Pre-heat oven to 350 degrees.
In a medium-sized bowl mix together the coconut flour, baking powder, salt and set aside
In another bowl using an electric beater, mix together the softened butter, cream cheese, sugar
substitute, lemon peel, and extract, until fully combined.
Then add the 4 eggs one at a time beat well after each addition.
Add the whipping cream and combine until fully incorporated..
Then add the dry ingredients to the wet mixture, mix well until batter is combined.
Chill the dough for ½ hour in the refrigerator before baking.
Using a tablespoon or small cookie scoop measure out the cookie dough and roll the cookie dough
to form balls.
Lightly flatten the cookie dough balls unto a lightly greased cookie sheet.
Bake for 15 minutes or until lightly brown around the edges.
Allow cookies to cool for 30 minutes before icing with the keto lemon glaze.
Keto Lemon Glaze
Combine the confectioners sugar substitute with the 2 tablespoons of lemon juice and lemon
Then add 1 to 2 tablespoon of heavy whipping cream to thin the glaze. Start with 1 tablespoon of
cream and more if needed.
Drizzle the top of the fully cooled lemon cookies and allow the glaze to set before eating.
Store your Keto Lemon Cookies in the refrigerator for up to 5 days. You can freeze your cookies
unglazed for up to 3 weeks. Due to the fact that these cookies do not have preservatives I
recommend the be kept in the fridge.