Name: Keto Italian Ricotta Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups almond flour; 1/2 cup coconut flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup powdered erythritol or monk fruit sweetener; 2 large eggs; 1 cup full-fat ricotta cheese; 1 tsp vanilla extract; 1/2 tsp almond extract (optional); 1/2 cup powdered erythritol or monk fruit sweetener; 2–3 tbsp heavy cream (or almond milk); 1/2 tsp vanilla extract; Keto-friendly sprinkles or shaved almonds for decoration (optional)

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If you’re on a keto diet and thought your cookie days were over, think again! Italian Ricotta Cookies are soft, melt-in-your-mouth treats, and with a few tweaks, they’re perfect for a low-carb lifestyle. Whether you’re baking for the holidays or just want something sweet without the guilt, these keto Italian Ricotta Cookies will hit the spot.

Let’s break this down step-by-step, so you get perfect cookies every time. No fancy techniques—just real, easy-to-follow baking instructions that’ll make you the star of your kitchen.

Why Ricotta?

Before we get into the recipe, let’s talk about what makes these cookies special: ricotta cheese. Ricotta adds a light, fluffy texture and keeps the cookies moist. Don’t worry—your cookies won’t taste like cheese! Instead, they’ll have a subtle creaminess that balances beautifully with the almond flour and sweetener.

Ingredients You’ll Need

This recipe uses basic keto pantry staples, plus a few extras. Here’s your grocery list:

For the Cookies:

2 cups almond flour
1/2 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup powdered erythritol or monk fruit sweetener (adjust sweetness to taste)
2 large eggs
1 cup full-fat ricotta cheese
1 tsp vanilla extract
1/2 tsp almond extract (optional, but highly recommended for authentic flavor)

For the Glaze:

1/2 cup powdered erythritol or monk fruit sweetener
2–3 tbsp heavy cream (or almond milk for a lighter option)
1/2 tsp vanilla extract
Keto-friendly sprinkles or shaved almonds for decoration (optional)

Step-by-Step Instructions

1. Prep Your Kitchen

First, get your oven ready by preheating it to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This keeps your cookies from sticking without adding unnecessary carbs from greasing.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This ensures all the dry ingredients are evenly distributed, so you won’t bite into a clump of baking powder.

3. Cream the Butter and Sweetener

Grab a large mixing bowl and beat the softened butter with your powdered sweetener using an electric mixer. You’re looking for a fluffy, light texture. This step helps your cookies get that melt-in-your-mouth consistency.

4. Add the Wet Ingredients

One at a time, add the eggs, ricotta cheese, vanilla extract, and almond extract to the butter mixture. Beat well after each addition until everything is smooth. Don’t worry if the batter looks a little wet—that’s exactly how it’s supposed to be.

5. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture. Mix until just combined. The dough will be soft and slightly sticky, but that’s normal. If it’s too sticky to handle, pop it in the fridge for 10–15 minutes.

6. Scoop and Shape

Using a small cookie scoop or a tablespoon, drop dough balls onto your prepared baking sheets. Space them about 2 inches apart since they’ll spread a little. If you want perfectly round cookies, dampen your hands and gently roll the dough into balls.

7. Bake

Slide the cookies into your preheated oven and bake for 12–15 minutes, or until the edges are just starting to turn golden. They might seem soft when you first take them out, but they’ll firm up as they cool.

8. Make the Glaze

While your cookies are cooling, whisk together the powdered sweetener, heavy cream, and vanilla extract in a small bowl. Adjust the thickness by adding more cream or sweetener as needed. You’re aiming for a glaze that’s thick enough to coat the back of a spoon but still drizzly.

9. Glaze and Decorate

Once the cookies are completely cool (this is important!), spoon or drizzle the glaze over each cookie. If you’re feeling fancy, top with keto-friendly sprinkles or a sprinkle of lemon zest for an extra zing.

10. Let Them Set

Let the cookies sit for about 15–20 minutes so the glaze can set. Then, grab one and enjoy! Trust me, you’ll have a hard time stopping at just one.

Storage Tips

Fridge: Store in an airtight container in the fridge for up to a week. These cookies taste even better chilled!
Freezer: Freeze them for up to 3 months. Let them thaw in the fridge overnight before eating.

What Makes This Recipe Keto?

These cookies are low in carbs and high in healthy fats. Here’s how:

Almond Flour & Coconut Flour: These flours keep the carbs down while giving the cookies a tender crumb.
Ricotta Cheese: Full-fat ricotta not only adds creaminess but also contributes to the fat content, keeping you satisfied longer.
Erythritol or Monk Fruit Sweetener: Zero-calorie, keto-friendly sweeteners replace sugar without spiking your blood sugar.

Tips for Perfect Keto Ricotta Cookies

Don’t Skip the Extracts: Vanilla and almond extracts are what make these cookies taste authentically Italian.
Adjust Sweetness: Taste the dough before baking to ensure it’s sweet enough for your liking.
Use Room-Temperature Ingredients: This helps everything mix evenly. Cold butter or eggs can cause lumps.
Chill the Dough: If your dough feels too sticky to work with, chilling it for a bit makes shaping a breeze.
Decorate Carefully: Make sure the cookies are completely cool before glazing to avoid a melty mess.

Why You’ll Love These Cookies

Holiday-Worthy: Perfect for Christmas platters or holiday parties, these cookies look as good as they taste.
Kid-Approved: Even picky eaters won’t guess these are keto!
Low-Carb and Guilt-Free: Each cookie has just 1–2 net carbs (depending on your sweetener).
Simple to Make: No complicated steps or special equipment—just mix, bake, and enjoy.

Variations to Try

If you like experimenting, here are some fun ideas to switch things up:

Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a burst of freshness.
Chocolate Drizzle: Skip the glaze and drizzle melted keto chocolate over the cooled cookies.
Spiced Version: Add a pinch of cinnamon or nutmeg to give your cookies a cozy, holiday feel.
Nutty Finish: Sprinkle chopped pecans or almonds on top before baking for some crunch.

Serving Suggestions

Pair these cookies with a hot cup of coffee or tea, or serve them as part of a dessert platter with other keto-friendly treats. They’re also a great gift idea! Wrap them in a festive tin, and you’ve got a thoughtful, homemade present.

Solving Common Issues

Dough Too Sticky: Chill it in the fridge for 10–15 minutes.
Cookies Spread Too Much: Check your oven temperature with an oven thermometer—too hot or too cold can affect how they bake.
Glaze Too Runny: Add a little more powdered sweetener to thicken it up.

Conclusion

Keto Italian Ricotta Cookies prove that you don’t have to give up your favorite desserts just because you’re cutting carbs. These cookies are easy to make, customizable, and absolutely delicious. Whether it’s a family gathering, holiday party, or just a quiet night in, these cookies will make the moment extra sweet.

So, what are you waiting for? Grab your apron and whip up a batch of these cookies today! Don’t forget to share your photos and tag your friends—they’ll want the recipe too.