Pillowy soft Keto Ricotta Cookies are a sweet Italian-style treat. These classic cookies are just as tender and delicious as the original, and totally sugar-free.
I am over the moon about these fabulous Italian Keto Ricotta Cookies. They’re so mouthwateringly tender, I might start putting ricotta in all of my keto cookie recipes!
And they will most certainly be gracing my keto Christmas cookie platter for years to come. They’re easy to make and look so bright and festive.
I asked my followers on Facebook recently for their all time favorite holiday cookie. There were plenty of requests for keto snowball cookies and keto sugar cookies. And spritz cookies came up quite a few times as well.
Italian ricotta cookies got a few mentions and I knew they were perfect for a sugar-free, keto makeover.
Ingredients for keto ricotta cookies
This recipe calls for basic keto ingredients that you likely already have on hand. Just grab a tub of ricotta the next time you’re at the store! You will need:
- Butter
- Granulated sweetener – I recommend Swerve for the right consistency.
- Eggs
- Vanilla extract
- Ricotta – preferably full fat
- Lemon or orange zest
- Almond flour
- Coconut flour
- Baking powder
- Baking soda
- Salt
- Heavy cream
- Sugar free sprinkles (optional)
How to make keto ricotta cookies
The method is easy and straightforward. Here are my best tips for getting it right:
- Mix the wet ingredients. Beat the butter with the sweetener first, then beat in the egg, vanilla, ricotta, and zest. Because the texture of ricotta is curdled, it won’t be perfectly smooth and creamy at this point.
- Add the dry ingredients all at once. No need to whisk them together first, as they get well mixed into the wet ingredients.
- Roll the dough into balls. These cookies do spread as they bake so make sure you leave enough space between them on the pans.
- Flatten just slightly. I found that pressing the balls down just a bit helped keep the tops from cracking as they baked. You want the cookies to still be about ¾ inch high before going into the oven.
- Bake until golden. Look for that golden brown color just around the edges of the cookies. They will still be quite soft coming out of the oven. Let cool completely on the pans.
- Whisk the glaze. This is a very simply glaze of powdered sweetener, whipping cream, vanilla extract, and a little water to thin.
- Dip the cookies. I found that dipping the tops right into the glaze worked well. If you gently shake the cookie (right side up), the glaze spreads itself evenly over the top. You can also spread some on with a small spoon and then shake the cookie.
- Garnish as desired. I love the holiday sprinkles from The Sprinkle Company!
Flavor Variations
When I was researching ricotta cookies, I saw a number of possible flavor options. Most of the conventional recipes I consulted used lemon zest and vanilla extract.
I used orange zest and vanilla extract for a holiday feel and thought they were outstanding that way.
But feel free to use just vanilla extract, or use some almond extract instead. Or even try anise extract for a classic Italian flavor.
Frequently Asked Questions
Keto ricotta cookies are a bit soft and cake-y as it is, so BochaSweet or allulose may work here. I just can’t guarantee it as I didn’t try it out myself. Allulose does tend to over-brown cookies on the outside, in my experience.
For the glaze, you need a powdered sweetener and I recommend Swerve. If you use powdered BochaSweet or allulose, it may not set up and harden properly.
Unfortunately, I don’t think so. Coconut flour is too absorbent and sunflower seed flour has a greyish color that won’t make for attractive ricotta cookies.
Absolutely! The baked cookies freeze well and can be stored for several months. I recommend glazing them after thawing so it’s fresh and bright.
Soft cookies like these are more moist and tender than most. They are fine on the counter for 3 or 4 days but should be refrigerated if they will be around longer than that.
Well, if you’re feeling very industrious, you can make your own sugar-free sprinkles. Or you can decorate the keto ricotta cookies with a little lemon or orange zest, or shaved sugar-free chocolate. You could also skip the glaze and simply dust them with powdered sweetener.
More delicious keto ricotta recipes
- Keto Spinach Stuffed Chicken
- Lasagna Stuffed Peppers
- Keto Almond Ricotta Cake
- Ricotta Fritters
- Spaghetti Squash Casserole
- Chocolate Ricotta Pudding
Carolyn Recommends:
Silicone baking mats are the best way to protect the bottom of your keto cookies! I own several in different sizes.
Keto Italian Ricotta Cookies
Ingredients
Cookies
- ¼ cup butter softened
- ½ cup Swerve Granular
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup full fat ricotta room temperature
- 2 teaspoon orange or lemon zest
- 2 cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze
- ½ cup powdered Swerve Sweetener
- 2 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
- 1 to 2 tablespoon water
Garnish
- 2 tablespoon keto sprinkles optional
Instructions
Cookies
- Preheat the oven to 325F and line 2 baking sheets with silicone mats or parchment paper.
- Beat the butter with the sweetener until well combined, then beat in the egg and vanilla extract until creamy. Beat in the ricotta and the zest
- All at once, add the almond flour, coconut flour, baking powder, baking soda, and salt. Beat in until the dough comes together.
- Roll the dough into 1 inch balls and place 2 inches apart on the prepared baking sheet. With the palm of your hand, press down to flatten slightly (they should still be rounded and about ¾ inch thick – this helps them crack less on the tops).
- Bake 15 to 20 minutes, switching the pans partway through baking, until lightly browned. They will still be very soft. Remove and let cool completely on the pans.
Glaze
- In a medium bowl, whisk together the sweetener, cream, and vanilla extract. Whisk in the water, a little at a time, to thin it out. The glaze should be thin enough to dip the cookies.
- Dip the top of each cookie in the glaze, turn right-side up, and shake the cookie slightly to even it out. (You can also spread the glaze on, and shake the cookie gently to even it out). Place on a cooling rack and add the sprinkles, if using. Let set 1 hour.
Christina says
I just made them and they are delicious. I used granular Allulose in the cookie and powdered monk fruit for the frosting. I’m so excited to have a cookie to enjoy with my coffee. My daughters are eating them too not realizing they are keto. Guess I will need to make another batch.
Amy says
Holy schnikeys, these are amazing! The texture is unique and addictive. I made them with orange zest and topped them with chopped Lily’s chocolate – they are like magic cannoli bites! I’m already dreaming up the next batch, with either almond or peppermint extract (without the zest). I’m sure I’ll try both before Christmas. My dough was really wet for some reason – I added an extra TBSP of coconut flour and that took care of it. Thank you for such a delicious and versatile recipe!
Carolyn says
Shnickeys… is that the technical term??? LOL. So glad you like them.
Amy says
I think Chris Farley said it first 🙂
Lala Bizet says
These are fabulous !
Sandra Bochard says
I made these today. I haven’t made the glaze yet but even without the glaze these are amazing!!
Marcia says
Sounds SO good! I’d like to try anise flavor. Would I still use the orange or lemon zest?
Thanks for all your great recipes! Also wanted to ask if BochaSweet would be OK? I prefer the flavor to Swerve.
Carolyn says
However you want to do it!
Marcia Burrows says
I used BochaSweet granular for the dough and Swerve confectioners for the glaze. I wanted the glaze to crystalize a bit. I used lemon zest with anise extract in the dough and vanilla extract in the glaze. I accidentally made the cookies larger. They looked like southern tea cakes. They were WONDERFUL with an Italian vibe. I’ll make these for family this Christmas. Thank you so much Carolyn.
P.S. My wife is becoming less and less averse to “fake sugar” thanks to your recipes.
Linda says
Hi Carolyn:
These cookies are absolutely fabulous, I paired with your lemon curd recipe and now making for Thanksgiving!
I did substitute with full fat cottage cheese and smashed up to make smaller curds, it did make a flatter cookie (or I flattened to much) than yours but looks and tastes fantastic!
Thank you for all the work you do in making keto and diabetic friendly foods a possibility.
P.S. Also kudos to replicating some of my childhood Canadian favorites, like butter tarts, Nanaimo Bars and Lemon Curd!!
Carolyn says
Glad you enjoy the recipes!
Cindy says
Holy smokes! My new favorite cookie! I made these today so that I’d have something sweet while the others are enjoying cherry pie. I didn’t have ricotta cheese so I substituted mascarpone cheese which I had handy. So darned delicious!!!!
Carolyn says
Mascarpone is dreamy. I think that’s a great sub here.
Ann says
Do you think these could be made with full fat cottage cheese that is blended smooth?
Carolyn says
I think it has quite a different texture and much more moisture so I am not sure it would be a good sub.
Lucinda says
Thank you!! Just made these! The first Keto cookie I have made that I liked!!
Carolyn says
Well that is a ringing endorsement, thank you!
Sherry Chandos says
OMG!!! These are delicious!!! I used Whole Milk Double Cream Ricotta and did 1/4 tsp vanilla and 1/4 top Orange Bakery Emulsion. I flattened them a bit to much but they are very good. Did not leave them in long enough 22min…very soft! Have not frosted yet as I am not going to be eating them for a few more weeks. Will make them this summer with lemon. I will also make them just with Vanilla for Christmas. I think they’ll be a perfect Keto sugar cookie substitute.
I am.going to try the Anise. For a traditional Italian Christmas cookie.
Do I use only the Anise no Vanilla?
I live your recipes. I have your book and I use it regularly. Thank you for such terrific recipes. They are DELICIOUS!!
Michele says
Is the butter in this recipe salted or unsalted?
Carolyn says
Unsalted.
Vickie says
I made these yesterday and they are so good and soft! I added lemon zest to the dough and lemon juice to the glaze.
Carolyn says
Excellent!
Michele Ledonne says
Hi! I can’t wait to make these but I am not sure I understand what you mean by “Bake 15 to 20 minutes, switching the pans partway through baking.” What do you mean switching the pans? Thank you in advance for your help!
Carolyn says
2 pans, on 2 different racks in the oven. Switch their positions partway through to even out the heat (every oven has hot spots).
June says
Thank you for sharing this recipe! Can’t wait to make these cookies.
Jan says
Carolyn, if I wanted to use Anise, how much? Thanks!
Carolyn says
I think a teaspoon would be enough. In the cookies only. Leave the glaze unflavoured so it’s not overpoweringly anise. Or use vanilla in the glaze.
Cindy B says
I am definitely going to try this recipe.
But I was wondering.. I used to make a wonderful soft molasses/gingersnap cookie. Do you have a recipe for something like that?
Love your recipes.
Carolyn says
https://alldayidreamaboutfood.com/low-carb-chewy-ginger-cookies/