Prep your oven and pan. Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

Zest and juice the lemons. Finely grate the zest before juicing. You’ll need about 1–2 teaspoons of zest and 1–2 tablespoons of juice. Fresh is key to bright flavor.

Cream the butter and sweetener. In a bowl, beat softened butter with granulated keto sweetener until light and fluffy, 1–2 minutes. This step adds air for a softer cookie.

Add the egg and flavorings. Beat in the egg, lemon zest, lemon juice, vanilla, and a drop of almond extract if using. Mix until smooth. Don’t worry if it looks slightly curdled—the dry ingredients will bring it together.

Combine dry ingredients. In a separate bowl, whisk almond flour, coconut flour, baking powder, salt, and a pinch (about 1/4 teaspoon) of xanthan gum. Break up any clumps.

Make the dough. Add the dry mixture to the wet. Stir until a soft dough forms. It should feel scoopable and slightly tacky, not runny. If it’s too loose, sprinkle in 1–2 teaspoons more almond flour.

Chill briefly. Let the dough rest in the fridge for 10–15 minutes. This helps hydrate the coconut flour and prevents overspreading.

Portion and shape. Scoop tablespoon-sized mounds onto the lined sheet, spacing them 2 inches apart. Lightly flatten each mound with your fingers or the bottom of a glass for even baking.

Bake. Bake for 9–12 minutes, until the edges are just turning golden and centers look set. Do not overbake; they firm up as they cool.

Cool completely. Let the cookies cool on the sheet for 10 minutes, then transfer to a rack. Keto cookies are fragile when hot, so patience pays off.

Optional lemon glaze. Mix powdered keto sweetener with a small splash of cream or almond milk and a few drops of lemon juice until pourable. Drizzle over cooled cookies. For extra zing, add a pinch of zest on top.