Keto cream cheese cookies should be soft and fluffy! That’s exactly what these are and only 2g net carbs per cookie. The texture is light and airy while giving you the sweet and tangy flavor of cream cheese in every bite. These cookies are great year round but extra special during the holidays!
Recipe Highlights
- How they taste: This recipe for keto cream cheese cookies has a touch of cream cheese in every bite. The texture is fluffy on the inside with the mix of almond and coconut flour. They aren’t too sweet and the extra touch of powdered sweetener on the outside compliments the sweetener used to make the cookies. They are highly reviewed and for good reason for any cream cheese lover.
- Skill level: Keto cookies are very beginner friendly. Anyone can make them simply by following the instructions. If you’re new to keto, I recommend avoid making substitutions because many recipes are strutted certain ways to create the best end result. Substituting things can end in disaster because keto baking does not work the same as baking with gluten. To add, all gluten free products have their quirks.
- Storing: I have left these in a sealed container on the counter for 2 days without a problem. You can freeze the dough if you desire or the keto cream cheese cookies themselves and they’ll be just fine when thawed.
Ingredients tips
- The flours: The keto cream cheese cookies uses a mix of blanched almond flour and fine coconut flour. The key here is using a quality flour for both. Some almond flours and coconut flours aren’t milled very finely and this can change the recipe drastically. I really like Bob’s and Anythony’s products, they both have been really consistent. Note, you want blanched almond flour. There should be no husk in the flour at all.
- Sweetener: We have a ton of options with sweeteners. My favorite is always allulose or monk fruit because there is no cooling effect as something with erythritol or the bitterness of stevia. For a deep dive of keto sweeteners I have a post you can find here that explains it all.
- Cream Cheese: Not only for the richness but for the flavor I suggest full fat only. To make keto cream cheese cookies you’ll want the most bang with the cream cheese flavor and full fat is the way to go.
- Liquid Monk Fruit (optional): Why would it be optional? The concentration really boost the “sweet” factor in the cookies for someone who is new to keto because the cookies are not as sweet as cookies from a bakery. For good reason, but when you are use to bakery-style cookies or store-bought there is a notable reduction in sweetness across the board with keto desserts. I love the liquid monk fruit by Lakanto and it’s readily available in some stores and Amazon.
Prep tips
- Don’t skip chilling the dough. This hardens the dough a little and when placed in the oven they won’t go flat. Instead they will puff up and come out pillow-soft.
- Room temp cream cheese, this just makes the job for you and your kitchen appliances easier.
- Allow cookies to cool at least 15 minutes before digging in. The powdered sweetener is optional but a nice little dusting on the top.
Storing the keto cookies
Placing these cookies in a baggie or food storage container is great. One note, when you store them they will become hard from the cool air. Simply pop them in the microwave for a warm cookie or the ones you plan to eat leave them out to come to room temperature.
After chilling the dough, you can freeze the dough for later. I suggest once you have baked the cookies placing the in the refrigerator only.
Keto Cookie Recipes You’ll Love
Cream Cheese Recipes To Enjoy
- Shrimp Stuffed Mushrooms
- Keto Stuffed Chicken
- Bacon Wrapped Stuffed Chicken
- Cream Cheese Pancakes
- Pumpkin Muffins w/ Cream Cheese
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Secret On How To Make The Best Keto Cream Cheese Cookies
Keto cream cheese cookies should be soft and fluffy! That's exactly what these are and only 2g net carbs per cookie. The texture is light and airy while giving you the sweet and tangy flavor of cream cheese in every bite. These cookies are great year round but extra special during the holidays!
Equipment
- Hand mixer or blender
Ingredients
Dry Ingredients
- 3/4 cup blanched almond flour
- 1.5 tablespoon coconut flour
- 1/2 cup granulated sweetener
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 4 ounces full fat cream cheese
- 1 large egg
- 1.5 teaspoon vanilla extract
Instructions
- If using a hand mixer cream the cream cheese and add one egg at a time then go to next step. If using a blender add all wet ingredients together and blend until smooth
- After combining egg and cream cheese add in vanilla. Set aside
- Mix all the dry ingredients together
- Combine dry and wet ingredients. Cover bowl then place cookie dough in refrigerator for at least an hour.
- Preheat oven to 350°F
- Pull cookie dough out of the refrigerator and using a cookie scoop, scoop 11 cookies onto a baking sheet, do not flatten them. Bake 15 minutes
- Remove and allow to cool at least 15 minutes. Dust with powdered sweetner for a nice garnish.
Video
Notes
- Don’t skip chilling the dough. This will allow the flavors to come together. Also, this hardens the dough a little and when placed in the oven they won’t go flat. Instead they will puff up and come out pillow-soft.
- Room temp cream cheese, this just makes the job for you and your kitchen appliances easier.
- Allow cookies to cool at least 15 minutes before digging in. The powdered sweetener is optional but a nice little dusting on the top.
Nutrition
Serving: 1cookie | Calories: 85.5kcal | Carbohydrates: 2.6g | Protein: 3g | Fat: 7.4g | Saturated Fat: 2.4g | Trans Fat: 0.1g | Cholesterol: 26.2mg | Sodium: 97.8mg | Fiber: 1.2g | Sugar: 0.8g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you
I made these cookies. They are soft and chewy – I love the texture. However, I didn’t find much taste or flavor to them. I added Real Lemon – lemon and lime powder to the batch and they are Amazing! Flavor and texture. Yum.
Could you not taste the cream cheese?
How many eggs did you actually use ?
There is only 1 egg in the recipe
Light, fluffy and Delicious. I love cream cheese so will probably add an oz. more next time. YUM!
Absolutely delicious , I doubled the recipe used swerve as my sweetner but added a few drops of liquid stevia !
I see you suggest refrigeration VS freezing the final product but if refrigeration required?
I suggest refrigerate or freezing in the process of making the cookies but that step can be skipped. Its to make the dough cold as possible to prevent too much spreading while baking.
When you combined the dry and wet ingredients did you use a hand mixer or mix together by hand?
Thanks!
I like to mix by hand for personal reasons but you can use a hand mixer.
The cookies are delicious but mine came out flat, the once on the picture are way more presentable I wonder what I did wrong. Yes I did keep them for un hour in the freezer but that didn’t do the trick
How long did you bake them? It could be a mix of time and temperature if the ingredients stayed the same.
Hi could I use just Coconut Flour?
Sadly no, using only coconut flour would change the entire recipe because there wouldn’t be enough moisture. However, I do have a cream cheese cookie that uses only coconut flour here Cream Cheese Cookies with Strawberries (Keto, Low Carb, Sugar Free)
Do you have to use the tiny bit of coconut flour??
It helps with texture but it can be skipped. They are fluffy because of how the coconut flour works with the almond flour.
How would this be with brown sugar?
I don’t know but I would sift it to not disturb the texture, I think it would be great honestly.
I could have sworn I just saw a cream cheese cookie recipe on YouTube from you last week that used coconut flour without almond flour and a liquid sweetener but now I can’t find the video anywhere and this is the only recipe I can find? Did you get rid of the other recipe or am I incorrect?
It may have been a different recipe, my strawberries and cream cookies use coconut flour as a base.
Has anyone made this using an egg substitute?
so good! thank you!
Thank you for sharing this recipe! If you are looking for melt in your mouth cookies, this is a wonderful recipe to try! I did add a teaspoon of cinnamon. It tasted almost like snickerdoodle cookies! Chilling the dough is the most important step, my cookies came out pillow-soft.
Delicious! Followed the recipe to the letter and they were perfect. Might add some lemon zest next since they look yellow, my brain thinks lemon 🍋 !
It’s so hard yummy keto recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake keto! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Hi, just noticed that your instructions say to put the cookie dough in the refrigerator but then you say to pull them out of the freezer.
My apologies I will write that clearer. But pull them out of the refrigerator.
these cookies are amazing! I used Monk fruit with erythritol in mine. They are a hit wherever I take them. Our church performs a “Living flag” musical tribute every year around Veteran’s Day and I volunteered to make sugar free cookies. I made 6 dozen of these and they were a hit and very much appreciated. I have shared this recipe many times. Thank you for such an amazing recipe. I have even added unsweetened coconut to please my husband. Very good too!
made this recipe today. mine needed to bake a little longer. I sprinkled cinnamon and sweetner on some. these came out just like the picture. they are so good, will be baking them again. thank you for your recipe.
Could you give the amounts in grams by any chance? I am in Europe, and I have never been able to get a cups and ounce recipe to work for me 🙂
Without gluten, keto recipes are no where near as sensitive to weights. There can be very slight changes but they aren’t even noticeable unlike if using all-purpose flour. But, no I do not have gram measurements.
Made these cookies today, and they were delicious. I followed the recipe to the letter. I will be making these again very soon. I so appreciate the fact that you use both almond flour and coconut flour in combination. I think it greatly improves the texture. Almond flour alone has a very grainy texture which ruins it for me. Thanks again! I will be looking for more great recipes.
How long do they last at room temperature? Can they be made ahead and frozen?
At room temperature I am not sure, I would refrigerate them personally to be safe due to the diary in them. But, I have had them in the refrigerator before for at least a week and they were fine.
I made these for thanksgiving . They were enjoyed by everyone ! Great texture. I did feel like they were missing more flavor. Maybe a drizzle of keto icing . I might okay with the recipe to see what happens .
thanks for sharing the recipe
how can I convert cup to grams?
for example for almond flour?
1 cup of almond flour is about 96 grams but that can also depend on the brand. The package is the best because it typically gives you the grams per serving. But, when this recipe was created I used a standard measuring cup and also very fine almond flour and coconut flour.
I made these a few weeks ago and they turned out great! Made them today and they are a bit gummy . I’m wondering if I did not add enough coconut flour. Also I’m trying to create a recipe by combining another Christmas cookie recipe that uses orange rind and cinnamon. Could those additions have changed the consistency? Is there any way to fix this maybe by adding more coconut flour to combat the moisture from the orange rind . Thanks for sharing this I love this low carb cookie!
Hi, yes adding something like orange rind is going to bring more texture, the cinnamon isn’t a problem. To try to combat that a little extra coconut flour could be the solution but a little goes a long way. I’d assume there isn’t much orange rind so maybe 1/2-1 tsp is more than enough. To add, the cookies are made with almond and coconut flour so the texture is a bit different than if we were using all-purpose flour with gluten.