Ingredients

• 2 cups Almond Flour
• 1/4 cup Organic Coconut Flour
• 1/4 cup Sugar
• 1/4 cup Natural Sweetener such as Golden Monk Fruit Sweetener, Stevia, Splenda, etc.
• 1 tsp Baking Powder
• 1/8 tsp Salt
• 1/2 cup Butter melted & cooled slightly
• 1 large Egg
• 1 Tbsp Lemon Zest
• 1/2 lemon juiced
• 1/3 cup Lemon Curd
• Powdered Sugar optional

Instructions

1. Preheat the oven to 350°F. and line a baking sheet with parchment paper; set aside.
2. In a medium mixing bowl, sift together the flours, sugar, sweetener, baking powder and salt; set aside as well.
3. In another medium mixing bowl, mix together the butter, egg, lemon zest and juice.
4. Add the dry mixture into the wet and stir until just combined; allow the mixture to sit for about 10 minutes.
5. Roll the dough into 1-inch balls and place 2 inches apart on the prepared baking sheet.
6. Bake the cookies for about 6 minutes.
7. Remove from the oven and use a round 1/2 teaspoon measuring spoon (or your clean fingertip) to press down about 3/4 of the way though the cookie to make an indention.
8. Fill each indention with about 1/2 teaspoon of the lemon curd.
9. Return the pan to the oven to bake for another 5-7 minutes.
10. Once the cookies have set and the bottoms are brown, remove from the oven and allow to cool for about 10 minutes before transferring to a wire rack to cool completely.
11. Enjoy warm or store in an airtight container in the fridge for 3-5 days.