Sugar-Free Lemon Ricotta Cookies – Soft, Citrusy, and Low-Carb with a Frosty Top

I was skeptical of ricotta in cookies until I tried these—then I became obsessed. They’re soft like tea cakes, bright with lemon zest, and topped with a creamy citrus glaze that tastes like sunshine.

Most “keto” versions use almond flour and stop there, which often makes them dry. These? Moist. Tangy. Slightly chewy. Everything a lemon cookie should be—without the sugar.

💡 Why This Recipe Actually Works (Low-Carb Edition)

• Ricotta + butter gives a soft, moist texture—no dryness or grittiness.
• Monk fruit sweetener doesn’t overpower the lemon and bakes cleanly.
• Coconut flour (tiny amount) helps hold shape without wheat.
• Lemon extract + zest = major citrus punch without needing lemon juice for flavor.

🧾 Ingredients That Kept It Keto

Cookies:

• Butter (½ cup) – Fat base = structure + flavor
• Monk fruit sweetener (⅔ cup) – Keeps it sweet with zero sugar spike
• Ricotta cheese (⅔ cup) – Adds moisture and softness
• Egg (1 large) – Binds and helps rise
• Vanilla + lemon extract (2 tsp each) – Flavor power combo
• Almond flour (2 cups) – Main structure, keeps it gluten-free
• Lemon zest (1 lemon) – Brightens everything
• Coconut flour (2–3 tbsp) – Absorbs moisture and keeps shape
• Baking powder + soda + salt – Leavening and balance
• Chopped fresh cranberries (½ cup) – Optional, but amazing tart contrast (track these for carbs)

Frosting:

• Cream cheese (3 oz) – Base for tangy topping
• Lemon juice (from ½–1 lemon) – Real citrus acid
• Lemon zest + vanilla – Balanced and fresh

🔁 Keto Swaps That Actually Work

Swap	Result
Skip cranberries	Works fine; reduces carbs, less tartness
Use all almond flour	OK, but add 1 extra tbsp to firm dough
Use lemon juice instead of extract	Milder lemon flavor unless paired with zest
Erythritol or allulose instead of monk fruit	Totally fine—may affect sweetness slightly

⚠️ Learn From My Low-Carb Fails

What Went Wrong	Why It Happens	How to Fix It
Cookies spread too much	Dough too warm or wet	Chill dough at least 2 hours
Weird aftertaste	Overbaked or too much extract	Don’t overdo the lemon flavoring
Glaze too runny	Used too much lemon juice	Add juice slowly—start with 1 tsp

👩‍🍳 How to Make It (Step-by-Step)

1. Cream butter + sweetener. Stir in ricotta, egg, and extracts.
2. Add almond flour, coconut flour, zest, baking powder, soda, salt. Mix in cranberries.
3. Cover and chill for 2 hours minimum.
4. Preheat oven to 350°F. Form 1–1½ inch balls, flatten gently.
5. Bake 15–20 min, until edges are golden.
6. Cool completely. Mix frosting ingredients and spread on top.

🧠 My Go-To Low-Carb Hacks

• I keep pre-zested lemon zest frozen in ice cube trays with butter. Flavor bomb in anything.
• For holiday batch baking: freeze baked cookies unfrosted, then glaze just before serving.
• These freeze well—but glaze after defrosting for best texture.

🧊 Freezing + Reheating Without Ruining It

• Store in fridge: Keeps for 5–6 days (best texture cold!)
• Freeze unglazed cookies: Defrost on counter, then frost
• Glaze stays soft: Don’t stack them once frosted

❓ Keto Cooking What-Ifs (Answered)

Are these strictly keto?
With cranberries and ricotta, they’re more low-carb friendly than strict keto. Without cranberries, each cookie stays under 3g net carbs.

Can I make these dairy-free?
You could try using coconut cream for ricotta and a vegan cream cheese, but texture may change.

Can I skip the frosting?
Yes, they’re still delicious—but the frosting is the extra layer of magic.

🧮 Nutrition Facts (Per Cookie – Makes 20)

Nutrient	Amount
Calories	~120 kcal
Total Fat	10.2 g
Protein	3.2 g
Total Carbs	4.7 g
Fiber	1.7 g
Net Carbs	3 g
Sugar	~1 g (from ricotta & cranberries)
Sugar Alcohols	~4 g (from sweetener)

Check out More Recipes:

• Coconut Flour Cookies – Buttery, Low-Carb, and Blissfully Nut-Free
• Sugar-Free Oatmeal Raisin Cookies – Chewy, Soft, and Totally Guilt-Free
• Sugar-Free Macadamia Cookies – Buttery, Low-Carb, and White-Chocolate Dreamy