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    Home » Keto Cookies » Keto Ricotta Cookies

    Published: Nov 14, 2021 · Modified: Oct 30, 2023 by Carolyn

    Keto Ricotta Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    12.3K shares
    Jump to Recipe Print Recipe

    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.

    Titled image: Keto Ricotta Cookies on a red patterned plate with holly in the background.

    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.

    A plate of keto Italian ricotta cookies with holiday decorations in the background.

    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)
    A collage of four photos showing the steps for making keto ricotta cookies.

    How to make keto ricotta cookies

    The method is easy and straightforward. Here are my best tips for getting it right:

    1. 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.
    2. Add the dry ingredients all at once. No need to whisk them together first, as they get well mixed into the wet ingredients.
    3. Roll the dough into balls. These cookies do spread as they bake so make sure you leave enough space between them on the pans.
    4. 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.
    5. 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.
    6. Whisk the glaze. This is a very simply glaze of powdered sweetener, whipping cream, vanilla extract, and a little water to thin.
    7. 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.
    8. 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.

    Close up shot of keto Italian ricotta cookies, one with a bite taken out of it.

    Frequently Asked Questions

    Can I use a different sweetener?

    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.

    I am allergic to almonds, is there anything else I can use?

    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.

    Can these cookies be made in advance?

    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.

    I can’t find sugar-free sprinkles, what can I use?

    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.

    A plate of keto ricotta cookies sitting on a red napkin with a cup of coffee in the background.

    More delicious keto ricotta recipes

    • Keto Spinach Stuffed Chicken
    • Lasagna Stuffed Peppers
    • Keto Almond Ricotta Cake
    • Ricotta Fritters
    • Spaghetti Squash Casserole
    • Chocolate Ricotta Pudding
    Photo of Carolyn Ketchum drinking coffee and laughing.

    Carolyn Recommends:

    Silicone baking mats are the best way to protect the bottom of your keto cookies! I own several in different sizes.

    Close up shot of keto Italian ricotta cookies, one with a bite taken out of it.

    Keto Italian Ricotta Cookies

    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. 
    4.99 from 53 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: keto ricotta cookies
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 24 cookies
    Calories: 190kcal

    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
    US Customary – Metric

    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.
    Nutrition Facts
    Keto Italian Ricotta Cookies
    Amount Per Serving (2 cookies)
    Calories 190 Calories from Fat 145
    % Daily Value*
    Fat 16.1g25%
    Carbohydrates 5.1g2%
    Fiber 2.2g9%
    Protein 6.5g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    12.3K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Jana benedict says

      November 11, 2023 at 11:40 am

      5 stars
      amazing cookies! doesn’t even feel like keto!!! great job!!

      Reply
    2. Nancy says

      August 28, 2023 at 7:58 pm

      Carolyn,
      I am three weeks into Keto and these Ricotta Cookies give me reason to live! I did not have keto sprinkles but sprinkled some crushed almonds on top. Delicious!
      Your site looks amazing and I know I will be trying other recipes soon.
      Many thanks!

      Reply
      • Carolyn says

        August 28, 2023 at 8:44 pm

        I am so glad!

        Reply
    3. Veronique says

      March 29, 2023 at 6:34 pm

      Made these in memory of my Sicilian grandma last Christmas. Needed to have a holiday cheer me up recipe after my son was diagnosed with Type 1 diabetes and they were excellent! Would definitely make them again next Christmas holiday…

      Reply
    4. Claire McGuire says

      March 26, 2023 at 3:36 pm

      5 stars
      These were delicious. I love almonds so I added a little almond flavor as well as the vanilla. I tried without the icing with a bit of chocolate chips on top and the icing was better. I over baked a bit because I think my oven runs a bit hot. I will adjust next time. I’ll definitely make these again.

      Reply
    5. Brandy says

      March 26, 2023 at 3:35 pm

      5 stars
      made these with my mom and they were excellent! we added a bit of almond extract to the cookies and icing and it turned out great! would definitely make them again

      Reply
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