These sugar-free lemon cookies are extremely soft on the inside, crispy on the outside and packed with lemon flavor. Drizzle them with my two ingredients, keto lemon glaze, and everyone will love them.
Preheat oven to 180°C / 350°F. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
In a large mixing bowl, add the egg, lemon juice, melted coconut oil, and whisk for a few minutes until frothy.
Add the powdered sweetener and continue mixing.
Over the egg mixture, add lemon zest, almond flour, coconut flour, and baking powder. Whisk well until a buttery, and soft batter starts to form.
Put the cookie dough in the freezer for about 5 minutes. It will become easier to handle.
Form about 14-15 cookies using your hands and place them onto the baking tray. Flatten the cookies and give them the desired shape as they won’t flatten.
Bake for 10-12 minutes in the preheated oven until beautiful and golden on the outside.
Allow the cookies to cool down completely. You can serve them simple or drizzled with lemon glaze or my sugar-free cheesecake lemon frosting.
To make the cheesecake lemon frosting: Add all the ingredients into a medium bowl and using an electric mixer, combine all the ingredients until creamy. Adjust the sweetness to taste.
To make the sugar free lemon glaze: Combine all the ingredients and whisk until the sweetener is dissolved, and the glaze is slightly thicker. Add more sweetener for a thicker glaze.