Keto Lemon Ricotta Cookies

If you love the bright, zesty flavor of lemon and the soft, pillowy texture of ricotta cheese, you’re going to fall in love with my keto ricotta lemon cookies!

This recipe is a twist on my popular keto lemon cookies—but instead of cream cheese, I swapped in rich, creamy ricotta for an extra soft and tender bite.

I chose to use coconut flour because it keeps the recipe extra low in carbs. In fact, they clock in at only 2 g net carbs per cookie!

In case you don’t know, I have a complete list of Keto Cookies that any cookie lover would enjoy exploring. 

Low-Carb Lemon Ricotta Cookies

Whether you’re looking for a spring-inspired treat, something light and sweet after a meal, these cookies are sure to become a family favorite.

If you're a fan of lemons, be sure to check out our ever-growing collection of keto lemon recipes! 

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Ingredients Needed

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients you'll need to make these delicious ricotta lemon cookies: Note that the full printable recipe card, along with the nutritional information, is at the bottom of the page.

Keto Ricotta Lemon Cookie Dough

• Coconut flour
• Unsalted butter softened
• Whole milk ricotta cheese
• Granulated sugar substitute
• Grated lemon zest
• Lemon extract
• Eggs, room temperature
• Heavy whipping cream
• Baking powder
• Salt

Sugar-Free Lemon Glaze:

• Confectioners’ sugar substitute
• Lemon juice
• Lemon extract
• Heavy whipping cream

Tools Needed

• Large bowl
• Small bowl
• Spatula
• Small cookie scoop
• Electric mixer
• Cookie baking sheets
• Parchment paper

How To Make These Lemon Low-Carb Ricotta Cookies

To begin, whisk together the coconut flour, baking powder, and salt in a medium-sized bowl and set the mixture aside.

In a separate large bowl, use an electric mixer to beat the softened butter, ricotta cheese, granulated sugar substitute, lemon zest, and lemon extract until smooth and creamy.

Next, add the eggs one at a time, mixing well after each addition to ensure everything is fully incorporated.

Pour in the heavy whipping cream and give it another good mix.

Once the wet ingredients are combined, gradually add the dry ingredients to the bowl and mix until a soft dough forms.

Cover and refrigerate the dough for about 30 minutes. This helps firm it up so the cookies hold their shape better while baking.

When you’re ready to bake, preheat your oven to 350°F (175°C). Scoop the dough into tablespoon-sized portions and roll them into balls.

Arrange the dough balls on a parchment-lined baking sheet, then gently flatten each one with your fingers or the back of a spoon.

Bake the cookies for about 15 minutes, or until the edges are lightly golden.

Allow them to cool completely on the baking sheet before adding the glaze.

For The Sugar-Free Lemon Glaze

In a small bowl, whisk together the confectioners’ sugar substitute, lemon juice, and lemon extract.

Stir in one tablespoon of heavy cream, and add more if needed until the glaze reaches your desired consistency.

Drizzle it over the fully cooled cookies and let the glaze set before serving.

Storage Tips

• Refrigerate: Store cookies in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze glazed or unglazed cookies for up to 3 weeks. Place parchment between layers to prevent sticking.

Best Sugar-Free Sweeteners For This Recipe

When it comes to making these sugar-free cookies, I have several sweetener options.  I like Lakanto Monk Fruit because the texture mimics regular sugar well. And as far as any aftertaste, there is barely any.

Honestly, it's the one sweetener that never gives me an issue. I’m also partial to Swerve, an erythritol blend, although it does have a cooling aftertaste when used in a larger quantity.

Personally, it’s not an issue for our family, and that’s why I am a fan. You could also use the stevia- and erythritol-based brand Pyure for most of my baked goods. 

However, if you use a stevia erythritol brand, you'll need to use half the amount called for in this recipe since it is a much sweeter option.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar. 

When it comes to the sugar-free lemon glaze, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones. 

Tag Us

These keto-friendly lemon ricotta cookies are the perfect mix of refreshing citrus and soft, melt-in-your-mouth texture.

They’re elegant enough for special occasions yet simple enough to whip up on a weekday. Plus, they fit perfectly into your low-carb or keto lifestyle!

If you give them a try, I’d love to hear what you think—drop a comment below or tag me on Instagram and Facebook with your cookie creations!

Be sure you also try our keto lime cookies and keto orange cookies if you're a fan of citrus-flavored cookies.

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