Keto Cream Cheese Lemon Drop Cookies LowCarbingAsian Cover

Keto Cream Cheese Lemon Drop Cookies

The BEST Asian Low-Carb/Keto recipe for Keto Cream Cheese Lemon Drop Cookies. Enjoy this delicious dessert at only ~1.5g Net Carb / Cookie. Step by step directions with pictures makes this recipe quick and easy.
Course Dessert
Cuisine Worldwide
Keyword keto lemon cookies, keto lemon desserts, keto no egg cookies, low carb lemon cookies, low carb lemon desserts, low carb no egg cookies
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 12 Cookies


Lemon Sauce

  • 1 Whole Medium Fresh Lemon
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/4 Cup Water

Cookie Dough

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 2 oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract


  • 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 in the rest of the ingredients for the Lemon Sauce, 1/4 Cup Swerve/Monkfruit 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 Swerve/Monkfruit.
  • 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, Swerve/Monkfruit, 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!