Ingredients:

  • 2.5 cups (280g) Super-fine Almond Flour
  • 0.5 cup (100g) Granulated Monk Fruit/Erythritol Sweetener
  • 1 cup (250g) Whole Milk Ricotta Cheese, drained
  • 1 large Egg, room temperature
  • 4 tbsp (56g) Unsalted Butter, softened
  • 2 tbsp Fresh Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 0.25 tsp Salt
  • 0.5 cup (60g) Powdered Erythritol Sweetener
  • 2 tbsp Fresh Lemon Juice
  • 0.5 tsp Lemon Zest for garnish

Instructions:

  1. Cream the softened butter and granulated monk fruit sweetener in a large mixing bowl or stand mixer until the mixture is pale and fluffy.
  2. Add the egg, vanilla extract, and drained whole milk ricotta cheese. Mix on medium speed until the batter is smooth and resembles a thick custard.
  3. In a separate bowl, whisk together the almond flour, baking powder, salt, and 2 tablespoons of lemon zest.
  4. Gradually fold the dry ingredients into the wet ricotta base until a soft, tacky dough forms. Let the dough rest for 5 minutes to allow the almond flour to hydrate.
  5. Preheat oven to 350°F (175°C). Use a 1-tablespoon cookie scoop to drop dough balls onto parchment-lined baking sheets.
  6. Bake for 15 minutes or until the edges are just barely golden and the tops are set. Cool completely on a wire rack.
  7. Whisk the powdered sweetener with lemon juice to create a glaze. Drizzle over cooled cookies and garnish with remaining lemon zest.