Go Back
–+ servings
Keto Cream Cheese Cookies

Keto Cream Cheese Cookies That Melt in Your Mouth

Delight in these Keto Cream Cheese Cookies with just 2g net carbs each, perfectly soft and fluffy for your low-carb dessert cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Keto
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Blanched Almond Flour Choose finely milled brands for the best texture.
  • 2 tablespoons Coconut Flour Use sparingly as it absorbs moisture quickly.
  • 1/2 cup Granulated Sweetener (allulose or monk fruit) Opt for monk fruit if you dislike erythritol's cooling effect.
  • 1 teaspoon Baking Powder Helps achieve a light, fluffy texture.
  • 1/4 teaspoon Salt Enhances flavor, balancing the sweetness.
  • 8 ounces Full Fat Cream Cheese Full-fat is best for texture.
  • 1 large Egg Acts as a binder and contributes to the cookie's overall structure.
  • 1 teaspoon Vanilla Extract Add a warm, sweet aroma.
Optional Garnishes
  • 1 tablespoon Powdered Sweetener Use for dusting on top after cooling.
  • 1/2 cup Dark Chocolate Chips or Nuts Mix in for extra flavor and crunch.

Equipment

  • Hand mixer or blender
  • mixing bowls
  • baking sheet
  • Parchment paper or silicone baking mat

Method
 

Step-by-Step Instructions
  1. Let the cream cheese soften at room temperature for about 20 minutes, then cream it with the egg using a hand mixer until smooth, adding vanilla extract and blending again.
  2. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
  3. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to form a slightly sticky dough.
  4. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Use a cookie scoop to portion the dough onto the baking sheet, leaving mounds about 2 inches apart.
  7. Bake for 15 minutes, or until the edges are lightly golden.
  8. Allow cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 2gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 90mgPotassium: 60mgFiber: 1gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

For best results, chill the dough and ensure ingredients are at room temperature before mixing. Use a cookie scoop for even-sized cookies.

Tried this recipe?

Let us know how it was!