Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
In a mixing bowl, whip the butter then blend together the ingredients for the cookies until smooth.
Using a small cookie scoop or a teaspoon, drop the cookies onto the parchment paper, and flatten into a round shape slightly with your fingers if desired.
Bake for 8-10 minutes until cooked through, and just starting to brown at the edges.
Let the cookies cool completely, and then add them to the freezer to set for 30 minutes.
Add the Swerve sweetener for the glaze to a small bowl, and whisk in lemon juice until you reach your desired consistency.
Spoon the glaze over the chilled cookies, and return them to the freezer for 30 minutes longer before serving. Garnish with freshly lemon zest if desired.
Net Carbs: 2
Keyword low carb lemon cookies recipe, snacks
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