Ingredients

The following ingredients have 20 Servings
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking powder
  • 1/8 tsp pink himalayan salt
  • 4 tbsp butter, softened
  • 1/4 cup Low Carb Sugar Substitute
  • 1 large egg
  • 4 tsp lemon juice
  • 1 tsp lemon zest
  • 8-10 drops liquid stevia
  • 1/2 cup Low Carb Sugar Substitute
  • 1-2 tbsp lemon juice

Instruction

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl, add almond flour, coconut flour, baking powder, and salt. Whisk until combined and smooth in consistency.
  • In a separate bowl, beat softened butter and erythritol until fully incorporated. Add the egg and beat well. Add the lemon juice, zest, and stevia, whisking until combined.
  • Add the dry ingredients and combine until a soft dough forms. Chill in the fridge for 10 minutes.
  • Roll the cold dough into small balls, about 1-1.5 inches in size, and place on the baking sheet.
  • Bake for 10-14 minutes, removed from oven and allow to cool while making the glaze.
  • Combine the powdered sweetener with 1 tablespoon lemon juice in a small bowl. Stir until smooth. Add additional lemon juice if needed. Spread on the cooled cookies.
  • If desired, garnish with lemon zest prior to serving. Best stored in an air tight container in the fridge up to 1 week.