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Keto Ricotta Cookies

Delightful keto-friendly cookies made with ricotta cheese, offering a soft and chewy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Italian, Keto
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ricotta cheese Ensure it's fresh for best results.
  • 1/2 cup almond flour Acts as a low-carb flour alternative.
  • 1/4 cup low-carb sweetener Use erythritol or monk fruit.
  • 1 teaspoon vanilla extract Use alcohol-free if preferred.
  • 1/4 teaspoon baking powder For leavening.
  • 1/4 teaspoon salt Enhances flavor.
  • optional sugar-free chocolate chips or chopped nuts For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ricotta cheese, almond flour, low-carb sweetener, vanilla extract, baking powder, and salt. Mix until smooth.
  3. Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheet, leaving space between each ball.
  4. If using toppings, gently press them into the tops of the dough balls.
Baking
  1. Bake the cookies in the preheated oven for 15-20 minutes or until the edges turn a light golden color.
  2. Remove them from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days or freeze for up to 2 months. Reheat as desired.