Ingredients
2 cups almond flour
1/2 cup powdered erythritol
1 large egg
1/4 cup melted butter (unsalted)
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar-free powdered sweetener
2 tablespoons unsalted butter (softened)
1 teaspoon lemon zest
1 teaspoon heavy cream
1/4 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F/175°C. Whisk almond flour, erythritol, baking powder, and salt. Add egg, melted butter, lemon zest, lemon juice, and vanilla; mix until combined. Chill dough for 10 minutes.
Roll dough into 18 equal balls. Flatten each into a 3-inch round and place on parchment paper. Bake 7 minutes, cool completely.
Beat softened butter, sugar-free sweetener, and lemon zest until smooth. Add heavy cream, vanilla, and salt; mix until fluffy. Spread 1/2 tsp filling on half the cookies, top with another cookie to form sandwiches.
Notes
Chilling dough prevents spreading. Use erythritol with low cooling effect (e.g., erythritol with added monk fruit). Store in airtight container for 3 days or freeze up to 2 months. Substitute 1/4 tsp xanthan gum if dough feels crumbly.
- Prep Time: 20
- Cook Time: 14
- Category: Desserts
- Method: Baking
- Cuisine: American, keto-friendly
- Diet: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 22mg