DirectionsStep1Add the dry ingredients to a large bowl and mix until combined.Step2Add all of the wet ingredients into a medium-sized bowl and mix them until combined.Step3Pour the wet ingredients into the dry ingredients, and use a spatula to form a cookie dough. Refrigerate the dough for 45 minutes.Step4Preheat your oven to 300°F and line a baking sheet with parchment paper.Step5Use a tbsp. sized cookie scoop to form about 16 cookies and use your hand/fingers to shape/flatten them.Step6Add the cookies to the sheet and bake for 15-18 minutes. They should feel soft when they first come out of the oven.Step7Let them cool on the tray until they reach room temperature. Transfer to a wire rack to finish cooling until they've set - I like to leave them overnight.Step8Once they've set, add all the icing ingredients to a shallow dish, mix them, and then dip each cookie into the icing.Step9Transfer the cookies back to the baking sheet and let the icing solidify - I like to refrigerate them during this process.Step10Then once the icing hardens, the cookies are done!IngredientsIngredientsadd cupsBlanched Almond Flour½ cupConfectioners Swerve (sifted)½ teaspoonBaking Powder1 Large Egg½ cupSalted Butter (Melted)1 teaspoonPURE Vanilla Extract30 gramsJuice (from 1/2 a medium lemon)add cupConfectioners Swerve30 gramsJuice (from 1/2 medium lemon)½ tablespoonAlmond MilkSee moreNutritionalNutritional140 CaloriesFrom thedietchefs.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Keto Lemon Cookies
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