These Keto Cream Cheese Cookies are soft, tender, and subtly sweet—a perfect treat for anyone following a low-carb or sugar-free lifestyle. Instead of traditional flour and sugar, these cookies use almond flour, cream cheese, and a sugar substitute to deliver a classic cookie texture without spiking your carbs. They are rich yet light, with a melt-in-your-mouth feel that makes them an instant favorite for snacking or dessert.
Whether you’re craving something sweet after dinner or want an easy grab-and-go treat, these cookies are quick to make and wonderfully satisfying. With minimal ingredients and simple steps, this recipe is excellent for both beginners and seasoned bakers looking to enjoy a guilt-free cookie.
Equipment
- Mixing bowl
- Electric mixer or hand mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
- 1 ½ cups almond flour
- ¼ cup sugar-free sweetener (granulated)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, sugar-free sweetener, baking powder, and salt. Stir until evenly mixed.
- Add the softened cream cheese and butter to the dry ingredients. Use a mixer to blend until the texture is crumbly.
- Add the egg and vanilla extract, then mix again until a soft cookie dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~22 minutes
- Servings: 12 cookies
- Cuisine: American
- Course: Snack/Dessert
How to Store
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 7 days to keep them fresher longer.
- Freeze in a single layer and then transfer to a freezer bag for up to 2 months; thaw before serving.
What Not to Do
- Do not skip softening the cream cheese and butter—cold ingredients lead to crumbly dough.
- Avoid overmixing once the egg is added; overworking the dough can make cookies tough.
- Don’t flatten too thin before baking—they puff slightly and keep a tender texture.
Tips & Variations
- Add a sprinkle of cinnamon or a pinch of nutmeg for warm flavor.
- Fold in sugar-free chocolate chips for a chocolatey twist.
- Press a few nuts on top of each cookie before baking for texture.
- Use lemon zest for a bright citrus variation.
Approximate Nutrition (per cookie)
Sugar: ~0–1 g
Calories: ~120
Fat: ~11 g
Protein: ~3 g
Carbohydrates: ~2 g
Fiber: ~1 g
Method
- 1 ½ cups almond flour
- ¼ cup sugar-free sweetener (granulated)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, sugar-free sweetener, baking powder, and salt. Stir until evenly mixed.
- Add the softened cream cheese and butter to the dry ingredients. Use a mixer to blend until the texture is crumbly.
- Add the egg and vanilla extract, then mix again until a soft cookie dough forms.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Fat: ~11 g
- Protein: ~3 g
- Carbohydrates: ~2 g
- Fiber: ~1 g
- Sugar: ~0–1 g
Conclusion
These Keto Cream Cheese Cookies are a delightful way to enjoy a classic sweet treat without refined sugar or high carbs. Their soft, tender texture and mild sweetness make them appealing to all kinds of eaters — whether you’re keto, low-carb, or simply love good cookies. Quick to bake and versatile in flavor variations, this recipe belongs in your everyday baking rotation.
FAQs
- Can I use a different sweetener?
Yes—use any granulated sugar-free sweetener you prefer. - Can I make these dairy-free?
You can try dairy-free cream cheese and butter substitutes; texture may vary. - Why did my cookies spread too much?
They may have been too warm or the dough too soft; chill briefly before baking. - Can I add mix-ins?
Yes—sugar-free chocolate chips or chopped nuts work well. - Are these cookies crunchy?
No—they are meant to be soft and tender.
