Luscious low carb lemon cookies are soft and melt in your mouth goodness with a sharp tang of lemon to counter the sweetness. Keto cookies for the Christmas cookie table or a gluten-free afternoon tea snack are topped with an easy creamy frosting.
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There’s something about lemon and citrus flavors at Christmas that speak to tradition and a time when it was expensive and difficult to find citrus fruits in the winter, making them extra special.
I love citrus and have a special place in my heart for lemon curd, and these cookies definitely satisfy that craving.
However, don’t just limit these delicious lemon lovelies to the holidays! They are a perfect keto treat for an afternoon snack or to savor while you relax with a mug of tea.
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The photos and recipe were updated 12-1-2020 to make the recipe easier and tastier. Scroll down to the bottom for the printable recipe or PIN it here for later!
Does your family do Christmas cards around the holidays? Personally, I absolutely love the Christmas card tradition, actually giving, receiving, and mailing paper cards you can feel and put on display.
We have a sort of peacock wire holder, and every card we receive is displayed every year. I love to see everyone’s family photos and traditional cards and take a moment to focus on them and what they’re up to.
Yes, I may be a bit old school in that way, but to me it’s completely different to receive a real card in the mail than a picture on my screen. It’s not that I don’t appreciate the Merry Christmas’s on Facebook or digital cards, I just enjoy that card in the mail or handed to me in person!
One year I took snapshots from our trip to Santa’s Workshop near Colorado Springs and used those to make our card. It turned out great!
Christmas cookie exchanges
Another Christmas tradition I miss and has sort of gone by the wayside due to allergies and other risks, is the Christmas cookie exchange!
As a child, I loved baking dozens of cookies and taking them to our church event and trading cookies with everyone. In that way, we made one kind of cookie and after laughter and fun, returned with a diverse mix.
Now, as a mom, there’s no way in the world I would participate in an exchange like that. And that makes me a little sad. It’s mostly because of a nut allergy and the fact we don’t eat sugar or gluten.
On the other hand, it’s fun to recreate that feeling at home with your own family members at Christmas. Each person can select a cookie to make and line them up as a big Christmas spread.
Who doesn’t love Christmas cookies?! So let’s make some.
Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful.– Norman Vincent Peale
To make low carb lemon cookies you’ll need:
- a large bowl
- hand or standing mixer (I prefer the standing mixer for these but either will work)
- a spatula
- lemon zester
- smaller heat-proof bowl
- cookie baking pans
- parchment paper or silicone baking mats
- cooling racks
Good news from heaven the angels bring,– Martin Luther
Glad tidings to the earth they sing:
To us this day a child is given,
To crown us with the joy of heaven.
How to make low carb lemon cookies
To make the cookies, first whisk together the flours, baking powder, and salt. Second, in another large bowl, beat the butter and sweetener about 3 minutes until it comes together then add in the eggs one at a time, beating each one in before adding another. It helps if they’re room temperature.
Next, add in the mascarpone cheese, lemon juice, and zest, and mix it with your hand or standing mixer until the mixture is smooth with no lumps.
What is mascarpone cheese?
You may be thinking, “What is mascarpone cheese?” Or if you do know what it is you’ve probably heard it associated with one of my favorite desserts on earth, tiramisu. Simply, mascarpone cheese is an Italian cream cheese made with double or even triple cream instead of the American version of cream cheese with a lower fat content and more acidic taste we’re used to.
Can I tell you how much I love the creamy Italian wonder called mascarpone? This delightful cheese tastes of cream without the tang of cream cheese flavor. Don’t get me wrong, I adore my American cream cheese too, it just depends on the flavor you’re looking for. Also, depending on what you have, either cheese works in this recipe.
On with the low carb lemon cookies
Now stir in the dry ingredients completely and then chill the dough for about 15 minutes. Preheat the oven to 325 degrees Fahrenheit and prepare two baking sheets with parchment paper or silicone baking mats.
Then spoon the dough (about 1 tablespoon each) onto the baking sheets and bake for 15 minutes or until the edges just start to brown. Let the cookies cool on the pan for 20 minutes before moving to the cooling rack. Once on the cooling rack allow them to cool completely before topping with the icing glaze.
How to make the Lemon Icing
Last and for the finishing touch, to make the glaze beat all the ingredients together for 2-3 minutes on high. Spoon about a teaspoon full on each cookie and spread it around with the back of the spoon.
Then leave the icing to set, and if don’t wish to eat them right away store in the fridge for up to a week. Also, they can be frozen for a month or two so you can take one out when you like.
Live your life with zest!– Unknown
Low carb lemon cookies and other traditions
Do you like citrus at Christmas? Traditionally we always have orange and clove, but lemon is refreshing and cheerful for the season in its own way too! To me, with the mascarpone cheese, it just feels Italian and of all things decadent and good. What are your favorite lemon Christmas recipes?
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🍪 Keto Christmas Cookies
- Coconut Macaroons
- Butter Spritz Cookies
- Gingerbread Cookies
- Thumbprint Peanut Butter Cookies
- Low Carb Lemon Cookies
Gluten-free lemon cookies
- 1 1/4 cups finely ground almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter, softened
- 1 cup powdered sweetener
- 1 egg
- 7 oz mascarpone cheese (or cream cheese)
- 2 tbsp lemon juice
- 1 lemon, zested
- 1/4 cup (2 oz) mascarpone cheese, or cream cheese
- 1 tbsp butter, softened
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 3 tbsp heavy cream
- 2 tbsp powdered sweetener, (add more or less to taste)
- Whisk together the flours, baking powder, and salt.
- In another bowl, beat the butter and sweetener for about 3 minutes until it comes together then add in the eggs one at a time.
- Add in the mascarpone cheese (or cream cheese), lemon juice, and zest, and beat until the mixture is smooth with no lumps.
- Stir in the dry ingredients and chill the dough for 15 minutes.
- Spoon the dough, 1 tablespoon each, onto the baking sheets and bake for 15 minutes at 325 degrees Fahrenheit or until the edges just start to brown.
- Let the cookies cool on the pan for 20 minutes before moving to the cooling rack. Once on the cooling rack allow them to cool completely before topping with the glaze.
- To make the glaze, beat all the ingredients together for 2-3 minutes on high.
- Spoon about a teaspoon full on each cookie and spread it around with the back of the spoon. Leave the icing to set then store in the fridge for up to a week.
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Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 96Total Fat: 9gUnsaturated Fat: 0gCarbohydrates: 2gFiber: 2gProtein: 2g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.