Keto Italian Ricotta Cookies offer a delightful low-carb twist on a beloved Italian classic. These sugar-free treats are celebrated for their exceptionally soft and tender texture, achieved by incorporating full-fat ricotta cheese into the dough. The addition of almond and coconut flours ensures a moist consistency, while a hint of citrus zest imparts a subtle brightness to the flavor profile.
Topped with a simple sugar-free glaze and optionally adorned with keto-friendly sprinkles, these cookies are as visually appealing as they are delicious. Each serving of two cookies contains about 3 grams of net carbs, making them a guilt-free indulgence for those adhering to a ketogenic diet. Their festive appearance and delectable taste make them a perfect addition to holiday gatherings or any occasion that calls for a sweet treat.
Yields 12 servings of (2) Keto Italian Ricotta Cookies
The Preparation
Ricotta Cookies:
- 1/4 cup butter, softened
- 1/2 cup allulose
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup whole milk ricotta, room temperature
- 2 teaspoon lemon zest
- 2 cup almond flour
- 2 tablespoon coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Glaze:
- 1/2 cup allulose, powdered
- 2 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1-2 tablespoon water
- 2 tablespoon sugar-free sprinkles, optional
The Execution
1. Gather and prep all of your ingredients. Pre-heat oven to 325F.
2. 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.
3. Add in the almond flour, coconut flour, baking powder, baking soda, and salt.
4. Mix together until a dough forms and comes together.
5. 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).
6. 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.
7. Dip the top of each cookie into the glaze and shake to remove excess.
8. Place on a cooling rack and optionally add sprinkles if desired. Let cookies set for about an hour.
9. Store in a covered container for up to 4 days or 8 days in the fridge. Enjoy!
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.
| NUTIRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.25 cup butter | 407 | 46.03 | 0.03 | 0 | 0.03 | 0.48 |
| 0.5 cup allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.23 | 0.4 | 0 | 0.4 | 6.91 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.55 | 0 | 0.55 | 0 |
| 0.75 cup ricotta cheese | 256 | 14.65 | 9.52 | 0 | 9.52 | 21.1 |
| 2 teaspoon lemon zest | 2 | 0.01 | 0.64 | 0.42 | 0.22 | 0.06 |
| 2 cup almond flour | 1297 | 112 | 49.28 | 29.12 | 20.16 | 47.04 |
| 2 tablespoon coconut flour | 40 | 2.33 | 6.67 | 4.67 | 2 | 2 |
| 0.5 teaspoon baking powder | 1 | 0 | 0.64 | 0 | 0.63 | 0 |
| 0.5 teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.5 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.5 cup allulose | 45 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon heavy cream | 101 | 10.71 | 0.8 | 0 | 0.8 | 0.83 |
| 0.5 teaspoon vanilla extract | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| 1 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon sugar-free sprinkles | 47 | 3.36 | 7.8 | 5.4 | 2.4 | 0 |
| Totals | 2338 | 194.32 | 76.6 | 39.61 | 36.98 | 78.42 |
| Per Serving (/12) | 195 | 16.2 | 6.4 | 3.3 | 3.1 | 6.5 |
Keto Italian Ricotta Cookies
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.
Ingredients
Ricotta Cookies:
- ¼ cup butter softened
- ½ cup allulose
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup whole milk ricotta room temperature
- 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 sugar-free sprinkles optional
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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