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!
When I first came across cream cheese cookies I knew my version had to be special. Creating a cookie where the cream cheese stood out is hard on keto due to the type of flours we use. Luckily with years in making keto cookies I knew the needed adjustments to make. But, I made it happen! The very best cookies were made to have a fluffy, cake-like texture and that’s what you’ll get in this recipe. Let’s dig in!
How To Make Keto Cream Cheese Cookies
Ingredients Needed:
- Blanched Almond Flour
- Coconut Flour
- Granulated Sweetener
- Baking Powder
- Salt
- Full Fat Cream Cheese
- Egg
- Vanilla Extract
- Liquid Monk Fruit (optional)
Cooking Instructions
To start, you’ll need to make bring the full fat cream cheese room temperature. A quick way to do this is just add the pack into a bowl with warm water for 10-15 minutes.
Either using a hand mixer or a blender you’ll need to cream the cream cheese and eggs together. If using a blender add all wet ingredients together and blend until smooth and free of lumps.
When using a hand mixer add one egg at a time. Make sure the mix is smooth before adding next egg. Then, add the remaining ingredients and set aside.
Next, mix together all of the dry ingredients:
- Blanched almond flour
- Coconut flour
- Granulated sweetener
- Baking powder
- Salt
Combine dry and wet ingredients. Cookie dough will be fluffy already, but there is one last step. Cover bowl and refrigerate dough for at least one hour.
Lastly, remove from refrigerator and use a cookie scoop and place keto cookies onto a baking pan. Notice, I did not say press down which I normally say. You do not want to press these down. They will bake down slightly but you want to keep that fluffy, airy feel to the cookie. Cook for 15 minutes then allow them to cool. Garnish with keto friendly powdered sweetener.
Helpful Tips & Tricks For The Best Cookies
- 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.
How To Store
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
Secret On How To Make The Best Keto Cream Cheese Cookies
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.
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.