Keto Lemon Ricotta Cookies
ChefKetogenic.comDifficultyBeginnerServings 45
Serving size 1 cookie
Net Carbs
- Amount Per Serving
- Calories 66
- % Daily Value *
- Total Fat 6g8%
- Protein 1g
- Total Carbohydrate 3g2%
- Dietary Fiber 1g4%
* 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.
Ingredients
Ingredients
This article gets a thumbs way up from me.
What’s a good substitute for coconut flour? I’m allergic.
Look into ground tiger nut flour, I use it in place of coconut flour in all my keto recipes.
I followed this recipe exactly. I had to bake my cookies twice as long and they were still raw in the middle. Had to throw them out 🙄. Big thumbs down for me.
How many carbohydrates are there in one cookie?