Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat the softened cream cheese, butter, and keto sweetener until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Beat in the vanilla extract and the lightly beaten egg until just combined. Be careful not to overmix at this stage.
- In a separate bowl, whisk together the almond flour, xanthan gum, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated into a cohesive dough. Do not overwork the dough.
- Wrap the dough tightly and chill in the refrigerator for 10 minutes. This step is recommended to prevent excessive spreading.
- Use a standard 1.5 tablespoon cookie scoop to drop rounded balls onto the prepared sheets, leaving 2 inches of space between them. Optionally, press the top of each ball lightly with a fork.
- Bake for 10–12 minutes. The cookies should look set on the edges but still slightly soft in the center. They will firm up upon cooling.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- If making the glaze, whisk together the powdered sweetener, lemon zest (if using), and heavy cream/water until smooth. Drizzle lightly over the completely cooled cookies.