream
  • 1/4 teaspoon of lemon extract



  1. Pre-heat oven to 350 degrees.
  2. Stir together coconut flour, baking powder, salt and set aside.
  3. In a separate bowl, beat together butter, cream cheese, sugar substitute, lemon peel, and extract, until fully combined.
  4. Add the eggs one at a time beat well after each addition.
  5. Next at the whipping cream and combine.
  6. Then add the dry ingredients to wet mixture, mix well until batter is fully combined.
  7. Chill the dough for ½ hour in the fridge.
  8. Using a tablespoon measure out cookie dough and roll the cookie dough to form balls. and
  9. Flatten the cookie dough balls slightly unto a lightly greased cookie sheet.
  10. Bake for 15 minutes or until lightly brown around the edges.
  11. Allow cookies to cool for 30 minutes before drizzling the low carb lemon glaze.
Cuisine: Dessert | Recipe Type: Low Carb Nut-free Tangy Lemon Cookies


Nutrition Facts
Amount Per Serving
    • Calories1809
% Daily Value*
    • Total Fat: 164 g252.31%
    • Saturated Fat: g0%
    • Cholesterol: 376 mg125.33%
    • Sodium: 4209 mg175.38%
    • Potassium: 734 mg20.97%
    • Total Carbohydrate: 61 g%
    • Sugar: 11 g
    • Protein: 26 g
    • Vitamin A:86.64%
    • Calcium: 279 mg27.9%
    • Iron: 2 mg11.11%
* Percent Daily Values are based on a 2000 calorie diet. 

Nutrition Facts
Serving Size 1 cookie bar
Servings Per Container 24

Amount Per Serving
Calories 69Calories from Fat 58.5
% Daily Value*
Total Fat 6.5g10%
Saturated Fat 3.9g20%
Trans Fat 0g
Cholesterol 43mg14%
Sodium 53mg2%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 1.5g3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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