These glazed Lemon Ricotta Cookies are pillowy soft and deliciously chewy, with a bright, zesty flavor in every bite. They’re a sugar-free and gluten-free sweet treat that you won’t be able to resist.

Jump to:

• ❤️ Why You'll Love This Lemon Ricotta Cookies Recipe
• 🛒 Ingredients for Keto Lemon Cookies
• 🔪 How to Make Gluten-Free Ricotta Cookies
• ☑️ Storage Instructions
• 🍴 What to Serve with Keto Lemon Cookies
• 💡 Tips for Making Lemon Keto Cookies
• 🔄 Substitutions and Additions
• Why Are My Almond Flour Cookies Dense?
• Can I Use a Different Low-Carb Sweetener?
• Why Did My Cookies Spread During Baking?
• How Do I Know My Keto Cookies are Done Baking?
• Can I Make the Dough Ahead of Time?
• What Should I Do if I Don’t Have Oat Fiber?
• 🍽️ More Keto Cookies Recipes

❤️ Why You'll Love This Lemon Ricotta Cookies Recipe

• Creamy ricotta and lemon
• Soft and chewy texture
• Topped with a sweet lemon glaze
• Easy to make
• Sugar-Free and gluten-free

If you're a fan of all things lemon, then you’re going to fall in love with this recipe! These Lemon Ricotta Cookies bring together the bright, tangy taste of lemon with a soft, melt-in-your-mouth texture that’s simply irresistible. The ricotta adds a subtle richness, making each bite feel delightfully creamy without being heavy.  

Delicious for any occasion, these made-from-scratch cookies are also super easy to make with just a few basic ingredients. The smooth lemon glaze adds a beautiful finishing touch that complements the flavors of soft-baked cookies perfectly. Healthier than store-bought cookies, these cookies are awesome for an afternoon snack or as a light dessert after dinner.

If you're looking for other decadent lemon dessert recipes, make sure to check out this amazing Lemon Lush and this Lemon Mascarpone Tart.

🛒 Ingredients for Keto Lemon Cookies

• Super fine almond flour
• Ricotta
• Monk fruit/allulose
• Oat fiber
• Butter
• Lemon
• Egg
• Heavy cream
• Vanilla extract
• Baking powder
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Hand mixer
• Whisk
• Baking sheet
• Parchment paper
• Cookie scooper
• Cooking rack

🔪 How to Make Gluten-Free Ricotta Cookies

To Make the Cookies

Add the butter, ricotta and sweetener to a mixing bowl.

Whip using a hand mixer until fluffy.

Add in the egg, lemon juice, lemon zest and vanilla, then continue mixing until well combined.

In a separate bowl, add in the almond flour, oat fiber baking powder and salt.

Whisk to combine, then pour it into the wet ingredients.

Mix just until combined, but don’t over mix it. Cover and chill dough in the fridge for 1 hour.

Preheat oven to 350°F.

Using a cookie scooper, scoop out the dough and place them on a baking sheet lined with parchment paper.  Space at least 1 inch apart to allow for slight spreading.  They won’t actually spread too much.

Bake for 12-14 minutes or until cooked through and slightly golden.

Set them on a cooking rack to cool completely before making the glaze.

To Make the Lemon Glaze

Add the sweetener, heavy cream and most of the lemon juice to a mixing bowl.

Whisk to combine and add in more lemon juice if needed to get the consistency you want.  You are looking for a thicker glaze that is slightly runny.

Once the cookies have cooled completely, add some of the glaze over the top, then place them back on the cooking rack to set before serving.

☑️ Storage Instructions

Fridge: Place the cookies in an airtight container, separating layers with parchment paper to prevent sticking. Store them in the refrigerator for up to 5 days.

Freezer: For longer storage, you can freeze them. Just place the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or freezer bag, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.

🍴 What to Serve with Keto Lemon Cookies

These cookies are wonderful when served with a cup of hot coffee or afternoon tea. For an extra special lemony treat, serve them with a scoop of this bright and zesty, homemade Lemon Ice Cream.

💡 Tips for Making Lemon Keto Cookies

• Always start with room temperature ingredients. This helps create a smooth, well-combined dough.

• Mix the ingredients just until they are combined. Overmixing can lead to dense cookies instead of soft and pillowy ones.

• Don't skip chilling the dough. It needs this so that the cookies hold their shape during baking.

• Use fresh lemon juice and zest. Freshly squeezed lemon juice and freshly grated zest gives the cookies the best vibrant and zesty flavor.

• Keep a close eye on the cookies as they bake. Since ovens can vary, start checking a few minutes before the recommended time to avoid overbaking.

• Let the cookies cool completely on a wire rack before glazing. This prevents the glaze from melting and sliding off the cookies.

🔄 Substitutions and Additions

• Add poppy seeds: For a bit of crunch and little specks of color, mix in a tablespoon or two of poppy seeds to the dough.

• White chocolate chips: Stir in a handful of sugar-free white chocolate chips for a creamy, sweet addition that pairs beautifully with the zesty lemon flavor.

• Almond extract: Swap out some of the vanilla extract for almond extract to give the cookies a light, nutty flavor that complements the lemon.

• Dried cranberries: Fold in a few dried unsweetened cranberries for a burst of fruity flavor and chewy texture.

• Sliced almonds: Before baking, sprinkle a few thinly sliced almonds on top of each cookie for a bit of crunch and a hint of nutty flavor.

• Different glazes: Instead of the lemon glaze, try a simple vanilla or almond glaze for a different twist. You could also add a hint of dried lavender to the glaze to give them a unique and subtle floral flavor.  

Why Are My Almond Flour Cookies Dense?

Keto cookies can turn out dense or dry if the dough is overmixed or if too much flour is added. Be sure to mix the dough just until combined and measure the almond flour correctly. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag, which can pack in too much flour.

Can I Use a Different Low-Carb Sweetener?

Yes, you can use a different low-carb sweetener, but keep in mind that each type of sweetener has a unique texture and sweetness level, which may affect the final result. I prefer to use Monk fruit with allulose because it makes them softer with a chewier texture.

Why Did My Cookies Spread During Baking?

If your cookies spread too much, it could be due to the dough being too warm when placed in the oven. Make sure to chill the dough for at least an hour to firm up the butter and ricotta. This will help the cookies maintain their shape as they bake.

How Do I Know My Keto Cookies are Done Baking?

Almond flour cookies may not brown as much as traditional cookies, so it’s best to check for doneness by looking at the edges. They should be slightly golden. They will appear soft but will firm up as they cool.

Can I Make the Dough Ahead of Time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking.  

What Should I Do if I Don’t Have Oat Fiber?

Oat fiber is a low-carb ingredient that adds bulk and a slightly chewy texture without adding carbs. If you don’t have oat fiber, you can try using a little more almond flour instead, but keep in mind that this will alter the texture slightly. To read more about Oat Fiber on Keto, check out this article.

🍽️ More Keto Cookies Recipes

• Chocolate Chip Cookies
• Cranberry Walnut Bars
• Coconut Meringue Cookies
• Blueberry Cheesecake Bars
• White Chocolate Macadamia Cookies
• Lemon Bars
• Chocolate Dipped Shortbread Cookies
• Snickerdoodle Cookies
• Mocha Meringue Cookies