Pillowy soft, melt-in-your-mouth cookies with a pop of lemon. These gluten-free, sugar-free lemon ricotta cookies are also low carb for keto diets.
In nearly every season of Downton Abbey, there was some kind of scene that revolved around afternoon tea. Amongst the canapes and petite fours, drama and intrigue was unleashed by Mary or the Countess of Grantham, and I sat glued to the television for sixty minutes absorbing it all. I adored that show. I rewatch certain episodes annually.
Consequently, I often dream of sitting out of doors surrounded by plates full of tea sandwiches, cakes, and other assorted sweets. I dream of a steaming tea pot, clotted cream, and scones smothered in strawberry jam. I think in a former life, I must have been British. 19th century British, a proper Victorian lady with some sort of estate in the countryside.
Since I don’t own a time machine, I travel to England when I can and find ways to sneak little Downton Abbey inspired treats into my life. I’ve always been fascinated by the sweet side of tea. There is nothing more alluring than a tray of ornately decorated cakes and cookies. I’ll master the gluten-free, sugar-free scone one day, but until then, I’m completely satisfied by my Low Carb Lemon Ricotta cookies.
These cookies are the re-imagining of an old recipe by Giada Di Laurentiis. Friends would request I make the Lemon Ricotta cookies for parties, but when I stopped eating gluten, this recipe became a relic of the past. Now, ricotta and lemon are most certainly not a British flavor combination, but I like to think that sophisticated ladies of the Victorian era would have had some knowledge of global culinary influence. But, yes, these are absolutely an Italian cookie. And they belong at my tea. So there.
The resulting cookie is amazingly moist, light, and nearly melts-in-your-mouth. I opted to drizzle the cookie with a lemon glaze for that extra citrus kick as well as a little decorative element. This cookie is both elegant and tasty enough to make it onto your tea time sweets platter. A true treat for a true lady.
Tips, Tricks, and Take-Aways
- Do use fresh lemon juice and zest. While it is tempting to buy flavorings, you will not get the same wonderful tangy freshness.
- Do be careful not to let the bottoms burn. I normally put the baking sheet on one of the top racks of the oven.
- The glaze is not mandatory, but really does add some sophistication and extra lemony flavor.
A pillowy soft gluten-free and sugar-free lemon ricotta cookie that melts-in-your-mouth.
- 4 tbsp unsalted butter, softened
- 1/2 cup erythritol
- 1 egg
- 1/2 cup whole milk ricotta
- 1 tsp lemon zest
- 1 1/2 tbsp lemon juice
- 1 cup blanched almond flour
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp xantham gum
- 1 tsp lemon zest
- 1/2 cup powdered erythritol
- 1 tbsp lemon juice
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat butter until lighter in color and fluffy.
- Add erythritol and beat until fluffy and incorporated.
- Add egg, ricotta, lemon zest, and lemon juice. Mix to combine.
- Add dry ingredients. Mix to combine.
- Scoop dough onto a parchment lined baking tray using a cookie scoop.
- Bake for 15 minutes.
- Let cool completely.
- Mix glaze ingredients in a small bowl. Drizzle on top of each cookie.
- Store in an air-tight container.
Recipe inspired by Giada De Laurentiis