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Lemon Sugar-Free Crinkle Cookies

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These zingy, bright lemon sugar-free crinkle cookies are soft, chewy, and perfectly tart, with a classic crinkle look thanks to powdered monk fruit. They’re quick to make, gluten-free, low-carb, and ideal for anyone craving a bakery-style treat without the sugar crash.

Ingredients

Scale
  • 2 cups (200g) almond flour (superfine, blanched)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
  • 3/4 cup (90g) powdered monk fruit sweetener (plus more for rolling)
  • 2 large eggs, room temperature
  • 2 tablespoons lemon zest (from 2 medium lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) powdered monk fruit sweetener, for rolling

Instructions

  1. Take the butter out to soften for at least 30 minutes. Zest and juice your lemons. Preheat oven to 350°F (175°C), and line your baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat unsalted butter with powdered monk fruit until light and fluffy (about 2-3 minutes). If using coconut oil, beat until smooth.
  4. Beat in eggs, one at a time, mixing well after each. Add lemon zest, lemon juice, and vanilla extract. The mixture may look curdled.
  5. Gradually add the almond flour mixture, mixing on low until just combined. Do not overmix. The dough should be slightly sticky but hold its shape. If too soft, chill in the fridge for 10-15 minutes.
  6. Scoop tablespoon-sized portions (about 20g each) and roll gently into balls. Roll each ball generously in powdered monk fruit for rolling.
  7. Place cookies 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes until set at the edges but still soft in the center.
  8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies will firm up as they cool.

Notes

For best crinkle effect, use extra-fine powdered monk fruit and don’t skip rolling. Chill dough if too sticky. Use fresh baking powder for best rise. For dairy-free, use coconut oil; for nut-free, substitute sunflower seed flour. Cookies freeze well and lemon flavor intensifies after a day.

Nutrition

Keywords: lemon, sugar-free, crinkle cookies, monk fruit, gluten-free, low-carb, keto, dessert, easy, almond flour

Find it online: https://tempotaste.com/lemon-sugar-free-crinkle-cookies-recipe-easy-monk-fruit-treat/