Low Carb Lemon Ricotta Cookies

Pillowy soft, melt-in-your-mouth ricotta cookies with a pop of lemon. These gluten-free, sugar-free lemon ricotta cookies are also low carb for keto diets. At 2 net carbs per cookie, you can enjoy this healthier dessert option.

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Best Ricotta Cookies - Keto, Low Carb, Gluten-free, Grain-free, Sugar-free

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.

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. I couldn't live without these cookies, so I needed to get to work.

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.

How to Make Keto Ricotta Cookies

Ingredients

Cookies

• Unsalted butter, softened
• Granular erythritol
• Egg
• Whole milk ricotta
• Lemon zest
• Lemon juice
• Blanched almond flour
• Coconut flour
• Vanilla whey protein powder (optional)
• Baking soda
• Salt
• Xanthan gum

Glaze

• Lemon zest
• Lemon juice
• Powdered sugar substitute

Directions

Preheat oven to 350 degrees. Line a baking tray with parchment paper.

In a large mixing bowl, beat butter and erythritol until light and fluffy, about 2-3 minutes. 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. Flatten with the back of a spoon. Bake for 12-15 minutes. Remove from oven and let cool completely before glazing.

Mix glaze ingredients in a small bowl. Drizzle on top of each cookie.

Store in an air-tight container.

Lemon Ricotta Cheese Cookies Tips & Tricks

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. Begin checking your cookies at about 12 minutes since each oven is different.

The glaze is not mandatory, but really does add some sophistication and extra lemony flavor. The lemon glaze is so simple to make! Combine lemon juice with powdered sugar substitute and drizzle on top of cookie.

More Keto Ricotta Desserts that you'll love

• Blackberry Lemon Ricotta Scones
• Citrus Almond Ricotta Cake

Yield: 15

Lemon Ricotta Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A pillowy soft gluten-free and sugar-free lemon ricotta cookie that melts-in-your-mouth. 

Print

Ingredients

Cookies

• 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 tsp vanilla whey protein powder (optional)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp xantham gum

Glaze

• 1 tsp lemon zest
• 1/2 cup powdered erythritol
• 1 tbsp lemon juice

Instructions

Preheat oven to 350 degrees. Line a baking tray with parchment paper.

In a large mixing bowl, beat butter and erythritol until light and fluffy, about 2-3 minutes. 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. Flatten with the back of a spoon. Bake for 12-15 minutes. Remove from oven and let cool completely before glazing.

Mix glaze ingredients in a small bowl. Drizzle on top of each cookie.

Store in an air-tight container.

Notes

Recipe inspired by Giada De Laurentiis

Nutrition Information:

Yield:

15

Serving Size:

15 Servings
Amount Per Serving: Calories: 112Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 145mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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