Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter
  • 2/3 cup low carb sugar substitute (or 1/3 cup Pyure all-purpose)
  • 1 egg
  • 2/3 cup ricotta cheese
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons almond milk
  • 1/2 cup Swerve Confectioners Powdered Sweetener (or powdered erythritol)
  • 1/2 teaspoon almond extract

Instruction

  • In a mixing bowl, cream together butter, sweetener, eggs, ricotta cheese, and extracts.
  • In a separate bowl, combine the almond flour, baking powder, and baking soda.
  • Add the dry flour mix into the creamed mixture until dough forms.
  • Drop onto Silpat lined baking sheet using a cookie dough scoop. I recommend freezing the cookie dough scoops for 10 to 15 minutes before baking to prevent them from becoming too flat.
  • Bake 15 to 18 minutes at 350 °F until lightly browned. Allow to cool on baking sheet for at least 15 minutes before removing as they are fragile when warm. If needed, place cookies on racks to cool completely.
  • Store cookies in the refrigerator.