Let’s make my fav chocolate keto cookies! 🍪
Keto Chocolate Ricotta Cookies
1 cup Almond Flour
1/2 tsp Baking Soda
1/2 tsp Baking powder
1/4 tsp salt
1/4 Cup Cocoa Powder I like dark chocolate so I use 1/2 cup.
1/2 cup erythritol
4 oz full fat ricotta cheese
1/4 cup butter melted
1 Egg x-large
1/2 tsp bakers extract Vanilla works well too but has been expensive latley.
Preheat the oven to 350 and line your cookie sheets with parchment paper.
In a small mixing bowl combine all of the dry ingredients well. Use a fork to get rid of any lumps in the almond flour (we freeze ours to keep it fresh).
Combine the wet ingredients in a large bowl and mix well. I use a kitchen-aid for this bit but you can do it with a hand mixer too.
Slowly add the dry ingredients to the wet mixture while continuously beating. Your finished batter should look like this.
Keto Ricotta Cookie DoughSave
Scoop out 24-30 equal sized cookies onto the baking sheets. These will really spread out so don’t situate them too close to one another. Keep the dough refrigerated while you are waiting for the first batch to bake. You want the dough cold.
Keep them small and they will hold together better once cool.
keto cookie doughSave
Don’ press these down with your fork, they will flatten out and you don’t want them to run together too much.
Bake for 14-18 minutes depending on your oven. They shouldn’t be “runny” in the middle.
You won’t be able to see when the edges start to brown. So remove from the oven when the middle no longer “jiggles” and allow to cool completely before eating. DON’T OVER BAKE.
Let them cool on the cookie sheet for ten minutes before moving them to a cooling rack. They are very crumbly right out of the oven and will fall apart if eaten while warm. They are honestly are better the next day and are much sturdier…I guess it gives the flavors time to develop too.
Original of the video here