Ingredients

The following ingredients have 12 Servings
  • 2 cups almond flour (blanched)
  • 1 tsp baking powder
  • 5 tbsp butter (softened)
  • 2 ounces full fat cream cheese (softened)
  • ½ cup powdered confectioner’s erythritol sweetener
  • 1 large egg
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp lemon extract
  • ¼ cup confectioners erythritol sweetener
  • 1 tbsp lemon juice
  • 1 ½ tbsp heavy cream
  • ½ tsp lemon zest

Instruction

  • In a large mixing bowl, combine almond flour and baking powder. Set aside.
  • Using a stand mixer or electric hand mixer, mix the cream cheese and butter on medium speed until combined and smooth.
  • Add in the ½ cup powdered sweetener and mix on medium speed for 5 minutes until smooth & fluffy.
  • Add in the egg, lemon extract, 2 tsp lemon zest, and lemon juice. Mix until combined, scraping the sides of the bowl as needed.
  • Turn the mixer to low and add in the almond flour mixture and mix until combined.
  • Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight, or can also cover & freeze the dough for 25 minutes.
  • Preheat the oven to 350°F (177℃) and line two baking sheets with parchment paper or a silicone baking mat and set aside.
  • Remove the dough from the refrigerator and use a medium (2- tablespoon) cookie scoop, portion out the dough. Roll each portion into a ball and place onto the baking sheet at least 2- inches apart.
  • Bake for 12 to 16 minutes or until the bottoms begin to turn golden brown. Remove cookies from the oven and let the cookies cool completely before moving them.
  • While cookies are cooling, In a medium-sized mixing bowl, whisk together all the lemon icing ingredients and combine until smooth.
  • Move cookies to a wire rack and brush or drizzle the tops of the cookies with the lemon icing. Serve & enjoy. These can be stored in the fridge in a covered container for up to 12 days.