Keto Ricotta Cookies ✨
These delightful Keto Ricotta Cookies are a perfect sugar-free treat for any occasion, especially holidays! Soft, flavorful, and easy to make, they're glazed with a sweet keto frosting and can be garnished with festive sprinkles.
Equipment
- Baking Sheets
- Parchment Paper or Silicone Mats
- Large Bowl
- Wire Rack
- Whisk
Ingredients
Cookies
- 1/4 cup softened unsalted butter
- 1/2 cup granulated erythritol sweetener (or your preferred keto sweetener)
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 3/4 cup whole milk ricotta cheese at room temperature (no need to drain!)
- 2 tsp orange or lemon zest (for a bright, healthy flavor)
- 2 cups almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Glaze
- 1/2 cup powdered erythritol sweetener
- 2 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 1 tbsp water (as needed for desired consistency)
Garnish (Optional)
- 2 tbsp keto sprinkles (for a festive touch!)
Instructions
- Prepare for Baking: Start by preheating your oven to 325°F (160°C) and lining two baking sheets with parchment paper or silicone mats. This makes cleanup a breeze!
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and keto sweetener until it's light and fluffy. Mix in the egg and vanilla extract until smooth, then gently fold in the ricotta cheese and your chosen citrus zest (orange or lemon) for a burst of fresh flavor.
- Combine Dry Ingredients: Now, add all the dry ingredients – almond flour, coconut flour, baking powder, baking soda, and salt – to the wet mixture. Beat until the dough just comes together, making sure not to overmix.
- Form & Flatten: Scoop the dough into 1-inch balls and arrange them about 2 inches apart on your prepared baking sheets. Gently flatten each ball with the palm of your hand until they are roughly 3/4 inch thick. This simple trick helps them bake beautifully without too many cracks!
- Bake to Perfection: Bake for 15 to 20 minutes, rotating the baking sheets halfway through for even cooking. The cookies should be lightly golden at the edges and will still feel soft when you take them out. Let them cool completely on the pans to firm up – patience is key for the perfect texture!
- Whip Up the Glaze: While the cookies cool, prepare your healthy glaze. In a medium bowl, whisk together the powdered keto sweetener, heavy whipping cream, and vanilla extract. Gradually add water, a tablespoon at a time, until the glaze is smooth and thin enough to easily dip the cookies.
- Glaze & Garnish: Once the cookies are fully cooled, dip the top of each one into the glaze, letting any excess drip off. Place them on a wire rack. If you're feeling festive, sprinkle with keto sprinkles or a little extra citrus zest right away. Allow the glaze to set for about an hour before serving to ensure it's firm and ready!
Notes
These keto ricotta cookies are a wonderful sugar-free indulgence!
Nutrition Information (per 2 cookies):
- Calories: 190 kcal
- Total Carbs: 5.1g
- Net Carbs: 2.9g
- Fats: 16.1g
- Protein: 6.5g
