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Keto Lemon Ricotta Cookies

Yields45 ServingsPrep Time5 minsTotal Time15 mins

 2 cups almond flour
 ½ cup coconut flour
 1 tbsp coconut flour
 1 tbsp baking powder
 1 tsp salt
 1 lemon, zest and juice
 15 oz ricotta cheese
 2 large eggs
 1 stick butter, softened
 2 oz cream cheese, softened
 ¾ cup erythritol
 ¼ tsp xanthan gum
 2 tsp vanilla extract

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.

Nutrition Facts

Serving Size 1 cookie

Servings 45

Amount Per Serving
Calories 66
% Daily Value *
Total Fat 6g10%
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.