Easy Keto Lemon Cookies

It's a recipe for keto lemon cookies. It's made with coconut flour and has a tangy lemon icing.

INGREDIENTS:
Keto Lemon Cookies

• ¾ cup of coconut flour
• 1 ½ teaspoons of baking powder
• ¼ teaspoon salt
• 1/2 cup (1 stick) of softened butter
• 4 ounces of softened cream cheese
• ¾ cup sugar substitute
• 4 eggs
• 1 tablespoon of heavy whipping cream
• 1 teaspoon of lemon extract
• 1 tablespoon of grated lemon peel

Keto Lemon Glaze:

• 1/2 cup of confectioners’ sugar substitute
• 2 tablespoons of lemon juice
• 1 tablespoon of heavy whipping cream
• 1/4 teaspoon of lemon extract

INSTRUCTIONS:
Keto Lemon Cookies

1. Pre-heat oven to 350 degrees.
2. In a medium-sized bowl mix together the coconut flour, baking powder, salt and set aside.
3. In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar substitute, lemon peel, and extract, until fully combined.
4. Then add the 4 eggs one at a time beat well after each addition.
5. Add the whipping cream and combine until fully incorporated..
6. Then add the dry ingredients to the wet mixture, mix well until batter is combined.
7. Chill the dough for ½ hour in the refrigerator before baking.
8. Using a tablespoon or small cookie scoop measure out the cookie dough and roll the cookie dough to form balls.
9. Lightly flatten the cookie dough balls unto a lightly greased cookie sheet.
10. Bake for 15 minutes or until lightly brown around the edges.
11. Allow cookies to cool for 30 minutes before icing with the keto lemon glaze.

Keto Lemon Glaze

1. Combine the confectioners sugar substitute with the 2 tablespoons of lemon juice and lemon extract.
2. Then add 1 to 2 tablespoon of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed.
3. Drizzle the top of the fully cooled lemon cookies and allow the glaze to set before eating.

Source blog>>https://www.fittoservegroup.com/low-carb-nut-free-tangy-lemon-cookies/

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