Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter and softened cream cheese with an electric mixer until light and fluffy. This creates the decadent, creamy base for your cookies.1/2 cup unsalted butter, softened, 8 ounces full-fat cream cheese, softened
- Beat in the heavy cream, egg, and vanilla extract until just combined. Don't overmix at this stage.1/4 cup heavy cream, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the almond flour, 1/4 cup of the erythritol, cream of tartar, baking soda, and salt until well combined. This ensures even distribution of leavening agents and flour.2 cups almond flour, blanched, 1/2 cup erythritol (or your preferred keto sweetener), divided, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. The dough will be soft.
- In a small shallow bowl, combine the remaining 1/4 cup of erythritol with the ground cinnamon.1/2 cup erythritol (or your preferred keto sweetener), divided, 1 tablespoon ground cinnamon
- Drop rounded tablespoons of cookie dough into the cinnamon-sugar mixture, rolling each ball to coat it evenly. Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between them.
- Gently flatten each cookie dough ball with the palm of your hand or the bottom of a glass. This helps them bake more evenly.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft. Be careful not to overbake, as these cookies will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial for achieving the perfect chewy texture.
Notes
To keep your delicious Keto Cream Cheese Snickerdoodle cookies fresh and flavorful, store them in an airtight container at room temperature for up to 3-4 days. If you live in a warmer climate or want them to last longer, refrigeration is a great option; they will stay good in the fridge for up to a week. For even longer storage, or to have a treat ready for whenever a craving strikes, you can freeze these cookies. Simply place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Reheating is simple and effective. If your cookies are stored at room temperature, they are usually best enjoyed as is. If they've been refrigerated or frozen, you can reheat them gently. For a warm, freshly baked feel, pop a cookie (or two) in a toaster oven or a conventional oven at a low temperature (around 250°F or 120°C) for a few minutes until warmed through. Alternatively, you can microwave them for 10-15 seconds, though this may result in a slightly softer texture. Enjoying them slightly warmer really brings out the cinnamon and cream cheese flavors.