Lately I’ve been in charge of doing most of the cooking and baking and these Almond Ricotta Cookies are my last stroke of genius. The tough part about making delicious cookies using almond flour is that I can’t try them due to my tree nut allergy. This means that Matt has to be the judge of all our cookies, sadly for me, but his judgement is probably better trusted than mine! He’s eaten way more sweets and treats in his pre-keto days and these are some of his favorite cookies by far!
Simple Low Carb Desserts!
I’ll admit that I do like a decadent, rich dessert from time to time, but I mostly prefer a simple, easy to eat kind of dessert. I don’t want to feel sick after 3 bites, because that isn’t really enjoyment to me! These almond ricotta cookies are the perfect cookie recipe for the simple dessert lover in you. It is guaranteed to be a hit no matter who tries it because you can never go wrong if you go the simple route. If you’re looking for more simple recipes we got a bunch on our food blog, like our breakfast cookies, low carb cheese crackers, and olive oil cake!
Easy Ricotta Cheese Recipes!
It wasn’t until recent that I realized my love for ricotta cheese. I’ve always had a distaste for cottage cheese and I put them in the same category, but boy have I have been wrong. Not only does ricotta cheese make some dang good, soft cookies, but it is also the perfect filling for lasagna. We use ricotta cheese in our zucchini lasagna recipe, which is great for any night of the week or weekly meal prep!
Low Carb Almond Ricotta Cookies
The best part about these cookies is not only that they are simple and delicious, but you can completely transform them by adding a spice or nut. I’d probably go with maple extract instead of almond and added in some finely chopped pecans for a maple pecan twist, but possibilities are endless! These cookies are not only great for the upcoming holidays, but perfect for pot lucks, office parties, friend gatherings at your house and for your kids bake sale (make sure it has a note about the almond flour for nut allergies)! Aside from those with nut allergies, these almond ricotta cookies are the perfect after dinner treat!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Almond Ricotta Cookies”
Almond Ricotta Cookies
Ingredients:
- 1 cup Almond Flour
- 4 oz full fat ricotta cheese
- 1/4 cup butter, melted
- 1 large Egg
- 1/2 tsp almond extract
- 1/2 cup erythritol
- 1/2 tsp Baking powder
- 1/2 tsp Baking Soda
Instructions:
- Preheat the oven to 350 and line two baking sheets with parchment paper.
- Combine the melted butter, ricotta cheese, egg and extract in a large bowl and whisk together.
- In a smaller bowl combine the almond flour, erythritol, baking powder and soda and combine. In two parts add the dry to the wet mixture and whisk to combine.
- Using a cookie scooper scoop out 18-20 equal sized cookies onto the baking sheets. Slightly flatten them out (as seen in our recipe video).
- Bake for 13-15 minutes, until edges start to brown. Once edges begin to brown remove from the oven and allow to coll for 20-30 minutes prior to handling or they will fall apart.
- Note: They will spread in the oven so don't press them out too much or at all.
These look and sound great! Question: Do you think I could swap Serve granulated sweetener 1:1 in this recipe? I think my diabetic hubby would love to find these on Santa’s cookie plate this year 😀
You absolutely could!
Do you think you could swap almond extract for vanilla extract?
Absolutely! They may change the flavor though
okay yeah I just made these! so yum!! Well I used a combo of stevia and erythritol. I added salt and could have added more. Also, recommend some cinnamon sprinkle on top, delish!
Thanks dudes.
GREAT TIP! Cinnamon sprinke sounds fab!
I like to make my Christmas cookies ahead of time. How long will these keep in a Tupperware? Do they need to be refrigerated because of the ricotta?
1-3 weeks tops. Ricotta is cooked into the cookie so you’re fine!
A few weeks at most, refrigerate. Add a paper towel in the tupperware to collect any moisture
Unbelievable! Kept trying to read this recipe and every time I scroll down a video of a different recipe on the right side starts to play with sound! I pause it and as soon as I scroll it starts playing again! Do you have any idea how annoying that is? I barely made it down to the comments section. I’m sorry but videos shouldn’t play automatically and definitely not with sound!
Same problem here – somehow there is another video playing now and I can’t get away from them! It took forever to get out of the loop of the sisters building that wall unit! Hope a new web design is in the works because it is truly very difficult and time consuming to find the recipes. We got the “10 Best….” and the print is HUGE! We have to scroll and scroll and we don’t need all those large-print capital letters! Would be great if, like many sites, the list of recipes could be a link to your video and a printable recipe (that hopefully would contain the nutritional info on the same page).
So sorry to be critical but we really do want to be loyal followers. We truly believe Keto will continue to be the food lifestyle of choice for more and more dieting or just health-conscious people. After we finally work through all that getting to the recipes, everything we have made has been delicious. You are an adorable couple and your videos are excellent. Cute dog too.
Keep up the good work and hope to soon see a simple website.
Thanks so much for the feedback. We’re going to try and fix all these issues. May I ask what you’re viewing our site on? Desktop, mobile, iphone, android? Unfortunately we have been working so much on creating content that we haven’t gotten around to updating the site. We’re still a 2 person operation around here. We’re going to do some major overhauls soon. We appreciate it.
How much Stevia to eretritol? I cook but no bake, love to try this first hand. Thanks.
It’s to taste. Just dip in and see if it’s sweet enough for ya!
Could you sub cottage cheese for ricotta? Would that be too wet?
You may want to drain it first.
Any way to make these a little crispier?
cook for just a hair longer?
Can I substitute Ricotta cheese?
Sure! Check the macro content for cottage cheese and see if that’ll work.
They look delicious. Matt mentioned Coolwhip. Is Coolwhip keto-friendly? I thought it wasn’t. I’m just trying to be sure. Thanks!
Karen
If it fits your macros, Karen, we support it!
I love this recipe – so much that I’ve made it twice! I ran out of Almond flour for the second batch so I used some coconut flour (about 50/50 mix) and they came out really soft and much fluffier. I also added a bunch of cinnamon for the second batch – so good. Thanks for a great recipe that I’m sure to use again and again.
Just tried your recipe… yum!
Although I do have a question next time I bake these yummy cookies, If I were to decrease the baking soda to 1/4 teaspoon would this result in a crunchier cookie?
hmm, it’s definitely possible. Try taking out of the oven and leaving it sit in the pan for longer than recommended. Maybe even until completely cooled.
How can you touch the cookies if your allergic to nuts?
Made these for christmas and they were great! I still have some ricotta left so I am making another batch tomorrow. Thank you for all you guys do 😊
Enjoy!!
So I just made them and I felt maybe the almond extract is a little strong. I think I might try maple of vanilla extract next time. Do you think doing pay of the flour with coconut flour would make the dough a little less wet?
Great question! We say give it a shot!
These are bomb.
My husband said, “these will be what get me through keto”.
The texture is VERY soft. Kind of a shock the first bite but you get used to it. The flavor is amazing! I think I may add some lemon zest next time for some variety.
Thank you for this recipe!! I doubt we’ll let ourselves run out of these cookies at our house.
Haha, we love these too!
I just made my first batch of these cookies. I substituted almond extract for lemon extract. I LOVE THEM!! this will be my go to sweet treat.
Hi,
can we use erythrytol for coffee during keto to replace sugar?
Any caution need to be exercised? Tx.
I would exercise a bit of caution and not go too overboard. I personally use stevia or monk fruit and consider erythritol to be more of a treat sweetener.
Can I use coconut flour instead?
Not for these, no. they’ll be too dry
These are freaking AWESOME!!!! Thank you for another incredible recipe!!!
Thanks so much! WE’RE SO HYPED YOU LIKE THEM!
OMG!!made these last night and they are dangerous! I almost ate the whole batch, so soft and creamy ugh, I love them but they are really cake like. Do u think I can just take them in a cake pan and have them as cake coz they are not crisp in anyway and I love them as is. Just wondering
We think that’s totally doable!
These are my favorite keto cookies. I’m also going to try your deep dish pizza today! Thanks for sharing your recipes!
This recipe was great. I just started Keto and love the recipes.
I think out of all the recipes i’ve tried this is my absolute favorite! I substituted almond extract for cinnamon and they came out so delicious, that i wish i could eat them all.
I used 5% cottage cheese and added walnuts, came out great!
Yay! Thanks for sharing 🙂
So I made these cookies using the same ingredients and same brand erythritol. I put the recipe into my fitness pal and my carbs came out to like 7.2 per cookie? I know it’s something simple I’m missing here, sugar alcohol? I’m fairly new to this so I just don’t want to overdo the carbs. Thanks! Cookies are awesome tasting:)
Yep, don’t count the carbs from the sugar alcohols. They don’t effect blood sugar.
I feel like these would be delicious as-is, but we love snickerdoodles and this seemed like something I could tweak slightly to get a similar cookie. I subbed vanilla extract in place of almond extract, added 2 teaspoons of cream of tartar and sprinkled a generous mixture of erythritol and cinnamon over the top before baking – PERFECT. So, so good. I’ll definitely be making these again!
Can these cookies be frozen after cooked?
Yep!
Im confused. There are 4 carbs per tsp of erythritol, correct? 24 tsp in 1/2 c. That would be 96 carbs in the entire recipe. Divide by 18 and there are 5 carbs per cookie of just erythritol. Did I figure wrong? (PS Im a big fan!!)
We don’t count carbs from erythritol as they don’t effect blood sugar
Thank you for your recipes! The taste is delicious but the texture reminded me of cake so I had the idea to make strawberry shortcake with them.
I took 6 frozen strawberries into a small saucepan on medium heat. I added juice from 1/2 a lemon and a teaspoon of erythitol. Stirred and mashed until a low boil, reduced heat and simmered until thickened.
Whipped up some heavy cream- I added a teaspoon of erythitol to this as well, but the family said next time not to add sweetener to the whipped cream since the cookie base and strawberry topping are sweet enough.
Thank you again for your recipes and for inspiring my shortcake.
Why is there baking soda in this recipe without anything to activate it? Do you know the science of baking? The cookies are thin and flat so whats the point even of the too small amount of baking powder also? There seems to be no logic or science applied to this recipe.
Made these delicious cookies yesterday for company. They were gone in minutes! Great recipe, easy to make and a crowd pleaser.
If pancakes and Christmas cookies had a baby, it would be these. And I mean that in the best way. These are just the right amount of sweet and the texture is perfect.
I may have missed it, but is serving size one cookie?
Yes!
Hi !
the recipe does not mention how many cookies a full batch should make.
The nutrition facts does include what is considered ”1 serving ”. Is it possible to clarify? 😀
thank you !!
When Matt & Megha made it in the video it made 18, so the recipe is based on 18 cookies. 1 serving is 1 cookie.
I just made these the other day and it was amazing!!! My husband and friends went crazy on them. Thanks guys!!!
How many cookies is a serving?
I believe it’s close to 18 cookies
Amazingly delicious and EASY!! I made the first batch per recipe. The second batch I added a little lemon juice and lemon zest. Yummm… love them both and will definitely be making these again! Thank you!
Trying to confirm if these need to be stored in the refrigerator. Thank you for the yummy cookie recipe!
I tried using some Anise extract as Anise sugar cookies are a favorite for the holidays. They were great! A very adaptable recipe, a base recipe that can easily change the flavor profile.
Thanks
I did that too My next batch I’m gonna try to cook on my pizzelle machine
Could I substitute cream cheese or sour cream for the ricotta? I think these would be a perfect quick fix for when I’m having a sweet tooth, but I don’t usually have ricotta just on hand like I would with the others.
These cookies are dangerously delicious! I eat like 3 in one sitting. These might be my favorite recipe I’ve tried from you guys so far! Thank you!
Holy moly I just made these cookies. I’m in love! I could barely stop myself after I devoured 3 just now Haha I haven’t made low carb cookies yet that I was as crazy for so far!! I used only 1/3 cup of lakanto monkfruit sweetener and they came out perfectly sweet, may even use less next time. And I put in a tiny bit of xantham gum because I didn’t want them to fall apart. Soo delicious! Thank you for a wonderful recipe, will make again and again!
Sugar substitutes do not agree with me. I made something using stevia the other day and was sick all day. Does anyone else have this problem? Have you found something that is easier on the stomach?
These were great! I added a hint of cinnamon to them and fed them to my husband and he had no clue it it was not a tradional cookie. love them
Yummy yummy yummy!
These are such a treat! Have to be careful to eat only one! I made mine with chocolate chunks 85%
Just tried a batch of these today. Ran out of almond flour, had to top off my cup with coconut flour. Since the coconut flour absorbs moisture so much, I added an extra 1/4 cup of butter. Plus a little shot of liquid Better Stevie. Also, didn’t have almond extract, so used lemon extract. They turned out great! Thank you guys for the recipe to build off of 🙂
So, is the nutritional information for the whole batch? or is it for a certain number of cookies?
thanks,
Cheryl
The nutrition info should be for 18 cookies.
can you tell me the serving size please
The serving size is one cookie
I’m trying to think of how to get the brown bottoms crunchy. How about putting them in a fry pan, bottom down, coated with butter, without flipping. Until it starts to get crunchy?
I am not sure that would work, but you can definitely try it 🙂
I made these the other day, WOW these are by far the best I have ever tasted . I used powdered swerve and it worked out great , within a few days cookies are gone. I keep these in the frig and these are great for after dinner when your craving sweats. My non Keto husband loves them . Thank you
I absolutely LOVE your Almond Cookie recipe and I make them all the time! Thank you for sharing it! I made a slight modification that has had excellent results so I wanted to share the change with you so you can modify the recipe if you like. To make the cookies less crumbly, I add 1/4 tsp Xanthan Gum and a pinch of Salt. It works wonders! The cookies bake more evenly and don’t spread as much, plus you can pick them up and they stay intact!
These turned out amazing!! I used half the sugar to avoid the funny after taste. I also used vanilla extract since I didn’t have the almond.
All of your recipes sound amazing!!
These are way too good. I also used them to make tiramisu (dipped them into espresso).
Finally got around to making these, I have been following you since Jan. 2019. SO good, I did a double batch and used half monk fruit sweetener. Totally using for Christmas=)
Thanks so much!
Hattie