5.0
(61)
Your folders
Your folders
Export 9 ingredients for grocery delivery
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.
Your folders
fittoservegroup.com
4.4
(159)
15 minutes
Your folders
alldayidreamaboutfood.com
5.0
(32)
18 minutes
Your folders
alldayidreamaboutfood.com
Your folders
ibreatheimhungry.com
4.5
(33)
Your folders
thatlowcarblife.com
4.4
(37)
15 minutes
Your folders
buttertogetherkitchen.com
4.5
(359)
12 minutes
Your folders
trinakrug.com
5.0
(1)
Your folders
chocolatecoveredkatie.com
4.9
(345)
Your folders
chocolatecoveredkatie.com
Your folders
kicking-carbs.com
4.9
(7)
25 minutes
Your folders
chocolatecoveredkatie.com
5.0
(6)
Your folders
chocolatecoveredkatie.com
Your folders
sugarfreelondoner.com
5.0
(38)
35 minutes
Your folders
thekelliekitchen.com
35 minutes
Your folders
lowcarbdietworld.com
Your folders
thecoconutmama.com
4.5
(2)
30 minutes
Your folders
preppykitchen.com
5.0
(33)
10 minutes
Your folders
preppykitchen.com
Your folders
livewellbakeoften.com
4.9
(29)
12 minutes