Keto Italian Ricotta Cookies

Name: Keto Italian Ricotta Cookies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: ¼ cup butter; ½ cup allulose; 1 large egg; 1 teaspoon vanilla extract; ¾ cup whole milk ricotta; 2 teaspoon lemon zest; 2 cup almond flour; 2 tablespoon coconut flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup allulose; 2 tablespoon heavy cream; ½ teaspoon vanilla extract; 1-2 tablespoon water; 2 tablespoon sugar-free sprinkles

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
12 servings
Course
Dessert
Cuisine
Italian

Keto Italian Ricotta Cookies

Iris Warren

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This makes a total of 12 servings of (2) Keto Italian Ricotta Cookies. Each serving comes out to be 195 calories, 16.2g fats, 3.1g net carbs, and 6.5g protein.

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Ingredients

Servings

Ricotta Cookies:

¼ cup butter softened
½ cup allulose
1 large egg room temperature
1 teaspoon vanilla extract
¾ cup whole milk ricotta room temperature
2 teaspoon lemon zest
2 cup almond flour
2 tablespoon coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Glaze:

½ cup allulose powdered
2 tablespoon heavy cream
½ teaspoon vanilla extract
1-2 tablespoon water
2 tablespoon sugar-free sprinkles optional

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Instructions

Gather and prep all of your ingredients. Pre-heat oven to 325F.
Beat the butter and allulose in a mixing bowl until well combined and light in color, then beat in the egg and vanilla until creamy. Lastly, beat in the ricotta and lemon zest.
Add in the almond flour, coconut flour, baking powder, baking soda, and salt.
Mix together until a dough forms and comes together.
Break off pieces of the dough and roll into 1-inch balls, then place 2 inches apart on parchment-lined baking sheet(s). With your palm, press down on the balls to flatten slightly. Bake 15-20 minutes, swapping the location of the baking trays if needed, until golden brown. They should still be quite soft. Allow cookies to cool completely on the baking tray(s).
Make the glaze by whisking together the allulose, cream, and vanilla. Whisk in the water a little bit at a time to thin out as needed.
Dip the top of each cookie into the glaze and shake to remove excess.
Place on a cooling rack and optionally add sprinkles if desired. Let cookies set for about an hour.
Store in a covered container for up to 4 days or 8 days in the fridge. Enjoy!