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 Low Carb Sugar Substitute
- 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.
Notes
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
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
Just wondering if you or anyone else tried making them in the pizzelle machine?
Trying to confirm if these need to be stored in the refrigerator. Thank you for the yummy cookie recipe!
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!
How many cookies is a serving?
I believe it’s close to 18 cookies
I just made these the other day and it was amazing!!! My husband and friends went crazy on them. Thanks guys!!!
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 may have missed it, but is serving size one cookie?
Yes!
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.
Made these delicious cookies yesterday for company. They were gone in minutes! Great recipe, easy to make and a crowd pleaser.
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.
Why make a crappy comment? You’re entitled to your opinion but if you can’t say something nice, positive or constructive, maybe you should keep it to yourself. Matt and Megha work hard to develop these things to help people change their lives and you are having a fit about baking soda. If you don’t like it or can’t understand it, don’t make it. It’s very simple.
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.
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
Can these cookies be frozen after cooked?
Yep!
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!
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 used 5% cottage cheese and added walnuts, came out great!
Yay! Thanks for sharing 🙂
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.
This recipe was great. I just started Keto and love the recipes.
These are my favorite keto cookies. I’m also going to try your deep dish pizza today! Thanks for sharing your recipes!
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!