Craving a deliciously soft and chewy cookie that won’t derail your keto diet? Look no further than these incredible keto cream cheese cookies! With a perfect balance of rich, creamy flavor and a tender, melt-in-your-mouth texture, these cookies are sure to become your new go-to treat.
My easy-to-follow recipe combines the goodness of almond flour, cream cheese, butter, and monk fruit sweetener to create a low-carb, gluten-free cookie that tastes just like the real deal.
Whether you’re a long-time keto devotee or simply looking to cut back on sugar and carbs, these keto cream cheese cookies are the perfect solution. They’re great for satisfying your sweet tooth, packing in lunchboxes, or even serving at your next gathering – no one will ever guess they’re low-carb!
👍 Why You’ll Love This Recipe
Keto-Friendly Indulgence– If you’re following a ketogenic diet, finding satisfying treats can be a challenge. However, these cream cheese cookies are the perfect solution! Made with almond flour and monk fruit sweetener, they fit seamlessly into your low-carb lifestyle.
Creamy and Dreamy- The star ingredient in these cookies is none other than cream cheese! The addition of cream cheese gives these cookies an irresistibly creamy texture that melts in your mouth.
Burst of Vanilla Goodness- The vanilla extract infuses each cookie with a warm, comforting aroma that will fill your kitchen as they bake. As you take your first bite, the vanilla flavor will dance on your tongue, complementing the buttery richness of the cookies.
✨ Recipe Ingredients
To make the keto cream cheese cookies you will need:
- 3 cups Almond Flour
- 2 oz (55g) Cream cheese (softened)
- 1/4 cup Butter
- 1/3 cup Monk Fruit Allulose Blend
- 1 Egg (large)
- 1 tablespoon Sour Cream
- 1 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
👨🍳 How To Make
Follow these steps to make the best low carb cream cheese cookies:
Step 1
Start by preheating the oven to 350°F (180°C) and lining a large cookie sheet with parchment paper.
Step 2
Using a hand mixer, beat together the butter, sweetener, and cream cheese until it’s fluffy and light.
Step 3
Beat in the vanilla extract, egg, sour cream, and salt.
Step 4
Beat in the almond flour – about half a cup at a time. Refrigerate the dough for 40 minutes.
Step 5
Using a medium cookie scoop, scoop balls of dough onto the cookie sheet and flatten them with your palm.
Bake for about 15 minutes until the edges are golden. Allow the cookies to cool and then serve. Enjoy these keto cream cheese cookies!
💡Tips
1. Chill the dough before baking
After mixing the cookie dough, it’s important to refrigerate it for at least 40 minutes before shaping and baking the cookies. This step is crucial because chilling the dough allows the butter and cream cheese to solidify, which prevents the cookies from spreading too much in the oven.
It also gives the flavors time to meld together, resulting in a more delicious cookie. If you’re short on time, you can place the dough in the freezer for about 20 minutes instead.
2. Don’t overbake the cookies
These keto cream cheese cookies are done baking when the edges are golden brown, but the centers may still look a bit soft and underbaked. This is perfectly normal and exactly what you want. The cookies will continue to set and firm up as they cool on the baking sheet, so it’s important not to overbake them.
If you wait until the centers look completely done, the cookies will be dry and crumbly instead of soft and tender. Start checking the cookies around the 13-minute mark, and remove them from the oven as soon as the edges turn golden.
3. Use room temperature ingredients
When making these keto cream cheese cookies, it’s essential to use room temperature ingredients, especially the butter and cream cheese. This allows them to mix together more easily and create a smooth, homogeneous dough. Take the butter and cream cheese out of the refrigerator about 30 minutes before you plan to start baking.
If you forget to do this, you can soften the butter and cream cheese in the microwave for a few seconds at a time, but be careful not to melt them completely.
You’ll Love These Recipes Too
If you liked my sugar free cream cheese cookies, make sure to check out these recipes as well:
Keto Cream Cheese Cookies
- 3 cups Almond Flour
- 2 oz Cream cheese (softened) (55g)
- 1/4 cup Butter
- 1/3 cup Monk Fruit Allulose Blend
- 1 Egg (large)
- 1 tablespoon Sour Cream
- 1 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- Start by preheating the oven to 350°F (180°C) and lining a large cookie sheet with parchment paper.
- Using a hand mixer, beat together the butter, sweetener, and cream cheese until it’s fluffy and light.
- Beat in the vanilla extract, egg, sour cream, and salt.
- Beat in the almond flour – about half a cup at a time. Refrigerate the dough for 40 minutes.
- Using a medium cookie scoop, scoop balls of dough onto the cookie sheet and flatten them with your palm.Bake for about 15 minutes until the edges are golden. Allow the cookies to cool and then serve. Enjoy these keto cream cheese cookies!
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