Low Carb Keto Cream Cheese Cookies Recipe – Quick & Easy

I’m looking for better nutrition and I find help in your website. Thank you for sharing.

Made these for first time today. 2nd batch I added more vanilla and swerve. Also added shaved macadamia nuts & coconut. Add cocoa powder to some of the batch. Love these. Will be making regularly to take to work to avoid the usual sweets co-workers bring in.

I’m new to this & your recipes look sooo good! Can’t wait to try them!

Hey! Could I use coconut flour instead or would that change the taste?

My cookies came out horrible, tasty but horrible consistency and sooo dry. Way too much flour, I had to make it a lot wetter, added more butter and another egg and still bad.

15 min without looking browned my first batch too much but on my 2nd, I did just 10 minutes and added sugar free chocolate chips and sprinkled stevia on top (I went with the lower sweetener amount and regretted it!) I’m not a sweetaholic by any means but I definitely recommend adding the full 3/4 cup. The 1/2 cup result was not sweet at all to me.
Anyway, the finished product the 2nd time around was nice and I’ll enjoying having on hand to pair with my MCT coffee.

I saw this on IG and I’m going to try them tonight. They look amazing, but my question is how many cookies in a serving?

Hi! I just give it a try and it was almost perfect! My cookies weren’t moist enough, just not sure why.

Hi if I convert erythritol to 1/3 cup Lakanto, do i have to make adjustments for other ingredients? And how long do I leave the cookies to cool off?

I follow the recipe all the way and when the cookies where 12 minutes on the oven and I checked they where already burn, what seems to be the problem?

These cookies have become to be one of my favorite to make out other than chocolate chip. The first time I made them I couldn’t stop eating them. I did add 4 oz. of cream cheese instead of 2 oz. to have more of a cream cheese taste; it didn’t affect the baking quality of the cookies. Next time when I make them I will try it with chopped pecans on top or drizzle some melted Lilly’s chocolate on top. If you are on the fence don’t be; make these cookies, they will satisfy your sweet tooth.

Very good. Your net carbs however are incorrect. I plugged your recipe into Carb Manager and they are actually 4 net each serving not 2. All your other nutritional values were pretty close.

Great recipe. I used a heaping tablespoon of coconut oil rather than butter and baked them for 20 minutes at 350. To squish them down, I used the bottom of a jar covered in plastic so they separate quickly.

Great recipe! I swapped out 3c of almond flour (I doubled the recipe) for 3/4-1c of coconut flour…. just to give the cookies a hint of coconut flavor. Turned out great! I used Swerve and there’s not weird aftertaste!

Maya, I have to thank you for your great recipes and thorough tips. I baked these in two batches, left the second in the convection oven a little longer, and was very pleased with the taste (and texture) with those deep amber cookies. No surprise with the science there, but the intensity of flavor far surpassed the “light golden” batch (all caveats about crossing the burn line apply, of course).
Thanks again!

I cant find the amount of each ingredient to use for these cookies. Cream cheese cookies.

I am allergic to almond. Can I coconut flour instead?

I’m baking these now. Instead of vanilla, I used 2.5 teaspoons of almond extract and topped them with slivered almonds. The second batch is an experiment. I made thumbprints and filled them with a cherry almond preserve I bought last fall in Michigan. Not quite keto, but a welcome change on the coldest day of the year.

Can I take any cookie recipe and just use almond flour and eryithrol changes?

New to Keto baking.

Is all almond flour blanched or do I need to look for this specific label? If it is specific, what is the difference?

Can I make these spritz style?

These cookies are awesome! I doubled the recipe in order to put some in the freezer. I came out three cookies short. Oh well that’s pretty darn close on serving size if you ask me.

I tried them with ratio of 12 biscuits but they were only crisp around the edges and softer like crumble in center. i even cooked them for total if 20 mins but of no use. I don’t know whether i was wrong or what?

I used stevia 1/2 tsp instead of erythritol 1/2 C this is the equivalent exchange I found on line. Not sweet enough. Does the erythritol give the cookies a different texture maybe more volume? Is it better to use erythritol instead of stevia or just add more stevia? Trying different Keto recipes. Thanks for your recipes.

Wonderful!
I didn’t have almond flour so substituted coconut flour (3/4 cup) and increased to 4 Egg whites.
I’m so excited to find this yummy recipe.
Maybe I’ll add some lemon zest next time

These were good but the texture was weird, they didn’t turn “golden” and they are only “crispy” around the edges; barely. I even cooked them longer to see if they’d turn golden around the edges or anywhere else and ended up baking them for well over 20 minutes. I gave up on getting them to brown/turn golden. Flavor was okay, although the cream cheese did make them interesting. HOWEVER— The next batch, I chopped up a dark chocolate & almond Keto bark and added it to the mixture like chocolate chips. Texture still weird and sort of dry but taste greatly improved! Just not a huge fan of almond flour I guess… Hopefully I get used to one day. Thank you for the recipe though.

Have you ever added cocoa to make these chocolate cookies?

Can these be made with coconut flour? I am allergic to almonds.

When I bake with almond flour it bothers me, can I use coconut flour? And if so, how kuch would you recommend?

The cookies are very easy to make, and have a mild cream cheese flavor. I added my own cream cheese frosting, but they are good without it too! Thanks for a super quick & easy recipe!

Best Keto cookie I ever made to date! Thanks for the recipe! And I didn’t change a thing! I used Swerve for the sweetener! Now I need a chocolate cookie recipe! The one I used isn’t sweet at all.

I try one of the first time it was not so great because the cookies fall apart but the second time it was so great because I used the whole egg

I’ve tried numerous sugar substitutes like Erythritol, Stevia/Monkfruit/Erythritol blend, Swerve, and Xylitol. Every one of them with makes my mouth burn or leaves a bitter aftertaste. Are there any other options to try or should I just use date or coconut sugar instead? All your recipes sound so good but I just can’t eat the sugar substitutes.

I just made these and they are great! I made mine too big but that’s alright. Thank you for the recipe. It’s a keeper.

Can these be frozen after being baked?

Would Pyure baking blend sweetener work the same? That’s the sweetener I’m used to using.

I made them last night with a couple additions: I pushed some Lilly’s chocolate chips on the top of some before baking. On others, I made a glaze of 1/4 c Swerve confectioners and 1.5t of fresh lime juice. Can use lemon juice instead, but all I had was limes. I used Swerve granulated in the recipe and they browned on the bottom and edges, perhaps a bit too much. I’ll cut the time back next batch. I also use dark steel baking sheets, not aluminum which may be a factor. I may try a snickerdoodle batch next time with a light streusel on top.

I followed the directions exactly and the results were just burnt crumbs. Are you sure you have the amount of liquid/cream cheese correct?

Is the serving size 1 cookie?

I tried these with coconut flour and they won’t stay together. They are a crumbly mess. I’m afraid to try another batch with almond flour as I’m worried about the same result. Advice?

What would be the conversion to coconut flour?

Thank you!

Hi,

I added probably a table spoon of each. I didn’t measure, just followed my inspiration. I mixed by hand, so they have swirls of cocoa or cinammon, rather than even distribution. Makes them even prettier, and doesn’t affect the taste.

I also experimented with a salty version, skipping the sweetener and adding a tbsp of oregano and thyme. Rather tasty, but not nearly as good as the sweet version, and a bit too dry. I’ll have to experiment some more with that salty cracker version.

Do you think I’d be able to freeze some of the raw dough?

Good morning.
How long will these keep? Trying to plan ahead for baking.