Keto Lemon Ricotta Cookies

I always look forward to baking during the weekends when I have a little extra time to relax. For me, there is nothing better than the smell of fresh lemon filling the kitchen.

These keto lemon ricotta cookies are one of my favorite things to make when I want a bright, citrus-flavored treat. They are soft, cake-like, and very easy to prepare.

Staying on a low carb diet does not mean you have to give up on baked goods. Finding keto friendly alternatives has helped me stay on track with my wellness goals.

The secret to this recipe is the combination of lemon zest and ricotta, which keeps the cookies moist. They do not get dry like some other almond flour bakes can.

You do not need any complicated skills to make these at home. I will walk you through the simple steps so you can make them yourself.

Why You’ll Love This Recipe

Soft Cake-Like Texture – Ricotta cheese keeps these cookies incredibly soft and moist without adding extra carbs.

Bright Citrus Flavor – Fresh lemon juice and zest provide a refreshing citrus kick that tastes completely natural.

Naturally Low Carb – Almond flour replaces wheat flour to keep these treats low carb and gluten free.

Recipe Ingredients

• 1 1/2 cups Almond Flour
• 1/3 cup Powdered Allulose
• 1/4 cup Whole Milk Ricotta, Well Drained
• 3 tablespoons Unsalted Butter, Softened
• 1 Large Egg
• 1 tablespoon Lemon Zest
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the ricotta, butter, and powdered allulose until smooth and creamy.

Step 3

Add the egg, lemon zest, lemon juice, and vanilla extract, then mix until combined.

Step 4

Stir in the almond flour, baking powder, and sea salt until a soft dough forms.

Step 5

Chill the dough for 15 minutes to make it easier to scoop.

Step 6

Scoop into 14 small cookies and place them 2 inches apart on the baking sheet.

Step 7

Bake for 12 to 14 minutes, until puffed and lightly golden around the bottom.

Step 8

Cool fully before serving for the best tender texture.

Tips

Drain the Ricotta Cheese

Ricotta cheese naturally holds a lot of water, which can ruin the texture of your low carb cookies.

I recommend spooning the ricotta onto a few layers of paper towels and pressing it gently to squeeze out the extra liquid.

You will get the best results if you do this step carefully, since too much moisture makes the cookies spread out flat and become soggy.

Use Powdered Allulose for Softness

I’ve found that using powdered allulose is the best choice for these soft lemon cookies.

Granulated sweeteners can leave a gritty texture in low carb baked goods because they do not dissolve as easily.

Allulose also helps the cookies brown slightly in the oven and keeps them incredibly soft for days.

Do Not Skip Chilling the Dough

The dough will be quite soft and sticky right after you mix the wet and dry ingredients together.

My favorite trick here is to place the bowl in the refrigerator for at least 15 minutes before you try to shape them.

Chilling firms up the butter and ricotta, which makes the dough much easier to handle and stops the cookies from spreading too thin.

More Recipes

• Keto Cream Cheese Cookies
• Keto Lemon Cookies
• Keto Lemon Ricotta Cloud Muffins
• Keto Ricotta Orange Cookies
• Low Carb Ricotta Lemon Cake

Frequently Asked Questions

Can I use erythritol instead of powdered allulose?

You can use powdered erythritol or a monk fruit blend, but it will change the texture of your cookies. Allulose helps keep these cookies incredibly soft and cake-like, while erythritol can make them slightly firmer and may leave a cool aftertaste.

If you do swap them, make sure to use a powdered sweetener so your cookies do not end up with a grainy texture.