These Keto Cream Cheese Cookies are everything a low-carb cookie should be—soft, fluffy, lightly sweet, and full of rich cream cheese flavor. Each cookie has just 2g net carbs, making them perfect for keto, low-carb, and gluten-free eaters. Enjoy them any time of year or add them to your holiday cookie tray!
⭐ Why You’ll Love These Cookies
Taste & Texture:
Soft, pillowy, and lightly sweet with a subtle tang from the cream cheese. The blend of almond flour and coconut flour creates an airy, melt-in-your-mouth cookie.
Beginner-Friendly:
Keto baking can be tricky, but these cookies are simple and forgiving as long as you follow the recipe. No complicated steps, no unusual ingredients.
Great for Prep & Storage:
Store on the counter for two days, refrigerate for up to a week, or freeze the dough for future baking. They reheat beautifully!
🥣 Ingredients & Tips
Almond Flour & Coconut Flour
You’ll need blanched almond flour and fine coconut flour for the best texture. Coarse or gritty flours will change the recipe. Brands like Bob’s Red Mill or Anthony’s are reliable.
Sweetener
Allulose or monk fruit sweetener works best for these cookies—no cooling effect and no bitterness. Powdered sweetener on top is optional but delicious.
Cream Cheese
Use full-fat cream cheese for the richest flavor and fluffiest texture.
Optional Boost: Liquid Monk Fruit
Perfect for those who prefer a sweeter, bakery-style cookie. Not required, but great if you’re new to keto desserts.
🔪 Prep Tips for Perfect Cookies
- Chill the dough: This step keeps the cookies from spreading and helps them bake up soft and puffy.
- Use room-temperature cream cheese: Makes mixing easier.
- Cool before serving: Let cookies cool at least 15 minutes so they set properly.
📦 How to Store
- Room temp: Store in an airtight container for 2 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Freeze dough or baked cookies. Let thaw or warm gently before enjoying.
🍪 Keto Cream Cheese Cookie Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 11 cookies
Dry Ingredients
- ¾ cup blanched almond flour
- 1 ½ tbsp coconut flour
- ½ cup granulated keto sweetener
- 1 tsp baking powder
- ⅛ tsp salt
Wet Ingredients
- 4 oz full-fat cream cheese
- 1 large egg
- 1 ½ tsp vanilla extract
Instructions
- Mix the wet ingredients:
- Hand mixer: Cream together cream cheese and egg until smooth.
- Blender: Blend all wet ingredients until creamy.
Add vanilla and set aside.
- Combine dry ingredients:
Stir almond flour, coconut flour, sweetener, baking powder, and salt in a bowl. - Make the dough:
Add dry ingredients to wet and mix until a dough forms. Cover and chill for at least 1 hour. - Bake:
Preheat oven to 350°F.
Scoop 11 cookies onto a lined baking sheet—do NOT flatten.
Bake 15 minutes. - Cool:
Let cookies cool at least 15 minutes. Dust with powdered sweetener if desired.
Nutrition (Per Cookie)
Calories: 85.5
Net Carbs: 2g
Fat: 7.4g
Protein: 3g