May I offer you a low carb/keto lemon cheesecake cookie/biscuit. They are soft, buttery and fluffy … and one may not be enough!
1 tbsp chia seeds
2½ tbsp water
½ cup (4 oz./110g) unsalted butter, softened
½ cup (4 oz./120g) cream cheese, softened
½ cup (110g) erythritol (use a little less if you do not like things too sweet)
1 tsp vanilla extract
1 tsp lemon zest
½ tsp baking powder
¼ tsp salt
3 cups (12 oz./325g) almond flour
Convection oven; if you are cooking in a convection oven, the baking time will be a few minutes less. Keep an eye on the cookies to make sure they don’t brown too much on the top.
Storing; these cookies can be stored in the refrigerator for up to 5 days and in the freezer up to 2 months.
Related Low Carb/Keto Recipe Suggestions
Swedish Hazelnut Cookies/Biscuits – more details here
Low Carb Chocolate Chip Cookies – more details here
All the best Jan