Description
Soft, tender cookies made with cream cheese and almond flour, perfect for low-carb diets.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the almond flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream together the softened cream cheese and erythritol for 2–3 minutes until light and fluffy.
- Reduce mixer speed and add the egg and vanilla extract; mix until just combined.
- Gradually add the dry ingredients to the wet ingredients and mix until no flour streaks remain. Fold in chocolate chips or nuts if using.
- Chill the dough in the refrigerator for at least 30 minutes.
- Use a cookie scoop to portion uniform balls of dough and place them on the baking sheets about 2 inches apart. Flatten each ball slightly.
- Bake for 10–14 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
For a variation, you can add 1/2 teaspoon ground cinnamon for a spiced flavor. Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: keto, low-carb, cookies, dessert, cream cheese