Good Lifestyle

These delicious and perfume cookies Keto lemon trees have a double dose of lemon flavor. There is zest and fruit juice in the cookie dough and a little lemon juice in the icing, with a pinch of salt to really highlight the Zestais (a pinch of salt is the business to help bring out The flavor of other ingredients). You will want to leave the aroma of lemon fill your kitchen!

Because these are so easy to do, you can count on them as a one-to-one recipe but satisfactory Keto dessert. They are so good, you will not believe that they are not Keto, and they are so keto that they do not affect your ketosis.

Give 36 biscuits

Ingredients

For cookies
2 cups (224g) bleached almond flour asBob Red Mill
1/2 c. Soda bicarbonate tea
1/4 c. TSP Fine Sea Salt
8 c. Soup (4 oz) Non-salty butter at room temperature
1/3 cup (64g)Classic Lakeanto granulated sweetener
1 tablespoon of lemon zest
1 large egg
2 tablespoons of fresh lemon juice
1/2 TSP Vanilla Extract

For icing
1/2 cup (96g)Monkfruit powder sweetener of lakanto
3 c. Soup of fresh lemon juice
Pinch of end sea salt

How to do it

1. In a small bowl, combine almond flour, baking soda and salt; mix well. In a large bowl, beat the butter, sweetening and lemon zest using an electric mixer to light and mellow. Scratch the sides of the bowl again and beat again. Beat in the egg, lemon juice and vanilla, then scratch the sides of the bowl and beat again. (The mixing is curader, it's good.)

2. Add from the flour mixture to the butter mixture; Beat at low speed just up to embedded. Cover and refrigerate for at least 1 hour or until night.

3. Preheat the oven to 350 ° F; Line a large cooking sheet with parchment paper. Using a tablespoon of 1 tablespoon of spoon, portion paste and place 1 inch separately on the pastry plate (do not flatten them). Bake until the edges start to become golden, about 10 to 12 minutes. Let cool on the pastry plate on a wire grill for 5 minutes, then transfer the cookies directly to the rack to completely cool.

4. Meanwhile, glaceing. In a small bowl, combine the sweetener powder, lemon juice and a pinch of salt (add more sweetening to thicken or more lemon juice to finish, if necessary). Spread about 1 teaspoon of icing on each cookie. Serve, or cover and store in the refrigerator.

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