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–+ servings

Keto Lemon Ricotta Cookies

Enjoy a bright, refreshing treat everyone will love. This low carb and keto friendly dessert is wonderfully tender and satisfying.
Keto Lemon Ricotta Cookies
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Course Dessert
Cuisine Italian
Servings 14 pieces
Calories 108 kcal
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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

Equipment

  • hand mixer

Instructions
 

  • Preheat the oven to 325°F and line a baking sheet with parchment paper.
  • Beat the ricotta, butter, and powdered allulose until smooth and creamy.
  • Add the egg, lemon zest, lemon juice, and vanilla extract, then mix until combined.
  • Stir in the almond flour, baking powder, and sea salt until a soft dough forms.
  • Chill the dough for 15 minutes to make it easier to scoop.
  • Scoop into 14 small cookies and place them 2 inches apart on the baking sheet.
  • Bake for 12 to 14 minutes, until puffed and lightly golden around the bottom.
  • Cool fully before serving for the best tender texture.

Nutrition

Serving: 1servingCalories: 108kcalCarbohydrates: 2gProtein: 3gFat: 9g
Keyword keto cookies, lemon dessert, low carb
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