May I offer you a low carb/keto lemon cheesecake cookie/biscuit. They are soft, buttery and fluffy ... and one may not be enough!
1 tbsp chia seeds
2½ tbsp water
½ cup (4 oz./110g) unsalted butter, softened
½ cup (4 oz./120g) cream cheese, softened
½ cup (110g) erythritol (use a little less if you do not like things too sweet)
1 tsp vanilla extract
1 tsp lemon zest
½ tsp baking powder
¼ tsp salt
3 cups (12 oz./325g) almond flour
Storing; these cookies can be stored in the refrigerator for up to 5 days and in the freezer up to 2 months.
Low Carb Chocolate Chip Cookies - more details here
All the best Jan