🧁 Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a small baking pan (8×8”) with parchment paper.

2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.

3. In a separate bowl, cream the softened butter and granulated erythritol until fluffy.

4. Add in the egg and vanilla extract, then mix until well combined.

5. Slowly add the dry ingredients into the wet mixture and stir until a dough forms.

Tip: If the dough feels too sticky, chill it for 10–15 minutes to make it easier to spread.

6. Press the dough evenly into the lined pan and bake for 10–12 minutes or until lightly golden around the edges. Set aside to cool.

🍋 Step 2: Make the Lemon Filling

1. In a mixing bowl, whisk the eggs until smooth.

2. Add lemon juice, lemon zest, powdered erythritol, almond flour, and coconut flour. Whisk until lump-free.

3. Optionally add turmeric for a richer yellow hue.

Pro Tip: Strain the lemon mixture if you prefer a silky-smooth texture.

🔄 Step 3: Assemble & Bake Again

1. Once the base has cooled slightly, pour the lemon topping over it evenly.

2. Return the pan to the oven and bake at 325°F (160°C) for 15–18 minutes or until the center is set.

3. Allow to cool completely, then refrigerate for at least 2 hours for best results.

✂️ Step 4: Slice & Serve

Cut into 8 cookies and enjoy! These store beautifully in the fridge for up to 5 days and freeze well too.