These delicious and fragrant keto lemon cookies get a double dose of lemon flavor.
You’ll want to let the lemon aroma fill your kitchen!
In a small bowl, combine almond flour, baking soda, and salt; mix well.
Beth Lipton/Eat This, Not That!
Scrape down sides of bowl and beat again.
Beat in egg, lemon juice, and vanilla, then scrape down sides of bowl and beat again.
(Mixture will curdle, that’s ok.)
2.
Add flour mixture to butter mixture; beat on low speed just until incorporated.
Cover and refrigerate for at least 1 hour or up to overnight.
Preheat oven to 350oF; line a large baking sheet with parchment paper.
Bake until edges begin to turn golden, about 10 to 12 minutes.
Meanwhile make the icing.
Spread about 1 teaspoon icing over each cookie.
Serve, or cover and store in the refrigerator.
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