Table of Contents
Enjoy a zesty, low-carb treat with these Lemon Drizzle Cookies made using allulose and fresh lemon zest. Perfect for those watching their carbohydrate intake, these cookies combine bright citrus flavor with a satisfying crunch.
Ingredients
- 1 cup almond flour
- 1/4 cup allulose
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- For the glaze:
- 2 tablespoons allulose
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together almond flour, allulose, baking powder, and salt. In a separate bowl, beat the egg, melted butter, lemon zest, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until a dough forms. Using a tablespoon, scoop out portions of dough and roll into balls. Place them on the prepared baking sheet and flatten slightly.
Bake for 10-12 minutes or until the edges are golden. Remove from the oven and let cool slightly.
Making the Lemon Drizzle
While the cookies are cooling, prepare the glaze. Mix the allulose and lemon juice in a small bowl until smooth. Drizzle the glaze over the warm cookies using a spoon or a piping bag. Allow the glaze to set for a few minutes before serving.
Enjoy Your Low-Carb Lemon Cookies
These cookies are best enjoyed fresh but can be stored in an airtight container for up to two days. The bright lemon flavor combined with the sweet glaze makes these a delightful treat for any occasion, all while keeping your carbs in check.