Using a spatula, combine scrambled eggs and flour until well incorporated. Add the Sukrin gold IMO syrup butter mixture, and knead with your hands until you get a uniform dough.
You will probably want to distribute the dough into 3 batches. Accordingly, form 3 equal pieces. Cover with foil and refrigerate for an hour.
Take one piece of dough and place between two sheets of parchment paper or kitchen foil. Roll out until 1/4 inch (1/2 cm) thick. Use cookie cutters to create the shapes. Place each cookie on the baking pan. Repeat these steps until you run out of dough.
Bake for 15 minutes or until the cookies are golden. Remove from the oven and let them cool on a cooling rack. The cookies will be tender and soft when hot but will get frim when cooled.
Icing: Mix together the egg white, lemon juice and powdered erythritol in a small bowl. Using a piping bag , decorate the cookies anyway you wish.
Once the cookies are chilled, place them into an airtight container and store for up to 10 days (if you can – I dare you! 😉