Homemade Low-Carb Lemon Nut Sandies


Low-Carb Lemon Nut Sandies

This Low-Carb Lemon Nut Sandies cookie recipe is one everybody can enjoy!

  • Author: Regan Jones, RDN
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Diet: Gluten Free


  • 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 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 or bakeable sugar substitute (I used Swerve)
  • 1/4 teaspoon lemon extract


  1. Preheat oven to 325 degrees F. Line a baking sheet with a Silpat or parchment paper.
  2. Combine almond and coconut flours, pecans, baking powder and salt.
  3. In a large mixing bowl, beat cream cheese, sweetener, egg, 1 teaspoon lemon extract, almond extract and stevia; beat until smooth. Add flour mixture; beat just until smooth.
  4. Spoon out into balls onto prepared baking sheet and flatten using back of measuring cup coated with cooking spray.
  5. Bake for 15 to 18 minutes or until set and edges are beginning to brown. Remove and let cool 5 minutes.
  6. Combine remaining ingredients; spread lightly and evenly over warm cookies. Let cool completely. Store in airtight container. 


  • Serving Size: 1 cookie
  • Calories: 96
  • Sugar: 1 g
  • Sodium: 71 mg
  • Fat: 8.1 g
  • Carbohydrates: 4.8 g
  • Fiber: 1.4 g
  • Protein: 31. g

Keywords: low carb

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