Homemade Easy Low Carb Lemon Nut Sandies
This Low Carb Lemon Nut Sandies recipe is one of those great recipes you’ll want to make the next time you need a sugar free treat!
Frequently Asked Questions about these Low Carb Lemon Nut Sandies
Can I use lemon juice and lemon zest in place of the lemon extract?
No. The lemon flavor won’t be strong enough.
Can I use coconut oil in place of the butter in these Low Carb Lemon Nuts Sandies?
Yes, although I prefer the taste of the butter in this recipe. These are more than just keto lemon cookies, they’re “nut sandies,” which typically have a rich, buttery flavor.
What is the best bakeable sugar substitute?
This is hotly debated and mostly personal preference. But my personal favorites are Swerve and Whole Earth.
Are these similar to gluten free pecan sandies?
Yes. The chopped pecans definitely remind you of a pecan sandie. And since this recipe uses low carb flours instead of wheat-based all purpose flour, it’s the perfect gluten free lemon cookie.
Dietitian Insight
What Makes a Recipe "High Fiber"?
As a dietitian, I consider a baked good high in fiber when it delivers at least 4 grams of fiber per serving — a meaningful amount in a category where most desserts have little to none. (For reference, the FDA's official "excellent source of fiber" claim starts at 5.6g per serving, and "good source" starts around 2.8g; every recipe in this category meets or exceeds the good-source line, and most clear the higher bar.) Fiber numbers on this site are calculated using a detailed, ingredient-by-ingredient nutrition analysis process, including USDA reference data and manufacturer labels for branded ingredients.
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Homemade Easy Low Carb Lemon Nut Sandies
- Yield: 16 cookies
- Diet: Gluten Free
Description
This Low Carb Lemon Nut Sandies recipe is one of those great recipes that you’ll want to make the next time you need a sugar free treat!
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup finely chopped pecans
- 1 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 6 ounces cream cheese, softened
- 1/2 cup sugar-free sweetener or bakeable sugar substitute (I used Swerve)
- 1 large egg
- 1 teaspoon lemon extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon liquid stevia (optional)
- 2 tablespoons melted butter
- 2 tablespoons sugar-free sweetener or bakeable sugar substitute (I used Swerve)
- 1/4 teaspoon lemon extract
- Chopped pecans (optional)
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet or cookie sheet with a Silpat or parchment paper.
- Combine almond and coconut flours, pecans, baking powder and salt in a medium bowl, and set aside.
- In a large mixing bowl, beat cream cheese, sweetener, egg, 1 teaspoon lemon extract, almond extract and stevia with an electric mixer; beat until smooth. Add flour mixture; beat just until smooth.
- Spoon out into balls using a small cookie scoop onto prepared baking sheet and flatten using back of measuring cup coated with cooking spray.
- Bake for 15 to 18 minutes or until set and edges are beginning to brown. Remove and let cool 5 minutes.
- Combine remaining ingredients to create a lemon glaze; spread lightly and evenly over warm cookies; garnish with chopped pecans, as desired. Let cool completely. Store in airtight container.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 8 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 30 g
More Low Carb Recipes You’ll Enjoy
Low Carb Chocolate Chunk Cookies
Low Carb Blueberry Pecan Coffee Cake
Low-Carb Banana Bread
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