The Best Easy Keto Lemon Cookies with Coconut, Almond Flour, and Cream Cheese Frosting

Directions

• Adjust the oven rack to middle position and preheat the oven to 180C/365F. Line a baking tray with parchment paper. Set aside.
• In a medium bowl combine softened batter with powdered erythritol, egg, lemon extract, and grated lemon zest, and whisk for a few minutes until the sweetener is dissolved.
• Over the egg mixture, add lemon zest, almond flour, coconut flour, salt, and baking powder. Whisk well until a buttery and soft batter starts to form.
• Put the cookie dough in the freezer for about 5 minutes. It will become easier to handle.
• Form about 14-15 cookies using your hands and/or ice cream scoop and place them onto the baking tray. Flatten the cookies and give them the desired shape as they won’t flatten.
• Bake for 15 minutes or until lightly browned at the bottom (and ever so slightly browned on top). Remove from the oven and let cool completely (it’s important).
• You can serve them as is or with my sugar-free cheesecake lemon frosting.
• LEMON CREAM CHEESE FROSTING:  
• Cream the cream cheese, 4 tablespoons lemon juice, and lemon zest together with the powdered erythritol until the sweetener is dissolved. Use a food processor or an electric mixer.
• Spread frosting over the cooled cookies. Sprinkle with lemon zest or sliced almond.