Cream the butter, cream cheese, lemon juice, and lemon zest together with the powdered erythritol until smooth.
Add the egg and mix until well-combined.
Add the almond flour and mix. The dough is fairly soft at this stage.
Wrap it in cling film and place either in the fridge for 20 - 30 minutes or in the freezer for about 10 minutes.
Preheat the oven to 350 Fahrenheit.
Line 2 baking trays with parchment paper. Form 24 cookie dough balls and place them on the trays, flattening them slightly with your hand.
Bake for 15 minutes or until lightly browned at the bottom (and ever so slightly browned on top).
Remove from the oven and let cool completely.
Stir together the lemon juice, powdered erythritol and lemon zest for the glaze and spread over the cooled cookies.