Crunchy Keto Cookies

Combine almond flour (120 g) with erythritol (45 g), finely chopped cocoa mass (15 g), and lemon zest (5 g). Add room-temperature butter (100 g) and the egg (50 g), then knead into a dense, even dough.

Shape the dough into a log, wrap it in film, and freeze for 15 minutes so it becomes easier to slice. Then cut the dough into rounds about 7-8 mm thick, place them on a baking sheet, and bake at 170 degrees C for 17 minutes. Leave the cookies to cool in the switched-off oven for about 20 more minutes for a more pronounced crunch.