- 1 cup Whey protein powder or whey protein isolate
- 1/4 cup coconut flour
- 4 eggs-separated
- 1/2 tsp cream of tartar
- 3/4 cup keto friendly sweetener (I used Allulose)
- 1 Tbsp gelatin
- 1/4 tsp lemon extract optional
- 1/4 cup real lemon juice
- 1 tsp vanilla
- 1 tsp baking powder
- 1 Tbsp butter
- 1/2 cup powdered keto friendly sweetener (I used Allulose which is already a powdered consistency)
- 3 Tbsp lemon juice
Preheat oven to 300° F. and line a baking sheet with parchment paper.
Separate eggs, adding whites to mixer bowl and yolks to a separate bowl. Add cream of tartar to egg whites and beat until stiff peaks form.
Add sweetener and beat into egg whites.
Add all liquid cookie ingredients to the bowl with the egg yolks
Beat until well blended
In a separate bowl add all dry cookie ingredients (except the sweetener which you already added to the egg whites).
Using a sifter gently sift dry ingredients a little a time into the egg whites and gently fold them in
Once all of the dry ingredients have been incorporated, add the egg yolk mixture a little at a time, and fold into egg white mixture.
Using a teaspoon or cookie scoop, add a dollop of cookie mixture to parchment paper.
Leave a couple of inches between each cookie, as they do spread while baking
Bake for 10-15 mins, until the tops are golden. Cook only one batch at a time for more evenly baked cookies.
While the first batch is baking, add icing ingredients to a small microwave safe dish
Microwave on high about 30 seconds, or until butter is melted. Remove from microwave and mix well. Set aside for now
Once cookies have baked allow them to cool about 5-10 mins before removing from parchment and icing. Then allow to cool completely so that the icing set up
Macros are for one cookie.
Total fat 1.0 g
Net carbs 0.5 g
Protein 3.3 g