Almond Flour Lemon Cookies
Almond flour and egg provide protein, fiber, and vitamin E, while lemon adds acidity and aroma without a sugary glaze. Coconut flour retains moisture, keeping the centers soft while the edges turn golden. Cool the cookies on the tray, then store them in a sealed container.
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Inventory: Oven
308
Servings: 9 (1 serving ≈ 64 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix almond flour, coconut flour, erythritol (35 g), and baking powder. Add melted butter, egg, lemon juice, and finely grated lemon zest, then knead a soft dough. Main ingredient: Almond flour — 250 g.
Shape 9 cookies and place them on a parchment-lined tray. Bake at 175 °C for about 11 minutes until the edges are golden, then cool on the tray.
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