Ingredients
- 8 tbsp butter
- 3 cups almond flour
- ½ cup crushed hazelnuts
- ⅓ cup erythritol
- 1 lemon juice and zest
- 1 tsp lemon extract
- 1 tsp vanilla extract
- ½ tsp baking soda
Lemon Cheesecake Frosting
- Ingredients:
- 8 oz soft cream cheese
- ¼ cup erythritol
- ⅓ cup heavy cream
- 2 tablespoon sour cream
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 1 lemon juice and zest
Instructions
- Preheat oven to 350 degrees F.
- Mix softened butter and erythritol with a mixer.
- Add lemon and vanilla extract as well as lemon zest and juice
- Fold in crushed hazelnuts
- Then mix in almond flour one cup at a time to form dough
- Scoop out 2 oz dough balls and roll smooth then gently press out to form a round shape and lay out on a parchment paper lined sheet pan.
- Sprinkle with erythritol and bake for 15 minutes. Let cool for 10 minutes before moving to a cooling rack. These cookies are very delicate at first so be patient
- Whip ingredients together until smooth.
Nutrition
Serving: 2g | Calories: 142kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 74mg | Potassium: 36mg | Fiber: 2g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg