Lemon Cookies

Cookies: 

2oz cream cheese softened 

1/2 cup butter softened 

3/4 cup powdered sweetener of choice

1 egg room temp

2 tsp vanilla

1 tsp lemon zest

2 1/2 tbsp lemon juice 

1 1/3 cup almond flour

1/3 cup coconut flour

1 scoop TeamKeto Vanilla Meal Replacement

1 tsp baking powder

1/4 tsp salt 

In a bowl, sift all dry ingredients together. In a separate bowl, cream butter and cream cheese until fluffy. Add lemon zest, lemon juice, vanilla and egg until well-combined. Slowly add in dry ingredients until well-combined. Place cookie dough on plastic wrap and chill for 1 hour. 

Once chilled, roll out dough in between two pieces of parchment paper to about 1/4 in thickness. Place in freezer until firm move then to parchment-lined baking sheet. Then using 3-inch round cookie cutter, cut out cookies. You can keep cookies in fridge until ready to bake. Bake at 325° for 13-14 minutes or until lightly golden. Allow to cool.

Icing:

1/2 cup choczero white chocolate chips

7 tbsp heavy whipping cream 

1 tsp lemon extract 

In a bowl, heat up heavy cream and white chocolate about 30 seconds one time or more. Mix until all chocolate is melted then add in lemon extract. If you need it a thinner consistency, you can add an extra tbsp of heated heavy whipping cream at a time until it's the way you would like it. 

Dip the face of the cooled-off cookie into white chocolate. Place dipped cookies  in fridge to set icing.

Makes 52 cookies

Macros per cookie: 64 cal, 2g protein,  6g fat, 1g net carb

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