Step 1

Cream the butter, cream cheese, 4 tbsp lemon juice and lemon zest together with the powdered erythritol until smooth. Use a food processor or an electric mixer.

Step 2

Add the egg and mix until well-combined. Last, add the almond flour and mix.

Step 3

The dough is fairly soft at this stage. Wrap it in cling film and place either in the fridge for 20 - 30 minutes or in the freezer for about 10 minutes.

Step 4

Pre-heat the oven to 180 Celsius / 356 Fahrenheit.

Step 5

Line a baking tray with parchment paper. Form 12 cookie dough balls and place them on the tray, flattening them slightly with your hand.

Step 6

Bake for 15 minutes or until lightly browned at the bottom (and ever so slightly browned on top).

Step 7

Remove from the oven and let cool completely.

Step 8

Stir together the lemon juice, powdered erythritol and lemon zest for the glaze and spread over the cooled cookies.