Keto Lemon Drizzle Cookies | Lupin flour cookies

This recipe makes a soft chewy lemon flavored cookie. These cookies are pretty quick to make also.
Lemon Cookies
1/4 cup melted unsalted butter
48 grams allulose
72 grams golden monkfruit or erythritol
1 large egg
1/2 tsp baking soda
1/4 tsp xanthan gum
1/4 tsp salt
1/4-1/2 tsp lemon extract
lemon zest-optional
74 grams lupin flour
12 grams almond flour
Combine melted butter and sweeteners. Add egg, baking soda, xanthan gum, salt, extract. Mix well. Add flour. Scoop out 12 cookies and lightly flatten. Bake at 350 for about 7 mins. Cookies will be lightly brown around edges, but still look under baked in the center. Allow to cool about 10 mins.
Top with glaze
Lemon glaze
4 tablespoons powdered sweetener
1 tablespoon heavy cream
1 tablespoon lemon juice
Mix all ingredients together.

[@chopper1007]

made these today , easy and good .. i went light on the drizzle

[@jeanmj8135]

Just made these - delicious and easy!

[@thesweetjourney6]

Glad you like them!

[@davidangela1]

Cookies look yummy! What are the macros please? Thanks

[@thesweetjourney6]

Not counting the drizzle, total carbs is 9g, net carbs is .5g, fat 5g, protein 3g. I used carb manager to calculate the macros. :)

[@jeaniehodges505]

I only have swerve at home, can I use this instead of the 2 sweeteners you used?

[@thesweetjourney6]

I would think it would work fine. Swerve is erythritol so you should be fine subbing that for the monkfruit. Allulose is my favorite sweetener, I find it doesnt have much of a cooling effect like erythritol and I find it also helps keep baked goods softer. Ive never made them with all erythritol/Swerve, so Im not sure, but Id think it would be fine.

[@tinanicholson9557]

Try Bocha Sweet. Much better keto friendly sweetener.

[@thesweetjourney6]

Great suggestion! Ive been wanting to try it out.

[@candacedavison2986]

Is there a substitute for the lupin?

[@thesweetjourney6]

I havent tried these with a different flour. You should be able to replace it with more almond flour. The lupin also helps the texture not be as grainy as it can sometimes be with all almond.