Lemon Cookies with Almond Flour
Almond flour gives these cookies more fat and vitamin E, while lemon adds a bright sour taste and fragrant zest. Egg and butter make the texture tender, so the cookies pair well with keto desserts and tea.
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Inventory: Oven
606
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Remove zest from lemon (50 g) and squeeze lemon juice (15 g). Combine butter (50 g) with egg (50 g) and erythritol (40 g), then mix in almond flour (130 g), lemon zest (6 g), and lemon juice (15 g).
Knead a soft dough, shape small balls with damp hands, and place them on a parchment-lined tray. Press each ball with a fork in a criss-cross pattern and bake the cookies for 13-15 minutes at 180 degrees C until the edges are lightly golden.
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