Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, combine together the almond flour, coconut flour, baking powder and salt.
In a different bowl, blend together the butter, cream cheese and erythritol.
Stir in eggs, 1 at a time, into the cream mixture until well combined.
Stir in the lemon zest, juice, and xanthan gum.
Stir in the ricotta cheese and vanilla extract.
Slowly stir the flour mixture into the wet ingredient bowl and mix until well combined.
Note: If the dough is too wet, add a little bit of coconut flour to mixture to thicken up.
Using a tablespoon, spoon dough onto the baking sheet.
Bake for 15 minutes or until edges are golden brown.
Serving Size 1 cookie
Servings 45
Net Carbs
- Amount Per Serving
- Calories 66
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, combine together the almond flour, coconut flour, baking powder and salt.
In a different bowl, blend together the butter, cream cheese and erythritol.
Stir in eggs, 1 at a time, into the cream mixture until well combined.
Stir in the lemon zest, juice, and xanthan gum.
Stir in the ricotta cheese and vanilla extract.
Slowly stir the flour mixture into the wet ingredient bowl and mix until well combined.
Note: If the dough is too wet, add a little bit of coconut flour to mixture to thicken up.
Using a tablespoon, spoon dough onto the baking sheet.
Bake for 15 minutes or until edges are golden brown.
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What’s a good substitute for coconut flour? I’m allergic.
Hello Jay,
You can replace coconut flour with almond flour. Replace every 1/4 cup of coconut flour with one cup of almond flour.