This post may contain affiliate links. Please read my disclosure and privacy policy.

I’ve got a sweet and tangy treat to share with you today.

lemon frosting on almond flour sugar cookies

This quick lemon frosting adds a bright, tart flavor to my favorite grain-free sugar cookies, making them the perfect spring or summer treat. Loaded with healthy, satiating fats from coconut oil, and naturally sweetened with honey, this mouth-watering topping takes any baked good over the top–> without a sugar crash later.

Needless to say, these didn’t last long at our Easter potluck.

plate of almond flour cookies

Quick Lemon Frosting
makes about a 1/4 cup

(enough to frost an entire batch of grain-free sugar cookies)

Ingredients:

2 tablespoons coconut oil, softened
2 tablespoons raw honey
1 teaspoon fresh lemon juice
zest of half a lemon
pinch of sea salt

Directions:

Combine all the ingredients, then mix until smooth and creamy.

lemon frosting ingredients in a small blue bowl

Note: If your frosting seems too runny, place the bowl in the fridge to chill for about 20 minutes, then stir until evenly thickened. This frosting will melt at temperatures above 76F, so it’s not the best option for serving outdoors on a hot day… 

Spread this tart frosting onto your favorite cookies or cupcakes, then chill for an hour, allowing the frosting to set.

mixing lemon frosting in a bowl with a spatula

Serve chilled or at room temperature, and enjoy!

Quick lemon frosting on cookies

Quick Lemon Frosting (Paleo-friendly)

3.50 from 6 votes
Loaded with healthy fats from coconut oil, and naturally sweetened with honey, this quick lemon frosting will add a bright, tart flavor to your favorite baked goods-- without a sugar crash later.
prep5 mins total5 mins
Servings:4 Tablespoons

Ingredients
 
 

  • 2 tablespoons coconut oil , softened
  • 2 tablespoons raw honey
  • 1 teaspoon fresh lemon juice
  • zest of half a lemon
  • pinch of sea salt

Instructions

  • Combine all the ingredients, then mix until smooth and creamy.
  • Spread onto your favorite cookies or cupcakes, then chill for an hour, allowing the frosting to set. (*note: this recipe produces enough frosting for one batch of my grain-free sugar cookies)
  • Serve chilled or at room temperature, and enjoy!

Notes

If your frosting seems too runny, place the bowl in the fridge to chill for about 20 minutes, then stir until evenly thickened. This frosting will melt at temperatures above 76F, so it's not the best option for serving outdoors on a hot day!

Nutrition

Calories: 92kcal | Carbohydrates: 8g | Fat: 7g | Saturated Fat: 6g | Sugar: 8g | Vitamin C: 0.7mg
Course: Dessert
Cuisine: American
Keyword: dairy free, frosting, paleo, quick, vegan
Per Tablespoon: Calories: 92, Fat: 7g, Carbohydrates: 8g

It might be a good idea to make a double-batch. I wish I had leftovers!

Reader Feedback: What’s your favorite springtime dessert? Are you a fan of lemon-flavored treats?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

Read More

You May Also LIke

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. The same thing happened to me that happened to the other commenter, Olivia, except I used exactly the ingredients in the recipe (honey). The coconut oil just separated completely and the mix did not emulsify into one consistency. So, instead I turned it into a glaze by heating and whisking it in a double boiler for about 10 minutes. This worked wonderfully as well.

    I’m wondering, was the honey you used whipped (basically not at all runny at room temperature)?

    I, too, really appreciate recipes without refined/powdered sugar or artificial sweeteners; good ones are so difficult to find. Thank you!