Ingredients
For the cookies:
1 ½ cups almond flour
2 tbsp coconut flour
½ cup butter (softened)
½ cup powdered erythritol (or monk fruit blend)
2 large eggs
2 tbsp lemon juice (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt
For the glaze (optional):
½ cup powdered erythritol
2–3 tsp lemon juice
Extra lemon zest for garnish
Instructions
Make the Dough
In a bowl, beat softened butter with erythritol until light and fluffy.
Add eggs, lemon juice, zest, and vanilla extract. Mix well.
Stir in almond flour, coconut flour, baking powder, and salt. Mix until a smooth dough forms.
Shape Cookies
Scoop dough with a spoon or cookie scoop and roll into small balls.
Place on a parchment-lined baking sheet and flatten slightly.
Bake
Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.
Let cool completely before glazing.
Glaze (Optional)
Whisk powdered erythritol with lemon juice until smooth.
Drizzle over cooled cookies and sprinkle with zest.
Tips
Each cookie is about 2–3g net carbs.
For a softer, cake-like texture, refrigerate dough before baking.
Store in the fridge up to 1 week or freeze for 2 months.
