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In a mixing bowl, cream together the butter and keto-friendly sweetener until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Add the almond flour, coconut flour, xanthan gum, lemon zest, and lemon juice to the wet ingredients. Mix until a soft dough forms.
Cover the dough and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a cookie scoop, portion out the dough and place the dough balls onto the prepared baking sheet.
Flatten each dough ball slightly with the palm of your hand.
Bake the cookies in the preheated oven for 10-12 minutes, or until just set and slightly golden around the edges.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.