{"id":2774,"date":"2022-12-05T14:32:41","date_gmt":"2022-12-05T14:32:41","guid":{"rendered":"https:\/\/tisyummy.com\/?p=2774"},"modified":"2022-12-05T14:32:41","modified_gmt":"2022-12-05T14:32:41","slug":"soft-keto-ricotta-cookies","status":"publish","type":"post","link":"https:\/\/tisyummy.com\/soft-keto-ricotta-cookies\/","title":{"rendered":"Soft Keto Ricotta Cookies"},"content":{"rendered":"

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!<\/p>\n

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 🍪<\/p>\n

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<\/a> 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).<\/p>\n

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What substitutes can you make?<\/h2>\n

The Ricotta:<\/strong> You can swap the Ricotta cheese out for either cottage cheese or curd. Both are acceptable and create their own unique flavor profile.<\/p>\n

The Sweetener:<\/strong> I use erythritol for these keto ricotta cookies, but you can use whichever is your favorite sweetener.<\/p>\n

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.<\/p>\n

How to store these keto ricotta cookies?<\/h2>\n

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. <\/p>\n

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. <\/p>\n

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See also: Fluffy Keto Ricotta Brownies<\/a><\/p>\n<\/div>\n<\/div>\n

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Soft Keto Ricotta Cookies<\/h2>\n
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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.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>20<\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15<\/span> mins<\/span><\/span><\/div>
Total Time <\/span>35<\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Dessert, Snack<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span> servings<\/span><\/span><\/div>
Calories <\/span>350<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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