This lemon cookie recipe is gluten-free, low carb, and keto friendly... The perfect brunch dessert for spring! Using an electric mixer, cream together the butter and monkfruit until creamy. Stop the mixer and scrape down the sides of the bowl. Add the lemon zest, juice, vanilla extract and egg on low until well combined.
Bake the cookies for around 15 minutes, until the tops have cracked and the edges are slightly golden. Let the cookies cool completely, before sprinkling with extra powdered sugar. Unlike traditional lemon cookies, these will not spread too much. As such, lightly press down on the cookies when placing them on the baking dish.
When it comes to keto lemon recipes, my favorite treats to make are lemon bars, lemon cheesecake, and these easy lemon crinkle cookies. It genuinely baffles me when people say they aren’t fans of lemon desserts.