Almond and Lemon Cookie Nests

Ingredients:

• 4 Tbsp. butter, softened

• 3 oz. cream cheese, softened

• 1 egg

• 3/4 cup powdered erythritol

• 1 tsp. almond extract

• Pinch of salt

• 3 cups almond flour

For the icing:

• 3 oz. cream cheese, softened

• 2 Tbsp. powdered erythritol

• 1/2 tsp. lemon extract

• juice and zest of 1/2 lemon

1. Preheat oven to 350.

2. Beat the butter, cream cheese, egg, sweetener, salt and almond extract together until smooth.

3. Add the almond flour one cup at a time, beating each time.

4. Roll the dough into tablespoon size balls. The dough will feel like play-dough and will be easy to form.

5. Press a teaspoon into the middle of each ball and shape them into nests.

6. Bake for about 13-15 minutes, until the edges begin to brown.

7. Let sit on pan for 10 minutes before removing.

8. While the nests are cooling, beat the icing ingredients together (add a drop of yellow food coloring if you want a yellow color).

9. Transfer the cookie nests to a wire rack or paper towel to cool more. Once they are completely room temperature, add a small dollop of icing into each one.

10. Sprinkle with unsweetened coconut flakes and/or lemon zest, if desired to complete the nest look.

11. Let cookies harden in fridge and keep them there to store.