Description
Satisfy your sweet tooth with these soft and tangy keto cream cheese cookies, perfect for dunking in tea.
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.
- In a medium bowl, whisk together almond flour, baking powder, and salt until combined.
- In a large bowl, cream together softened cream cheese and erythritol for 2-3 minutes until fluffy.
- Reduce mixer speed and add the egg and vanilla, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients until a soft dough forms; fold in optional chocolate chips or nuts.
- Chill the dough in the refrigerator for at least 30 minutes.
- Use a cookie scoop to portion out balls and place them on the baking sheets, flattening gently.
- Bake for 10-14 minutes, until edges are golden and centers are soft.
- Let cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack.
Notes
Chilling the dough helps prevent excessive spreading during baking and keeps the cookies tender.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: keto, cookies, cream cheese, low carb, dessert