Get ready for a burst of bright and refreshing lemon flavor in every bite with these delicious Cream Cheese Lemon Drop Cookies! Perfectly sweet, sugar-free, low-carb, and keto-friendly, these cookies are a guilt-free indulgence you won’t be able to resist.
With a burst of zesty lemon in every bite, these cookies are sure to satisfy your sweet tooth without derailing your diet!
What are Cream Cheese Lemon Drop Cookies?
Cream cheese lemon drop cookies are a delicious dessert made with almond flour, butter, cream cheese, lemon, and a preferred sweetener.
The result is a tangy and creamy flavor in a soft and chewy cookie that is both low-carb and keto-friendly.
With just the right amount of sweetness and a zesty lemon kick, these cookies are the perfect guilt-free treat for anyone who loves the combination of citrus and cream cheese.
What does this lemon drop cookie recipe taste like?
Cream cheese lemon drop cookies have a tangy and creamy flavor with a burst of refreshing lemon in every bite.
These cookies are not overly sweet but have just the right amount of sweetness to satisfy your dessert cravings.
The lemon flavor is bright and zesty, complementing the soft cookies perfectly.
Are these lemon cookies keto-friendly?
Yes, at only 2g net carb per cookie, this cream cheese lemon drop cookies recipe is keto-friendly as it is low in carbohydrates and sugar-free.
The use of almond flour instead of regular wheat flour reduces the carb content, while a preferred keto-friendly sweetener such as erythritol, stevia, or monkfruit is used instead of sugar.
Cream cheese is also a keto-friendly ingredient, providing a source of fat and protein.
What ingredients do I need to make cream cheese lemon cookies?
- Lemon – fresh squeezed lemon juice
- Sweetener – use your preferred sweetener.
- Almond Flour – can also use regular all-purpose flour if preferred.
- Butter – unsalted butter works best for this cookie recipe.
- Cream Cheese – in a block and softened to room temperature.
- Vanilla Extract – standard concentrated vanilla extract in a bottle.
How to make lemon cream cheese cookies?
Start by adding lemon zest, lemon juice and lemon chunks into a pot with sweetener and water. Boil under low heat until a syrup is formed, around 10 minutes.
In a medium bowl, whisk together lemon syrup concentrate, flour, sweetener, cream cheese, melted butter and vanilla extract with a hand mixer on medium speed.
Make cookie dough balls about the size of a golf ball, place them on a baking sheet, cookie sheet, or parchment paper and use the palm of your hands to press down. Bake at 325F for 16-20 minutes and let it cool before handling.
Pro Tip – quickly cool the cookies placing them in the freezer for 5 minutes. The cookies must be cooled before handling because the cream cheese needs to cool to hold the cookies together.
Extra Flavors – feel free to add a sprinkle of sea salt or additional lemon extract in the cookie dough for some extra flavors and a drizzle of lemon glaze on the finish!
How to store these lemon cream cheese cookies?
To store Cream Cheese Lemon Drop Cookies, first, let them cool completely at room temperature. Once cooled, you can store them in an airtight container or a ziplock bag at room temperature for up to 3-4 days.
If you want to keep them for a longer period, you can store them in the refrigerator for up to 1 week, or in the freezer for up to 2-3 months.
When ready to enjoy, simply warm up in the microwave for 10-15 seconds.
What is the nutrition information for this lemon cream cheese cookie recipe?
- 141 Calories
- 3g Carbohydrates
- 1g Fiber
- 3g Protein
- 14g Fat
- 19mg Cholesterol
- 60mg Sodium
- 7mg Potassium
- 36mg Calcium
- 1mg Iron
- 221ui Vitamin A
- 0mg Vitamin C
Looking for other cream cheese cookie recipes?
- Cream Cheese Chocolate Chip Cookies
- Taiwanese Pineapple Cookies
- Strawberry Cream Cheese Cookies
- Cream Cheese Blackberry Cookies
- Peach Cream Cheese Cookies
Now, let’s get making this Cream Cheese Lemon Drop Cookies recipe!
- Prepping Time 10M
- Cooking Time 16-20M
- Cooling Time 10M
- Total Time 40M
Net Carb/Cookie ~1.5g
Servings 12 Cookies
Ingredients
Lemon Sauce
- 1 Medium Fresh Lemon
- 1/4 Cup Sweetener (sugar alternative or preferred sweetener)
- 1/4 Cup Water
Cookie Dough
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener (sugar alternative or preferred sweetener)
- 1/3 Cup Butter Melted
- 2oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) Use a grater/zester to zest lemon. Place zest into a small stovetop pot.
4) Next cut lemon into 1/4s and peel off the skin. De-seed the lemon and proceed in cutting into small chucks. Place cut chunks into small stovetop pot along with lemon zest.
5) Add 1/4 Cup sweetener and 1/4 Cup Water. Cook on medium heat until boiling, then turn down to low, stirring often until a nice syrupy sauce forms. Roughly 10 minutes. Note – the syrup should be a little sour but you may adjust sweetness as desired with sweetener.
6) In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
7) Once Lemon Syrup is done and cooled, add that into a large mixing bowl along with Almond Flour, sweetener, cream cheese, melted butter and Vanilla Extract. Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter. Mix well for about 1 minute with a hand/stand mixer.
8) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
9) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
10) Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy your Cream Cheese Lemon Drop Cookies!
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Cream Cheese Lemon Drop Cookies
Ingredients
Lemon Sauce
- 1 Whole Lemon
- 1/4 Cup Sweetener sugar alternative or preferred sweetener
- 1/4 Cup Water
Cookie Dough
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener sugar alternative or preferred sweetener
- 1/3 Cup Butter
- 2 oz Cream Cheese softened
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- Use a grater/zester to zest lemon. Place zest into a small stovetop pot.
- Next cut lemon into 1/4s and peel off the skin. De-seed the lemon and proceed in cutting into small chucks. Place cut chunks into small stovetop pot along with lemon zest.
- Add 1/4 Cup sweetener and 1/4 Cup Water. Cook on medium heat until boiling, then turn down to low, stirring often until a nice syrupy sauce forms. Roughly 10 minutes. Note - the syrup should be a little sour but you may adjust sweetness as desired with sweetener.
- In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
- Once Lemon Syrup is done and cooled, add that into a large mixing bowl along with Almond Flour, sweetener, cream cheese, melted butter and vanilla extract. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter. Mix well for about 1 minute with a hand/stand mixer.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- Bake at 325 F for 16-20 minutes (ours took 17 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
Video
Nutrition
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