Soft Keto Ricotta Cookies

I don’t know about you, but I really love the sensation of biting into soft and gooey chocolate chip cookies any time of day! If you’re like me, you’ll love these keto ricotta cookies!

Not only are they super easy to make, but they also stay soft for days after baking. You just need a couple of quality ingredients, a good blender and about 20 minutes for the sweet vanilla / cocoa aroma to hit your senses 🍪

The Ricotta cheese gives these low-carb cookies a rich flavor, and unique creamy texture. They’re a little like the cookies from that forbidden sandwich shop that shall not be named 🤭 Anyhoo, they’re a great keto ricotta recipe to play around with so that you have some yummy treats around that are low in carbs, but have plenty of fat and protein (31g and 12g respectively).

soft keto ricotta cookies in a circle on a plate

What substitutes can you make?

The Ricotta: You can swap the Ricotta cheese out for either cottage cheese or curd. Both are acceptable and create their own unique flavor profile.

The Sweetener: I use erythritol for these keto ricotta cookies, but you can use whichever is your favorite sweetener.

A couple of ingredients you should not swap out without doing plenty of experimentation first are the almond flour and coconut oil. These create a stable base and palatable texture.

How to store these keto ricotta cookies?

The best way to store these cookies is to use a ziplock bag or airtight container and put them in the fridge. If you’re going to eat them fairly quickly, you can just leave them covered on the bench – this will stop them from hardening too much like they would in the fridge.

In the fridge, they’ll last for up to a week. On the bench, because of the cheese, they’ll only be good about 2-3 days.

keto ricotta cookies on a chopping board with some fresh fruit slices

Soft Keto Ricotta Cookies

These lovely rich cookies make for a perfect anytime snack. A serving of three cookies has only 3g of net carbs, along with 31g of fat and 12g of protein.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 4 servings
Calories 350 kcal


  • 1 Blender
  • 1 Mixing bowl
  • 1 Large baking tray


  • 100 grams Erythritol (powdered or granular)
  • 100 grams Almond flour (about 8-9 tsp)
  • 200 grams Ricotta cheese
  • 40 grams Coconut oil (about 5-6 tsp)
  • 1 large Egg
  • 2 grams Vanilla extract
  • 1 pinch Salt
  • 5 grams Baking powder (added at very end of process)
  • 10 grams Xanthan gum (added at very end of process)
  • 15-20 Keto chocolate chips (no preference on brand here)
  • A few slices of strawberry for decoration (optional)


  • Preheat your oven to 350 F (about 180 C)
  • Take out your blender and start by measuring out 100 grams of erythritol
  • Add them to your blenderjug and blend until you have a fine powder. Wait a while for the sweetener tosettle before opening the lid. You obviously don’t need to blend if you’restarting out with erythritol powder, this is only necessary if you’re using themore accessible granule form
  • Add 100 grams of almond flour, 200 grams of ricotta, 40 grams of coconut oil, 1 egg, 2 grams of liquid vanilla extract and a pinch of salt
  • Blend until the mixture becomes homogeneous
  • Once your oven reaches heat, add 5 grams of baking powder & 10 grams of xanthan gum to the blender jug. Blend immediately until you see a nice dough starting to form.Keep an eye on your blender if it’s old or of questionable quality - the gum will make everything harder to mix as the dough solidifies. You may have to mixb y hand at the very end
  • Portion out the cookies into 12 identical pieces. You may have to bake them in two batches, depending on the size of your tray
  • Flatten out each cookie and add some chocolate drops on top for decoration. You can also use slices of fresh fruit like strawberries for blueberries, for example.
  • Bake each batch for about 15 minutes and leave to cool before serving and storing
Keyword keto cookies, keto ricotta cookies