Smart Corner


2 cups almond flour blanched or superfine

1/4 tsp salt

1 cup granulated sweetener of choice erythritol or monk fruit sweetener

2 tbsp lemon zest

2 large egg whites room temperature

1 tsp lemon extract

¼ tsp tumeric

1/4 cup sugar free powdered sugar





Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.

In a large mixing bowl, add all your dry ingredients and mix well. In another mixing bowl, beat together your egg whites until soft peaks form. Add in the lemon extract and yellow food coloring. Gently fold through the dry mixture until combined.

In a separate bowl, add the sugar free powdered sugar. Using a 1 tablespoon cookie scoop, scoop out heaping tablespoons of dough and roll them in the powdered sugar until combined. Repeat until all the cookie dough balls have been covered.

Bake the cookies until 15 minutes, or until the edges are done and the tops begin to crackle.

Remove from the oven and let cool completely. If the powdered sugar has seeped into the cookies while baking, sprinkle more on top.





TO STORE: Lemon cookies will keep fresh at room temperature, covered, for up to 1 week. If you'd like them to keep longer, store them in the refrigerator. 

TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 




Serving: 1 Cookie | Calories: 70kcal |