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.

Course Dessert

Cuisine Italian

Keyword keto ricotta cookies

Prep Time 25

Cook Time 20

Total Time 45

Servings cookies

Calories 190kcal

Ingredients

Cookies

1/4 cup butter softened
1/2 cup erythritol sweetener
1 large egg room temperature
1 tsp vanilla extract
3/4 cup whole milk ricotta room temperature
2 tsp orange or lemon zest
2 cups almond flour
1 tbsp coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Glaze

1/2 cup powdered sweetener
2 tbsp heavy whipping cream
1/2 tsp vanilla extract
1 to 2 tbsp water

Garnish

2 tbsp 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 3/4 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.

Notes

Storage Information: Store the cookies in a covered container on the counter for up to 4 days, or in the fridge for up to 8 days. You can also freeze the unglazed cookies for several months. I recommend glazing them after to keep them looking bright and fresh.

Nutrition