12 cookies, 3 Net Carbs
Ingredients
Cookies
- ½ cup butter softened
- ⅔ cup Swerve Sweetener
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon grated lemon zest
- ¾ teaspoon lemon extract
- ½ teaspoon vanilla extract
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Lemon Frosting
- 4 ounces cream cheese softened
- 3 tablespoon butter softened
- ¼ cup powdered Swerve Sweetener
- ¼ teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 2 tablespoon freshly squeezed lemon juice
- 1 to 2 tablespoon heavy whipping cream
- Natural food coloring
Instructions
Cookies
Preheat the oven to 325F and line two cookie sheets with silicone baking mats or parchment paper.
In a large bowl, beat the butter and sweetener together until light and fluffy. Add the egg, egg yolk, lemon zest, and extracts and beat until well combined.
Add the almond flour, baking powder, and salt and beat until the dough comes together.
Roll the dough into 1-inch balls and place on the prepared cookie sheets at least 2 inches apart. Flatten slightly with the palm of your hand to about ½ inch thick.
Bake 15 to 18 minutes, until just golden around the edges, switching the pans halfway through baking. The cookies will be very soft still, but will continue to firm up as they cool.
Lemon Frosting
Beat the cream cheese and butter together until smooth. Beat in the sweetener and vanilla extract until well combined.
Beat in the lemon juice and lemon zest. Add one tablespoon of cream and beat until smooth. If the frosting is still thick, beat in the additional cream.
Beat in a bit of yellow food coloring at a time until a lemon-y yellow is achieved.
Spread the frosting over the tops of the cooled cookies. Decorate with a bit of grated lemon zest.
To make lemon sandwich cookies, spread about 1 tablespoon of the frosting on the bottom of one cookie and top with another cookie.
Source: alldayidreamaboutfood
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