Although I created this lemon ricotta cookie recipe as a keto friendly version, I did not create the keto flour recipe. Scroll to the bottom of this post to get the link to that flour recipe. Trust me when I say it is worth it!
Keto Lemon Ricotta Cookies
Yield 32 cookies
Cookie dough:
2 cups keto flour 2.0*
1 cup sweetener
1 T lemon extract
Splash vanilla extract
Juice of half a lemon
Zest of half a lemon
1 egg
1 15 ounce ricotta
1/4 tsp Baking powder
1/8 tsp Sea salt
Glaze:
1/8 cup powdered sweetener
1 T lemon juice, approximately
Mix together all dry ingredients and ser aside.
Mix together all wet ingredients, and then mix dry ingredients wet until a sticky dough forms.
Form dough into balls using wet hands. Place onto parchment lined baking sheet.
Bake at 350° for 15 minutes. They will be barely golden & will still be soft, but set in center.
Set aside to cool & make glaze.
For glaze mix powdered sweetener with lemon juice. Add lemon juice slowly to obtain a thick glaze. If your glaze is too runny, add more powdered sweetener.
Once cookies are cooled, dunk each cookie top into the glaze & quickly add sprinkles before glaze dries.
Allow glaze to dry before eating. Enjoy!
*Keto flour 2.0 requires you to make a flour blend. Watch this Youtube for keto flour 2.0 recipe, as it is not my flour recipe. https://youtu.be/38gr_0C2PF8?si=YPhCNFvX_TjXtWcw
Roughly 1g net carb each
by ketobaberitateresa