• Place the coconut flour, Swerve, baking soda and salt into a stand mixer and blend until combined.
• Add the softened butter to the dry ingredients and mix well until combined. Add remaining ingredients except the egg yolks. Taste the batter for sweetness and lemon flavor to your preference, add optional sweetener and/or lemon extract if needed. Then add the yolks and mix until combined.
• Place a large piece of plastic wrap on your counter and place the batter in the center. Roll the wrap over the dough and form into a log about 12 inches in length. Wrap tightly and place in the refrigerator for 2-3 hours or overnight.

Air Fryer Instructions

• Preheat the air fryer to 325 degrees. Grease the basket of the air fryer. Unwrap the log and cut half of the log into ¼ inch sliced cookies. Place the remaining batter in the fridge. Place as many slices of cookies as you can in a single layer in the air fryer basket. I was able to fit 12 in mine. Cook for about 3-5 minutes or until the edges of the cookies are brown. Allow to cool in basket for 2 minutes before removing and cool completely on a wire rack. Repeat with remaining dough. Once cool, drizzle on icing.

Oven Directions

• Preheat the oven to 350 degrees F. Unwrap the log and cut into ¼ inch slices of cookies. Place cookies onto a parchment lined baking sheet pan, about an inch apart. Bake for 8-10 minutes or until edges are brown. Allow to cool for 2-3 minutes before removing to a wire rack to cool completely before adding icing.

Icing

• Whisk the lemon juice and confectioners together in a small bowl. Drizzle over the cooled cookies.

Storage

• This dough can be made up to two days ahead and stored in the fridge. You can also slice and place between parchment paper then freeze in an airtight container for up to a month. When ready to bake, just grab a few and cook in the air fryer.