Keto Italian Ricotta Cookies Recipe

• 1/2 cup butter, softened to room temperature
• 1/2 cup (100 grams) granulated monk fruit sweetener
• 8 oz (1 cup) ricotta cheese, at room temperature
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 63 grams (9 tablespoons) coconut flour
• 7 grams (1 1/4 tsp) baking powder
• 1/4 tsp salt

Glaze

• 113 grams (1 cup) powdered monk fruit and allulose blend
• 1 TBS butter, melted
• 1 tsp vanilla extract
• 2 TBS coconut milk
• sprinkles, optional

• Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats and set them aside. In a large mixing bowl, beat the softened butter and granulated monk fruit sweetener on medium speed for about 1 minute, or until the mixture looks smooth and well combined. Add the room-temperature ricotta cheese and continue beating for 5 minutes, stopping to scrape down the sides of the bowl as needed. This step helps create a light, creamy base for the cookie dough.
• Mix in the eggs and vanilla extract until fully incorporated. In a separate step, sift the coconut flour, baking powder, and salt so there are no lumps in the dry ingredients. Add the sifted dry ingredients to the wet mixture and stir until everything is evenly combined and a smooth keto cookie dough forms. Scoop the dough 1 tablespoon at a time onto the prepared baking sheets. Roll each portion into a smooth ball, then place it back on the baking sheet.
• Using the palm of your hand, gently flatten the tops of the dough balls. Leave space between each cookie so they bake evenly. Place the baking sheets in the preheated oven and bake for 13 to 15 minutes, or until the edges and bottoms are golden. When the cookies are done, remove them from the oven and let them cool on the pan for 10 minutes so they can firm up before moving.
• Once the cookies have firmed, carefully transfer them to a wire rack. Allow the cookies to cool completely before adding the glaze. Glazing warm cookies can cause the topping to melt too quickly, so wait until the cookies are fully cooled for the cleanest finish.

Glaze

• Whisk the powdered monk fruit and allulose blend, melted butter, vanilla extract, and coconut milk together until the glaze is smooth and fully combined. Once the cookies are completely cool, dip the top of each cookie into the glaze one at a time. Let the excess glaze drip back into the bowl, then place the cookie on a lined work surface.
• If using sprinkles, add them immediately after glazing each cookie so they stick before the glaze sets. Let the glazed keto Italian ricotta cookies rest for at least 10 minutes, or until the glaze has set. Serve once the glaze is firm enough to handle.