AuthorTeamKeto
RatingDifficultyBeginner

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Yields45 Servings
Prep Time5 minsTotal Time15 mins
Ingredients
 2 cups Almond flour
 ½ cup + 1 tbs Coconut Flour
 1 tbsp Baking Powder
 1 tsp salt
 1 Lemon, zested then juiced
 15 oz Full Fat Ricotta Cheese
 2 Large egs
 1 Stick butter, softened
 2 oz Cream cheese, softened
 ¾ cup Granulated erythritol
 ¼ tsp Xanthan gum
 2 tsp Vanilla extract
Instructions
1

Preheat the oven to 350 F.

2

Combine the almond flour, coconut flour, baking powder and salt.

3

Cream together the butter, cream cheese and erythritol.

4

Add eggs, 1 at a time, mix until combined.

5

Zest and juice the lemon into a bowl. Add the xanthan gum.

6

Add the lemon juice mixture to the butter mixture.

7

Add the ricotta and vanilla extract.

8

Add the flour mixture to the wet ingredients and mix until thoroughly combined.
Note: If the dough is too wet, add ½ tablespoon of coconut flour to mixture. The dough should be workable in hands.

9

Using a tablespoon, spoon dough onto baking sheet lined with parchment paper. Slightly press down onto cookie

10

Bake for 15 minutes or until edges are golden brown.
Note: Cookies should hold shape while baking. If they don’t the dough is too wet. Try adding a little bit of coconut flour at a time to thicken.

 

Category

Ingredients

Ingredients
 2 cups Almond flour
 ½ cup + 1 tbs Coconut Flour
 1 tbsp Baking Powder
 1 tsp salt
 1 Lemon, zested then juiced
 15 oz Full Fat Ricotta Cheese
 2 Large egs
 1 Stick butter, softened
 2 oz Cream cheese, softened
 ¾ cup Granulated erythritol
 ¼ tsp Xanthan gum
 2 tsp Vanilla extract

Directions

Instructions
1

Preheat the oven to 350 F.

2

Combine the almond flour, coconut flour, baking powder and salt.

3

Cream together the butter, cream cheese and erythritol.

4

Add eggs, 1 at a time, mix until combined.

5

Zest and juice the lemon into a bowl. Add the xanthan gum.

6

Add the lemon juice mixture to the butter mixture.

7

Add the ricotta and vanilla extract.

8

Add the flour mixture to the wet ingredients and mix until thoroughly combined.
Note: If the dough is too wet, add ½ tablespoon of coconut flour to mixture. The dough should be workable in hands.

9

Using a tablespoon, spoon dough onto baking sheet lined with parchment paper. Slightly press down onto cookie

10

Bake for 15 minutes or until edges are golden brown.
Note: Cookies should hold shape while baking. If they don’t the dough is too wet. Try adding a little bit of coconut flour at a time to thicken.

Keto Lemon Ricotta Cookies

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