I love to cook and especially to bake! Here are some of my favorite recipes…

KETO FRIENDLY LEMON CRANBERRY ICED COOKIES Before you get started do this:

• • • 1.preheat oven to 350 degrees F
    • 2.line a baking sheet with (unbleached) parchment
    • 3.bring your butter to room temperature (don’t melt it in the microwave or you will ruin your cookies!)

INGREDIENTS:

• • 1 1/4 cups blanched almond flour
    • 1 1/2 tsp coconut flour
      • 1 1/2 tsp baking powder
        • 1/4 tsp sea salt
          • 3 tsp gelatin OR 3 tsp agar-agar
            • 1/2 cup powdered erythritol (“icing sugar”) (I use SWERVE) DO NOT USE GRANULATED
              • • 6 TBPS butter
                  • 1 large egg
                    • 1 tsp vanilla extract
                      • 30 drops liquid stevia
                        • 1/4 cup chopped dried cranberries
                          • 2 TBSP lemon zest

GLAZE:

• • • • • • • • • • • • • • • • 1/4 cup powdered erythritol (“icing sugar”)
                                • 1 1/2 TBSP lemon juice

METHOD:

Combine both flours, baking powder, sea salt and gelatin (or agar agar)

In another (larger) bowl, mix butter and erythritol using a hand mixer (makes a big difference!), until creamy.

Add in egg, vanilla and stevia and mix again.

Pour flour mixture into butter mixture and combine. Stir in lemon zest and cranberries.

Place in freezer for 10 minutes.

Roll dough into 1 TBSP balls, and place on cookie sheet lined with parchment, 2 inches apart. Flatten slightly. (I use a glass and wax paper).

Bake 14-15 minutes. Let cool on cookie sheet.

Once cooled, mix glaze ingredients together and drizzle over cookies. Let stand until glaze slightly hardens.