How to Make Keto Ricotta Pancakes

Lemon-Ricotta Cookies

These tasty and fluffy keto ricotta pancakes are made with coconut flour and are pleasantly flavored with vanilla and lemon zest.

Recipe Summary Lemon-Ricotta Cookies

These soft, almost cake-like cookies with a hint of lemon flavor are perfect for dunking in your cup of coffee or tea. My husband loves these as they are not overly sweet.

Ingredients | Keto Ricotta Pancakes

⅔ cup whole-milk ricotta cheese

⅔ cup white sugar

1 large egg

1 teaspoon vanilla extract

1 lemon, zested

2 cups all-purpose flour

1 teaspoon baking powder

2 tablespoons powdered sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.

Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.

Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

Info | Keto Ricotta Pancakes

prep: 20 mins cook: 15 mins total: 35 mins Servings: 18 Yield: 18 cookies

TAG : Lemon-Ricotta Cookies

Desserts, Fruit Dessert Recipes, Lemon Dessert Recipes,