Fluffy, delicious Keto Cream Cheese Cookies that have a pillowy soft center and perfectly crisp edges. Not too sweet and the right amount of tang from the cream cheese, sure to become a household favorite in no time.
Cream cheese is great on a keto diet, that's why we use it in so many recipes. From our keto cauliflower mac and cheese to our keto cheesecake recipe.
Looking for more cookie recipes? Try these keto almond butter cookies next.
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Why you'll love this recipe
Cookies with the perfect crisp edges and soft centers that are gluten free and keto approved.
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.
These keto cream cheese cookies are a reader favorite. So grab your mixer and some baking ingredients you probably already have in your kitchen and let's make these simple, soft, and delicious cookies.
Try our Keto Peanut Butter Cookies or Low Carb Keto Chocolate Chip Cookies too. Keto Cookies are delicious in all of their forms.
Key ingredients
Almond & Coconut Flour - A mix of coconut and almond flours gives the perfect bakery texture to your keto cookies. We like using this same combination in our keto chocolate cake recipe.
Baking Powder - This helps your cookies rise.
Unsalted butter - Use unsalted butter for best results here. This allows you to control the amount of salt in your cookies.
Cream Cheese - Adds a tangy flavor and keeps your cookies soft, like a cloud.
Granulated Sugar Substitute - We prefer Swerve or Lakanto. We haven't tested with stevia.
One of our favorite recipes that uses cream cheese, is our no bake keto cheesecake.
Icing ingredients
Powdered Sweetener - You always want to use a powdered sweetener for icing and frosting recipes. You end up with a smoother consistency.
Heavy Cream - Makes the glaze creamy.
Vanilla Extract - Use pure vanilla extract for best flavor.
If you prefer a keto cream cheese frosting for your cookies, you can use the recipe we have in our keto pumpkin bars with cream cheese frosting recipe.
If you have any questions, please leave a comment below and we will get back to you.
Variations
- Instead of icing, dust with powered sweetener to keep it simple.
- 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. We love these spices in our keto carrot cake bars.
- Add a bit of food coloring to the glaze or the dough to make these cookies festive for Christmas or other holidays.
How to make keto cream cheese cookies
Step 1: Using a hand mixer, cream room temperature butter and cream cheese together until smooth.
Step 2: Add the sugar-free sweetener and beat until light and fluffy.
Step 3: Add the egg and vanilla in and mix until combined, scraping the bowl as needed.
Step 4: Mix the flours, salt and baking powder together in a separate bowl, then add to the wet mixture until just combined. Cover and chill for one hour.
Step 5: Scoop and roll dough into balls. Place on prepared baking sheet about 2 inches apart. Bake as directed.
Step 6: Remove from oven and cool for 5 minutes, then remove to a cooling rack to cool completely. If preferred, drizzle with icing.
For the complete list of ingredients and step by step instructions, please see the printable recipe card below.
We also like an icing on our easy keto pumpkin bread recipe. It's an easy way to add a touch of sweetness.
Expert tips
Don't skip the chilling of the dough, it's the golden rule in baking cookies. Chilling the dough helps create those perfect soft centers.
For baking cookies or cakes, you always want to use room temperature eggs. They mix evenly into the batter which helps your baked goods rise.
FAQs
Most definitely. Make the cookie dough and store in an airtight container in the fridge for up to three days. Bake as directed.
Yes you can freeze keto cookies. Wrap them well and freeze for up to 3 months. Defrost before enjoying. We like to wrap them in sets of two, making it easier to grab as needed.
Working with almond flour
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 flour to room temperature before baking. If you use it cold, it’ll absorb more of the liquid and your dough will be thicker drier it should be.
Other low carb desserts to try
There are so many wonderful keto dessert recipes that you can make an enjoy.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make this recipe? Please leave me a comment below letting me know what you thought.
📖 Recipe
Keto Cream Cheese Cookies
Ingredients
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 sugar-free sweetener plus more as needed
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- 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.
Video
Notes
- Make sure your cream cheese, butter and eggs are all room temperature. It really makes a difference in baking.
- Don't skip the chill time. This is how you will achieve that cloud like soft center.
- The glaze can be omitted. If you do want a touch of sweetness, keep it simple and dust with powdered sweetener.
- Baked cookies can be stored on the counter for 3 days or frozen for up to three months.
- Dough can be made ahead and stored in the fridge for up to three days before baking.
Barbra
Follow up question:
Would it be OK to use 1 tsp vanilla extract and 1 tsp almond extract?
Thank you!
Barbra
Can I add almond extract to this recipe?
Four Score Living
Good Evening Barbra,
Thank you for reaching out! I would suggest replacing the vanilla extract with the almond extract if you prefer this flavor. The ratio is 1:1 and the recipe calls for 2 teaspoons of vanilla extract for the cookies and 1/2 teaspoon for the glaze - so you can replace either part or all of the vanilla with the almond extract to your taste preferences. Adding additional liquid instead of substituting may change the texture of the finished product.
We have not tried it, but almond extract sounds like a delicious flavor note in the recipe. Stop back by and let us know how it comes out!
I hope this is helpful!
The Four Score Living Team
Angie
I'm very VERY picky about keto cookies and honestly just don't normally enjoy keto desserts. HOWEVER: These were so mouth watering DELICIOUS that I had to just walk away from them and try not to think about them. A friend and I made a double recipe and she gave me half. I ate most of the the next day for breakfast!! I didn't even make the glaze. Bottom line these are delicious!! Just be careful that you don't eat them all at once!!!
Four Score Living
I am so glad you love them, Angie! Thank you for taking the time to stop back by and let me know.