Low-Carb Lemon Poppy Seed Cookies

I’ve been on a keto journey for a while now, and I’ll be honest – I really miss cookies. Not just any cookies, but the bright, citrusy kind that make you feel like spring is here even when it’s raining outside. That’s why I created these lemon poppy seed cookies.

The best part? They don’t taste like “diet” cookies. The almond flour gives them a tender crumb, and the cream cheese keeps them soft without being cakey. I’ve made them at least a dozen times now, tweaking the lemon flavor until it was just right – not too subtle, not too sour.

These cookies work for so many occasions. Need something to pack in your kid’s lunch that won’t spike their blood sugar? Done. Want a little something sweet with your afternoon tea? Perfect. I keep a batch in my freezer so I always have them on hand when the cookie craving hits.

What Kind of Cream Cheese Should I Use?

For these keto lemon poppy seed cookies, you’ll want to use full-fat brick-style cream cheese, not the spreadable kind that comes in a tub. The brick cream cheese has a firmer texture that helps give your cookies the right structure and prevents them from spreading too much while baking. Make sure to let your cream cheese sit at room temperature for about 30 minutes before you start mixing – this makes it way easier to blend smoothly with the other ingredients and helps avoid lumps in your dough. If you’re in a hurry, you can soften it in the microwave for about 10-15 seconds, but be careful not to melt it or your cookies won’t turn out right.

Options for Substitutions

These keto cookies are pretty adaptable, so here are some swaps you can make:

• Almond flour: You can use sunflower seed flour if you have a nut allergy. Keep in mind it might turn your cookies slightly green due to a reaction with baking powder – totally safe to eat, just a color thing.
• Coconut flour: This one’s tricky to substitute since coconut flour absorbs so much liquid. If you must swap it, use only 2 tablespoons of almond flour or oat fiber, but the texture might be different.
• Swerve sweetener: Any granulated erythritol-based sweetener works here, like Lakanto or Pyure. You can also use monk fruit sweetener in the same amount. Regular sugar works too if you’re not strictly keto.
• Cream cheese: Full-fat Greek yogurt or mascarpone cheese can work in place of cream cheese. Make sure whatever you use is at room temperature for easy mixing.
• Liquid stevia: This adds extra sweetness without bulk. You can leave it out if your cookies are sweet enough, or add a tablespoon more of your powdered sweetener instead.
• Poppy seeds: If you don’t have poppy seeds or just don’t like them, feel free to leave them out. The cookies will still taste great with just the lemon flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with keto cookies is overbaking them – since almond and coconut flour behave differently than regular flour, pull these cookies from the oven when the edges are just set but the centers still look slightly underdone, as they’ll continue firming up while cooling.

Another common error is not letting the cream cheese soften completely before mixing, which can lead to lumps in your dough and uneven texture in the final cookies.

Make sure to flatten your cookie dough balls to an even thickness (about 1/2 inch) since keto cookies don’t spread much during baking, and if your glaze seems too thick to drizzle, add lemon juice one teaspoon at a time until it reaches the right consistency.

Finally, let the cookies cool completely before glazing – warm cookies will cause the glaze to melt and slide right off instead of setting properly.

What to Serve With Keto Lemon Poppy Seed Cookies?

These cookies are perfect alongside a hot cup of coffee or tea for an afternoon pick-me-up or a light dessert after dinner. I love serving them with unsweetened iced tea or sparkling water with a squeeze of fresh lemon to keep things refreshing and keto-friendly. They also pair nicely with a dollop of whipped cream or some fresh berries like raspberries or blackberries if you want to dress them up a bit. Since they’re on the sweeter side with that tangy lemon glaze, they work great as a standalone treat too – no need to add anything else if you’re just craving something simple and satisfying.

Storage Instructions

Store: These lemon poppy seed cookies stay fresh in an airtight container at room temperature for about 3 days. If you want them to last longer, keep them in the fridge for up to a week – they actually taste great cold too!

Freeze: You can freeze these cookies for up to 3 months, either baked or as dough. If freezing the dough, scoop it into balls first and freeze on a baking sheet, then transfer to a freezer bag. That way you can bake fresh cookies whenever a craving hits!

Thaw: Frozen cookies can be enjoyed straight from the freezer or left at room temperature for about 20 minutes. If you froze the dough, just add a couple extra minutes to the baking time – no need to thaw first.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 23-28 g
• Fat: 90-100 g
• Carbohydrates: 60-70 g

Ingredients

For the cookies:

• 1 1/4 cups almond flour (I always use King Arthur for a finer crumb)
• 1/4 cup coconut flour
• 4 tbsp poppy seeds
• 1 tsp baking powder
• 1/8 tsp salt
• 6 oz cream cheese (room temperature, about 70°F)
• 1/2 cup monk fruit powder
• 1 egg
• 1 lemon zest (finely grated for maximum oil release)
• 2 tbsp lemon juice
• 1/4 tsp liquid stevia
• 1/2 tsp vanilla extract

For the glaze:

• 1/4 cup monk fruit powder (sifted to remove lumps)
• 2 tbsp lemon juice

Step 1: Prepare the Mise en Place and Preheat

• 6 oz cream cheese
• 1 lemon zest

Preheat your oven to 325°F and line a baking sheet with parchment paper.

While the oven heats, remove the cream cheese from the refrigerator to bring it to room temperature (around 70°F)—this is crucial for getting a smooth, lump-free dough.

Finely grate the lemon zest using a microplane or fine grater to maximize the release of aromatic oils, which gives these cookies their signature bright flavor.

Step 2: Combine Dry Ingredients

• 1 1/4 cups almond flour
• 1/4 cup coconut flour
• 4 tbsp poppy seeds
• 1 tsp baking powder
• 1/8 tsp salt

In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder, and salt until evenly distributed.

I always use King Arthur almond flour because it has a finer crumb that creates a more tender cookie texture.

Make sure there are no lumps of baking powder hiding in the mixture, as this ensures even rising throughout the cookies.

Step 3: Create the Wet Ingredient Base

• 6 oz cream cheese
• 1/2 cup monk fruit powder
• 1 egg
• lemon zest from Step 1
• 2 tbsp lemon juice
• 1/4 tsp liquid stevia
• 1/2 tsp vanilla extract

In a separate bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy, about 1 minute.

Add the monk fruit powder, egg, lemon zest from Step 1, lemon juice, liquid stevia, and vanilla extract, and continue beating until the mixture is light and well-combined, about 2 minutes.

The batter should be fluffy and pale—this aeration helps create a lighter cookie texture despite the almond flour base.

Step 4: Combine and Shape the Dough

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, and fold gently with a spatula until just combined—do not overmix, as this can make the cookies tough.

Divide the dough into 8-10 equal portions and roll each into a ball, then gently flatten to about 1/2 inch thick on the prepared baking sheet, spacing them about 2 inches apart.

These cookies spread slightly during baking, so adequate spacing prevents them from sticking together.

Step 5: Bake and Cool the Cookies

Bake in the preheated 325°F oven for 18-20 minutes, until the edges are set and the tops are light golden brown.

The cookies will continue to firm up as they cool, so remove them from the oven when they still look slightly underbaked in the very center.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 6: Make and Apply the Glaze

• 1/4 cup monk fruit powder
• 2 tbsp lemon juice

While the cookies cool, prepare the glaze by whisking together the sifted monk fruit powder and lemon juice in a small bowl until you reach a smooth, pourable consistency.

If the glaze is too thick, add a few drops of water or additional lemon juice.

I recommend sifting the monk fruit powder first to remove any lumps that can make the glaze grainy.

Once the cookies are completely cool, drizzle or brush the glaze generously over each cookie, allowing it to set for a few minutes before serving.

Low-Carb Lemon Poppy Seed Cookies

Delicious Low-Carb Lemon Poppy Seed Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 9 cookies

Calories: 1175

Ingredients Method

Ingredients

  

For the cookies::

• 1 1/4 cups almond flour (I always use King Arthur for a finer crumb)
• 1/4 cup coconut flour
• 4 tbsp poppy seeds
• 1 tsp baking powder
• 1/8 tsp salt
• 6 oz cream cheese (room temperature, about 70°F)
• 1/2 cup monk fruit powder
• 1 egg
• 1 lemon zest (finely grated for maximum oil release)
• 2 tbsp lemon juice
• 1/4 tsp liquid stevia
• 1/2 tsp vanilla extract

For the glaze::

• 1/4 cup monk fruit powder (sifted to remove lumps)
• 2 tbsp lemon juice

Method

 

1. Preheat your oven to 325°F and line a baking sheet with parchment paper. While the oven heats, remove the cream cheese from the refrigerator to bring it to room temperature (around 70°F)—this is crucial for getting a smooth, lump-free dough. Finely grate the lemon zest using a microplane or fine grater to maximize the release of aromatic oils, which gives these cookies their signature bright flavor.
2. In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder, and salt until evenly distributed. I always use King Arthur almond flour because it has a finer crumb that creates a more tender cookie texture. Make sure there are no lumps of baking powder hiding in the mixture, as this ensures even rising throughout the cookies.
3. In a separate bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the monk fruit powder, egg, lemon zest from Step 1, lemon juice, liquid stevia, and vanilla extract, and continue beating until the mixture is light and well-combined, about 2 minutes. The batter should be fluffy and pale—this aeration helps create a lighter cookie texture despite the almond flour base.
4. Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, and fold gently with a spatula until just combined—do not overmix, as this can make the cookies tough. Divide the dough into 8-10 equal portions and roll each into a ball, then gently flatten to about 1/2 inch thick on the prepared baking sheet, spacing them about 2 inches apart. These cookies spread slightly during baking, so adequate spacing prevents them from sticking together.
5. Bake in the preheated 325°F oven for 18-20 minutes, until the edges are set and the tops are light golden brown. The cookies will continue to firm up as they cool, so remove them from the oven when they still look slightly underbaked in the very center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
6. While the cookies cool, prepare the glaze by whisking together the sifted monk fruit powder and lemon juice in a small bowl until you reach a smooth, pourable consistency. If the glaze is too thick, add a few drops of water or additional lemon juice. I recommend sifting the monk fruit powder first to remove any lumps that can make the glaze grainy. Once the cookies are completely cool, drizzle or brush the glaze generously over each cookie, allowing it to set for a few minutes before serving.