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Keto Cream Cheese Cookies

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Preparation Time

  • Prep Time: 15 minutes
  • Chill Time: 20 minutes
  • Cook Time: 12–15 minutes
  • Total Time: 50 minutes

Recipe Yield

  • Servings: 18 cookies
  • Serving Size: 1 cookie

Difficulty Level

Easy

Ingredients

  • 4 oz (113 g) full-fat cream cheese, softened
  • ½ cup unsalted butter, softened
  • ¾ cup powdered erythritol or monk fruit sweetener
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups fine almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon xanthan gum (optional, for a softer texture)

Optional Add-ins

  • ¼ cup sugar-free chocolate chips
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon zest
  • ¼ cup chopped pecans
  • Unsweetened shredded coconut

Equipment Needed

  • Mixing bowls
  • Electric hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking tray
  • Parchment paper
  • Cookie scoop
  • Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.

Time: 5 minutes

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese until smooth and fluffy.

Time: 3 minutes

Intensity: Medium speed

Step 3: Add Sweetener

Mix in the powdered keto sweetener until fully combined.

Time: 2 minutes

Intensity: Medium speed

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until smooth.

Time: 2 minutes

Intensity: Medium speed

Step 5: Mix Dry Ingredients

In another bowl, combine:

  • Almond flour
  • Baking powder
  • Salt
  • Xanthan gum (optional)

Whisk thoroughly.

Time: 2 minutes

Step 6: Make the Dough

Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Continue until a soft cookie dough forms.

If using chocolate chips, nuts, coconut, or lemon zest, gently fold them into the dough.

Time: 5 minutes

Intensity: Low speed

Step 7: Chill the Dough

Cover and refrigerate for 20 minutes.

Chilling makes the dough easier to scoop and helps the cookies keep their shape.

Step 8: Scoop Cookies

Using a cookie scoop or tablespoon, place dough balls about 2 inches apart on the prepared baking sheet.

Flatten each cookie slightly with the back of a spoon.

Time: 5 minutes

Step 9: Bake

Bake for 12–15 minutes, or until the edges are lightly golden.

Do not overbake. The centers should still look slightly soft.

Step 10: Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Cooling allows them to firm up perfectly.

Baking Tips

  • Use room-temperature butter and cream cheese for smooth mixing.
  • Finely ground almond flour gives the best texture.
  • Powdered sweetener prevents a grainy finish.
  • Do not overmix the dough once the flour is added.
  • Slightly underbaking keeps the cookies soft and tender.

Flavor Variations

  • Chocolate Chip Keto Cookies
  • Lemon Cream Cheese Cookies
  • Cinnamon Spice Cookies
  • Coconut Cream Cheese Cookies
  • Pecan Butter Cookies
  • Almond Vanilla Cookies

Storage

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

These cookies pair wonderfully with:

  • Keto coffee
  • Unsweetened almond milk
  • Herbal tea
  • Sugar-free hot chocolate
  • Keto vanilla ice cream

Nutrition Information (Per Cookie)

  • Calories: 125 kcal
  • Protein: 3 g
  • Fat: 12 g
  • Total Carbohydrates: 4 g
  • Dietary Fiber: 2 g
  • Net Carbohydrates: 2 g
  • Sugars: 1 g
  • Sugar Alcohols: 2 g
  • Sodium: 75 mg
  • Cholesterol: 28 mg

Nutrition values are approximate and may vary depending on the specific ingredients and brands used.

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