Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp sea salt
• Zest of 1 large lemon (about 1 tbsp)
• 2 large eggs
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 1½ tsp pure vanilla extract
• ½ cup sliced almonds, lightly toasted
• Optional glaze: ½ cup powdered monk fruit blend + 1–2 tsp lemon juice

Instructions

Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
Whisk almond flour, coconut flour, baking powder, and salt. Stir in lemon zest.
In another bowl, whisk eggs, sweetener, and vanilla until smooth and slightly thickened (~1 min).
Fold dry ingredients into wet, then stir in toasted almonds until just combined.
Shape dough into a 10″x2.5″ log on the sheet (damp hands help). Flatten slightly to ~¾” thick.
Bake 25–28 min until firm to touch and golden at edges. Cool 10 min.
Slice & dry: Reduce oven to 300°F (150°C). Use a serrated knife to cut log diagonally into ½-inch slices. Lay cut-side down on sheet.
Bake 15 min, flip, bake 10–12 min more until crisp and dry throughout.
Cool completely on a rack. Optional: drizzle with lemon glaze and let set.