Lemon Sugar(free) Cookies


20 minutes

Serving size

36 Cookies


2 1/4 cups Carbonaut Baking Mix
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
Rind of one lemon, finely grated
1/2 cup Plant-based butter
1 cup Stevia, or similar sugar replacer
1 Egg, or plant-based alternative
3/4 cup Cashews, soaked for 30 min
1/2 cup Water
1 tsp Lemon extract, divided
1/2 cup Swerve confectioners sugar
1-2 tbsp Water
1/4 tsp Lemon extract

If you follow a low carb diet and miss traditional holiday baking, you may now rejoice! Using Carbonaut’s low carb baking mix, you’ll have the tools to create an entire universe of yummy holiday treats to feel good about.


Let’s launch into the Land of Sugar Cookies.


  1. In a large mixing bowl whisk together baking mix, baking powder, baking soda, salt, and lemon rind. Set aside.
  2. In food processor, cream together plant-based butter and stevia until blended.
  3. Add egg, cashews, water, and 1 tsp. of lemon extract and blend again.
  4. Pour wet ingredients into bowl with dry ingredients and mix well until dough forms a large ball.
  5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
  6. When ready to bake, pre-heat your oven to 350°F.
  7. Scoop the sugar cookies out using a 1-inch cookie scoop and place on baking sheet lined with parchment paper. Press them down slightly with fingers.
  8. Bake for approximately 10 minutes or until edges start to slightly brown. Remove from the oven and let cool for 2 minutes on the sheet before transferring to wire cooling rack. Once on the rack, let the cookies cool completely.
  9. If making the icing, combine the Swerve icing sugar with ¼ tsp. lemon extract and water, adding a bit of water at a time until the desired consistency is reached.
  10. Spread thinly on cookies and enjoy!
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