Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together almond flour, baking powder, and salt.
In a separate bowl, cream together butter and erythritol until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
Gradually mix in the dry ingredients until just combined. Fold in the chopped raspberries.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
For the glaze, whisk together powdered erythritol, raspberry puree, and lemon juice until smooth.
Drizzle the glaze over the cooled cookies and sprinkle with extra lemon zest. Let the glaze set before serving.

PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 15 minutes, Total Time: 35 minutes, Servings: 24, Calories: 144, Net Carbs: 2g, Fats: 13g, Protein: 2g