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If you’re looking for lemony pucker power in a low carb cookie, you’ve found it! These are an intense lemon cookie. Very refreshing for summer, and a nice summery pick-me-up for winter. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, low sodium, low potassium, CKD/Renal Diet friendly, coconut free, gluten free, dairy free if coconut oil substituted for butter.
Preheat oven to 350ºF. Line a large cookie sheet with parchment or silicone baking mat. Set aside.
In large mixing bowl, mix almond flour and erythritol together with a fork or whisk until all lumps are broken up. Set aside.
Melt butter in small microwaveable bowl. Add egg, lemon juice, lemon oil, lemon zest and vanilla. Whisk until smooth. Add mixture to dry ingredients and stir well until a dough is formed.
Use a 1-inch cookie scoop to form dough balls and place on cookie sheet. Flatten with your hand to about 1/4-inch thick. These cookies will not change shape as they bake, so form into the shape and size you want them to be when they are finished.
Bake 15–20 minutes (see notes), or until cookies look done on top. If they do not look completely dry on top, keep cooking, checking every 2–3 minutes. They will brown and crisp up on the bottom, but not the top, so don’t leave in oven trying to brown them. Cookies will be very soft when just out of the oven.
Remove from oven, and slide parchment or baking mat to cooling rack with the cookies still on it. If you are using the TrueLemon mix (see notes), sprinkle it on the cookies as soon as they come out of the oven. Allow cookies to cool at least 5 minutes before sliding off of the parchment/mat onto the rack. Trying to take them off too soon will break the cookies.
Cookies will dry out and crisp up as they cool completely on the cooling rack. I leave mine on the cooling rack overnight (or all day) so they dry out as much as possible before putting them in an airtight container.
If you are using a lemon glaze, wait until cookies are completely cooled to drizzle it on the cookies. Allow glaze to set up overnight before packing cookies in an airtight container.
• Baking time will vary a little depending on the size of your lemon and how much juice went into the dough. Just watch to make sure they look dry on top and are browned on the bottom.
• While the cookies are baking, decide if you are going to top them in any way. I sometimes leave them plain, and sometimes sprinkle a blend of TrueLemon and granular erythritol, and a third option is to make up a simple lemon glaze with powdered erythritol, a little bit of lemon juice, and enough water or unsweetened almond milk to get a glaze consistency. If you opt for the TrueLemon sprinkle, get that mixed up (to your own taste) while the cookies are baking. Either of the topping options will add a even more vibrant lemon taste to the cookie.
• TrueLemon Crystals add a very strong and tart lemon taste to baked goods, beverages, and foods. If ordering in a jar or large quantities, be aware that it will clump over time in the cupboard. I order in the single serving dispenser from Amazon, and just open one packet at a time when I bake or cook with it.
• Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
Per cookie: Calories 37, Total Fat 3 g, Saturated Fat 0 g, Sodium 5 mg, Potassium 5 mg, Total Carbohydrate 1.4 g, Dietary Fiber 0.6 g, Net Carbs 0.8 g, Sugars 0, Protein 2 g. Macros: 73% fat, 16% protein, 11% carbs.
© June 22, 2017 Roxana Lopez for Aunt Rocky’s
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