LEMON
RICOTTA COOKIES
These only get better as they age in the
refrigerator. I didn’t even bother covering them. I just left them on
dinner plates in the refrigerator. As
they age, these chunky, very substantial cookies are between a cookie and a
scone in texture. I love them! I will be making them again and again!
23/4 cups Gluten-Free Bake Mix 2, OR (675 mL)
Gluten-Free Grain-Free Bake Mix, OR 3 cups Keto Bake Mix
Gluten-Free Grain-Free Bake Mix, OR 3 cups Keto Bake Mix
11/2 tsp baking powder (7 mL)
1/4 tsp salt (1 mL)
2
eggs
15
oz ricotta cheese (425 g)
1
stick butter, softened (4 oz; 125 g)
1/2 cup granulated erythritol (125 mL)
3
tbsp lemon juice (45 mL)
2
tbsp lemon peel (30 mL)
11/2 tsp unflavored gelatin (7 mL)
Lemon Cream
Cheese Frosting:
6
oz spreadable cream cheese (180 g)
4
tbsp powdered erythritol, sifted (60 mL)
3
tbsp unsalted butter, softened (45 mL)
Liquid
sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
2
tbsp lemon juice (30 mL)
Few
drops yellow food coloring
Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
In large bowl, combine Gluten-Free Bake Mix 2 (OR alternative bake mix), baking powder and salt.
In food processor or in bowl with mixer, process
eggs. Add ricotta cheese; process. Add butter, liquid sweetener, erythritol,
lemon juice, lemon peel and gelatin; process.
Add dry ingredients; process.
Place 2 tablespoonfuls on the prepared cookie sheets and bake 18 to 20 minutes, or until there are some brown bits on top. These will not rise or spread overly,
however, they will be big, substantial, chunky and delicious cookies. Transfer to wire rack to cool. Frost with Lemon Cream Cheese Frosting. Place
the cookies on dinner plates and refrigerate.
Lemon Cream Cheese Frosting: In food processor, process cream cheese,
erythritol, butter, liquid sweetener, lemon juice and food coloring.
Yield: 34 cookies (Keto Bake Mix - typically 1 gram net carb less)
1 cookie
104.7
calories
3.5
g protein
8.7
g fat
0.0 g fiber
3.0
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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