DRY INGREDIENTS – 1 ⅓ cup Almond Flour – 2 tbsp Coconut Flour – ¼ cup Erythritol – ½ tsp Baking Soda LIQUID INGREDIENTS – ¼ cup Lemon Juice – ¼ cup Coconut oil – 1 tbsp Lemon Zest SUGAR-FREE LEMON GLAZING – ¼ cup Erythritol – 2 tsp Lemon Juice – 1 tsp Coconut Oil – 1 tbsp Lemon Zest
Mix Dry Ingredients
In a medium mixing bowl, combine all the dry ingredients: almond flour, coconut flour, sugar-free crystal sweetener, and baking soda. Set aside.
Mix Dry and Wet Ingredients
Pour liquid onto dry ingredients, add lemon zest if desired, and combine until it forms a cookie dough.
Shape a Ball
Shape a Keto Lemon Cookies dough ball. The batter should be soft, buttery, and not dry.
Refrigerate for 10 minutes, wrapped in a piece of plastic wrap or in the mixing bowl covered with a silicone lid.
Cut Dough Evenly
Remove the dough from the fridge and shape 8 even cookie dough balls. You can weigh the dough if you want precision.
Make Small Balls
Roll each Keto Lemon Cookies ball in your hands to shape smooth cookie dough balls.
Place each ball on the cookie tray, leaving a thumb-size space between each ball. Press the balls slightly with the palm of your hand to flatten.
Bake for 15 minutes in an oven preheated to 350°F (180°C). The middle will stay slightly soft, and that is the texture you want.
In a small mixing bowl, combine the sugar-free powdered sweetener, coconut oil, and lemon juice.
Glaze the Cookies
Drizzle the glazing onto the cold cookies. Place the cookies for 2 minutes in the freezer to set.
NET CARBS FAT PROTEIN
Serving: 1 Cookie Makes: 8 Cookies
Prep: 10 Minutes Cook: 15 Minutes