Harlan Kilstein’s Completely Keto Almond Lemon Macaroons
- 2 cups of superfine almond flour
- 3/4 cup of Birch Xylitol
- 1 jumbo egg
- zest of 1 lemon
- Preheat over to 350.
- Mix all ingredients together in a bowl. If it’s too dry add some lemon juice to assist in mixing.
- Make small balls out of the mixture and put on parchment paper.
- Press a whole almond into the top of each cookie.
- Bake in oven for 12-13 minutes.