Low Carb Lemon Cream Cheese Cookies

I bake and cook for different types of dietary needs. It is super fun and challenging for me and I wouldn’t change a thing. If you have ever been on a low carb or diabetic diet, you know that you can really miss breads and desserts.

I’m always on the lookout for inspiration for a new recipe that fills either of these categories. Often, you have to use almond flour and/or coconut flour instead of all purpose flour. However, that substitution can really throw off the rest of the recipe. The minute that you put coconut flour in a recipe, it’s like all of your moisture has disappeared. It is sucked up by the black hole known as coconut flour. To combat this fact, you must add all of your moist ingredients before your flours. Add flours until you have the right consistency of your batter or dough. The amount of flour you use will be significantly less than a typical high carb recipe. Doing it it this way will help to combat a dry crumbly baked good that is similar to a mouthful of sand. It can be done if you have some experience with making doughs and batters and you know what to look for.

Here is a good cookie recipe that I made in the afore mentioned method. I wanted a cream cheese cookie that was low carb that had a pleasant but not overpowering lemon taste. This cookie was exactly what I wanted. To get the best results, you must let them cool completely on the pan before handling. They firm up quite a bit as they cool.

Give them a try and see for yourselves.

Thanks for reading! Have a great evening!

πŸ˜€ Jennifer


8 ounces cream cheese room temperature

1/2 cup unsalted butter room temperature

1 1/4 cup granulated no calorie sweetener (sucralose/maltodextrin blend) plus extra for garnish

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla extract

2 tablespoons lemon juice

1/2 cup almond flour

3/4 cup coconut flour


1. Preheat oven to 350 degrees Fahrenheit.

2. In the bowl of a stand mixer, add cream cheese, butter, sweetener, baking powder, and salt. Mix on low until combined.

3. Add eggs, vanilla extract, and lemon juice. Mix until combined.

4. Add flour and run mixer on low until all ingredients have been incorporated.

5. Make sure your baking sheets have been lined with silicone non-stick baking mats. Using your hands create dough balls that are round and approximately 2 tablespoons in size. Place on baking mat 1 inch apart. These cookies do not spread very much.

6. Bake for 12-14 minutes. Cool on the pan. They will firm up as they cool. Serve and enjoy!


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