Keto Lemon Ricotta Cookies

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.