Step 1

In a medium-sized bowl mix together the coconut flour, baking powder, salt and set it aside.

Step 2

In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar substitute, lemon zest, and lemon extract, until fully combined.

Step 3

Then add the 4 eggs one at a time beat well after each addition.

Step 4

Add the whipping cream and combine until fully incorporated.

Step 5

Then add the dry ingredients to the wet mixture, mix well until batter is combined.

Step 6

Chill the dough for ½ hour in the refrigerator before baking.

Step 7

Preheat the oven to 350-degrees.

Step 8

Using a tablespoon or small cookie scoop measure out the cookie dough and roll the cookie dough to form balls.

Step 9

Lightly flatten the cookie dough balls onto a lightly greased cookie sheet or parchment lined sheet.

Step 10

Bake for 15 minutes or until lightly brown around the edges.

Step 11

Allow cookies to cool completely before icing with the keto lemon glaze.

Step 12

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Step 13

In a small bowl, combine the confectioner's sugar substitute, lemon juice, and lemon extract.

Step 14

Then add 1 to 2 tablespoons of heavy whipping cream to thin the glaze. Start with 1 tablespoon of cream and more if needed.

Step 15

Drizzle the top of the fully cooled lemon cookies and allow the glaze to set before eating.