LOW CARB LEMON RICOTTA COOKIES

LOW CARB LEMON RICOTTA COOKIES

Posted by

A pillowy soft gluten-free and sugar-free lemon ricotta cookie that melts-in-your-mouth.

PREPRATION TIME:

  • prep time: 10 MINUTES
  • cook time: 15 MINUTES
  • total time: 25 MINUTES

INGREDIENTS:

COOKIES:

  • 4 tbsp unsalted butter, softened
  • 1/2 cup erythritol
  • 1 egg
  • 1/2 cup whole milk ricotta
  • 1 tsp lemon zest
  • 1 1/2 tbsp lemon juice
  • 1 cup blanched almond flour
  • 3 tbsp coconut flour
  • 1 tsp vanilla whey protein powder (optional)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp xantham gum

GLAZE:

  • 1 tsp lemon zest
  • 1/2 cup powdered erythritol
  • 1 tbsp lemon juice

INSTRUCTIONS:

  • Preheat oven to 350 degrees. Line a baking tray with parchment paper.
  • In a large mixing bowl, beat butter and erythritol until light and fluffy, about 2-3 minutes. Add egg, ricotta, lemon zest, and lemon juice. Mix to combine.
  • Add dry ingredients. Mix to combine.
  • Scoop dough onto a parchment lined baking tray using a cookie scoop. Flatten with the back of a spoon. Bake for 12-15 minutes. Remove from oven and let cool completely before glazing.
  • Mix glaze ingredients in a small bowl. Drizzle on top of each cookie.
  • Store in an air-tight container.

NUTRITION INFORMATION:

YIELD:15 

SERVING SIZE:

 15 Servings
Amount Per Serving: CALORIES: 112,TOTAL FAT: 9g,SATURATED FAT: 3g,TRANS FAT: 0g,UNSATURATED FAT: 5g,CHOLESTEROL: 25mg,SODIUM: 145mg,CARBOHYDRATES: 3gNET CARBOHYDRATES: 2gFIBER: 1g,SUGAR: 1g

Leave a Reply

Your email address will not be published. Required fields are marked *