Iced Lemon Sugar Cookies (Low Carb)


I had a craving for something sweet and lemony and found this delicious recipe from Carolyn Ketchum.  They were a big hit in my family.  Makes about 40 2-inch cookies or about 28-30 medium-sized cookies.  Servings: 2 with 2 net carbs per serving.


Sanding “Sugar”:

2 tablespoons sugar substitute (I like Swerve)

1 drop yellow gel food coloring


1 1/2 cups almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

6 tablespoons butter, softened

1/2 cup sugar substitute (I like Swerve)

1 large egg, room temperature (or run it under warm water)

3 tablespoons fresh lemon juice

Zest of one lemon


6 tablespoons powdered sugar substitute (I like Swerve powdered sweetener)

3 tablespoons fresh lemon juice


  1. For the sanding “sugar,” combine granulated sweetener and gel food coloring in a small bowl.  Use the back of a spoon to work food coloring into sweetener granules.  Set aside.
  2. For the dough, whisk together almond flour, coconut flour, baking powder, xanthan gum and salt in a medium bowl.
  3. In a large bowl, beat butter with sweetener until well combined.  Beat in egg, lemon juice and lemon zest.  
  4. Add almond flour mixture and beat until dough comes together.  Turn out dough onto a large piece of parchment paper.  Pat into a rough circle and then top with another piece of parchment.  Roll out to about 1/4-inch thickness.  Place on a cookie sheet and chill in refrigerator for 30 minutes.
  5. Preheat oven to 325 degrees and line another baking sheet with parchment.  Cut out cookies into desired shape and lift carefully with a small, offset spatula or knife.  Place cookies at least 1/2 inch apart on prepared baking sheet.  Reroll your dough and cut out more cookies (if your dough gets too soft to work with, you can put it in the freezer for a bit to harden up).
  6. Bake 12 to 14 minutes, or until just golden brown and firm to the touch.
  7. Let cool on pan 10 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze, stir powdered sweetener and lemon juice in a small bowl until smooth.
  9. Spread a thin layer of glaze over each cookie and sprinkle with sanding sugar.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s