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Keto Cream Cheese Cookies

Keto Cream Cheese Cookies

These cookies offer a delightful sweet indulgence without the carb overload, making them a keto dieter’s dream.
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Prep Time 10 minutes
Cook Time 14 minutes
0 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: Keto
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2 cup erythritol (or your preferred keto-friendly sweetener) plus extra for dusting if desired
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups almond flour
  • 1/4 teaspoon xanthan gum (optional, for a slightly chewier texture)
  • 1/4 teaspoon salt
Optional additions
  • sugar-free chocolate chips
  • chopped nuts
  • lemon zest

Equipment

  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This step prevents sticking and ensures easy cleanup.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese and softened butter together until smooth and well combined. You want a creamy, almost fluffy consistency.
    1 cup full-fat cream cheese, softened, 1/2 cup unsalted butter, softened
  3. Gradually add the erythritol (or your chosen sweetener) to the cream cheese and butter mixture, beating until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
    1/2 cup erythritol (or your preferred keto-friendly sweetener), 1 large egg, 1 teaspoon vanilla extract
  4. In a separate medium bowl, whisk together the almond flour, xanthan gum (if using), and salt. If you're adding any dry mix-ins like a touch of cinnamon or unsweetened cocoa powder, whisk them in here as well.
    1 1/4 cups almond flour, 1/4 teaspoon xanthan gum, 1/4 teaspoon salt
  5. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can toughen the cookies.
  6. If you're adding sugar-free chocolate chips, chopped nuts, or other mix-ins, gently fold them into the dough with a spatula.
    sugar-free chocolate chips, chopped nuts, lemon zest
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. You can also gently flatten the tops with the palm of your hand or the bottom of a glass if you prefer a flatter cookie.
  8. Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are just set. The cooking time will vary depending on your oven and the size of your cookies.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is crucial for them to firm up properly.
  10. Once cooled, you can dust them with a little extra erythritol or a sprinkle of powdered sweetener if desired for a decorative finish.
    1/2 cup erythritol (or your preferred keto-friendly sweetener)

Notes

Store at room temperature in an airtight container for up to 3-4 days. Refrigerate for up to a week. Freeze for up to 2-3 months.