Lemon Keto Cookies, A Low Carb Recipe

If you’ve “gone low-carb,” you might get tired of seeing recipes for things you love, but that no longer fit your new lifestyle.  I’ve been eating Keto for a year now, and I can get by with relatively few treats, but when my daughters decided to join my adventure, my Pinterest feed became nothing but low-carb desserts!!  They want the health benefits of eating well, with all the frills too.

Recently, they were feeling deprived when their siblings enjoyed some Lemon Breakfast Cookies of the gluten-free, sourdough variety, so I whipped up these Lemon Keto Cookies, and they are every bit as good!

I make these as a breakfast cookie for my family, although they make a nice treat any time.  If you like a sweeter dessert, adjust the sweetener to suit your preferences.

Don’t forget to download the recipe PDF: Lemon Keto Cookies

Lemon Keto Cookies

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The Ingredients:

Lemon zest

The Directions:

Preheat oven to 350 degrees.  Mix the dry ingredients in a medium sized bowl.  Cut in the butter and add egg, lemon zest and juice.  Allow to rest 5 minutes for the dough to firm up.  Line baking sheet with parchment paper.  Using a 1.5 TBS scoop, drop dough balls onto baking sheet and press flat with your hand.

1.5 TBS Scoop

Lemon Cookie Balls

Shaping lemon breakfast cookies


Bake and then allow to cool:  Metal baking sheets like the Air Bake brand will take 15 minutes.

Bar pans like Pampered Chef Brand will take a few minutes longer and the bottoms may not firm quite as much until after the cookies have cooled.

Yield: 10 cookies             Serving size: 2 cookies

Total calories: 253          Net Carbs: 2.9 grams           Protein: 7.9 grams          Fat: 19.6 grams

Macos were calculated on cronometer.com.  I have not included erythritol in the net carb count since it doesn’t affect my blood sugars.  If erythritol affects your blood sugars, or you are using substitute ingredients, please calculate the nutritional information on your own before trying this recipe.




Recipe: Lemon Breakfast Cookies, Gluten-Free, Sourdough (Fast and Easy Recipe, using leftover starter)


The one thing that may discourage some people from baking with sourdough is the prep time; dough has to be mixed and requires several hours to ferment before it can be baked.  But sourdough doesn’t always need forethought.  As long as you have some extra starter sitting around, there are always yummy possibilities in your future! 🙂

Today was one such morning at my house.  I’m pretty sure we’ve had the flu.  Using homeopathics, each of my kids burned through it in 3 days.  When I got sick, I just didn’t have the energy to treat myself.  Sleep!  Just give me sleep!  Oh, but by day 5 it was getting pretty old.  So last night I took time to give myself some TLC, and I worked up a remedy for myself.  This morning, when the kids woke me up asking what they should cook, I was very happy to announce that they could start school and I’d start breakfast!!

I learned my lesson.  Next time, I will take the time to remedy before I sleep!  Thankfully, we had some extra starter, so I made some quick Lemon Breakfast Cookies.  And to be more healthful, we served them with leftover veggies.

Lemon Breakfast Cookies, gluten-free, sourdough

You will need the zest and juice from one lemon.  Don’t forget to download the Lemon Breakfast Cookies PDF.

The Recipe 😉

  • 1/2 stick butter, very soft or partially melted
  • 1/2 cup tapioca starch
  • 1/2 cup brown rice starter
  • 1 egg
  • 1/4 cup honey PLUS 1/8 tsp. Sweet Leaf, white stevia extract
  • zest and juice from one lemon
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 cup coconut flour
  • 1 tsp. baking soda


Preheat your oven to 350 degrees.

Begin by softening the butter.  Then dump all the rest in and stir well.  Allow to sit a few minutes and the dough will thicken.

Line your baking sheet with parchment paper.  Scoop, 1-1/2 tablespoons at a time, and form into balls.  I use a pampered chef scoop.

1.5 TBS Scoop

You should get 21 scoops=21 cookies.  There may be half a scoop left, if anyone wants a baby cookie. 🙂  Press with your fingers to flatten.

Shaping lemon breakfast cookies

Bake at 350 degrees for approximately 15 minutes.

I use an Air Bake pan for these.  If you are using a bar pan like Pampered Chef sells, you may want to preheat the pan, or it may need to bake just a few minutes longer.

You can decide how many “cookies” you feel makes a reasonable serving.  I serve 3 per person.

These breakfast cookies were inspired by Raising Generation Nourished.  My daughter began making her breakfast cookies when we went gluten-free, but being who I am, I HAD to do a sourdough version!  The sourdough is softer, contains less starch, and is easier on the digestion.


Recipe: Gluten-Free, Cranberry Almond Bread (Sourdough)

If there is one food that speaks of Christmas traditions to me, it would be Candy Cane Cookies.  And they’re not even peppermint, right?  It’s almond.  I love it.  I’ve been known to bake out those cookies all year long. . .  just roll them into a ball and flatten them.  No fancy shapes and no food coloring.  I just love the flavor.

So it’s no surprise that when my kids found a Cranberry Almond Loaf recipe in their Focus on the Family Club House Magazine several years ago, I fell in love with that too.  Same delicious, sweet almond flavor, only with cranberries for a bonus.

Cranberry Almond Loaf, original recipe

But then, that Gluten-Free thing happened; and I prefer to prepare foods as healthful as possible.  Therefore, with that criteria in mind, here is a new recipe for Cranberry, Almond Bread.  🙂  This is made with honey and stevia, rather than refined sugar.  The texture of the original bread was rather dry and crumbly, so this gluten-free loaf is more moist (on purpose), and just in time for the holidays!

Cranberry Almond Bread, Gluten-Free Sourdough

I’m not exactly a food photographer.  If you want jewelry photographed, that’s my thing! 

I set my table cloth and delicious loaf of “Christmas Bread” in front of the bay window to catch the early morning light, and the little ones gathered all around me!  The boys were bouncing up and down on both sides, hitting my elbows with their hard little heads while asking, “When can I have a piece?” over and over.  And the almost two year old was standing on a chair, hanging over the table, yelling, “I want some!  I want some!” rather persistently.  So short story?  The photo shoot didn’t last very long, and they made short work of the Cranberry Almond Bread!

Don’t forget to download the Gluten-Free Sourdough, Cranberry Almond Bread PDF   I hope you enjoy it as much as our family has.

Cranberry Almond Bread, Gluten-Free Sourdough at growinggraceful copy


Combine wet ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup brown rice sourdough starter, fed in the past 12 hours
  • 1/2 cup water or milk

In a separate bowl, blend dry ingredients:

  • 1/2 cup sorghum (milo) flour
  • 1/2 cup teff flour
  • 1/2 cup tapioca starch
  • 1.5 teaspoons fine psyllium husk powder (I use Viva brand)

Add to the wet ingredients, mix well, and cover to allow to ferment for 7-12 hours.

After fermenting:

Preheat oven to 350 degrees.  Place your pan in the oven to heat.  To your batter, add:

  • 1/4 cup honey and 1/4 tsp. Sweet Leaf Stevia Powder
  • 2 tsp. almond extract
  • 2 eggs
  • 3/4 tsp. salt
  • 1 teaspooon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 cup dried cranberries

Mix well.  Remove pan from oven and melt butter along sides and bottom.  Pour batter and smooth top.  {If your kids distract you and your loaf sits awhile before going into the oven, the cranberries may sink to the bottom like mine. 😉 } However, bake it immediately and your cranberries will be well distributed throughout the loaf!

Loaf pan: Bake 45-50 minutes  (I use glass.)

In a hurry and want to bake this out more like a cake?  Use a 8×8″ or 11×7″ glass pan, and bake for 25-30 minutes.

Glass baking dishes

Azure Standard has a dried cranberry that is sweetened with apple juice, and I’ve been itching to get my hands on it.  So far, it has been out of stock, but they’re expecting a shipment this month, so I’ll get to try them in January!

If you’re like me and you are doing a low carb thing while your family continues to eat a more traditional fare, All Day I Dream About Food has a yummy Cranberry Cobbler recipe.  Just omit the cinnamon and vanilla, add a teaspoon of almond extract instead, and you can enjoy some low carb Cranberry Almond “Bread” right alongside everyone else.  😉