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Your Go-To Keto Cream Cheese Cookie Recipe

This is the one quick keto dessert recipe you should always have in your back pocket.
Your Go-To Keto Cream Cheese Cookie Recipe
Beth Lipton

Cream cheese and alternative flours, like almond flour, are a staple in keto baking because they're low carb, so these cream cheese cookies are the quintessential keto dessert. They are easy to make and low carb, so you can indulge in them without getting knocked out of ketosis. Finally, a sweet treat you can indulge in! This basic keto cookie is a great beginner's recipe for baking on the keto diet.

This recipe makes a nice big batch of several dozen cookies, so it's a worthwhile weekend time investment if you're following a keto diet and get dessert cravings on the regular.

If you eat them hot, the texture might be soft and crumbly. However, if you let them cool, and especially if you place them in the fridge for a few hours, their texture will become drier and a lot more cookie-like. You can go either way with these cookies, so they're extremely versatile to your liking. They will keep in the fridge for 3 to 5 days—if they last that long!

Makes 40 cookies

Ingredients

2 1/2 cups (280g) blanched almond flour, like Bob's Red Mill
1/2 tsp baking powder
1/4 tsp fine sea salt
4 Tbsp (2 oz) unsalted butter, at room temperature
3 oz cream cheese, at room temperature
1/3 cup (64g) Lakanto Powdered Monkfruit Sweetener
1 large egg, room temperature
2 tsp vanilla extract

How to Make It

1. Preheat oven to 350ºF; line a large baking sheet with parchment paper.

2. In a small bowl, combine almond flour, baking powder, and salt. Stir with a fork to mix well and get out any lumps. In a large bowl, beat butter, cream cheese, and sweetener using an electric mixer until light. Scrape down sides of the bowl and beat again. Beat in egg and vanilla. Scrape down sides of the bowl and beat again. Stir in flour mixture.

3. Use a cookie scoop to portion dough into 1-tablespoon pieces. Roll into balls and place 1 inch apart on a baking sheet. Use your palms to flatten slightly. Bake for 10 to 12 minutes, until bottoms turn golden. Let cool on baking sheet on a wire rack for 5 minutes, then place cookies directly on rack to cool completely.

RELATED: The easy way to make healthier comfort foods

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more
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