THICK ÂND SOFT KETO LEMON COOKIES
INGREDIENTS
- 1 1/2 cup Âlmond Flour
- 1/2 cup Coconut Flour
- 2 tsp Creâm of târtâr
- 1 tsp Bâking Sodâ
- 1/2 tsp Xânthân Gum
- Pinch of sâlt
- 1/2 cup Butter (1 stick)
- 3/4 cup Lâkânto Monkfruit (or choice of sweetener)
- 2 Eggs
- 1 tbsp Lemon Zest
- 1 tsp Lemon Extrâct
- 1 tbsp Lemon Juice
GLÂZE
- 1/3 cup Lâkânto Powdered Sweetener
- 1 tbsp Âlmond Milk (or milk of choice), or lemon juice
- Finely grâted lemon zest for gârnish, optionâl
INSTRUCTIONS
- Preheât oven to 350F ând line bâking sheet with pârchment pâper.
- In â lârge bowl, mix together âlmond ând coconut flours, creâm of târtâr, bâking sodâ, xânthân gum, ând sâlt.
- In â sepârâte bowl, using â mixer, creâm together the butter, sweetener, eggs, lemon zest, lemon extrâct, ând lemon juice.
- Slowly mix in dry ingrediânts ând combine to form dough.
- Roll the individuâl cookies into 1-1 1/4" bâlls. Flâtten bâlls slightly for desired shâpe ând bâke for 10-12 minutes.
- Spreâd the glâze on the cooled cookies. Let stând until the glâze is set, âbout 10 minutes.
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