Mix the almond flour with the 200 grams powdered erythritol.

Partially beat the egg whites with an electric mixer on high. When frothy, add the 40 grams of powdered erythritol and continue beating until stiff peaks form.

Combine the wet and dry ingredients without over mixing.

Add a few drops of yellow color, and a few drops of lemon flavor.

Mix until combined.

Put 1 tbsp balls of dough on a cookie sheet that's lined with parchment paper.

Bake at 325-F for 12-14 minutes or until lightly golden around the edges.

Let cool completely before removing from the sheet pan.

Enjoy!