Not easy to have only one!  These soft cookies are a lovely way to use up leftover ricotta that has gone a little sour, or not!  I love what ricotta cheese does for cookies.  They taste so much better than a store-bought, packaged cookie.

11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/4 tsp salt (1 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
  sugar, OR to taste
1/4 cup granulated erythritol (60 mL)
7 oz ricotta cheese (210 g)
1/4 cup unsalted butter, softened (60 mL)
11/2 tbsp lemon juice (22 mL)
1 tsp unflavored gelatin (5 mL)

Preheat oven to 375°F (190°C). 

In medium bowl, combine Gluten-Free Bake Mix 2 and salt; stir to mix well.

In food processor, or mixer, process egg, liquid sweetener, erythritol, ricotta cheese, butter, lemon juice and gelatin.  Add dry ingredients; process.

Drop onto greased cookie sheets by 2 teaspoonfuls (10 mL).  Bake 13 to 15 minutes or until golden brown underneath.  Leave to cool on the baking sheet.  Store in the refrigerator.

Yield:  42 cookies
1 cookie
36.3 calories
1.4 g protein
2.9 g fat
0 g fiber
1.1 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: