You won't miss the sugar or carbs in this tasty almond ricotta cheese cookies recipe! It's the perfect gluten-free treat for holidays or just enjoying as a yummy keto snack!
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I had some left over ricotta cheese from a ricotta pie I made. So, I decided to look for some recipes to use it up.
I stumbled upon a ricotta cookie recipe and thought it sounded interesting. The recipe did need to be modified to use low-carb ingredients. I also decided to enhance the taste with almond extract.
Although these cookies are very good without the icing, I decided to frost them. Adding the sweet almond glaze on top really makes them extra special.
Unlike many almond flour cookies, these ones are soft, not crunchy. So, if you are looking for a crunchy cookie, you may want to try something like my cranberry walnut cookies instead.
Ingredients Needed For Ricotta Cheese Cookies
The main ingredients in the cookie dough are almond flour, ricotta cheese, and butter. Using keto-friendly ingredients lowers the carb count to just 1 gram of net carbs per cookie.
Almond Flour
Make sure you use blanched almond flour so the skin of the nuts doesn't ruin the cookie taste and texture.
Butter
There's no salt added to the cookie dough because salted butter is used. But if you only have unsalted, you can use that and add in about 1⁄4 teaspoon of salft.
Ricotta Cheese
Whole fat ricotta cheese is recommended for the best texture and flavor. But if you are watching calories, a reduced fat cheese is okay to substitute.
Flavor Extracts
Make sure you use a vanilla extract with no added sugar. The cookies are traditionally made with almond extract too, but feel free to use other flavors to change the taste.
Sweetener
You'll need a powdered sweetener for the glaze but any granular sugar substitute if fine to use for the cookie dough.
Note: The full list of ingredients used in the recipe are in the printable recipe card at the bottom.
Quick Tips
- Use a cookie scoop. To get uniformly sized cookies, it's best to use a cookie scoop to make sure each dough scoop is the same size.
- Line the baking pan. Gluten-free cookies tend to be more fragile that regular wheat flour cookies. So be sure to line the baking sheet with either a silicone mat or parchment paper for easy release.
- Freeze the dough scoops before baking. If the butter melts too quickly during baking, the cookies will end up flat. Freezing the dough scoops for 10 to 15 minutes prior to baking should prevent ending up with flat cookies.
- Try different flavor extracts. Lemon or orange extract is a great alternative to almond extract.
How To Make Almond Ricotta Cheese Cookies
The cookies are made in three easy steps: making the dough, baking the dough, and glazing the tops. Photos are provided here to help you with making the recipe. You'll find the full step-by-step instructions in the recipe card below.
Make The Cookie Dough
The wet ingredients are combined first and then a mixture of the dry ingredients is blended in. So cream the butter, sweetener, eggs, ricotta cheese, and extracts in a large mixing bowl first. Then combine the almond flour, baking powder, and baking soda in a smaller mixing bowl.
The dough comes together when the almond flour mix is stirred into the ricotta cheese mixture.
Bake The Cookie Dough
Drop scoops of dough about two inches apart on a lined baking sheet. Each scoop should be about one tablespoon.
For the best results, freeze the scoops for ten to fifteen minutes. Then bake until lightly browned. Allow the cookies to cool on the lined pan.
Glaze The Cookies
The glaze is optional but it dresses up the top and adds a touch of sweetness. The icing is made by combining almond milk with powdered sweetener and almond extract. The almond flavoring can be replaced with another flavor or left out if desired.
Glaze the cookies by drizzling the icing over the cookies or spreading it over the tops.
Recipe Suggestions
You can make the dough ahead of time and freeze until needed. It's best to freeze the dough in mounds. That way, you can just remove the exact number of cookies you want to bake. The dough mounds can be baked right from the freezer!
The baked cookies also freeze well. So if you want to make a big batch, just freeze what you can't eat right away. You'll just need to thaw them in the refrigerator before serving.
Frequently Asked Questions About Ricotta Cheese Cookies
If you have questions about the recipe, check here first to see if it's already answered. If not, leave a comment.
Can the cookies be left unrefrigerated?
It's fine to leave the cookies out for a couple days at room temperature. But you'll want to keep them in the refrigerator or freezer to keep them fresh longer.
Why are my cookies flat?
The primary reason for flat cookies is that the butter melts too fast in the oven. That's why it's best to chill the dough before baking. Adding a little more almond flour can also prevent flat cookies.
Can an extra egg be added to the dough?
Adding another egg will result in more cake-like cookies so feel free to add in another if you'd like. However, there's no need to add another egg unless you want a more rounded cookie.
How long will butter ricotta cheese cookies stay fresh?
The cookies will last at least a couple weeks in the refrigerator. When frozen, they will stay fresh for at least 3 months.
More Keto Cookie Recipes
If you love soft baked cookies, check out some of my other low-carb cookie recipes. Here's a few that you may like:
- Keto Chocolate Chip Cookies are chewy and gooey just like the original high carb Tollhouse ones!
- Coconut Butter Cookies have a delicious brown butter flavor and soft baked texture.
- Keto Thumbprint Cookies are great filled with sugar-free raspberry jam or low-carb chocolate.
- Gluten-Free Ginger Cookies are a bit softer than snaps but get crisper if baked longer.
- Keto Coconut Macaroons are an easy flourless cookie made with just five simple ingredients.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Almond Ricotta Cheese Cookies
Video
Ingredients
- ½ cup butter
- ⅔ cup low carb sugar substitute or ⅓ cup Pyure all-purpose
- 1 egg
- ⅔ cup ricotta cheese
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Icing
- 2 tablespoons almond milk
- ½ cup Swerve Confectioners Powdered Sweetener or powdered erythritol
- ½ teaspoon almond extract
Instructions
- In a mixing bowl, cream together butter, sweetener, eggs, ricotta cheese, and extracts.
- In a separate bowl, combine the almond flour, baking powder, and baking soda.
- Add the dry flour mix into the creamed mixture until dough forms.
- Drop onto Silpat lined baking sheet using a cookie dough scoop. I recommend freezing the cookie dough scoops for 10 to 15 minutes before baking to prevent them from becoming too flat.
- Bake 15 to 18 minutes at 350 °F until lightly browned. Allow to cool on baking sheet for at least 15 minutes before removing as they are fragile when warm. If needed, place cookies on racks to cool completely.
- Store cookies in the refrigerator.
Icing
- Stir almond milk, powdered erythritol, and almond extract until smooth.
- Brush or drizzle over cookies to frost.
Notes
- Use a cookie scoop. To get uniformly sized cookies, it's best to use a cookie scoop to make sure each dough scoop is the same size.
- Line the baking pan. Gluten-free cookies tend to be more fragile that regular wheat flour cookies. So be sure to line the baking sheet with either a silicone mat or parchment paper for easy release.
- Freeze the dough scoops before baking. If the butter melts too quickly during baking, the cookies will end up flat. Freezing the dough scoops for 10 to 15 minutes prior to baking should prevent ending up with flat cookies.
- Try different flavor extracts. Lemon or orange extract is a great alternative to almond extract.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on December 4, 2011. Post updated on May 3, 2021, with new images and additional recipe information.
C. Ward
Love this recipe! Cookies are delicious and filling. I chose this recipe because I was having a problem eating again with store bought keto desserts or when having too much diet soda. Cookies are a little crumbly, but it’s no big deal. Freezing them solves the problem. Another recipe solved this problem by adding oat fiber.
Kristy
Once cooked can they be frozen for later use?
Lisa MarcAurele
Yes! These baked cookies freeze well for up to 6 months.
Rodie
Cookies are awesome! Is there a substitute for almond flour that will give the same results? Does the recipe require only one egg?
Lisa MarcAurele
I've used finely ground sunflower seeds as a sub. Sesame seed flour should work too. If you want to try using coconut flour, you'd use less along with more egg and possibly some liquid.
Mel
Love your recipes! Thank you! I have a question....is it ok to sub full fat cottage cheese for the ricotta?
Lisa MarcAurele
Yes. Full fat cottage cheese is a good option for ricotta if you prefer it.
Sonia
I have fresh vac packed ricotta, is it the same thing, yours looks pretty smooth.
Lisa MarcAurele
Any ricotta should be fine in the cookies.
Sherri
Very good recipe. I made lemon cookies. Substituted 1/2 lemon juice plus zest in place of the extracts in the batter and the other 1/2 of lemon juice and zest in place of extract and almond milk in the icing. Delicious!
Pam Rode
It’s May 2020, second month of stay at home order. So why not I’ve been snacking more than usual and gained 4 pounds but I want something that would satisfy my need of comfort food. So I gave these cookies a try and loved them .( No icing even if sugar free they would have too much sweet taste. Gone sugar free last few years. ) .First bite was like a fluffy delicious cloud. I will definitely make again . Thank You for helping us all through these tough times.
Gene
A pleasant surprise and taste and consistency I changed one thing I’m sorry I didn’t ice them I added dark chocolate morsels
Jacqueline T
Loved the almond ricotta cookies. Texture was great, soft and not hard to swallow like other almond cookies. Baked at 325 for 12 minutes to avoid burning on the bottom. Found the icing to be too sweet, and I LOVE sweets. Overall, very good and will bake again.
Jan
I’m wondering if I can replace the almond milk with heavy whipping cream? I don’t need almond milk often enough to buy a half gallon which is all that is available where I am. Thank you ????
Lisa MarcAurele
Heavy whipping cream works too. However, I usually use a mix of half cream and half water when using in place of almond milk.