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!

11/tsp baking powder (7 mL)
1/tsp salt (1 mL)
2 eggs
15 oz ricotta cheese (425 g)
1 stick butter, softened (4 oz; 125 g)
Liquid sweetener  (sucralose or stevia) to equal 11/cups sugar (375 mL)
1/cup granulated erythritol (125 mL)
3 tbsp lemon juice (45 mL)
2 tbsp lemon peel (30 mL)
11/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


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