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:
- Granulated sweetener – I recommend Swerve for the right consistency.
- Vanilla extract
- Ricotta – preferably full fat
- Lemon or orange zest
- Almond flour
- Coconut flour
- Baking powder
- Baking soda
- 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!
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
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
- 2 tablespoon keto sprinkles optional
- 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.
- 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.