Description
Make moist, sugar-free lemon cookies. This recipe uses almond flour and a low-carb sweetener.
Ingredients
Scale
- 2 cups almond flour
- ¾ cup low carb sweetener
- 2 large egg whites
- 1 tablespoon lemon zest
- 2–3 tablespoons fresh lemon juice
- 2 drops of yellow food coloring (optional)
- ¼ cup low carb sweetener for rolling
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the almond flour and powdered sweetener.
- Add the remaining ingredients (except for the powdered sweetener for rolling) and mix with a rubber spatula until well combined.
- Using a cookie scoop, scoop out balls of the cookie batter into your hands and roll, then roll in the powdered sweetener. Place on a parchment-lined cookie tray.
- Use a spatula knife or the bottom of a tumbler glass to flatten the cookies.
- Bake at 350°F for 12-15 minutes until the cookies are lightly browned around the edges. Remove from oven and allow to cool completely.
Notes
- Read the troubleshooting tips.
- Watch the video for clarification.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 0g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg