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Keto Lemon Ricotta Cookies

Created by
  Published on December 7th, 2018
  Reading time: < 1 minute
  Last modified April 11th, 2023
Lemon Ricotta Cookies
ChefKetogenic.comDifficultyBeginnerRating
PrintFullscreen
Yields45 Servings
Prep Time5 minsTotal Time15 mins
Nutrition Facts

Serving Size 1 cookie

Servings 45

2g
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

Ingredients
 2 cups almond flour
 ½ cup coconut flour
 1 tbsp coconut flour
 1 tbsp baking powder
 1 tsp salt
 ¾ cup erythritol
 ¼ tsp xanthan gum

Directions

Directions
1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

2

In a bowl, combine together the almond flour, coconut flour, baking powder and salt.

3

In a different bowl, blend together the butter, cream cheese and erythritol.

4

Stir in eggs, 1 at a time, into the cream mixture until well combined.

5

Stir in the lemon zest, juice, and xanthan gum.

6

Stir in the ricotta cheese and vanilla extract.

7

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.

8

Using a tablespoon, spoon dough onto the baking sheet.

9

Bake for 15 minutes or until edges are golden brown.

Category, Diet

Ingredients

Ingredients

Ingredients
 2 cups almond flour
 ½ cup coconut flour
 1 tbsp coconut flour
 1 tbsp baking powder
 1 tsp salt
 ¾ cup erythritol
 ¼ tsp xanthan gum

Directions

Directions

Directions
1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

2

In a bowl, combine together the almond flour, coconut flour, baking powder and salt.

3

In a different bowl, blend together the butter, cream cheese and erythritol.

4

Stir in eggs, 1 at a time, into the cream mixture until well combined.

5

Stir in the lemon zest, juice, and xanthan gum.

6

Stir in the ricotta cheese and vanilla extract.

7

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.

8

Using a tablespoon, spoon dough onto the baking sheet.

9

Bake for 15 minutes or until edges are golden brown.

Keto Lemon Ricotta Cookies
At ketogenic.com, we are committed to supporting, inspiring, and educating people on the benefits of living a ketogenic lifestyle. We do this by bringing together the top researchers, practitioners, and thought-leaders who provide resources, experience, and awareness associated around the Ketogenic diet. Utilizing the latest cutting-edge research along with practical experience, the team at ketogenic.com aims to foster awareness, understanding, and connectedness in helping others optimize their life on a ketogenic diet.

Discussion

  1. Anonymous says:

    This article gets a thumbs way up from me.

  2. Jay says:

    What’s a good substitute for coconut flour? I’m allergic.

    1. Hello Jay,

      You can replace coconut flour with almond flour. Replace every 1/4 cup of coconut flour with one cup of almond flour.

    2. Emily says:

      Look into ground tiger nut flour, I use it in place of coconut flour in all my keto recipes.

  3. Diane says:

    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.

    1. Amy Hayes says:

      Hi, Diane. It sounds like you made the cookies too thick. If they are too large, it will take longer to cook and the outside will cook faster than the inside. Hope this helps!

  4. Simone says:

    How many carbohydrates are there in one cookie?

    1. Amy Hayes says:

      Hi, Simone. One cookie has 2g of net carbs.

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