A truly light and crispy cookie! You’re going to want to make these all the time!
6 tablespoons butter, room temperature
1/2 cup coconut oil, softened, not melted
1/2 cup powdered erythritol
1/3 cup lupin flour, (Miracle Flour)
1/2 cup almond flour
1 serving Keto Chow Lemon Merengue protein powder
1 1/2 teaspoons baking powder
3 packets true lemon crystals
Lakanto Golden Sweetener for rolling dough
Preheat oven to 350. Line baking sheet with parchment paper.
In medium size bowl cream butter and coconut oil together until light and fluffy.
Sift powdered erythritol and add to butter and coconut oil, mix until completely combined.
In separate bowl sift lupin flour, baking powder, lemon crystals, and Keto Chow, add to butter mixture. Add almond flour. On medium low speed mix until combined, add egg and mix well.
Scoop dough into one inch balls and roll in Lankanto Golden Sweetener (This is a critical step if you want your cookie to crisp). Press each cookie lightly to flatten, about 1/2” thick, place on cookie sheet 2 1/2” apart. Refrigerate for one hour to chill and allow ingredients to come together.
Bake for 9 minutes. Remove from oven and leave on parchment paper until slightly cooled.
Cool cookies completely on wire rack until cool. Enjoy 😊
I encourage everyone to calculate macros for themselves. You will be learning how many carbs there are in individual foods and as people use various brands and ingredients it will be more accurate.
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