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Keto Cream Cheese Cookies

These soft, tender cookies prove that low-carb baking doesn’t have to be a compromise — just a little smarter. Friendly and approachable, this recipe yields pillowy bites with a delicate chew that pairs beautifully with coffee or a mid-day treat. If you enjoy cream-cheese-forward sweets, you might also like my take on churro cheesecake cookies for a cinnamon-sugary twist.

Why make this recipe
If you’re tired of dry, gritty low-carb cookies that crumble like sand, this recipe is perfect because the cream cheese keeps the dough moist and tender while almond flour keeps carbs low — resulting in cookies that actually taste and feel like a treat. They’re quick to pull together, require pantry-friendly keto staples, and the texture is reliably soft even after chilling or freezing, so you’ll get bakery-style results at home.

Step-by-Step Guide to Making Keto Cream Cheese Cookies

Ingredients:

4 oz cream cheese, softened
1/2 cup granulated erythritol or your favorite sugar substitute
1 large egg, room temperature
1 teaspoon vanilla extract (sugar-free)
1 cup almond flour, superfine blanched
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup sugar-free chocolate chips or nuts

Directions:

Prepare Oven & Sheets
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Ensure cream cheese and egg are at room temperature.
Combine Dry Ingredients
In a medium bowl, whisk together the almond flour, baking powder, and salt until well combined. Set aside.
Cream Wet Ingredients
In a large mixing bowl, using an electric mixer on medium-high speed, cream together the softened cream cheese and granulated erythritol (or preferred sweetener) for 2–3 minutes, until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl occasionally.
Incorporate Egg & Vanilla
Reduce mixer speed to low. Add the room temperature egg and vanilla extract to the creamed mixture. Mix until just combined, being careful not to overmix.
Mix Dough
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until no streaks of flour remain and a cohesive, soft dough forms. If using, fold in optional sugar-free chocolate chips or nuts now.
Chill Dough (Optional but Recommended)
For best results and easier handling, chill the dough in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking.
Portion & Shape Cookies
Once dough is chilled, use a small cookie scoop (about 1.5 tablespoons) to portion out uniform balls. Roll each portion gently between your palms, then place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball with the palm of your hand or press a fork into the top for a decorative pattern.
Bake
Transfer baking sheets to the preheated oven. Bake for 10–14 minutes, or until the edges are lightly golden brown and the centers appear set (they may still look a little soft). Do not overbake to ensure soft, tender cookies.
Cool & Serve
Remove from oven and let cookies cool on the baking sheets for at least 5–10 minutes. They will firm up as they cool. Carefully transfer to a wire rack to cool completely before enjoying.

Why this recipe works (brief technical notes)

Cream cheese adds fat and moisture, which compensates for almond flour’s coarser texture compared with wheat flour.
Almond flour plus a touch of baking powder gives structure without adding carbs.
Chilling the dough reduces spreading, helping cookies hold a rounded, soft profile.

Best Way to Store Keto Cream Cheese Cookies

Room temperature: Store in an airtight container at cool room temperature for up to 2 days.
Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days to preserve freshness and prevent spoilage.
Freezer: Layer cookies between parchment in a freezer-safe container and freeze for up to 3 months; thaw at room temperature before serving.

Serving Suggestions for Keto Cream Cheese Cookies

Simple with Coffee: Serve warm or at room temperature with a rich black coffee or a keto-friendly latte. The tang of cream cheese pairs wonderfully with roasted coffee notes.
Mini Dessert Plates: Top a cookie with a small dollop of sugar-free whipped cream and a few berries (if your carb budget allows) for an elegant dessert.
Sandwich Cookies: Spread a thin layer of sugar-free jam or more cream cheese between two cookies to make a sandwich cookie — refrigerate briefly to set.

Tips to make Keto Cream Cheese Cookies

Use room-temperature ingredients: Cold cream cheese or egg can lead to lumpy batter; letting both come to room temp helps them combine smoothly.
Measure almond flour correctly: Spoon the almond flour into the measuring cup and level it off rather than scooping directly from the bag to avoid dense cookies.
Don’t overbake: The centers should look slightly soft when you pull them; they’ll firm up as they cool. Overbaking produces dry, crumbly results.

Variations and substitutions

Chocolate Chip Variation (bullet): Fold in 1/2 cup sugar-free chocolate chips for a classic twist. Stir in chips after the dough comes together, and chill as directed.
Spice Variation (paragraph): For a warm, cozy flavor profile, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients. This creates a cookie with a subtly fragrant background note that pairs especially well with a cinnamon-spiced coffee. You can also press a few chopped pecans into the tops before baking for texture contrast.

Frequently Asked Questions

Q: How do I keep these cookies tender instead of cakey?
A: Use superfine almond flour and avoid overmixing; stop once ingredients are combined. Overworking the dough incorporates excess air and can result in a cakier texture.

Q: Can I use butter instead of cream cheese?
A: Replacing cream cheese with butter will alter both texture and moisture. Butter-based low-carb cookies can be excellent but tend to be crisper; if you want a butter version, reduce the almond flour slightly and watch baking time.

Q: What’s the best sweetener to use?
A: Erythritol gives a clean, sugar-like sweetness and works well in this cookie. Monk fruit blends or allulose are also good options — allulose yields a slightly softer, more caramelized result.

Q: Can I make the dough ahead of time?
A: Yes — you can prepare the dough and refrigerate it, covered, for up to 24 hours before scooping and baking. This sometimes improves flavor as the ingredients meld.

Q: Are these cookies suitable for people with nut allergies?
A: These cookies use almond flour, so they are not suitable for someone with nut allergies. A seed-flour blend (sunflower seed flour) can sometimes be substituted, but note it may change color and flavor; sunflower seed flour can also react with baking soda in some recipes and turn greenish unless balanced—test a small batch first.

Q: How can I make them crispier?
A: To get slightly crisper edges, press the balls flat before baking and bake a minute or two longer, but be mindful — they’ll lose some of their signature tenderness.

Baking troubleshooting (quick pointers)

If cookies spread too much: Chill dough longer, reduce baking temperature by 10–15°F, or add an extra tablespoon of almond flour.
If cookies are dry: Reduce baking time slightly or check oven calibration; oven temperatures vary and a hot oven dries them fast.
If cookies are dense: Make sure baking powder is fresh and that you didn’t pack the almond flour when measuring.

Nutrition and portioning notes

Because sweeteners and exact almond flour brands vary, I don’t list precise macros here, but the recipe is designed to be low in net carbs compared with traditional cookies. For an accurate macro count, input your specific brands into your preferred nutrition calculator. If you’re strictly tracking, use sugar-free chips with known carb counts or omit them.

Tools that make success more likely

Electric mixer (hand or stand) for achieving a fluffy creamed texture.
Small cookie scoop for uniform sizing (1.5 tablespoons recommended).
Parchment or silicone mats for easy removal and cleanup.

Pairing ideas

Beverages: black coffee, herbal tea, unsweetened almond milk latte.
Desserts: top with light whipped cream for a low-carb shortcake-like dessert.
Savory contrast: a small slice of smoked salmon or prosciutto alongside introduces an adventurous sweet-salty plate.

Safety and food handling

Because these use cream cheese and egg, store leftovers properly in the refrigerator and consume within 7 days. Freeze extras for longer storage and thaw in the fridge before serving.

Occasions where these shine

Quick weekday treats: Ready in about 30–45 minutes including chill time, so they’re great for a fast weekend bake.
Holiday platters: Make several batches, include chocolate chip and spice variations, and present them as part of a low-carb holiday cookie tray.
Packed lunches: Wrapped airtight, they travel well for an on-the-go snack.

One final technique note
If your first batch doesn’t look exactly like the pictures in recipe galleries, don’t worry — oven differences, altitude, and almond flour coarseness all affect outcome. Keep notes: which almond flour you used, baking time adjustments, and cooling times. With one or two tweaks you’ll dial in a cookie that matches your preferred texture and appearance.

Conclusion

If you want another reliable take on cream-cheese-forward low-carb cookies, check out this excellent variation titled Keto Cookies (1.7g Net Carbs) – Wholesome Yum for additional tips and flavor ideas. For a different texture and taste profile that many home bakers rave about, see The Best Keto Cream Cheese Cookies – Trina Krug for inspiration and technique variations.

Enjoy baking — these Keto Cream Cheese Cookies are forgiving, adaptable, and a delightful low-carb treat to keep on hand.