Description
Delicious keto cream cheese cookies with a rich, buttery flavor and satisfying chewy texture, perfect for low-carb diets.
Ingredients
Scale
- 3/4 cup blanched almond flour
- 1.5 tablespoon coconut flour
- 1/2 cup granulated sweetener (such as erythritol or monk fruit)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 ounces full-fat cream cheese (softened)
- 1 large egg
- 1.5 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened cream cheese in a mixing bowl.
- Add one egg at a time into the cream cheese, mixing until combined. Add in the vanilla extract.
- In a separate bowl, mix together the almond flour, coconut flour, sweetener, baking powder, and salt.
- Combine the wet and dry ingredients. Mix just until incorporated.
- Cover the bowl and refrigerate the dough for at least one hour.
- Once chilled, use a cookie scoop to place 11 cookie dollops on a baking sheet.
- Bake for about 15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for at least 15 minutes before dusting with powdered sweetener.
Notes
Store in an airtight container at room temperature for up to a week. Can be refrigerated for up to two weeks or frozen for up to three months. Ensure the cream cheese is fully softened for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: keto cookies, cream cheese cookies, low-carb dessert