Cookies:
•1 cup almond flour
•1/4 cup coconut flour ...
•3 tbsp poppyseeds
•1 tsp baking powder
•1/8 tsp salt
•6 ounces cream cheese, softened
•1/2 cup Swerve Sweetener (can use granulated or confectioners)
•1 large egg, room temperature
•Zest of one lemon
•2 tbsp lemon juice
•1/4 tsp liquid stevia extract
Glaze (optional):
•1/4 cup confectioner's Swerve Sweetener
•2 to 3 tbsp lemon juice
Instructions
Cookies:
1.Preheat oven to 325F and line a large baking sheet with parchment paper.
2.In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
3.In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.
4.Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about 1/2 inch thick circles.
5.Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.
Glaze:
6.In a small bowl, whisk together sweetener and enough lemon juice to make a thin glaze. Drizzle over cooled cookies.
Notes
Serves 8. Each serving has 7.59 g. carbs
*alldayidreamaboutfood.com*
•1/4 cup confectioner's Swerve Sweetener
•2 to 3 tbsp lemon juice
Instructions
Cookies:
1.Preheat oven to 325F and line a large baking sheet with parchment paper.
2.In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
3.In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.
4.Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about 1/2 inch thick circles.
5.Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.
Glaze:
6.In a small bowl, whisk together sweetener and enough lemon juice to make a thin glaze. Drizzle over cooled cookies.
Notes
Serves 8. Each serving has 7.59 g. carbs
*alldayidreamaboutfood.com*
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