Fluffy Keto Cream Cheese Cookies are the kind of treat you crave when you want something sweet, but you also want to stay on track. I made a batch last weekend, and my kitchen smelled like a bakery. They turned out soft in the middle, lightly golden at the edges, and just sweet enough. If you love easy desserts that do not take a lot of fuss, this one is for you. Grab a bowl, warm up your oven, and let’s bake together.
Keto Cookies with Cream Cheese: A Delicious Bakery Treat
Here is the thing about cream cheese cookies. They are naturally tender and pillowy, which makes them perfect for a low carb twist. Cream cheese adds a rich, slightly tangy flavor that balances sweetener beautifully. If you have ever felt like keto baking can be dry or crumbly, these cookies will change your mind. They are simple, crowd friendly, and bake up reliably even if you are new to keto baking.
I like these because they do not require special tools beyond a mixer and a baking sheet. The batter is quick, the dough chills fast, and the cookies bake in around 10 minutes. The result is a soft, melt in your mouth center with a light crisp on the bottom. If you want something fun for a themed party, you can even decorate them like cute monster eyes, similar to these spooky eyeball keto cookies, but keep the base recipe the same for that fluffy texture.
“I baked these for my family and nobody guessed they were low carb. Soft, buttery, and just sweet enough. This recipe is a keeper.”
Below, I share what matters most, from ingredients to quick tips. I want your first batch to work like magic.
Important Ingredient Notes for Keto Baking
Let’s break down the ingredients, because each one plays a role in creating that soft, fluffy crumb. When you understand the why, you can swap safely and still get great results.
Almond flour: Use fine, blanched almond flour. The finer the grind, the more tender the cookies. Avoid almond meal because it is coarse and can make the cookies gritty.
Cream cheese: Full fat cream cheese is best. It gives richness and structure. Make sure it is soft and at room temperature, so it blends smooth and creamy without lumps. If cream cheese desserts are your thing, try this dreamy low carb cherry cheesecake too.
Butter: Unsalted, softened. Butter adds flavor and helps the cookies set. If you only have salted butter, reduce the added salt to a pinch.
Sweetener: Use a 1 to 1 granular erythritol or monk fruit blend. Allulose also works but can brown more quickly. Powdered sweetener gives a finer crumb, but granular works well if you beat it long enough to dissolve.
Egg: One large egg binds the dough and adds moisture. Room temperature is ideal so the batter emulsifies better.
Vanilla and salt: Vanilla for warm flavor, salt to balance sweetness. Do not skip the salt, even a tiny pinch matters.
Leavening: Baking powder gives a slight lift. Check yours is fresh so your cookies rise nicely.
Optional helpers: A little coconut flour can boost structure, and a pinch of xanthan gum can help if your batter feels too delicate, though it is optional.
When everything starts at room temperature, you get that smooth, dreamy dough. Cold dairy can cause little butter chunks and uneven texture, so pull your ingredients out 30 minutes ahead.
How to Make Keto Cream Cheese Cookies: Step-by-Step Guide
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2/3 cup granular erythritol or monk fruit blend, powdered is fine
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups fine blanched almond flour
- 2 tablespoons coconut flour, optional for extra structure
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- Optional mix-ins: 1/2 cup sugar free chocolate chips, lemon zest, or cinnamon
What you will need
A hand mixer or stand mixer, a large mixing bowl, a rubber spatula, a cookie scoop or two spoons, parchment lined baking sheets, and a wire rack. A cookie scoop makes portioning easier and keeps cookies the same size so they bake evenly.
Directions
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Beat cream cheese and butter together until smooth and fluffy, about 2 minutes. Scrape down the bowl.
- Add sweetener and beat another 1 to 2 minutes, until the mixture looks creamy and lighter in color.
- Mix in egg and vanilla until combined. It might look slightly curdled at first, keep mixing until smooth.
- Whisk almond flour, coconut flour, baking powder, and salt in a separate bowl. Fold into the wet mixture.
- If using mix-ins, gently stir them in now. The dough will be thick and soft.
- Chill dough for 20 to 30 minutes. This step firms the dough so your cookies bake thick and fluffy.
- Scoop 1.5 tablespoon portions, roll gently if you like smooth edges, and space them on the baking sheets.
- Flatten the tops slightly with your fingertips for even baking. Do not press them too thin.
- Bake 10 to 12 minutes, until the edges are set and the bottoms look lightly golden. The centers should still feel soft.
- Cool on the sheet for 5 minutes, then move to a wire rack. They set fully as they cool.
Serve warm or at room temperature. For an extra cozy treat, pair a couple of cookies with a scoop of this guilt free keto ice cream. It is such a good combo.
Tips for Achieving the Best Low Carb Cookies
Here are the simple tricks that make a big difference in your final batch. They are easy to follow and they work.
Soften your dairy: Soft cream cheese and butter whip air into the batter, which helps keep the centers tender. If you forget, microwave them on low power in short bursts until just soft, not melted.
Do not skip chilling: Chilling is key for thicker cookies. Warm dough spreads too fast and bakes flat. Thirty minutes of chill time is usually perfect.
Mind the oven temperature: 325°F helps the cookies set without over browning. If your oven runs hot, reduce by 10°F. It is better to pull them slightly under than to dry them out.
Let them rest: The texture improves as they cool. Give them that 5 minute rest on the sheet before moving them so they do not crumble.
Sweetness check: Different sweeteners vary in sweetness. Before chilling, taste a tiny bit of dough and adjust by a spoonful of sweetener if needed.
Storage: Keep in an airtight container in the fridge for up to 5 days. For longer storage, freeze up to 2 months. Thaw at room temp, then refresh with 30 seconds on the counter before serving.
If you are browsing for more low carb comfort food, you might love our keto recipes collection for weeknight dinners and treats alike.
Recipe Variations for Keto Cookies
If you like to play with flavors, here are a few easy twists that keep the texture fluffy and the carbs low.
Lemon poppy seed: Add 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon poppy seeds. The brightness is so refreshing, especially with a cup of tea.
Chocolate chip: Stir in 1/2 cup sugar free chocolate chips. Sprinkle a few extra chips on top before baking so they look bakery style.
Snickerdoodle: Mix 1 teaspoon cinnamon into the dough. Roll scoops in a blend of 2 tablespoons sweetener and 1 teaspoon cinnamon before baking. Cozy and classic.
Cocoa swirl: Remove 2 tablespoons of the dough and mix it with 1 teaspoon cocoa powder. Swirl it back into the dough for a pretty marbled look without changing texture.
Jam thumbprints: After scooping, press a small indentation in the center and add 1/2 teaspoon sugar free raspberry jam. Bake as usual. They are festive and nostalgic.
For a dessert table, I like pairing these with creamy pies like this keto coconut cream pie or even a savory dip like corn dip with Rotel and cream cheese for a fun sweet and savory spread.
Common Questions
How many carbs are in each cookie?
It varies by brand of sweetener and mix-ins, but most batches land around 1.5 to 2.5 net carbs per cookie if you make about 18 cookies.
Can I use coconut flour instead of almond flour?
Not as a direct swap. Coconut flour is very absorbent. If you must use it, you will need far less, and the texture will change. I recommend almond flour for the softest crumb.
Why did my cookies spread too much?
The dough may have been too warm. Chill longer, and be sure your butter and cream cheese were softened, not melted. Also try adding the optional coconut flour for more structure.
Can I make the dough ahead?
Yes. Chill tightly covered for up to 48 hours. Scoop and bake straight from the fridge, adding 1 extra minute if needed.
How do I freeze them?
Freeze baked cookies on a tray, then move to a freezer bag. Thaw at room temperature. You can also freeze scooped dough balls and bake from frozen, adding 2 to 3 minutes.
A sweet little send off
Now you have everything you need to bake Fluffy Keto Cream Cheese Cookies that taste like a bakery treat, with simple ingredients and reliable steps. Remember the big hitters: room temperature dairy, a brief chill, and watching the bake time closely. If you want to compare methods or explore similar cookie styles, check out these helpful guides from Keto Cookies (1.7g Net Carbs) – Wholesome Yum and Soft + Pillowy Keto Cream Cheese Cookies – Little Pine Kitchen. Bake a batch, share a plate, and let me know which variation you try first. You have got this and your kitchen is about to smell amazing.
Keto Cookies with Cream Cheese
Ingredients
Main Ingredients
- 4 ounces cream cheese, softened Full fat cream cheese is best for richness.
- 1/2 cup unsalted butter, softened Use unsalted butter; if salted, reduce added salt.
- 2/3 cup granular erythritol or monk fruit blend Powdered sweetener gives a finer crumb, but granular works well.
- 1 large egg, room temperature Ideal for better emulsion.
- 1 teaspoon vanilla extract Adds warm flavor.
- 2 cups fine blanched almond flour Use fine to keep cookies tender.
- 2 tablespoons coconut flour Optional for extra structure.
- 1 teaspoon baking powder Check freshness for best results.
- 1/4 teaspoon fine salt Do not skip as it balances sweetness.
Optional Mix-Ins
- 1/2 cup sugar free chocolate chips Optional for a chocolatey twist.
- 1 tablespoon lemon zest Optional for a citrus flavor.
- 1 teaspoon cinnamon Optional for spiced flavor.
Instructions
Preparation
- Preheat oven to 325°F and line two baking sheets with parchment paper.
- Beat cream cheese and butter together until smooth and fluffy, about 2 minutes. Scrape down the bowl.
- Add sweetener and beat another 1 to 2 minutes, until the mixture looks creamy and lighter in color.
- Mix in egg and vanilla until combined. It might look slightly curdled at first; keep mixing until smooth.
- Whisk almond flour, coconut flour, baking powder, and salt in a separate bowl. Fold into the wet mixture.
- If using mix-ins, gently stir them in now. The dough will be thick and soft.
- Chill dough for 20 to 30 minutes to firm it up.
- Scoop 1.5 tablespoon portions, roll gently if you like smooth edges, and space them on the baking sheets.
- Flatten the tops slightly with your fingertips for even baking.
- Bake for 10 to 12 minutes until the edges are set and bottoms are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
