Whip up these Keto Cream Cheese Cookies in under a half hour and enjoy a sweet treat.
These simple low carb cookies with a creamy glaze will become a household favorite in no time.
Looking for more cookie recipes? Try these keto almond butter cookies next.
KETO CREAM CHEESE COOKIE RECIPE
You are now 30 minutes away from a delicious keto cream cheese sugar cookie that is sugar free, low carb, and keto approved. These keto cream cheese cookies are a reader favorite.
Cookies are a great sweet treat for keto because they have built in portion control. It’s easy to wrap them up in pairs and enjoy two when the mood strikes.
Grab your mixer and some baking ingredients you probably already have in your kitchen to make these simple, soft, and satisfying keto cream cheese cookies.
INGREDIENTS IN KETO CREAM CHEESE COOKIES
Almond Flour - The most popular of Keto flours, almond flour gives bulk and texture to these cookies.
Coconut Flour - A mix of coconut and almond flours gives the perfect bakery texture to your keto cookies.
Baking Powder - This helps your cookies rise.
Salt - To balance out the sweet and tangy flavors.
Unsalted butter - use unsalted butter for best results here. This allows you to control the amount of salt in your cookies.
Cream Cheese - There are a lot of keto cream cheese recipes because cream cheese is high in fat, zero carb, and delicious. It adds flavor to these cookies and keeps them soft.
Granulated Sugar Substitute - I prefer Swerve or Lakanto, but you can try this recipe with your favorite. I haven't tested these keto cream cheese cookies with stevia.
Egg - An egg binds the dough together. Use a large egg for this recipe.
Powdered Sweetener - We like Swerve or Lakanto. We’ll use this to make a yummy glaze for the cookies.
Heavy Cream - Everything is better with cream, and this applies to our glaze too.
Vanilla Extract - Use pure vanilla extract for best flavor.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE KETO CREAM CHEESE COOKIES
- Cream butter and cream cheese together until smooth.
- Add the sugar substitute and beat until light and fluffy.
- Add the egg and vanilla in and mix until combined, scraping the bowl as needed.
- Mix the dry ingredients, then add the dry ingredients to the wet mixture until just combined. Cover and chill.
- Scoop and roll dough into balls and bake as directed.
- Whisk together glaze ingredients and drizzle over cookies.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WORKING WITH ALMOND FLOUR
These are essentially almond flour cookies.
One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protein and fat, and less starch, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking these keto cream cheese cookies. If you use it cold, it’ll absorb more of the liquid and your dough will be thicker drier it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag otherwise your keto cream cheese cookies will taste funny.
CAN YOU FREEZE KETO CREAM CHEESE COOKIES?
Yes you can freeze keto cookies. Wrap them well and freeze for up to 3 months. Defrost before enjoying.
KETO CREAM CHEESE COOKIE VARIATIONS
I’d love to hear if you’ve made variations on this recipe.
This recipe is very versatile and I think I may use it as a jumping off point for new low carb cookies in the future.
Here are some things to try:
- Substitute a different flavoring for all or half of the vanilla extract. Try orange, lemon, or mint.
- Include some spices like cinnamon, nutmeg, or ginger.
- Add a bit of food coloring to the glaze or the dough to make these cookies festive for Christmas or other holidays.
There are so many things you can do to switch up the flavors in these keto cream cheese cookies. If you try any of them, let me know in the comments below.
OTHER LOW CARB DESSERTS TO TRY
There are so many wonderful keto dessert recipes that you can make an enjoy. We have many recipes right here on Four Score Living that are low carb, gluten free, and keto.
Keto Fudge would be wonderful on a tray next to these cookies.
Keto Chocolate Cupcakes are perfect for a celebration.
Looking for a show stopping dessert to share? Try our Keto Cheesecake.
Ingredients you'll always find in our pantry:
Did you make these keto cream cheese cookies? Please leave me a comment below letting me know what you thought.
For the Keto Cream Cheese Cookies
- 1 cup almond flour
- 3 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- ½ cup granulated sugar substitute (like Swerve or Lakanto)
- 1 egg, room temperature
- 2 teaspoons vanilla extract
For the Glaze
- ⅓ cup powdered sweetener, plus more as needed
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- For the Cookies: Whisk together the flours, salt and baking powder in a medium bowl and set aside.
- Cream the butter and cream cheese together until smooth. Add the sugar substitute and beat until light and fluffy. Add the egg and vanilla in and mix until combined, scraping the bowl as needed.
- Add the dry mixture into the wet and mix on low until just combined. Cover and chill for one hour.
- Preheat oven to 375F and line two baking sheets with parchment or silicone liners. Scoop ½ tablespoon-sized piece of dough into your dampened hands and roll into a ball. Repeat with remaining dough.
- Place two inches apart on prepared baking sheets. Bake for 10 minutes or until the edges are set and just turning golden. Remove from oven and cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.
- For the Glaze: In a small bowl, whisk together powdered erythritol, cream, and vanilla, adding more sweetener or cream as needed to make a thick glaze. Place glaze in a plastic zipper bag and cut off a tiny bit of the corner. Drizzle glaze over cooled cookies. Allow to dry and then serve/store.
- The glaze can be omitted if you prefer the cookies without it.
- Baked cookies can be frozen for up to three months.
- Dough can be chilled in the fridge for up to three days before baking.
Nutrition Information:Yield: 18 Serving Size: 2
Amount Per Serving: Calories: 150Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 107mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 2g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.