This is a decently easy Keto friendly recipe, and tastes great! However, it's very important you read the notes, there are some very important little tidbits in there.
⅓CupKeto Friendly Sugar (Monk Fruit blend)Or ½ Cup if you want it sweeter
1Egg
2tspVanilla Extract
¼tspSalt
1TbspSour CreamOptional
3CupsAlmond Flour
Lemon Frosting
½CupMascarponeSoftened
4OzCream CheeseSoftened
¼CupPowdered, Keto Friendly Sugar
¼CupHeavy Cream
2tspLemon Juice
2tspLemon Zest
½tspVanilla Extract
Instructions
Cookies
Preheat the oven to 350° F, and line a large cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it's fluffy and light in color.
Beat in the vanilla extract, salt and egg. Beat in sour cream, if using.
Beat in the almond flour, 1/2 cup at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Use a medium cookie scoop (about 1 1/2 tbsp) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Lemon Frosting
Whip the mascarpone and cream cheese together in a bowl using a hand mixer.
Add ¼ cup of the heavy cream, swerve confectioners, vanilla extract, lemon juice, and zest, then mix until smooth and creamy.
Add more of the heavy cream if needed, to get your desired consistency. Add the frosting to a piping bag (ziplock bag with the tip cut off will work too), and frost once the cookies have cooled completely.
Notes
Ok, note time. It's very important when making the cookies to make sure they are as "dough" like as possible. I had to add a bit of water to mine to get it the right consistency, but it worked out.Also, when you form the cookie balls, you do actually have to form the cookie itself. The cookie doesn't really "melt" for lack of any better word. I ended up pressing them down under my palm to the shape you see here. You'll notice the difference between the first batch and the second batch. Prepare accordingly.It makes a difference when eating as well, the "pucks" are kinda dense and "dry" since you can't put a ton of icing on them, the flat ones you can put more icing on them, and they don't seem as dry because of that fact.I also decided I wanted to make candied lemon peel to go along with it, just thought it would be nice. I was going to do a raspberry drizzle of some kind, but I ended up not being able to used the raspberries I thought I had.