Keto Italian Ricotta Cookies
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Keto Italian Ricotta Cookies
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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
Ricotta Cookies:
- ¼ cup butter softened
- ½ cup allulose
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup ricotta cheese room temperature, whole milk
- 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 Sprinkles optional, sugar-free
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!
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