Sugar-Free Lemony Butter Cookies {Low Carb & Gluten Free}
Servings 10
Calories 151kcal
Ingredients
- 1 cup gluten free flour I used Bob's Red Mill
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ¼ cup unsweetened applesauce
- ½ cup erythritol
- ¼ cup lemon juice I used 1 ½ lemons
- 2 eggs beaten
- 1 teaspoon lemon liquid stevia
Lemon Iciing
- 2 tablespoons lemon juice
- 3 tablespoon powdered erythritol
Instructions
- Preheat oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- Whisk together the flours, baking soda, baking powder and salt.
- In a stand mixer blend the butter, applesauce, erythritol, lemon juice, eggs and lemon stevia together until smooth.
- Slowly pour the flour mixture into the wet ingredients in the stand mixer just until incorporated.
- Using a 1 tablespoon measure, drop batter onto parchment. Makes 30.
- Bake 15 minutes or until slightly golden on top.
- Cool on a wire rack.
- Mix icing ingredients together in a bowl until smooth and drizzle over cooled cookies. (Icing will take about 20-30 minutes to set.)
Notes
Weight Watchers Points Plus for 2 cookies: 4*
Nutrition
Serving: 2g | Calories: 151kcal | Carbohydrates: 12.2g | Protein: 3g | Fat: 10.7g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 194mg | Fiber: 2.5g | Sugar: 1g