1package Lemon Instant Sugar Free Puddingnot prepared just the dry package small box
1/2tsplemon extract
1cupsuper fine almond flour
1/4cupcoconut flour
1tspbaking soda
1/4tspsalt
Instructions
Preheat your oven to 350 degrees.
Line a baking sheet with a silicone baking mat or parchment paper and set aside.
In a large bowl, cream together the softened butter, egg, and lemon extract until creamy and smooth.
Beat in Swerve granulated sweetener and sugar-free pudding mix until well combined.
In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt.
Add those mixed dry ingredients to the wet ingredients and mix until a stiff dough forms.
Using hands, roll dough into 1" balls (makes approx 16) and place dough balls onto the prepared baking sheet.
Flatten each ball slightly to form a cookie shape.*
Bake at 350 degrees for 15 minutes, or until the edges start to turn slightly golden.
Remove from oven and let cool completely before removing cookies from the baking sheet
Notes
*The dough does not spread while baking, so flattening the dough will achieve the cookie look.**The low carb lemon cookies will be very soft when removed from the oven. Allow them to cool completely so they do not fall apart when removing them from the baking sheet.