AuthorTeamKeto
Preheat the oven to 350 F.
Combine the almond flour, coconut flour, baking powder and salt.
Cream together the butter, cream cheese and erythritol.
Add eggs, 1 at a time, mix until combined.
Zest and juice the lemon into a bowl. Add the xanthan gum.
Add the lemon juice mixture to the butter mixture.
Add the ricotta and vanilla extract.
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.
Using a tablespoon, spoon dough onto baking sheet lined with parchment paper. Slightly press down onto cookie
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.
Ingredients
Directions
Preheat the oven to 350 F.
Combine the almond flour, coconut flour, baking powder and salt.
Cream together the butter, cream cheese and erythritol.
Add eggs, 1 at a time, mix until combined.
Zest and juice the lemon into a bowl. Add the xanthan gum.
Add the lemon juice mixture to the butter mixture.
Add the ricotta and vanilla extract.
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.
Using a tablespoon, spoon dough onto baking sheet lined with parchment paper. Slightly press down onto cookie
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.
