Sugar Free Lemon Cookies (Low Carb & Diabetic Friendly)
Ingredients
- 2 cups almond flour (finely ground blanched)
- ¾ cup powdered low carb sweetener (erythritol, monk fruit, or allulose)
- 2 large egg whites (fresh, not carton)
- 1 tablespoon lemon zest
- 2–3 tablespoons fresh lemon juice (start with 2, add more only if dough is dry)
- 2 drops yellow food coloring (optional)
- ¼ cup powdered low carb sweetener for rolling
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour and ¾ cup powdered sweetener.
- Add the egg whites, lemon zest, lemon juice, and yellow food coloring (if using). Mix with a rubber spatula until a smooth dough forms.
- Using a small cookie scoop, portion out the dough and roll each piece into a ball with your hands.
- Roll each ball in the reserved ¼ cup of powdered sweetener until fully coated.
- Place coated balls on the prepared baking sheet. Use a spatula, flat knife, or the bottom of a glass to flatten each ball into a round cookie shape.
- Bake at 350°F for 12–15 minutes, until edges are lightly golden brown and cookies are fragrant.
- Remove from oven and allow to cool completely on the baking sheet before transferring. Cookies firm up as they cool. Dust with extra powdered sweetener if desired.
Notes
- Always use fresh egg whites, not carton egg whites - they bind the dough much better.
- Use finely ground blanched almond flour. Coarse almond meal will cause the cookies to fall apart.
- Do not overbake. Pull the cookies when the edges are just lightly golden - they will continue to set as they cool.
- If dough is crumbly, let it rest 5–10 minutes. If too sticky, refrigerate for 15–20 minutes before rolling.
- For stronger lemon flavor, add a few drops of lemon extract to the dough.