Gather and prep all of your ingredients. Pre-heat oven to 325F.

Beat the butter and allulose in a mixing bowl until well combined and light in color, then beat in the egg and vanilla until creamy. Lastly, beat in the ricotta and lemon zest.

Add in the almond flour, coconut flour, baking powder, baking soda, and salt.

Mix together until a dough forms and comes together.

Break off pieces of the dough and roll into 1-inch balls, then place 2 inches apart on parchment-lined baking sheet(s). With your palm, press down on the balls to flatten slightly. Bake 15-20 minutes, swapping the location of the baking trays if needed, until golden brown. They should still be quite soft. Allow cookies to cool completely on the baking tray(s).

Make the glaze by whisking together the allulose, cream, and vanilla. Whisk in the water a little bit at a time to thin out as needed.

Dip the top of each cookie into the glaze and shake to remove excess.

Place on a cooling rack and optionally add sprinkles if desired. Let cookies set for about an hour.

Store in a covered container for up to 4 days or 8 days in the fridge. Enjoy!