LOW CARB - GLUTEN FREE LEMON RICOTTA CHEESE COOKIES


Dear Friends,

I hope you all enjoy this recipe. I wanted to post this before Easter so that all of you low carb eaters can also enjoy something sweet after your dinner. I have calculated each cookie to be about 3 carbs. It really depends on how large you spoon them. :)

I hope you all have a Blessed EASTER!

"For God so loved the world that he gave His only son, that whosoever believeth in Him should not perish but have everlasting life.

For God sent not his son in the world to condemn the world, but that the world though him might be saved John 3:16&17

"Christ died for our sins according to the scriptures; He was buried, and He rose again the third day according to the scriptures. 1Corinthians 15:3&4

1/2 cup butter 1 cup coconut flour

2/3 cup sweetener 3/4 cup extra fine almond flour

1 large egg 1/4 cup arrowroot flour

2/3 cup ricotta cheese 1 teaspoon baking powder

2 tsp vanilla 1/2 teaspoon baking soda

1/2 juice lemon with zest

1 tablespoon coconut milk or other

Directions: Mix all wet ingredients together. In separate bowl, sift dry ingredients. Add wet ingred. to dry ingred. mix well. Scoop one tablespoon of batter onto parchment paper lined cookie sheet. Bake 325 for 10 mins. or until slightly brown edges. Cool

Icing:

1/2 fresh lemon juiced with zest. add enough swerve confection sugar until smooth. 1/4 cup juice to 1/2 cup swerve. Wal-mart carries swerve or you can purchase it on line.