Keto Italian Ricotta Cookies

Step 1

Preheat the oven to 325F and line 2 baking sheets with silicone mats or parchment paper.

Step 2

Beat the butter with the sweetener until well combined, then beat in the egg and vanilla extract until creamy. Beat in the ricotta and the zest

Step 3

All at once, add the almond flour, coconut flour, baking powder, baking soda, and salt. Beat in until the dough comes together.

Step 4

Roll the dough into 1 inch balls and place 2 inches apart on the prepared baking sheet. With the palm of your hand, press down to flatten slightly (they should still be rounded and about 3/4 inch thick - this helps them crack less on the tops).

Step 5

Bake 15 to 20 minutes, switching the pans partway through baking, until lightly browned. They will still be very soft. Remove and let cool completely on the pans.

Step 6

In a medium bowl, whisk together the sweetener, cream, and vanilla extract. Whisk in the water, a little at a time, to thin it out. The glaze should be thin enough to dip the cookies.

Step 7

Dip the top of each cookie in the glaze, turn right-side up, and shake the cookie slightly to even it out. (You can also spread the glaze on, and shake the cookie gently to even it out). Place on a cooling rack and add the sprinkles, if using. Let set 1 hour.