Name: Keto Cream Cheese Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
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

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. These Keto Cream Cheese Cookies are basically the answer to dessert when you want something soft, slightly tangy, and suspiciously easy to make. They feel a little fancy because of the cream cheese, but they do not require a bakery degree.

They take about 30 minutes of hands on time plus a little chill time if you want them to behave. They are soft in the middle, a tiny bit cakey, and hold up nicely with coffee, tea, or sheer willpower. Want a cinnamon twist or a chocolate overload? There are options below. If you like cheesecake vibes in cookie form you might also enjoy this churro cheesecake cookies recipe I bumped into here for inspo.

Why This Recipe is Awesome

It uses simple keto-friendly staples you probably already have or can snag easily.
It is idiot proof. Even if you forget a step you will probably still get delicious cookies.
The texture? Soft, tender, and not crumbly like some low carb cookies. Think pillowy little rounds of happiness.
These cookies behave. They do not spread like crazy if you chill the dough first, so you can make cute rounds like a normal adult.
Little effort, big payoff. You get homemade cookies that feel indulgent without the carb hangover.

Ingredients You’ll Need

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

Step-by-Step Instructions

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 for 2 to 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 to 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 to 10 minutes. They will firm up as they cool. Carefully transfer to a wire rack to cool completely before enjoying.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie mistake. Preheat. That is not negotiable.
Skipping the chill time because you are impatient. Chill the dough and the cookies will behave. Your future self will thank you.
Overmixing after adding the egg. Mix until combined and then stop. Overmixing makes them tough.
Using coarse almond meal instead of superfine almond flour. Texture matters. Use superfine for soft cookies.
Overbaking because the centers look a bit soft. They will firm up while cooling. Pull them out on the softer side.
Measuring almond flour by scooping with the cup. Spoon it into the cup and level off for better accuracy.

Alternatives & Substitutions

Erythritol substitute? You can use monk fruit or a 1 to 1 baking blend that suits your taste. If your sweetener is much sweeter or less sweet adjust quantity to taste.
Almond flour not available? Finely ground blanched almond meal can work but expect a slightly different texture. Coconut flour is not a straight swap it absorbs a lot of moisture. If you try coconut flour reduce amount drastically and add an extra egg. That is fiddly, so I do not recommend it unless you like experiments.
No cream cheese? Mascarpone works well. For a dairy free option use a firm vegan cream cheese but texture may vary.
Want them cheesecakey? Fold in some lemon zest or a bit more vanilla. You can also try stuffing them with a small spoonful of sugar free jam before baking for a surprise center.
Chocolate or nuts? Use sugar free chocolate chips or chopped pecans, walnuts, or almonds. Toast the nuts lightly for extra flavor.
Want to change the vibe? Sprinkle cinnamon on top before baking for a warm twist. If you enjoy cinnamon sugary cookies try a cinnamon cheesecakey variant and peek at this Churro Cheesecake Cookies for ideas.

FAQ

Q Will these cookies fall apart because they use almond flour?
A Not if you handle them gently. The cream cheese binds the almond flour and egg together. Chill and do not overbake and they stay intact.

Q Can I make the dough ahead of time and freeze it?
A Yes. Scoop and freeze the dough balls on a tray then transfer to a freezer bag. Bake frozen for an extra 2 to 4 minutes.

Q How many carbs are in each cookie?
A That depends on your sweetener and add ins but typically these are low carb. Use nutrition calculators if you need precise numbers for tracking.

Q Can I skip the egg to make these egg free?
A The egg helps bind and give lift. You can try an egg substitute like a flax egg but texture will change and they may be denser.

Q Will these cookies get crispy if I want them that way?
A They are meant to be soft. If you like crispier, flatten them thinner and bake a few minutes longer but watch them closely so they do not dry out.

Q Can I double the recipe?
A Absolutely. Use two bowls, avoid overcrowding the mixer, and bake on multiple sheets. You will be the hero of snack time.

Final Thoughts

These cookies are the sort of quick win that makes you feel like a domestic wizard. They require minimal effort and reward you with chewy, soft bites that do not taste like punishment. Bake a batch for the week or hoard them like a cookie hoarder I will not judge.

Remember two things. First, chill the dough if you want neat cookies. Second, do not overbake. Pull them slightly soft and let them finish while cooling. Trust the process and eat one that escaped the cooling rack as a quality control sample.

Now go impress someone or yourself with your new cookie skills. You have earned it. FYI these freeze well so you can be prepared for emergency dessert situations.

Conclusion

If you want more ideas or variations check out this Keto Cookies (1.7g Net Carbs) – Wholesome Yum for a slightly different take on cream cheese cookies. For another cheesecake cookie spin see Keto Cheesecake Cookies for inspiration and filling ideas.