These keto lemon cookies are soft, chewy and the perfect low carb treat for spring and summer. They're easy to make with only 5 ingredients and topped with a simple 2 ingredient glaze. They have just the right balance of sweetness and lemony tang and are gluten free, grain free and sugar free.
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl using an electric mixer, cream the butter until light and fluffy. Add the lemon juice and lemon zest and continue mixing until combined.
Add vanilla, then powdered monk fruit sweetener and blanched almond flour and mix until the dough comes together.
Roll cookie dough into 9 balls, approximately 1.5 tablespoons of dough each or use a small cookie scoop. If the dough seems too wet, add up to 1 tablespoon of almond flour.
Bake in a preheated oven at 350 F degrees for approximately 8-10 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
While the cookies are baking, whisk together the powdered sweetener and milk until smooth. Add more milk or sweetener until desired consistency is reached. Drizzle over cooled cookies and enjoy immediately or place in the refrigerator until set.