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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together almond flour and powdered sweetener until evenly combined.
Add the egg, lemon juice, and lemon zest and mix until a soft dough forms and the egg is fully incorporated with no egg white streaks remaining.
Use a 1.5 tbsp cookie scoop to scoop the dough and release onto your baking sheet. Take each dough and roll into a round ball. Then flatten each dough ball on the prepared baking sheet until it is a round disk about ¼ inch thick. Space the cookies about 1 inch apart.
Bake cookies for 10–12 minutes, or until the edges are just golden. The cookies will still feel soft but the top should no longer be wet. Let the cookies fully cool on the baking pan before removing and serving. The cookies will firm up as they cool. If desired, you can also add a lemon glaze before serving. Uneaten cookies can be stored in an airtight container for 1 day at room temperature and longer in the fridge or freezer.