Coconut Flour Lemon Cookies
Contributed by Dave StringfellowServes 1
1.5 teaspoons Lemon Extract
1/2 cup Butter
1/2 cup erythritol
1/2 teaspoon liquid Stevia
1/4 teaspoon Sea Salt
3/4 cup Coconut flour
4 egg
Preheat oven to 375˚F (190˚C). Combine erythritol, stevia powder, lemon extract, salt, and melted butter, and mix well. Add eggs one at a time beating after each addition.
Stir in sifted coconut flour. Let batter rest about 5 minutes to thicken it slightly. Drop batter in spoon sized mounds 2 inches apart on a cookie sheet lined with parchment paper.
Flatten each cookie with your fingers and then Bake for 15 minutes.
I used Splenda instead of erythritol because thats what I had on hand, and did double the lemon juice. Also has some fresh raw almonds, so I crushed them and pressed some into tops of cookies before baking them. They came out great, kind of like little tea biscuits.
Carbs: 0.9 g
Fat: 8 g
Protein: 5 g
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