Keto almond ricotta cookies are unbelievably soft, moist, and light — the secret is ricotta cheese folded into an almond flour dough. A hint of almond extract gives them a delicate, melt-in-your-mouth flavor that suits an afternoon snack or a shared dessert. One bowl, 42 cookies, 1.3 g net carbs each.
Get ready to fall in love with your new favorite low-carb treat! These Keto Almond Ricotta Cookies are unbelievably soft, moist, and light, thanks to a secret ingredient: ricotta cheese. They have a delicate, melt-in-your-mouth texture with a beautiful almond flavor that’s simply irresistible. Perfect for an afternoon snack, a guilt-free dessert, or sharing with friends, this one-bowl recipe is as easy as it is delicious.
Ingredients
• ½ Cup or 113g (4 oz) Butter, softened
• ⅔ Cup or 133g (4.7 oz) Granular Sweetener
• ⅔ Cup or 160g (5.6 oz) Ricotta Cheese
• 2 Cups or 224g (7.9 oz) Almond Flour
• 2 Teaspoons or 10ml Vanilla Extract
• 1 Teaspoon or 5ml (0.2 fl oz) Almond Extract
• 1½ Teaspoons or 6g (0.21 oz) Baking Powder
• 1 Large Egg
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
3. In a large mixing bowl, use an electric mixer to cream the softened butter and sweetener together until light and fluffy.
4. Beat in the ricotta cheese, egg, vanilla extract, and almond extract until well combined.
5. In a separate, medium bowl, whisk together the almond flour and baking powder.
6. Gradually add the dry to the wet , mixing on low speed until a soft dough forms. Do not overmix.
7. Using a small cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 15-17 minutes, or until the edges are lightly golden brown and the centers are set.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Per Cookie (Yields 42):Calories: 35Net Carbs: 1.3gFat: 2g (0.07 oz)
Pro Tips
• For the best texture, ensure your butter, ricotta, and egg are all at room temperature before you begin.
• Do not overmix the dough after adding the almond flour. Mix only until the are just combined to keep the cookies tender and prevent them from becoming oily.
• For a flavor boost, add one teaspoon of lemon zest to the wet . It pairs beautifully with the ricotta and almond.
• These cookies are delicate. Let them cool completely on the wire rack before storing to prevent them from breaking apart.
FAQ
Q: What does the ricotta cheese do in this cookie recipe
A: The ricotta cheese is the secret ingredient that gives these cookies their unbelievably soft, moist, and light texture. It creates a delicate, melt-in-your-mouth feel without making the cookies heavy.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically designed for almond flour to achieve the desired texture and keep it low-carb and keto-friendly. Substituting other flours like coconut or all-purpose flour is not recommended as it will significantly alter the cookie’s texture and moisture levels.
Q: How should I store these keto almond ricotta cookies
A: Store the completely cooled cookies in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week to maintain freshness.
Q: Why are my cookies delicate or breaking apart
A: These cookies have a naturally soft and delicate texture due to the ricotta and almond flour. It is crucial to let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Handling them while warm can cause them to break.
Pro Tips
- Cream the softened butter and sweetener together until light and fluffy before beating in the ricotta, egg, and extracts — that aeration is what keeps these cookies light.
- Do not overmix the dough after adding the almond flour. Mix only until the ingredients are just combined to keep the cookies tender and prevent them from becoming oily.
- Bake 15-17 minutes at 350°F (175°C) until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheet 5 minutes before moving them to a wire rack — the ricotta keeps them delicate while warm.
Frequently Asked Questions
What makes these cookies so soft?
Ricotta cheese is the secret ingredient — it keeps the almond flour dough unbelievably soft, moist, and light.
How many cookies does the recipe make?
42 cookies, each with 35 calories, 1.3 g net carbs, 1.5 g protein, and 2 g fat.
Why did my cookies turn out oily?
The dough was overmixed after the almond flour went in. Mix only until just combined to keep the cookies tender.
What do the vanilla and almond extracts do?
Together they give the cookies their delicate, distinctly almond flavor — the almond extract is what makes the ricotta crumb taste like a bakery cookie.
Recipe card below.
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Keto Almond Ricotta Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer to cream the softened butter and sweetener together until light and fluffy.
- Beat in the ricotta cheese, egg, vanilla extract, and almond extract until well combined.
- In a separate, medium bowl, whisk together the almond flour and baking powder.
- Gradually add the dry to the wet , mixing on low speed until a soft dough forms.
- Do not overmix.
- Using a small cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 15-17 minutes, or until the edges are lightly golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Do not overmix the dough after adding the almond flour.
- Mix only until the are just combined to keep the cookies tender and prevent them from becoming oily.
