Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the butter and sweetener: In a mixing bowl, beat softened butter with granulated keto sweetener until light and fluffy, about 2 minutes.

Add egg and flavor: Beat in the egg, lemon zest, lemon juice, and vanilla extract until smooth. The mixture may look slightly curdled; that’s fine.

Combine dry ingredients: In another bowl, whisk almond flour, baking powder, and a pinch of salt.

Bring it together: Add the dry mixture to the wet and stir until a soft dough forms. It should be thick, scoopable, and slightly tacky.

Portion the dough: Scoop tablespoon-sized balls onto the lined sheet, spacing them 2 inches apart. Lightly flatten the tops with your fingers or the bottom of a glass.

Bake: Bake 10–12 minutes, until the edges are just turning golden. The centers will look soft—this is what you want.

Cool completely: Let the cookies rest on the baking sheet for 10 minutes, then transfer to a rack. They firm up as they cool.

Optional glaze: Mix powdered sweetener with lemon juice and a splash of cream to make a drizzle. Spoon over cooled cookies and let set.