Melt-in-Your-Mouth Keto Ricotta Cookies!
Keto ricotta cookies: bake these tender, low-carb Italian cookies. They are soft, zesty, and perfect for a guilt-free treat.
Ingredients
- 1/4 cup butter, softened
- 1/2 cup erythritol sweetener
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup whole milk ricotta, room temperature
- 2 tsp orange or lemon zest
- 2 cups almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and erythritol sweetener until light and fluffy.
- Beat in the egg, vanilla extract, and whole milk ricotta until well combined.
- Stir in the orange or lemon zest.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1-2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.