Ingredients
Method
- 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
- Use room temperature ingredients: This ensures a smooth, uniform batter, preventing curdling and promoting even baking for your keto ricotta cookies.
- Don't overmix the dough: Once the dry ingredients are just combined, stop mixing. Overmixing can lead to tougher cookies.
- Zest wisely: For the best flavor, use fresh orange or lemon zest. Avoid the white pith, which can be bitter. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough: Once the dry ingredients are just combined, stop mixing. Overmixing can lead to tougher cookies.
- Zest wisely: For the best flavor, use fresh orange or lemon zest. Avoid the white pith, which can be bitter. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.