Preheat your oven to 325°F and line a baking sheet with parchment paper. While the oven heats, remove the cream cheese from the refrigerator to bring it to room temperature (around 70°F)—this is crucial for getting a smooth, lump-free dough. Finely grate the lemon zest using a microplane or fine grater to maximize the release of aromatic oils, which gives these cookies their signature bright flavor.

In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder, and salt until evenly distributed. I always use King Arthur almond flour because it has a finer crumb that creates a more tender cookie texture. Make sure there are no lumps of baking powder hiding in the mixture, as this ensures even rising throughout the cookies.

In a separate bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the monk fruit powder, egg, lemon zest from Step 1, lemon juice, liquid stevia, and vanilla extract, and continue beating until the mixture is light and well-combined, about 2 minutes. The batter should be fluffy and pale—this aeration helps create a lighter cookie texture despite the almond flour base.

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, and fold gently with a spatula until just combined—do not overmix, as this can make the cookies tough. Divide the dough into 8-10 equal portions and roll each into a ball, then gently flatten to about 1/2 inch thick on the prepared baking sheet, spacing them about 2 inches apart. These cookies spread slightly during baking, so adequate spacing prevents them from sticking together.

Bake in the preheated 325°F oven for 18-20 minutes, until the edges are set and the tops are light golden brown. The cookies will continue to firm up as they cool, so remove them from the oven when they still look slightly underbaked in the very center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

While the cookies cool, prepare the glaze by whisking together the sifted monk fruit powder and lemon juice in a small bowl until you reach a smooth, pourable consistency. If the glaze is too thick, add a few drops of water or additional lemon juice. I recommend sifting the monk fruit powder first to remove any lumps that can make the glaze grainy. Once the cookies are completely cool, drizzle or brush the glaze generously over each cookie, allowing it to set for a few minutes before serving.