Ingredients
Scale
For the cookies:
- 1/2 cup butter
- 2/3 cup monk fruit sweetener (or other low carb sugar substitute)
- 2/3 cup ricotta cheese
- 1 egg
- 2 teaspoons vanilla
- 2 teaspoons lemon extract (or lemon juice)
- 2 cups almond flour
- Zest of 1 lemon
- 1/4 cup whole wheat flour (or 2 – 3 Tablespoons coconut flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped fresh cranberries
For the lemon cream cheese frosting:
- 3 oz. cream cheese, softened (at room temperature)
- Juice of 1/2 – 1 lemon
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
Instructions
- Cream together the butter with the sweetener, then stir in the ricotta, egg, and extracts.
- Stir in the almond flour, lemon zest, whole wheat flour (optional), baking powder, baking soda and salt. Stir in the chopped cranberries. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray. Form the dough into 1 – 1 1/2 inch balls then set on the prepared baking sheet and lightly flatten with your hand or a spatula.
- Bake at 350 for 15 – 20 minutes or until nicely browned on the bottom and edges. Cool on a wire rack until completely cool.
- Stir together the frosting ingredients, then carefully spread over the cookies. Enjoy immediately or store in an airtight container, preferably chilled.
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.