Keto Ricotta Orange Cookies

These keto ricotta orange cookies are soft, tender, and have the best citrus flavor. If you’ve been looking for a low carb cookie that actually tastes like a real treat, this is it.

The ricotta cheese makes them incredibly soft on the inside, almost like a little cake. And the fresh orange zest gives them a bright, refreshing taste that makes them feel special.

They’re super easy to make too. One bowl, a few simple ingredients, and about 15 minutes in the oven. That’s all it takes.

Each cookie is keto friendly and low carb, so you can enjoy a couple without worrying about going over your daily carb limit.

Whether you make them for yourself or for the whole family, I think you’re really going to love how these turn out.

Why You’ll Love This Recipe

Incredibly Soft and Tender – The ricotta cheese makes these cookies unbelievably soft and pillowy in a way most keto cookies never are.

Bright and Fresh Flavor – The orange zest and fresh juice give these a citrusy burst that feels light and special instead of heavy.

No Weird Aftertaste – The orange and vanilla work perfectly to keep these tasting clean and naturally sweet without any odd keto sweetener flavor.

Recipe Ingredients

• 1 cup Ricotta Cheese
• 2 cups Almond Flour
• 1/3 cup Powdered Erythritol
• 1 large Egg
• 1 tbsp Orange Zest
• 1 tbsp Fresh Orange Juice
• 1/4 cup Butter, melted
• 1/2 tsp Baking Powder
• 1/4 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, powdered erythritol, and baking powder until evenly combined.

Step 3

Add the ricotta cheese, egg, melted butter, orange zest, fresh orange juice, and vanilla extract to the dry ingredients. Stir everything together until a thick, slightly sticky cookie dough forms.

Step 4

Scoop the dough into 16 equal portions using a tablespoon. Roll each one gently into a ball and place them on the prepared baking sheet about 2 inches apart. Flatten each ball slightly with the back of a spoon.

Step 5

Bake for 14 to 16 minutes until the edges are lightly golden and the tops feel set when touched. The centers will still be soft and that is exactly what you want for a tender cookie.

Step 6

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. These are best served at room temperature and can be stored in an airtight container for up to 5 days.

Tips

Drain the Ricotta Before You Start

Ricotta cheese holds a lot of moisture, and that extra liquid can make your cookies spread too much and turn out flat. Before mixing anything, spoon the ricotta onto a few layers of paper towels and let it sit for about 10 minutes.

You don’t need to squeeze it dry or anything. Just letting it drain a bit will remove enough liquid so your dough holds its shape better during baking.

This is especially important with store-bought ricotta since different brands have different moisture levels. If yours looks watery when you open the container, definitely don’t skip this step.

Use a Microplane for the Orange Zest

A microplane grater gives you the finest, most flavorful zest possible. You want only the bright orange outer layer of the peel because that’s where all the essential oils and flavor live.

Stop zesting the moment you see white underneath. That white part is called the pith and it’s bitter. It won’t ruin the cookies completely, but it will add an unpleasant aftertaste that fights with the sweetness.

One medium orange should give you more than enough zest for this recipe plus the tablespoon of juice you need.

Make Sure the Butter Is Melted but Not Hot

The butter needs to be melted, but let it cool down for a few minutes before adding it to the bowl. If you pour hot butter directly into the dough, it can partially cook the egg and mess with the texture of the ricotta.

Warm or room temperature melted butter blends into the dough smoothly and gives you a consistent, scoopable texture. If you melted it in the microwave, just give it about 3 to 4 minutes on the counter before mixing it in.

More Recipes

• Keto Orange Creamsicle Bars
• Keto Italian Amaretti Cookies
• Keto Cream Cheese Cookies
• Low Carb Ricotta Lemon Cake

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

Coconut flour is not a simple swap here because it absorbs way more moisture than almond flour. If you use the same amount, your cookies will turn out dry and crumbly.

If coconut flour is all you have, try using about 1/3 cup instead of the 2 cups of almond flour, and you may need to add an extra egg to keep the dough moist enough. Just know the texture and flavor will be a bit different from the original recipe.