Keto Italian Ricotta Cookies offer a delightful low-carb twist on a beloved Italian classic. These sugar-free treats are celebrated for their exceptionally soft and tender texture, achieved by incorporating full-fat ricotta cheese into the dough. The addition of almond and coconut flours ensures a moist consistency, while a hint of citrus zest imparts a subtle brightness to the flavor profile.

Topped with a simple sugar-free glaze and optionally adorned with keto-friendly sprinkles, these cookies are as visually appealing as they are delicious. Each serving of two cookies contains about 3 grams of net carbs, making them a guilt-free indulgence for those adhering to a ketogenic diet. Their festive appearance and delectable taste make them a perfect addition to holiday gatherings or any occasion that calls for a sweet treat.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
Ricotta Cookies:
1/4 cup butter, softened
1/2 cup allulose
1 large egg, room temperature
1 teaspoon vanilla extract
3/4 cup whole milk ricotta, room temperature
2 teaspoon lemon zest
2 cup almond flour
2 tablespoon coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze:
1/2 cup allulose, powdered
2 tablespoon heavy cream
1/2 teaspoon vanilla extract
1-2 tablespoon water
2 tablespoon sugar-free sprinkles, optional

Nutrition Summary: This makes a total of 12 servings of (2) Keto Italian Ricotta Cookies. Each serving comes out to be 195 calories, 16.2g fats, 3.1g net carbs, and 6.5g protein.

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