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If you’re looking for lemony pucker power in a low carb cookie, you’ve found it! These are an intense lemon cookie. Very refreshing for summer, and a nice summery pick-me-up for winter. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, low sodium, low potassium, CKD/Renal Diet friendly, coconut free, gluten free, dairy free if coconut oil substituted for butter.

Per cookie: Calories 37, Total Fat 3 g, Saturated Fat 0 g, Sodium 5 mg, Potassium 5 mg, Total Carbohydrate 1.4 g, Dietary Fiber 0.6 g, Net Carbs 0.8 g, Sugars 0, Protein 2 g. Macros: 73% fat, 16% protein, 11% carbs.  © June 22, 2017 Roxana Lopez for Aunt Rocky’s.  For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
Ingredients
  • 1-¼ cup  Almond Flour (Sunflower Seed Flour For Nut Free)
  • ½ cups  Swerve Confectioners (powdered Erythritol)
  • ¼ cups  Butter, Melted (Coconut Oil For Dairy Free)
  • 1   Large Egg
  • 1   Lemon, Zest And Juice
  • 3 drops  Lemon Oil (or ½ Teaspoon Lemon Extract)
  • 1 teaspoon  Vanilla Extract
  • TrueLemon Crystals Mixed With Granular Erythritol, For Topping (optional)
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