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.

Cream cheese lemon drop cookies stacked on top of each other showing cross sectional cut.

How to make Cream Cheese Lemon Drop Cookies?


  1. 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.
  2. 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.
  3. 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!

Cream cheese lemon drop cookies stacked on top of each other, top down shot.

What ingredients do I need to make cream cheese lemon cookies?


  • Lemon – fresh squeezed lemon juice
  • Sweetener use your preferred sweetener.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Butter – unsalted butter.
  • Cream Cheese in a block and softened to room temperature.
  • Vanilla Extract – standard concentrated vanilla extract in a bottle.

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.

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.

Looking for other keto friendly cream cheese cookie recipes?

Cream cheese lemon drop cookies stacked on top of each other, top down shot.

Watch How To Make It

Cream cheese lemon drop cookies stacked on top of each other, side shot.

Cream Cheese Lemon Drop Cookies

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.
4.50 from 22 votes
Course: Dessert
Cuisine: Worldwide
Keyword: keto lemon cookies, lemon cream cheese cookies, lemon drop cookie recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe
Calories: 141kcal


Lemon Sauce

Cookie Dough


  • Gather all the ingredients.
    Keto Cream Cheese Lemon Drop Cookies Recipes (1)
  • Preheat oven to 325F.
    Keto Cream Cheese Lemon Drop Cookies Recipes (25)
  • 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.
    Keto Cream Cheese Lemon Drop Cookies Recipes (21)
  • 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.
    Keto Cream Cheese Lemon Drop Cookies Recipes (8)
  • 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.
    Keto Cream Cheese Lemon Drop Cookies Recipes (25)
  • Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
    Keto Cream Cheese Lemon Drop Cookies Recipes (36)
  • Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
    Keto Cream Cheese Lemon Drop Cookies Recipes (22)
  • 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!
    Keto Cream Cheese Lemon Drop Cookies Recipes (34)


Calories: 141kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Calcium: 36mg | Iron: 1mg
*Values Based Per Serving
Looking for Other Recipes?Sign Up to Get RECIPES Sent Directly to Your Inbox!



  1. Is the lemon syrup strained after boiling?

Leave a Comment

Your email address will not be published. Required fields are marked *