Keto Cookies with Cream Cheese
Delicious, fluffy, low-carb cookies made with cream cheese and almond flour, perfect for satisfying your sweet tooth while staying on track.
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.
Notes
Keep in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 2 months. Thaw at room temp before serving.