Print

Keto Italian Ricotta Cookies Recipe

Soft and fluffy keto Italian Ricotta Cookies that are low-carb, gluten-free, and perfect for anyone on a keto diet. These sugar-free cookies are easy to make, with a light texture and a creamy glaze, ideal for holidays or everyday treats.

Ingredients

Scale

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
  • 2 large eggs
  • 1 cup full-fat ricotta cheese
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)

For the Glaze:

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

Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and powdered sweetener until fluffy.
  • Add eggs, ricotta cheese, vanilla extract, and almond extract to the butter mixture. Beat until smooth.
  • Slowly mix in the dry ingredients until a soft dough forms. Chill dough if it’s too sticky to handle.
  • Scoop dough onto baking sheets, spacing cookies 2 inches apart. Gently shape into balls if desired.
  • Bake for 12–15 minutes, or until the edges are slightly golden. Let cool completely on a wire rack.
  • For the glaze, whisk together powdered sweetener, heavy cream, and vanilla extract. Adjust thickness if needed.
  • Drizzle or spoon glaze over the cooled cookies. Add keto sprinkles or shaved almonds if desired.
  • Let the glaze set for 15–20 minutes before serving.

Notes

  • If the dough is sticky, refrigerate for 10–15 minutes before shaping.
  • Cookies can be stored in the fridge for up to 7 days or frozen for up to 3 months.
  • Adjust sweetness to taste by adding more or less powdered sweetener.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition