Coconut Flour Ricotta Cookies

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Coconut Flour Ricotta Cookies

How to make Italian Coconut Flour Ricotta Cookies, Low Carb, From Spinach Tiger

It might seem that I’m a little late in bringing you cookies, but if you’re eating a low carb diet and still need a sweet treat these Coconut Italian ricotta cookies are perfect for your craving

I love ricotta . I started with this beloved original recipe here, which also has a video.

I wondered if it would be possible to make a grain free version, and at the very last minute (Christmas Day), I made these grain free coconut flour ricotta cookies with a little orange zest.

I was so surprised at how good they were as these cookies were the main dessert hit at Christmas dinner. You could use your own preferred sweetener (sugar) or what I use, Swerve.


Coconut Flour Ricotta Cookies Low Carb, Keto, Sugar Free Cookies from Spinach tiger

They are moist, light, and the orange zest is wonderful (although you could use lemon zest too).

I went back and forth as to whether to glaze or roll in Swerve confectioner’s sugar so I did both. I like the plain confectioner’s sugar the best, as this cookie sort of reminds me of those little wedding cookies everyone loves, but the texture is quite different, more like cake.

In figuring this out, I did my due diligence and made them four different times to make sure I was happy and you would be happy with this recipe.

Best Low Carb Coconut Four Ricotta Cookies from Spinach Tiger (Keto, Paleo), Sugar Free Using Swerve

Variations for the Coconut Flour Ricotta Cookies

I also discovered you can play around a little with the basic recipe.

Add unsweetened coconut. That added texture is really fun!  I may even come back and do a whole new recipe can call it coconut balls, so no one misses out.

Add citrus to either batter or the glaze: Lime, Orange, Lemon, by adding zest to the sugar and using fingertips to release the citrus oils.

Add almond extract: Just a drop or two will give you that wedding cake taste.

Glaze or Confectioner’s Sugar: This will depend on your mood or occasion. The pink would be so cute for a baby shower.

If you like this recipe, you’ll love this grain-free snacking lemon cake,

More Low-Carb Recipes from Spinach Tiger

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Coconut Flour Ricotta Cookie from Spinach Tiger
Print Recipe
4.08 from 26 votes

grain free ricotta cookies

This amazing grain free Italian Ricotta Cookie was loved more than all the other versions we make. Small, moist, flavorful, the perfect little cookie for coffee.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: Italian
Servings: 30
Author: Angela Roberts

Ingredients

Instructions

  • Mix coconut flour with baking powder, nutmeg, orange zest. Set aside.
  • Cream butter and sugar until smooth.
  • Add egg until just mixed.
  • Add vanilla.
  • Add ricotta cheese.
  • Add in flour mixture.
  • Refrigerate at least 30 minutes
  • Roll into 30 small balls, about one inch in diameter. Place on parchment paper on baking sheet.
  • Put back into refrigerator for at least 30 minutes.
  • Bake at 350 for 10 minutes or until bottoms are golden brown.
  • Roll in confectioner's sugar or cool and apply glaze below.
  • Glaze Option
  • Milk juice and confectioner's sweetener to form a glaze.
  • Mix well. Add more sugar if too runny.
  • Put sprinkles on immediately. The glaze dries quickly.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Fiber: 1g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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28 Comments

  1. 5 stars
    Made these yesterday and their delicious dispite 2 mistakes. 1st mistake – accidentally used granulated sugar instead of confectionary sugar. 2nd- Forgot to put the dough in the fridge for the first 30 minutes but chilled them after they were made into 30 little balls. Im not sure how they could come out better. Thanks so much for the recipe.

    1. 5 stars
      I just made these and although the dough was a bit crumbly I rolled them and flattened them. Cook time was 15 minutes but the tastes is great. I like them plain!

  2. 5 stars
    being in France and in lockdown I had to be a little adaptable and a touch imaginative on the ingredients available to me! all said they are delicious (unglazed)

    i am not sharing with anyone at home!

  3. One of my first keto baked treats I made for Easter it was such a hit with my family! Not only do they taste great, but they are so adorable too! I knew after this recipe I could stick to this way of eating!

  4. 1 star
    is there something wrong with the measurements in this recipe? One cup of coconut flour; the dough was crumble wouldn’t stick together.

  5. 5 stars
    Angela, this is my FAVORITE keto cookie! So versatile and yummy. Where I live ricotta cookies are like soft sugar cookies frosted with cream cheese frosting. This recipe (w/o orange and flattened before baking) gets really close and keeps me out of the bakery. My latest version is balls of dough infused with lemon zest baked, frozen and then dipped 3x in a keto white chocolate flavored with lemon oil and powdered lemon juice. They really remind us of the birthday pops in a popular coffee shop. Sooo good. Thank you for this awesome recipe, I’d give you more stars if I could!

    1. Jane
      Thank you so much. This kind of comment keeps me in the kitchen. You should give my pancakes and dutch baby a try. But I have a coconut cake coming that is amazing (according to my mom who does NOT eat keto). LOL. Where do you get the keto white chocolate?

      1. 5 stars
        Angela,

        I used Maya’s https://www.wholesomeyum.com/recipes/sugar-free-white-chocolate-bars-low-carb-gluten-free/ recipe. I didn’t have the lecithin so I used 1/4t. xantham gum as the binder. I don’t care for powdered erythritol so I put all powder ingredients, a little at a time, in a mortar and ground them all into dust. There was still a bit of ‘grit’ in the chocolate, but honestly, the lemon version was crazy good and the lemon cookie filling- just heavenly.

  6. Hello! I am making these right now! I had the idea to make ricotta cookies today to add to the list of sweets to make my husband to help him stick with the keto diet that he started a week ago. Ironically, it appears you just posted this yesterday! So thank you! I do have a question before I proceed. You say 3/4 cup Swerve confectioner’s sugar, divided. How much do I actually use in the batter?

    1. . I would say save a little for the rolling. (maybe a couple tablespoons).
      Also, if you can taste your batter first to see if it’s sweet enough for you. I usually will microwave a tablespoon which gives me a good idea.
      Everyone’s preferred level of sweetness is different. I’ll put this in the notes of the recipe.
      Good luck!

      1. It still says 3/4 cup Swerve confectioners sugar, divided. No notes on what to do with the duvided parts or in what measurements to divide . I did my own thing with erythritol, but i’m sure others will question that. Cookies are great, btw!

        1. 4 stars
          I used the whole 3/4 cup confectioners sugar in the batter, but I also used a whole cup of ricotta (8 oz). The cookies are great but they’re very crumbly and don’t quite hold together. I ended up cooking them a few more minutes b/c they didn’t seem done after 10. And I smooshed them down then, b/c they seemed so un-done.
          I also glazed with a cup of confectioners sugar and 2 Tbsp lemon juice — delicious!

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