Go Back
–+ servings
Keto Lemon Ricotta Cookies
Print

Keto Lemon Ricotta Cookies

Light and tender, these Keto Lemon Ricotta Cookies combine creamy ricotta with a hint of fresh lemon for a soft, cake-like texture. Baked to perfection, they create a decadent dessert that won't raise blood sugar levels.
Course Desserts
Cuisine American
Keyword Cookies
Dietary Preference Gluten-Free, Sugar-Free
Cooking time Under 15 Minutes
Main Ingredient Lemons, Ricotta
Skill Level Beginner
Total Time 1 hour
Servings 12 people
Calories 94 kcal

Ingredients

Cookies

  • 2 tablespoons butter softened
  • ¼ cup monk fruit sweetener powdered
  • 1 egg large
  • ⅓ cup whole milk ricotta cheese
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup almond flour
  • ¼ cup vanilla coconut collagen powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon vanilla extract

Icing

  • ¼ cup monk fruit sweetener powdered
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract
  • Lemon zest

Instructions

  • Preheat oven to 325 degrees F / 163 degrees C.
  • Combine 2 tablespoons butter, ¼ cup monk fruit sweetener, and 1 egg in large mixing bowl. Stir until well combined.
    2 tablespoons butter, ¼ cup monk fruit sweetener, 1 egg
  • Incorporate ⅓ cup whole milk ricotta cheese, 1 teaspoon lemon zest, and 1 teaspoon lemon juice into mixture. Continue to blend until smooth.
    ⅓ cup whole milk ricotta cheese, 1 teaspoon lemon zest, 1 teaspoon lemon juice
  • Gradually add 1 cup almond flour, ¼ cup vanilla coconut collagen powder, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon sea salt, and ½ teaspoon vanilla extract.
    1 cup almond flour, ¼ cup vanilla coconut collagen powder, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon sea salt, ½ teaspoon vanilla extract
  • Once cookie dough is combined, cover bowl with plastic wrap and transfer to refrigerator. Chill for 30 minutes to allow dough to firm up.
  • Prepare icing by combining ¼ cup monk fruit sweetener, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract in small bowl. Stir until sweetener is fully dissolved.
    ¼ cup monk fruit sweetener, 1 tablespoon heavy cream, ½ teaspoon vanilla extract
  • After chilling, shape dough into teaspoon-sized balls. Place on lined baking sheet and bake for 12 to 14 minutes or until cookies are golden brown.
  • Remove cookies from oven and allow to cool.
  • Once completely cooled, cover with icing and garnish with Lemon zest before serving.
    Lemon zest

Notes

  • Use coconut flour instead of almond flour for a nut-free option.
  • Add 1 to 2 teaspoons of lemon juice to the icing for an extra burst of flavor.  
  • Don't overbake the Lemon Almond flour Cookies, as they will continue to firm up as they cool. 
  • Incorporate almond extract instead of vanilla extract for a different flavor profile.
  • Place parchment paper under the cooling rack to catch any icing drips for easier clean-up.
  • For soft Keto Ricotta Cookies, bake for 12 minutes or extend the baking time to 15 minutes for a slightly crunchier bite.
  • Incorporate sugar-free dark chocolate chips or chopped nuts into the flour mixture for added texture and taste.

Nutrition

Calories: 94kcal | Fat: 7g | Protein: 7g