Easy Keto Cream Cheese Cookies is a simple and quick, gluten-free, and sugar-free recipe perfect for ketogenic diets and lifestyles. Keto Cream Cheese Cookies – You must try this recipe.
Keto Cream cheese cookies are quick and easy, and just perfect for dipping in hot tea or even coffee. They also happen to be a classic kind of cookie that people like to make around the holidays.
I started by adding cream cheese to the original recipe and playing with the ingredient amounts. I also added an egg white for more structure. After several experiments, this was the final result.
Just like the original version, these are low carb, gluten-free and sugar-free. They are crispy, with a very muted cream cheese flavor and a delicate crumb. My new favorite keto cookies, for sure!
Are you ready to learn how to make cream cheese cookies the easy way? All you need is a hand mixer, a single bowl, and a baking sheet. Yay for not having too many dishes to wash!
If you like this, you can try similar recipes:
- Low Carb Coconut Chocolate Chip Cookies
- Keto Lemon Cookies
- Keto Salted Caramel Chocolate Chip Cookies
- Low Carb Chocolate Zucchini Cookies
- Low-Carb Almond Cinnamon Butter Cookies
- Chewy Keto Chocolate Cookies
- Keto Vanilla Cinnamon Cookies
- Keto Pumpkin Snickerdoodle Cookies
- Keto Peanut Butter Cookies
- Low Carb Chocolate Chip Cookies
- Keto Peanut Butter Chocolate Cookies
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Cream Cheese Cookies
Course: DessertCuisine: American24
servings10
minutes15
minutes106
kcalEasy Keto Cream Cheese Cookies is a simple and quick, gluten-free, and sugar-free recipe perfect for ketogenic diets and lifestyles.
Ingredients
1/4 cup Butter (softened)
2 oz Cream cheese (softened)
1/2 cup Erythritol (or up to 3/4 cup if you like them very sweet)
1 large Egg white
2 tsp Vanilla extract
3 cup Blanched almond flour
1/4 tsp Sea salt
Directions
- Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
- Use a hand mixer or stand mixer to beat together the butter, cream cheese, and erythritol, until it’s fluffy and light in color.
- Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
- Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
- Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
- Enjoy!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.
Thank you for subscribing.
Something went wrong.
Can coconut flour be substituted for the almond flour? Thanks!
Yes.