Can diabetics eat sugar-free cookies?

Yes—when made with the right ingredients. These sugar free lemon cookies are crafted with low-carb sweeteners that don't spike blood glucose. However, always consult with a healthcare provider if you're diabetic, since even sugar-free treats can have an effect depending on your body's response. These cookies, like our Low Carb Pizza Crust , are designed with balance and blood sugar in mind.

What is a substitute for sugar in sugar cookies?

Great question! For these cookies, I use a powdered low-carb sweetener like monk fruit or erythritol. These alternatives blend smoothly and help the cookies brown slightly. Liquid sweeteners or stevia alone can alter texture—so for baking, stick with granulated or powdered blends for best results. You can explore other sweetener ideas in my No-Bake Sugar-Free Chocolate Cookies , which use similar swaps.

What happens when you don’t put sugar in cookies?

Skipping sugar without a replacement leaves your cookies bland, pale, and often tough. Sugar plays a key role in tenderness, spread, and flavor balance. That’s why a smart substitute like powdered erythritol is essential. These sugar free lemon cookies still brown, thanks to the almond flour and oven temperature—but without that cloying sweetness.

Can you freeze sugar cookies?

Yes, and it’s one of the best ways to prep ahead. Cool the cookies fully before freezing. Then, freeze on a tray until solid and store in a freezer-safe container or bag for up to two months. They thaw quickly and taste just as fresh. I often make a double batch and stash half in the freezer for later.

Sugar Free Lemon Cookies – 7 Reasons to Bake Guilt-Free Treat

Name: Sugar Free Lemon Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 cookies
Cuisine: American
Ingredients: 2 cups almond flour; ¾ cup low carb powdered sweetener; 2 large egg whites; 1 tablespoon lemon zest; 2–3 tablespoon fresh lemon juice; 2 drops yellow food coloring (optional); ¼ cup low carb powdered sweetener (for rolling)

Description

Satisfy your sweet tooth with these sugar free lemon cookies, made with almond flour and natural sweetener. Light, zesty, and perfect for diabetic or gluten-free diets.

Ingredients

Scale

2 cups almond flour

¾ cup low carb powdered sweetener

2 large egg whites

1 tablespoon lemon zest

2–3 tablespoon fresh lemon juice (from 1 lemon)

2 drops yellow food coloring (optional)

¼ cup low carb powdered sweetener (for rolling)

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a mixing bowl, whisk almond flour and sweetener until blended.

3. Add egg whites, lemon zest, lemon juice, and food coloring (if using). Mix to combine.

4. Use a cookie scoop to shape dough into balls and roll in extra sweetener.

5. Place on baking tray and gently flatten with bottom of a glass.

6. Bake for 12–15 minutes until edges are lightly golden.

7. Cool completely on tray before serving or storing.

Notes

Store in an airtight container for up to 5 days at room temperature.

Freeze cookies in a sealed container for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 98
Sugar: 0g
Sodium: 10mg
Fat: 8g
Saturated Fat: 0.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg