Ingredients

Scale

(Makes 24 cookies)

Cookie base:

2½ cups almond flour (you love almond flour—memory #25!)
½ cup coconut flour
¾ cup granulated monk fruit sweetener
1½ tsp baking powder
¼ tsp salt
Zest of 1 lemon (about 1 tbsp—you love citrus!)
3 large eggs
½ cup melted butter or coconut oil
1 tsp vanilla extract
½ tsp almond extract (traditional Italian touch!)

Sugar-free lemon glaze:

½ cup powdered monk fruit sweetener
2–3 tbsp fresh lemon juice
1 tsp melted butter
Optional: sugar-free pastel sprinkles or edible flowers

Instructions

1. Make dough:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, coconut flour, sweetener, baking powder, salt, and lemon zest.
In another bowl, beat eggs, melted butter, vanilla, and almond extract.
Combine wet + dry; mix until smooth dough forms.

2. Bake:

Scoop 1-tbsp portions; roll into balls. Place 2″ apart on sheets. Flatten slightly with palm.
Bake 12–14 minutes until edges are golden and centers look set. Cool 5 minutes on sheet.

3. Glaze & decorate:

Whisk powdered sweetener, lemon juice, and melted butter until smooth. Drizzle over cooled cookies. Immediately add sprinkles (they won’t stick once glaze sets).

💡 Pro Tips for Perfection:
✅ Use room-temp eggs—helps dough bind smoothly.
✅ Don’t overbake—centers should stay soft and cake-like.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 3g per cookie
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Already compliant!
✅ Make ahead:
→ Keeps 5 days airtight at room temp or 3 months frozen
→ Freeze unglazed; glaze after thawing

Storage & Serving Ideas

→ Room temp: 5 days | Freezer: 3 months
→ Serving ideas:
→ On an Easter dessert platter
→ With coffee or tea for brunch
→ Packed in pastel boxes as gifts

Prep Time & Nutrition (per cookie):