Lemon and raspberry are a perfect pair: bright, tart and sweet. These sugar-free lemon raspberry cookies are thick, soft and bakery-style, with juicy pockets of fresh raspberry, plenty of lemon zest and a thin drizzle of lemon glaze.
The dough is almond and coconut flour with an egg, Greek yogurt and butter, sweetened with allulose. The batch makes 8 big cookies, each about 114 calories and 3g net carbs.
Chilling the dough is the secret. It lets you shape thick rounds that stay tall and soft in the middle instead of spreading flat.
Why You’ll Love These Sugar-Free Lemon Raspberry Cookies
- Juicy raspberry pockets. Fresh berries are folded in whole, not crushed.
- Bright lemon flavor. Fresh juice and zest in the dough and the glaze.
- 3g net carbs per cookie. Each of the 8 cookies has about 114 calories and 4g protein.
- Thick and soft. Bakery-style cookies with tender centers.
Ingredient Notes
Flours. Three-quarters of a cup plus a tablespoon of Bob’s Red Mill almond flour and 2 tablespoons of coconut flour make a thick, soft dough for these sugar-free lemon raspberry cookies.
Egg, yogurt and butter. One large egg, ⅓ cup plus a tablespoon of FAGE Total 0% Greek yogurt and softened butter keep the cookies tender.
Raspberries. Half a cup of fresh raspberries is folded in at the end. Halve only the large berries and do not crush them, so they stay in pockets.
Lemon. Fresh lemon juice and 1½ teaspoons of finely grated zest flavor the dough, and a teaspoon of juice goes into the glaze.
Allulose. Granulated allulose sweetens the cookies and powdered allulose makes the glaze. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like raspberries, almond flour and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Lemon Raspberry Cookies
You need an 18×13-inch baking sheet, parchment, bowls, a mixer, a spatula and a cooling rack. Prep takes about 20 minutes, the cookies bake for 14 to 18 minutes, and chilling, cooling and glazing take about an hour.
Make the dough
Step 1. Preheat the oven to 325°F (163°C) and line the baking sheet with parchment.
Step 2. Whisk the almond flour, coconut flour and baking powder.
Step 3. Beat the softened butter and granulated allulose until creamy.
Step 4. Mix in the egg, yogurt, 12g of lemon juice and the zest.
Step 5. Fold in the dry ingredients until a thick, soft dough forms.
Step 6. Gently fold in the raspberries, halving only large berries. Do not crush.
Chill and shape
Step 7. Refrigerate the dough for 40 minutes, until firm enough to shape.
Step 8. Divide into 8 portions, about 50g each.
Step 9. Shape into thick 2¾ to 3-inch rounds, about ¾ inch high, keeping visible raspberry pieces near the surface.
Bake and glaze
Step 10. Bake for 14 to 18 minutes, until the edges are lightly golden and the centers are just set.
Step 11. Cool on the baking sheet for 10 to 15 minutes, then transfer to a rack to cool completely.
Step 12. Whisk the powdered allulose with 5g of lemon juice into a thick, slowly flowing glaze.
Step 13. Drizzle thin, irregular ribbons over the cooled sugar-free lemon raspberry cookies and let them rest for 10 to 15 minutes.
Success Tips for Sugar-Free Lemon Raspberry Cookies
Keep the dough chilled. Cold dough holds its shape so the cookies bake up thick, not flat.
Do not crush the berries. Whole raspberry pockets keep the centers moist and fruity.
Do not overbake. Take them out when the edges are lightly golden and the centers are just set.
Make a thick glaze. Add the lemon juice slowly; a watery glaze soaks in instead of sitting on top.
Serving Ideas
Serve them with tea or coffee, pack them for a spring picnic, or stack them on a plate for a bake sale. They look especially pretty with a few fresh raspberries on the side.
More Lemon and Berry Treats
For blueberry and lemon, try my sugar-free blueberry lemon crinkle cookies. For a raspberry bake, the sugar-free raspberry almond scones are a breakfast favorite.
And for a lemon cake, make the sugar-free lemon loaf.
Storage
Refrigerate the sugar-free lemon raspberry cookies airtight for up to 3 days.
Sugar-Free Lemon Raspberry Cookies FAQ
Can I use frozen raspberries?
The recipe is written for fresh raspberries. Frozen berries release more liquid and can make the dough wet and the cookies spread.
Why chill the dough?
Forty minutes in the fridge firms the dough so you can shape thick rounds that stay tall in the oven.
How do I know the cookies are done?
After 14 to 18 minutes the edges should be lightly golden and the centers just set.
How many sugar-free lemon raspberry cookies does this make?
The recipe makes 8 big sugar-free lemon raspberry cookies, about 50g of dough each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft, thick and bursting with raspberry and lemon, these sugar-free lemon raspberry cookies taste like spring in every bite.
Sugar-Free Soft & Chewy Lemon Raspberry Cookies
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line baking sheet with parchment.
- Whisk almond flour, coconut flour and baking powder.
- Beat softened butter and granulated allulose until creamy.
- Mix in egg, yogurt, 12g lemon juice and zest.
- Fold in dry ingredients until a thick, soft dough forms.
- Gently fold in raspberries, halving only large berries. Do not crush.
- Refrigerate dough for 40 minutes until firm enough to shape.
- Divide into 8 portions, about 50g each.
- Shape into thick 2¾–3-inch rounds, about ¾ inch high. Keep visible raspberry pieces near the surface.
- Bake 14–18 minutes until edges are lightly golden and centers just set.
- Cool on baking sheet 10–15 minutes, then transfer to a rack to cool completely.
- Whisk powdered allulose with 5g lemon juice into a thick, slowly flowing glaze.
- Drizzle thin, irregular ribbons over cooled cookies. Let rest 10–15 minutes.
Notes
- Keep dough chilled and cookies thick, not flattened.
- Preserve raspberry pockets for moist, fruity centers.
- Avoid overbaking; centers should stay tender.
- Glaze should be thick, not watery.
- Refrigerate airtight up to 3 days.