LOW CARB LEMON RICOTTA COOKIES
1. Preheat the oven at 350F(177C).
2. In a bowl, beat butter and monk fruit sweetener using a hand mixer, until color turns pale and contexture is light and fluffy. [how]
Measurement Reminder
- butter = 1/3 cup
- monk fruit sweetener = 1/2 cup
3. In the same bowl, beat in egg, vanilla extract and ricotta cheese into the mixture one after another. Make sure everything is combined evenly.
Measurement Reminder
- egg = 1
- vanilla extract = 1 tsp
- ricotta cheese = 1/2 cup
4. Zest and juice a lemon for 1 tsp of zest and 1 tbsp of juice, mix into the mixture. Make sure to catch the seeds.
Measurement Reminder
- lemon zest = 1 tsp
- lemon juice = 1 tbsp
5. In another bowl, sift in almond flour, coconut flour, baking soda and salt using a sift. Use a specula to combine evenly.
Measurement Reminder
- almond flour = 1 cup
- coconut flour= 1/4 cup
- baking soda = 1 tsp
- kosher salt = 1/4 tsp
6. Transfer dry ingredients into wet. Use a specula or a wooden spoon to mix until combined.
7. Line cookie sheet with parchment paper;
8. Use a medium cookie scoop or shape the cookie dough using hands. Each sizes about 1 1/2 tbsp.
9. Place them 3 inches apart on the cookie sheet.
10. Bake for 12 min.
