THICK AND SOFT KETO LEMON COOKIES

INGREDIENTS

• 1 1/2 cup Almond Flour
• 1/2 cup Coconut Flour
• 2 tsp Cream of tartar
• 1 tsp Baking Soda
• 1/2 tsp Xanthan Gum
• Pinch of salt
• 1/2 cup Butter (1 stick)
• 3/4 cup Lakanto Monkfruit (or choice of sweetener)
• 2 Eggs
• 1 tbsp Lemon Zest
• 1 tsp Lemon Extract
• 1 tbsp Lemon Juice

GLAZE

• 1/3 cup Lakanto Powdered Sweetener
• 1 tbsp Almond Milk (or milk of choice), or lemon juice
• Finely grated lemon zest for garnish, optional

INSTRUCTIONS

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. In a large bowl, mix together almond and coconut flours, cream of tartar, baking soda, xanthan gum, and salt.
3. In a separate bowl, using a mixer, cream together the butter, sweetener, eggs, lemon zest, lemon extract, and lemon juice.
4. Slowly mix in dry ingrediants and combine to form dough.
5. Roll the individual cookies into 1-1 1/4" balls. Flatten balls slightly for desired shape and bake for 10-12 minutes.
6. Spread the glaze on the cooled cookies. Let stand until the glaze is set, about 10 minutes.

This Recipe adapted from this -->> SITE