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Are you following along with me? Today is the final day of Keto Cookie Week at Wholesome Yum. I’m finishing it off with a quick and easy keto cream cheese cookies recipe. These low carb keto cookies are one of my favorite keto cream cheese desserts. I hope you’ll give them a try!
Before you do, make sure you go back to check out the other low carb Christmas cookies I shared this week:
- Chocolate peanut butter no bake cookies
- Lemon meringue cookies
- 4-ingredient low carb peanut butter cookies
- Turtle cookies
It’s hard for me to choose a favorite. What’s yours?
Inspiration for Keto Cookies with Cream Cheese
Ultimately, if I had to pick just one keto cookies recipe from this week, it would have to be this one. Cream cheese makes great desserts – low carb cheesecake, to name another!
Cream cheese cookies are quick and easy, and just perfect for dipping in hot tea or even coffee. They also happen to be a classic kind of cookie that people like to make around the holidays.
The inspiration for these low carb cream cheese cookies started with the 4-ingredient gluten-free shortbread cookies I posted last year. In fact, that recipe went live almost exactly a year ago today.
And, it was the most popular recipe on Wholesome Yum’s Facebook page during the last holiday season. (Be sure to follow along on there if you aren’t already! I share exclusives and other low carb recipes there.)
The shortbread cookies were delicious, and I’ve been using them as a launchpad for other recipes ever since. Recently, I wondered if I could adapt them to make cream cheese sugar cookies – without the sugar, of course.
I started by adding cream cheese to the original recipe and playing with the ingredient amounts. I also added an egg for more structure. After several experiments, this was the final result.
Just like the original version, these are low carb, gluten-free and sugar-free. They are crispy, with a very muted cream cheese flavor and a delicate crumb. My new favorite keto cookies, for sure!
How To Make Cream Cheese Cookies
Are you ready to learn how to make cream cheese cookies the easy way? All you need is a hand mixer, a single bowl, and a baking sheet. Yay for not having too many dishes to wash!
The whole recipe needs just six ingredients, plus salt. It doesn’t get much simpler than this.
Here’s how to make keto cookies with cream cheese:
- Use the hand mixer to beat together the butter, cream cheese, and sweetener. It’s important for the butter and cream cheese to be soft before you begin, so just let them soften at room temperature first. Otherwise, they’ll be too hard to mix together. You’ll know this step is done when the mixture is very pale yellow and fluffy.
- Beat in remaining ingredients. First add the vanilla, salt, and egg, then a dollop of sour cream if you want softer cream cheese cookies, and finally the almond flour, adding gradually and beating in between. You’ll end up with a dense, crumbly dough.
- Scoop the cream cheese cookie dough onto a lined cookie sheet, and flatten each ball with the palm of your hand.
- Bake until golden, then cool completely.
Tips For The Best Keto Cookies
You can see that this keto cookies recipe is pretty straightforward, but here are a few tips for a great result:
Add sour cream for softer cookies.
A reader suggested this to me, I tested it, and decided to incorporate it into the recipe as an optional ingredient. (Thank you, Marie!)
It’s just a tablespoon of sour cream for the entire batch of keto cream cheese cookies, but somehow makes a big difference.
Use monk fruit allulose blend.
Originally I made this keto cookie recipe with erythritol, which you can still use if you like, but now I much prefer them with monk fruit allulose blend. It makes softer cookies that are less dry.
(If you still prefer erythritol, be sure to convert the sweetener amount on the recipe card using my keto sweetener calculator.)
Use a cookie scoop.
Even though you could use a spoon or your hands to make these low carb cream cheese cookies, I highly recommend a cookie scoop. It ensures that the cookies are uniform in size, so that they’ll cook evenly.
Press the cookie dough into the scoop.
Because the dough for these cookies is fairly dense, it can fall apart if it’s too loosely packed. Just press with your fingers after scooping to ensure that it stays together upon release.
Flatten the cookies appropriately.
Keto cookies do not flatten or spread very much the way regular cookies with wheat flour would. So, make sure you flatten them to the right thickness before baking.
Also, since they don’t spread a lot, having the cookies about 1 to 1.5 inches apart is sufficient.
Bake until golden on the edges.
The baking time will vary depending on your oven, the pan you use, and how thinly you flatten the cookies. You’ll know they are done when the edges are golden.
Let the low carb cookies cool.
The cream cheese cookies will get nice and crisp as they reach room temperature. Don’t handle them right away while they are hot, because they will be too soft and probably fall apart.
They’ll get perfectly crunchy as they cool, so be patient. These keto cookies are worth the wait! 😉
Decorate the cookies if you like.
Keto cream cheese cookies are delicious as is! But if you want to, you could drizzle some glaze or chocolate on top.
Personally, I’m usually too pressed for time to decorate my cookies. Besides, I’m not very good at it. If you are, go for it!
Otherwise, another option is to dip half of the cookie in chocolate.
Tools To Make Keto Cookies:
Click the links below to see the items used to make this recipe.
- Hand mixer – This one is really powerful and I love the convenient storage. A hand mixer is a must for the best texture in these keto cookies!
- Stand mixer – Another great option for making keto cream cheese cookies.
- Medium cookie scoop – A cookie scoop ensures that the cookies bake evenly.
- Sheet pan – This one is sturdy and will last a long time.
Low Carb Keto Cream Cheese Cookies Recipe - Quick & Easy:
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Low Carb Keto Cream Cheese Cookies Recipe - Quick & Easy
Recipe Video
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it's fluffy and light in color.
Beat in the vanilla extract, salt and egg. Beat in sour cream, if using (optional).
Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
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Recipe Notes
Serving size: 1 2-inch cookie
Nutrition info does not include optional sour cream.
If you prefer to buy pre-made cookies, these are delicious!
Video Showing How To Make Keto Cream Cheese Cookies:
Don't miss the VIDEO above - it's the easiest way to learn how to make Keto Cream Cheese Cookies!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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528 Comments
Monica
Not sure what I did wrong but they came out crumbly and super dense and not sweet at all. They don’t really looks like the picture either.
Wholesome Yum M
Hi Monica, I am so sorry these didn’t turn out for you. Did you make any ingredient substitutions?
LYNDA DEHAVEN
I added chopped pecans to this and it went from a 4 star to a five star!! I’ve used several recipes from this site and they’ve all been very good!
Carol L Kesterson
I am so happy to have a low net carb cookie that tastes good. I added toasted coconut to the last bit of dough and also pressed some into the top then baked. They turned out yummy. I think I didnt bake the others long enough because they were a little soft but still very good. Thanks so much for the recipe.
Kelly
I’m new to baking with almond flour. Are they suppose be grainy?
Maya | Wholesome Yum
Hi Kelly, No, they are not supposed to be grainy. Almond flour quality and consistency varies widely – be sure you’re using super fine blanched almond flour like this.
Christine
I made these using swerve sweetener as thats what I had on hand. Added the optional sour cream and used almond extract in place of vanilla. They turned out wonderful. I baked them 13 min and didn’t flatten them until just before the timer went off.
Karen
I tried this recipe and it was Delicious. Very simple (my kind of recipe).
Grace
I love these cookies. they are delicious. Thank you for sharing your recipe.
Rhonda Menard
I’ve used this recipe a couple of times and like it. It’s not an overly sweet cookie. One of the times, I added a tablespoon of lemon zest to the dough. Yum!!! Then I whisked together powdered monkfruit/erythritol blend with the fresh lemon juice for a glaze. This made a nice lemon frosted cookie.
Janet
I love the recipe this is my third time making it. I followed the instructions and found it easy to make. I did add sour cream and pecan pieces but left out the salt since the butter I use is salted. I also used swerve sweetner using 1/2 cup.
Thank you
Carinne
Turned out great. Soft and chewy. Used this cream cheese frosting on top. Perfection! Let them cool all the way before icing. My oven oven cooked faster – 12-13 min max!
2oz cream cheese, room temperature
2 tbsp butter
2 tbsp powdered erythritol
10 drops liquid stevia
1 tsp vanilla extract
Weezie
I’m new to keto (1week) but I wanted a cookie, so I tried this recipe. I’m sorry to say I didn’t like it at all. I used granulated no calorie stevia and almond flour finely sifted. They were extremely crumbly and barely sweet. I also used the sour cream. I don’t know what went wrong, any suggestions would be appreciated.
Thanks
Wholesome Yum M
Hi Weezie, I am sorry these didn’t turn out as expected. It sounds like you used the right kind of almond flour, but I’m not sure about the sweetener. Stevia brands can vary widely, so it’s possible you may have needed a different amount of sweetener for this recipe. It is also possible that it caused the dry, crumbly texture as well. I have a Keto Sweetener Calculator to use if you are wanting to make a recipe with a different brand of type of keto friendly sweetener. I hope this helps.
Carmen
Can I replace the monk sweetener with Agave by using 2 tbsp of Agave?
Wholesome Yum M
Hi Carmen, No, that won’t work in this recipe. Please use a dry sweetener if you are wanting to replace the Besti Monk Fruit Allulose Blend.
Dana Davidson
Thank you for the recipe. I made them with a lil less almond flour. Frosted them with a coconut extract glaze. Very good.
Ben
I really liked this recipe although a couple of comments… The video seems to suggest using egg whites separately? But this isn’t mentioned in the recipe. Also – I added some chopped macadamia nuts to my cookies for some added texture and taste.
Wholesome Yum M
Hi Ben, The recipe has been updated since the video was made to incorporate a whole egg instead of just egg white.
Ben
Ok, thanks that’s good to know. I couldn’t figure out whether I was making it right or not. They are tasty either way.
Alyson
Came out with a cakey, chewy consistency. I even added a little extra ‘sugar’ to sweeten them more and they still barely have any sweetness. They’re barely comparable to a shortbread cookie, unfortunately. I’m not sure why so many people seem to like these as they taste super bland and have the consistency of a dinner roll and not a cookie.
Also, trying to find the recipe on this page was more difficult than the actual process of making the cookies.
Wholesome Yum M
Hi Alyson, Sorry these cookies didn’t turn out as expected. They should be pretty sweet (not like a dinner roll), did you use the same sweetener? Of course everyone’s taste buds are different, so you could increase the sweetener a bit next time if you like. If you prefer a little extra sweetness for the batch you already made, you can frost them with keto cream cheese frosting. These are also a cream cheese cookie, not exactly a shortbread cookie. If you want those, try keto shortbread cookies instead.
Chelby
I am making these now. Thank you for the recipe! The fact that I can still enjoy “sweets” makes it possible for me to stay consistent with my low-carb lifestyle.
Kara
These look amazing and I’m going to make tonight to give to my friend who’s moving away Monday 🙁
Can I substitute greek yogurt for the sour cream and get the same result? I don’t want to mess them up and if there’s any doubt, I’ll just omit.
Wholesome Yum M
Hi Kara, Yes, greek yogurt will work fine here.
Cheryl Phillips
Hi, I’m sorry but I really disliked these. Mine were extremely dry, crumbled all up..I also thought the flavor wasn’t great. I wouldn’t make again.
Wholesome Yum M
Hi Cheryl, I’m sorry this recipe didn’t turn out as expected. There are several other cookies recipes on the blog for you to try! If you are looking for a simple sweet treat, these Keto Sugar Cookies are excellent frosted or simply left plain.
Sandra Lim
Can I use almond meal instead of almond flour?
Wholesome Yum M
Hi Sandra, Almond meal will give these cookies a completely different taste and texture. It is not recommended for this recipe.
Lisa
These came out perfect! Crisp on the bottom and a little chewy in the middle – I used the sour cream and substituted the vanilla extract for ALMOND extract – they are really good – not too sweet but really a delicious treat!
Mary
I plan on making these after I hit the grocery store! I’ve been craving sweets and for some odd reason lavender, so I’m going to attempt to add some culinary lavender to these!
Mary E
Can I use coconut flour and still get the same results?
Wholesome Yum M
Hi Mary, Unfortunately not. Coconut flour and almond flour are not interchangeable.
Coreen
Easy to make and delicious… I topped mine with culinary lavender.
Mary
I just saw this after posting about how I want to try using lavender for extra flavor! How’d yours turn out?
Lynda
After being on Keto for two weeks I was really wanting a cookie! I tried this and thought they were very good! I used Swerve as a sweetener, same amount. I did have to bake mine 2 minutes longer to get them slightly brown around the edges and I did use the sour cream. Next time I will divide the dough in half and try adding chopped walnuts to one half and chopped pecans to the other. I think this would give a great crunch! I want to see which is best. The basic taste of these cookie reminds me of Pecan Sandies. I will definitely be making these again!
Brad
Not sure what I’m doing wrong, but with all your great cookie recipes, I never get crunchy cookies. The peanut butter ones, the cream cheese ones, the raspberry cream cheese ones (a little bit of crunch) — none turn out crunchy. I’m wondering if it’s my oven. Maybe it’s not hot enough?? The only ingredient that I change is that I use regular almond flour and not blanched because I can’t get that where I live. I left them at room temperature till they were well cool. Great taste, but it would be nice to get some crunch. Any ideas???
Wholesome Yum M
Hi Brad, Try leaving them out overnight. That should help them crisp up.
Leah
These were really good! I think when I make them I’ll use the sour cream! But overall really good and definitely curves your sweet tooth.
Leona
My younger sibling and I made the cookies, and they turned out wonderful. The dough was very easy to work with (and tasty). The cookies themself also turned out amazing! Definitely recommend this recipe!
Anna
Question: net carbs says 2 on the cookie but the nutritional part says 1 net carb which is correct? Also do I use granular or powdered monk fruit blend? Thanks for the recipe!
Wholesome Yum M
Hi Anna, The recipe is 1 net carb per cookie. You can use whichever sweetener you have on hand, but granular works great!
KM Davis
The video shows only an egg white and the written recipe shows one egg. I made the the one egg version and it didn’t turn out like I expected, very caky and not crispy. Do you need egg white only to get a thinner cookie?
Wholesome Yum M
Hi KM, Yes, if that is your preference, then just use the egg white in the recipe.
D
This recipe was pretty good. I cooked one cookie with one with one cup of almond flour, then I cooked one cookie with two cups of almond flour. I think I like the one cup better. Note: this website is terrible. There so jump jumping around and ads. I think I’ll go back to books. Lol
Wholesome Yum M
Hi D, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Raiza
Made these, loved these! Should left overs be put in the fridge?
Wholesome Yum M
Hi Raiza, Your cookies are fine to sit in an airtight container at room temperature for a few days. Any longer and you may want to consider freezing them.
Len
Yes! My first keto cookie. I cannot say how much I HATE fake sweetener. These are good!! Will make again. Thanks for the tips. I bought the cookie scoop and love it!! Did use the tbsp of sour cream. Thank you for this yummy recipe!! Cannot find option to post my pic.
Peter
So easy to make these delicious cookies and I really enjoy the cream cheese creamy flavour, different, which is nice!
Caitlin
You bloody legend! I have tried at least 10 different keto cookie recipes and this one is in a league of its own.
I live solo so 24 cookies is a whole lot. I halved the recipe, left out the egg entirely, and added about half a teaspoon of Xantham Gum to act as the binding agent, and a pinch of baking powder. I mean – I still don’t really know what baking powder does, but it felt right y’know?!
I made 6 x cookies instead of 12 so they were nice and thick and added keto choc chips. I did a test run of different cooking times at 150 degrees (Celcius). 25 minutes was perfecto!
This is it – the one recipe to rule them all.
I do wish the website was a little more user friendly. I had a lot of trouble with it on my phone!
Tulips
Great idea, thanks for sharing. Very useful to be able to balance my macros and still enjoy a cookie when I cannot add the egg in the recipe 🙂
Smriti
I just made it, I did the exact half of this recipe and it came out really good. Thank you for sharing your recipe.
Theresa Michelle Salerno
Mine are in the oven now. Can I freeze half of the batter and use it at a later date to make a fresh batch?
Wholesome Yum M
Hi Theresa, Yes, that should work just fine.
Amelia
I think I am facing the same problem with Pat which posted on REPLYMAY 8, 2020
Is exactly what I am facing. (Oh I did add in the sour cream)
I am having trouble with my cookies that don’t cook inside. It’s kind of uncooked I am following the all instructions as recipes says including the oven temperature and time but still, I am having the same problem. If you can suggest any solution please let me know. Thanks.
Wholesome Yum M
Hi Amelia, If that is the case, then you may want to do the same. Lower the oven temp and let your cookies bake longer in the oven.
Amelia
Hi, this is 3rd time I am trying out. Somehow the cookies I baked came out very soft or soft in the Center. May I know why is that so??
Do I have to set aside the dough till next day then proceed to bake??
I notice this recipe do not add Baking Powder.
Appreciate your enlightenment. I am new in baking.
Thank you in advance
Wholesome Yum M
Hi Amelia, It sounds like your cookies may not have been fully baked. Once they cool, they should be easy to pick up and should not be too soft in the center. I suggest you leave them in the oven for a couple of extra minutes to see if you get a better result. These cookies should be golden brown around the edges, and slightly soft in the center when you remove them from the oven. As they cool, they should harden and become crisper on the outside.
Drewanna
Hello!! I am going to make these cookies and I am so excited! I have the confectioners erythritol sweetener. Is there a way to keep my cookies from being dry? The sour cream maybe? Thank you!
Wholesome Yum M
Hi Drewanna, Yes please use the sour cream (listed as optional) if you are concerned about the cookies being dry.
Beth
These cookies are delicious! Can’t stop eating them!!
vivek jain
can I make it without eggs please?
Wholesome Yum M
Hi Vivek, The recipe needs the egg to act as a binder. I have not tested this, but you may have success using a flax seed egg.
Alicia
Delicious. I added some Lilly’s semi-sweet choc chips and a small amount of almond extract. I also used 5 oz of cream cheese and skipped the sour cream, since I had 5 oz. left in the fridge. My son said they were better than McDonald’s cookies. This recipe is a keeper. Thank you.
Jess
Absolutely delicious! I was a bit hesitant to make because of the almond flour, but honestly doesn’t taste savoury at all! I’m very very impressed and will be making often! One cookie fills me right up too, so the carbs moderate themselves with this one. Yes, I created an account just to post this.
Very clever idea to make with cream cheese too, I never would’ve thought to do that. Thank you for posting! 🙂
Isha
These cookies did not have any flavor. I even added extra vanilla extract. Thank god I halved the recipe. I made a strawberry icing to put on top so that it tastes better, and I wouldn’t have to throw them away. Not worth it and I would not recommend making these cookies. I wish I payed attention to the other comments with lower ratings because I agree with them and I honestly have no idea why all these people love it so much.
Wholesome Yum M
Hi Isha, I’m sorry these didn’t turn out as expected. These cookies are fairly neutral in flavor similar to a shortbread cookie. There are many other cookies on the website, use the search box and enter ‘cookie’ for more keto options. Best wishes!
Carri
I really enjoyed these cookies and so did all my fellow keto family members. I double the batch but ended up not having enough flour so I asked the recipe by one cup. Glad I did. Think I wil l go even a half cup less next time. Wanted to add a little sweetness, so I zapped some Truvia brown sugar and butter till it bubbled. This makes a nice marvelously maple flavored “frosting” that made the cookies just delicious. Two batches gone on an afternoon. Truvia has 4 carbs in a tsp, I used 2tsp with a tsp of butter to frost 20 cookies, so it only added at most a carb per cookie, while adding most and flavor. Will definitely make these again! Thanks for your inventiveness!
RAQUEL E TORRES
Absolutely perfect! I made them to slather with whipped cream and berries. Was just like shortbread but better! I’ve used other recipes for similar cookies but I really think your recipes are always top-notch!!! I was out of Monks fruit, but Erythritol worked just fine (I almost always use confectioner’s over granulated..just dissolves better) It’s a great amount and so fast and easy to whip up. It saved me from emo eating real sugar cookies tonight..lol…thanks for your wonderful recipes!!!
Yvette
These turned out fantastic! I used hazelnut extract instead of vanilla & they were perfection. Next time I’ll try without sour cream as I learned this will make for a crunchy cookie. I prefer a soft coffee but I’m curious if the crunchy version is just as delicious!
April
I have a nut allergy what would you substitute for the almond flour?
Wholesome Yum M
Hi April, Sunflower seed flour may work, but I have not tested this.
Lisa
These look great! Thanks!
Idana
I didn’t read the whole post properly so I didn’t realize the sour cream was to make the cookies softer. I was expecting a crunchier cookie. But they taste delicious! Will definitely make again without the sour cream and see how they turn out.
Eliz
Sadly, this was a fail for me, I have been baking keto for over two months now (mostly breads/rolls/crackers) and this was my 4th keto dessert I made. The cookies were too soft (did not add the sour cream) – I cooked them in two batches as my pan was not big enough for all at once. Once I saw how the first batch turned out I made the 2nd batch thinner and lowered the temp just a little. They were not tasty and not sweet enough (used SoNourished Monk Fruit Erythritol Blend – 1/3 cup and I am not someone who likes a lot of sugary items – I eat 75% dark chocolate). My family did not eat finish any of the cookies they started – never had that happen before 🙁 , I wish I had only made 1/2 the recipe portion. I stuck to the recipe except I did weigh the almond flour as experience has taught me to do that. I also had to open a new bag of almond flour which I noted was not as fine as the last bag I was using. Could the weighing of the almond flour and the almond flour not being as fine as it could have been – been the problems?
Maya | Wholesome Yum
Hi Eliz, Sorry to hear the cookies didn’t out as expected. It could be that this isn’t for you but I see a few issues with the swaps as well. Using almond flour that isn’t fine enough would affect the texture, and also the sweetener makes a big difference. I highly recommend monk fruit allulose blend for this recipe, which makes soft and chewy cookies that aren’t too dry. Using a different sweetener that is erythritol-based would alter the result.
Eileen Rossi
I made these but only used 2 cups of almond flour and I sprinkled chopped walnuts on top before baking. After I sprinkled the powdered sweetener on top. They looked pretty and were delicious!
Sharnay M
Very good!! I made the cookies without the sour cream and used Sukrin brown sugar instead of regular monk fruit sweetener. I also used vanilla paste instead of vanilla extract. The cookies came out beautifully and were very chewy. The cookies are good on their own but I used them as a base for strawberry shortcakes. I cut up fresh strawberries and macerated them with the Sukrin brown sugar and topped the shortcakes with freshly made whipped cream. I was in heaven!! Dessert without the guilt! Thank you for the recipe!
Pat
I am having trouble with my cookies that don’t cook inside. It’s kind of uncooked I am following the all instructions as recipes says including the oven temperature and time but still, I am having the same problem. If you can suggest any solution please let me know. Thanks.
Wholesome Yum M
Hi Pat, If you are having this problem consistently, then I suggest turning your oven temp down (so they don’t overcook on the outside) and let the cookies bake for longer. For this recipe, try turning your own to 325 degrees F and let them cook for about 25 minutes. Let me know if this helps the problem.
Danielle
Hi! I loved this recipe. I just did something & dubbed myself a genius – so I thought I’d share. Even though I used the sour cream the cookie was just a tad dry, so I put sugar free raspberry jelly on it and it was delicious!!!
Kat Davis
My daughter is 100% keto. I have her kids sheltering with me. She is coming for mother’s day. Is it possible to use this recipe as a base to make a dessert pizza? Her 4 year old really wants to feed mommy pizza and hamburgers for mother’s day. I have all the ingredients in my cupboard already, as I support her as much as I can.
Wholesome Yum M
Hi Kat, I have not personally tested this, so I can’t give specific instructions, but I think it should work as a cookie pizza base. Try turning the oven temp down to 325 and baking for 20 – 25 minutes. You can adjust the bake time as needed.
Manon
I love these cookies. I sprinkle a little unsweetened coconut flakes on top before baking and love it. It’s simple quick and I find them tasty
irina
3 cups of almond flour are not 336 g….about 4 cups are, i had to double check since it looked like way too much flour
Wholesome Yum M
Hi Irina, Thank you for catching this! The recipe card has been updated.
Sara
What is the best way to store these cookies?
Wholesome Yum M
Hi Sara, These cookies can be stored at room temperature for a few days. If you are wanting to store them for longer than that, then they will keep best in the fridge or freezer.
SG
I really wanted to like this recipe as my family appreciates little sweets. Being healthy is important however this recipe fails on all fronts. As an experienced baker, flexibility is important. You learn from your mistakes. Yet this recipe misses the mark in taste and baking consistency. Considering the cost of ingredients, time and desired outcome I wish my experience was better. Live and learn.
Wholesome Yum M
Hi SG, I am sorry you were unhappy with the outcome of the recipe. Is there a specific aspect of the recipe that didn’t work for you? I am happy to help troubleshoot!
Em
Delicious! Rolled my cookies in sprinkles, which is a little less keto but it added some nice color.
Sue
Do these need to stay refrigerated?
Wholesome Yum M
Hi Sue, These cookies can be stored at room temperature for several days. If you are looking for a long term storage option, these cookies can be frozen.
Amy
The 1st go I made them according to the recipe and they tasted of …well nothing. I’ve since subbed the vanilla extract with both lemon and orange extract and enjoyed both. Sour cream is not something I keep on hand but I subbed in non-fat greek yogurt and it worked really well. They are very close in texture to cookies I used to make with boxed cake mix.
kelly
Great recipe. I might try a little extra sweetener next time. I did forgo on the sour cream. They cooked easy and the texture was perfect.
Barb
Batter would not hold a palm press without falling apart and they crumbled after cooled and tasted blah. Tossed the whole batter and cooked cookies in the garbage. Not impressed with the recipe.
Wholesome Yum M
Hi Barb, I’m sorry this recipe didn’t turn out as expected. It sounds like perhaps the dough was a little dry and could have used a small amount of liquid to help the cookies stick together better.
Julie
Hi! When I first made these cookies, I used scant amounts of flour because that’s just the way I usually bake. They were delicious! A little crispy on the outside and nice and soft on the inside. When my son came around, he decided to make them, and he used more flour by loading up the containers and leveling it off the top. We figured this was probably right because the recipe says the mixture will be crumbly and dry, and it was! The cookies were horrible! They were very dry, and you could hardly even swallow them. I just chucked the whole lot in the trash. The next day I made them again with the scant amounts of flour and they were delicious again, so your mixture does not need to be dry and crumbly. Mine came out soft and I molded them into cookies very easily. My advice is, if you want some great keto cookies, make these, but use less flour!
Lee Ann Thompson
How do you get your carb count for these when the carbs in 3 cups of almond flour is 120 carbs and if it makes 12 to 14 cooks that is 10 carbs per cookie?
Wholesome Yum M
Hi Lee Ann, 120 carbs for 3 cups of almond flour seems high. Are you sure you are using plain almond flour and not an almond flour blend? My almond flour is 6g carbs per 1/4 cup, so 3 cups are equal to 75 carbs. The recipe makes 24 cookies, so that breaks down to 3 total carbs per cookie or 1 net carb.
Emma
I love these cookies so much! I do have one question though… Do these cookies kind of lose the flavor the day after you make them? Just wondering in case it’s just me. Do you have any tips on how to store/preserve them? Thanks!
Wholesome Yum M
Hi Emma, I’m so thrilled you love these cookies! I don’t think they lose their flavor over time, but it could have something to do with how they are being stored. If unfrosted, these cookies do best in an airtight container at room temperature for 2-3 days. Any longer than that and they will need to be either frozen or moved to the fridge.
Caitlynn
I wanted to make a keto cookie for my parents because they are both on the ketogenic diet. I was super excited to try out this recipe because I thought it would be very easy. However, I used coconut flour instead of almond flour because my mom is allergic to nuts. They turned out so bad I tried to make a frosting for them… didn’t make it any better. I read the comments after and saw a few that said not to use coconut flour… All I can say is don’t make the same mistake I did and I’m sure the actual recipe is delicious.
Wholesome Yum M
Hi Caitlynn, Oh no! Coconut flour and almond flour cannot be swapped 1:1, I’m so sorry you had to learn that the hard way! Please don’t give up, but look for a recipe that doesn’t contain almonds. These Coconut Flour Sugar Cookies do not contain almonds, nor do these paleo brownies. Best of luck!
Lane Escobar
I was so excited – mine are in the oven now. They are fizzing. No joke. And liquid has pooped around each cookie! I can’t see what I did wrong!
Still gonna try them.
Wholesome Yum M
Hi Lane, Oh no! I’m sorry your cookies aren’t turning out as hoped! Were the ingredients fully incorporated with a hand or stand mixer? It sounds like butter or cream cheese could be leaking from the sides, which is a sign of the dough not being thoroughly beaten together.
Kathrine
These were delicious! Soft and crumbly – kinda reminded me of Italian almond biscotti
Che
Hi! How do you keep the cookies crispy? After cooling they were crispy. But after 2 hours at room temp they became soft. I tried to put them in the fridge too. Thanks!
Wholesome Yum M
Hi Che, After they are cooled, put them in an airtight container to preserve the texture. Also, both sour cream and monk fruit allulose blend yield softer cookies. If you want them crispy, use monk fruit erythritol blend instead (same amount) and omit the sour cream.
Dana Z
Great recipe – satisfies the sweet craving
Clare
Added zest from 1 lemon. Great flavor.
Nora
How many cookies does the recipe make?
Wholesome Yum M
Hi Nora, This recipe makes 24 2″ cookies.
Andrea P
Thank you so much for this recipe! I started Keto two weeks ago and haven’t really had any sweets cravings until today. Since we are on lockdown I had to utilize ingredients that I had on hand and I just so happened to have everything from this recipe so I thought why the heck not? I made it almost exactly as stated. I included the sour cream but in addition I added almond extract because I love it. These cookies were perfect! They reminded me so much of spritz cookies at Christmas time. The texture wasn’t exactly the same but the flavor was right there. Totally hit the spot! Thank you!
Lexie
Video says egg whites, the recipe says 1 egg?
Wholesome Yum M
Hi Lexie, The recipe has been updated with a whole egg. The written recipe is the most up to date.
Esther L Bergling
Whenever I bake with gluten free flours, I always add xanthum gum. I adds back the binding gf flours don’t contain. creates a softer, chewier vs crumbly item. I added approx 1/8 tsp to this recipe
Olliebit
These are great! I added some broken dark chocolate bits and 1/3 package raspberry diet jello and my sister and nephew loved them.
Lala
When did you add this and how much chocolate?
Jamie
I only have swerve (both confectioners and granular) – which could I sub for and is it 1:1? Thank you!
Wholesome Yum M
Hi Jamie, Yes that’s fine. Enjoy!
Mickilani
Which one did you use?
Jennifer
Can I use coconut flour in this recipe? These cookies sound delicious, and I want to make them but only have all purpose or coconut flour
Wholesome Yum M
Hi Jennifer, The texture and density will be heavier than almond flour, but I think the recipe should still work. Cut down the amount of coconut flour to 1 1/4c and let the dough rest for about 10 minutes after incorporating all ingredients. You should get a texture similar to what you see in the video. If it’s too wet, you can sprinkle in a little extra coconut flour until the right consistency is achieved.
violet
I made these, they are good. The only problem I had was the dough wasn’t crumbly as you mentioned it should be, so added more almond flour and some unsweetend coconut.
Diane
Fun recipe but my calculation got 4 net carbs per tiny cookie! I am not sure how you got yours so low! How many cookies did you make?
Wholesome Yum M
Hi Diane, I got 24 cookies out of the recipe.
Anela
I made 48 tiny cookies and calculated 3 net carbs per cookie… hopefully my boyfriend likes them because it’s not worth the 3 carbs for how the cookies ended up tasting ♀️
Lauren Giblin
I went a step further and made a lemon cream cheese icing using butter, cheese cheese, powdered swerve, heavy cream and lemon zest. Yum!
Andrea
Would this recipe work with lemon extract rather than vanilla and adding some lemon zest to make a lemon cookie?
Wholesome Yum M
Hi Andrea, Yes! Sounds delicious!
George
I made these and they were more like really thin cakes? Tasted nice but they didn’t have the crunch of a cookie. Is that right?
Wholesome Yum M
Hi George, That doesn’t sounds right. Please view the video above the recipe so you can see what the texture of the cookie dough should look like and the final baked cookies.
connie
Has anyone made these with the flavored cream cheese, like strawberry or blueberry?
Wholesome Yum M
Hi Connie, I have not found a sugar free version of these flavored cream cheeses. I think they would work well in the recipe, but they would no longer be keto or low carb cookies.
Dawn
I have made and enjoyed SO MANY recipes from this site. Honestly it’s my go-to for nearly everything I cook. But this recipe disappoints the most. These cookies have no flavor at all. I was sick about using 3C of almond flour. So in order to salvage them I made a keto frosting with almond flavoring so I could tolerate eating them as a keto treat and not have to throw them away. Won’t make these again.
Wholesome Yum M
Hi Dawn, I’m sorry these didn’t turn out as you had hoped. I am glad you were able to make them suit your tastes better with a frosting.
Emily
Not sure if I have overdone the mixing, the dough is very oily. I cut the sugar by half, I’m using monk fruit sweetener (powdered myself) and still find it very sweet. Texture wise it’s too soft for me. Prefer crumbly with some crisp type of cookies. Not sure is it because I’m using whole egg as per recipe?
Wholesome Yum M
Hi Emily, There is a lot of fat in these cookies, so they will be oily if they don’t have enough dry ingredients in them. I would add an additional 1/4 cup of almond flour to compensate for the amount of powdered sweetener that was cut out. Also, if you want them crumbly and more crisp, then I would use the egg white only and add a couple of extra minutes to the bake time.
Pako
How much butter did you use?
Audrey
These are awesome! I see you updated the recipe – I’ve made this several times – and used the whole egg and 1 1/2 TBSP sour cream. I have 2 suggestions: one is to sift the almond flour- seemed to really make a difference. The other is to not make them too thin, and DO NOT OVERCOOK the cookies – you DO NOT want them brown – maybe barely golden – they won’t even really look done, but they are definitely more moist and satisfying that way. This can take as little as 13 minutes, depending on how much you flatten the cookie. Enjoy!
Kelly
The video showed an eggwhite, but the recipe says one large egg. Which one is correct?
Wholesome Yum M
Hi Kelly, Use a whole egg. Thanks for clarifying.
Pako
Whoa! So happy I just read this. I just put them in the oven. Imma take them out at 13min. As for the sour cream, I thought it was not enough. Oh well, next time.
Britani
How to store?
Wholesome Yum M
Hi Britani, If you prefer to keep them crunchy, these cookies will keep at room temperature for up to a week. If you prefer them softer, then they can stay in the fridge for up to 2 weeks.
Pat
Hi
I want to know if I can make these cheesecake cookies ahead of time about 2 days prior the day of serving them. If so how do I store them. Thanks
Wholesome Yum M
Hi Pat, These cookies are best stored in the fridge.
A.D.
Great recipe and the cookies are delicious. I would definitely make them again but add more cream cheese and 3/4 cups of sweetener. Thank you for the recipe!
Liv
Do these freeze well?
Wholesome Yum M
HI Liv, Yes, these cookies will freeze well. Thaw in room temp when ready to eat.
Sharett Brooks
I made the cookies and they were delish! I subbed one cup of almond flour for coconut flour, and the coconut was a little over powering. So next I think I will try your original recipe! Waited ~15 minutes for these bad boys to cool down and they were still soft and not crumbly. Excited to see how they’ll be tomorrow.
This was my first keto recipe using alternatives so I’m pumped to stick with keto knowing the recipes will be tasty.
Marie Floriolli Seewald
I just loved this recipe.. I end up making 2 batches of these cookies today. I played with your recipe a little to make it my own.. Love to share it with your readers. I used exactly same measurements as your recipe, but added “1 1/2 Tlb. Sour Cream plus 1 pack of Unflavor Gelatin to the mixture.” The gelatin & sour cream make the cookies more moist and light. Almost like reg cookies without ruining the taste. All I did was spoon them on the cookie lined sheet and (did not roll or match them down) baked them 11 mins and they were beautiful. And oh so light. Let them cool good first then remove them or eat them. The next batch I did the same but made them into chocolate chip/walnut cookies. I added about 1/3 c Hershey’s Sugar Free Chocolate chips, 1/3 chopped walnuts, and again 1 1/2 Tablespoon sour cream. They were delicious, my husband thought they were the real sugarly reg choc chip cookies, not low carb. They were delicious. The cookies were moist and did not fall apart. You might want to try this version for your readers.
NOTE: SOUR CREAM when added to cakes, sweet breads, and cookies really make them moist. When putting in cakes/breads, I use 1/3 c sour cream. Now since I am eating and cooking low carb, I have also add to the low carbs…Plus I found out that using unflavored gelatin give the cookie more volume just mix the pack with your dry ingredients. Enjoy. Thanks for this wonderful Cream Cheese Cookie recipe. Love it.
cindy
When you say package of gelatin, What gelatin are you using — package of Knox?
Lola
These cookies are great. I used a stand mixer and beat the cream cheese and butter at a high speed for 3 minutes, continuing to beat at a high speed when adding the vanilla and egg white. The dough was perfect, not crumbly at all and very easy to work with.
As stated, the cookies are better the next day, but they are still quite good the first day. This is a good recipe that I’d be happy to server to anyone, regardless of whether they are on a low carb diet or not.
Susan Rodriguez
I don’t like the taste of Erythritol; do you think this would work well with monk fruit sweetener.
Maya | Wholesome Yum
Hi Susan, Yes! In fact I recently updated this recipe to use monk fruit allulose blend and that’s what I recommend now for these cookies.
Crystal
I made these according to the recipe and they were too dry for my liking. So I added 1/2 cup of coconut milk to the batter and they turned out perfect! Soft and pillowy and so delicious! Definitely satisfied my cookie craving while on keto.
Mindy Lund
What Would you recommend to replace the almond flour is someone has a nut allergy? I know coconut flour is often used, but it can be difficult to adjust the amount due to how much it absorbs!! Thanks!
Maya | Wholesome Yum
Hi Mindy, Yes, coconut flour would be difficult to substitute without multiple other changes. Sunflower seed meal would be an easier 1-to-1 sub for almond flour. Alternatively, try my keto coconut flour cookies instead.
Christy Hale
Couldn’t wait to try these! I’m on a keto diet and I’m probably the only person not that fond of chocolate! Keto treats seem to be a lot of chocolate! This was a very easy recipe and I really liked it! Thank you for printing something other than chocolate!
Marie Floriolli Seewald
For Crystal, I just made this recipe today times 2…I did the recipe, but use a Large whole egg, and 1 1/2 Tlb. Sour Cream Plus 1 pack of Unflavored Gelatin and the cookies were super moist. Just spoon them on prepare cookie sheet cook 11 mins. and cool completely. The next batch I did the same, and added 1/3 c sugar free chocolate chips and 1/3 chopped walnuts.. VERY VERY GOOD.. READY FOR CHRISTMAS. marie S.
Kristina Bynum
These were very dissappointing to say the least. So crumbly you could hardly eat them except with a spoon. I’m not a baker but I did follow the direction, and waited with anticipation but …….What did I do wrong? Can I add a Tbs of flour.? I used Almond flour.
Maya | Wholesome Yum
Hi Kristina, Sorry to hear about these issues! I recently updated the recipe to swap the sweetener and add an optional tablespoon of sour cream, both should help make the cookies softer and better all around. I don’t recommend adding more flour, that will only make them even more crumbly. Give them a try with the version on the recipe card right now! 🙂
BRENDA EGELSTON
Can you substitute 1 tsp lemon flavoring for 1 of the tsp vanilla? I’d love to have a hint of lemon flavor. Or could lemon flavoring be subbed for all the vanilla?
Wholesome Yum M
Hi Brenda, Yes, you could sub out part of the vanilla for lemon flavoring. I would stick to half the amount, the whole amount might overwhelm the recipe. Please let us know how they turn out!
Brooke Jamieson
Do you use unsalted butter?
Wholesome Yum M
Hi Brooke, Generally unsalted butter is used for baking. Unsalted butter will give you more control on how much salt to add overall to a recipe.
Cecilia B
Can this cookies be frozen? also can you use trivia sweetener instead of erythritol?
Wholesome Yum M
Hi Cecilia, These cookies can be frozen with no problems. I am not familiar with that sweetener, so I’m not sure how they would turn out.
Felicity M
These cookies are absolutely delicious! Could easily eat the entire batch….. BUT! I had a nightmare turning them out of the mixing bowl, onto the parchment lined tray…. the batter stuck to my hands and fingers and scoop… I then couldn’t press them down, just leave a ‘dollop’ on the tray to cook…. I have obviously done something wrong, but I’m not sure what as I followed the recipe instructions exactly. Any suggestions? Please 🙂 They still turned out delicious xx
Wholesome Yum M
Hi Felicity, Sounds like these were a bit too sticky to handle! If that is the case, try refrigerating them for 15 – 30 minutes to see if they become more workable. If they are still too sticky, you can add extra almond flour (in small amounts) until the dough forms the right texture.
Sharon Short
I have a recipe from my childhood Old Fashion Cookie with Sour Cream. I would like to make it Keto friendly. The batter is cake like, and the cookies are rolled out to approx 1/4″ and bake up soft and fluffy. In the past I have replaced the flour with a gluten free blend that is 1 to 1 ratio. It is okay, but something is missing. I looked thru your recipes and this is the only one with sour cream in it. I would like my recipe to be Keto friendly and I do not know how to convert it, and your help will be greatly appreciated. I do love your website!
Wholesome Yum A
Hi Sharon, it’s hard to know without looking at the full recipe, but I would recommend using allulose as a sweetener, since it yields softer cookies. As a starting point for substituting flour, you can also use 3 parts almond flour and 1 part coconut flour. Good luck!
Svenja
Is it possible to use the whole egg instead of just egg white?
Wholesome Yum M
Hi Svenja, The egg yolk will change the texture of your cookies and make them a bit softer.
Birgit Vaughan
How long will they last outside the fridge?
Wholesome Yum M
Hi Birgit, These cookies will keep at room temperature for about a week.
Xiomara E Poloche
I’m looking for better nutrition and I find help in your website. Thank you for sharing.
Norma
Is there another sweetener I can use instead of the Erythritol. I would like to purchase the sweetener local instead of online.
Wholesome Yum M
Hi Norma, Have you seen our new Besti sweetener line yet? We offer Erythritol, Allulose, and Monk Fruit sweetener Blends. You can read about our full line up of sweeteners at: https://www.wholesomeyumfoods.com/keto-sweeteners-comparison/
If you are looking for more information on sweeteners you can find locally, this guide will be helpful deciding which is best for you: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Rhonda
I made this today but they came out pretty dry and not as sweet as I would like and I went with the 3/4 cups of erythritol. Got any ideas for me? Thank You for all the recipes!
Wholesome Yum M
Hi Rhonda, You can adjust the sweetener to your taste, if you felt they weren’t sweet enough at 3/4c, then you can add more. Did you add the optional sour cream? It really helps with moisture and texture of these cookies…especially when adding more bulk sweetener to the dough. Also, please take a moment to watch the video, it will give you a good idea of the texture of the dough before baking. Enjoy!
Donna Price
These cookies are soooo good! I added a little lemon zest and everyone loves them.
Brandee
After I made them I said to myself these would be so yum with a little lemon I definitely plan to add some next go-round.
Priscilla
I’ve been on the keto diet for 5 weeks now and the no sugar/carbs has been pretty easy but I grew up with a dad who had a major sweet tooth. After every meal my dad would give us a cookie or ice cream and that habit is hard to kick. This recipe is a huge help! I made my cookies very small and I will eat one after lunch or dinner which satisfies my sweet cravings. Excellent recipe!
Catmaster
So I just started Keto and i knew i would need some kind of cookie for a snack. I’m surprised I can actually tolerate stevia! So I tried this recipe and was expecting not too much taste but it would satisfy my craving. I was so wrong. These are fabulous. And I’m a cookie queen. I did use a little less flour and 2 cups almond and less than 1 cup coconut flour. I also used a whole egg and some chopped walnuts. I will be making these every week. I work 12 hours shifts and its hard to stop so a cookie and a little almond milk will keep me going. Thank you, I will be trying more recipes if this Keto thing works. Lol
Imee
Absolutely delicious. Thank you!
Christy C
My husband is thrilled!!! And I loved how quick and easy these cookies were to make. I used powdered swerve (its what I had on hand)….added pecans, just because. Then I tried one….not quite sweet enough (probably because I didn’t actually measure the swerve….eyeballed what appeared to be between 1/4 and 1/2 cup)…..so, I dusted them (while still slightly warm) with a bit more powdered swerve. DELICIOUS!
These are an amazing cookie base with so many options! Thank you so much for the recipe.
Jon
Are you sure about the 3 cups of Almond flour or is that a misprint? The video looks like you put maybe 1 cup in. I tried it with 3 and it was way dry. I could squish them into shape but they fell apart after I pick them up.
Wholesome Yum M
Hi Jon, The recipe is correct, 3 cups of almond flour. If your dough was too dry to form into cookies, then you can add either the optional sour cream or a small amount of almond milk (or water) to get the dough to the right consistency.
Sis Mandy
Sounds awesome !! The description was perfect going to get the ingredients!! Thanks
Ali Wilson
Hi there,
This looks great, can’t wait to try it. 2 questions:
Would monk fruit work ok and any tips for that? I find it hard to get erythritol…
Do you think they would stand up to travel? I would pack them well and send priority, but it means 2-3 days without refrigeration. What do you think?
Thanks in advance for any info and for all your lovely recipes!
Best
Ali
Wholesome Yum M
Hi Ali, The monk fruit that you buy from the store is usually a blend with erythritol. If that’s what you have, then it will work fine. I would not use pure monk fruit for this recipe. I cannot make any promises about travel, but if they are packed well, I think they should be fine.
CocoMommy
My oh my! These are so good! These do not even taste ‘keto’. Lol… The batter was a little hard to work with, but I don’t care, the taste and texture is really gooood! I would definitely make again….I think I flatten them too much because the edges got a little burnt at 15 mins. But that actually gave it a really yummy taste. I followed recipe exactly except I used 3/4 cup lakanto monkfruit. Thank you for this recipe!
Tonia Williams
Can coconut flower be used instead
Wholesome Yum A
Hi Tonia, almond flour and coconut flour can’t be used interchangeably — your cookies will be much too dry.
Robin
Just made these as a much-needed snack! Also used swerve powdered sugar and a little squirt of water flavor (cherry) for yummy buttercream and they were absolutely decadent. Thank you, hubby and I loved them!!
Jackie t
These cream cheese cookies are perfect, but I always have to change a little. I used pecan extract and added some crushed pecans. Recipe was good plain and even better with pecans. Thanks again for sharing.
Lisa White
My husband and I have just started trying out keto. He’s got a sweet tooth and was afraid it might not work for him. Tried these cookies and was very pleasantly surprised! Will definitely try more of your recipes. Thanks..only thing he is wondering if there is something you could suggest to top them with.
Again thank you!
Elisha Gabriell
Hi! I would top these with erythritol confectioners sugar, add a touch of vanilla, some lemon flavoring and you’ve got a “frosting” to add something special. Add a touch of coconut milk until it spreads well. You could change the flavoring that you add to the confectioner’s sugar with lemon, orange or almond. Enjoy!
Elisha in Colorado
Shane A Hanson
Wish I could have a glass of milk with the cookies,they were good they tasted more like sugar cookies. I wonder if it just needed to put a little bit more cream cheese.
Roberta S.
Wow, the cream cheese cookies were AMAZING!!! The recipe was super easy. I did make a batch with almond extract and loved that flavor. My husband and I have not had anything like a cookie in months so these were incredible. Thank you for this!!!
KetoEnthusiast
My suggestion as a fellow keto dieter – drizzle keto chooclate ganache, softened peanut butter, cacao nibs or semi sweet choco chips, pistachio or pecan crumbles, cardamom powder, roasted almonds 🙂
Sarah
I substituted 1tsp of vanilla extract for almond extract, I think I died and went to heaven! These cookies save me!! ♥️
Debsy
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.
Moli
Is it better to use powdered or granular erythritol?
And I love your recipes!
Wholesome Yum
Hi Moli, granulated erythritol is recommended here.
Suzanne K
Do you think I can use Monk fruit for the sweetener? If so how much? Many thanks.
Wholesome Yum M
Hi Suzanne, Yes you can use monk fruit blended sweetener in the same amounts as listed.
Leah
Good- I did use powdered erythritol since it was all I had. Dough was nice, final product was good, maybe a little too soft for me but still yummy. Thanks!
Paula
Hi, can I eliminate all sweeteners and use chocolate chips instead?
Wholesome Yum
Hi Paula, the sweetener does play a role in the texture of these cookies so I wouldn’t recommend that. They also wouldn’t be as keto-friendly.
Amanda
So good! But the aftertaste is bitter.
Esmeralda Thornton
I’m new to this & your recipes look sooo good! Can’t wait to try them!
Carol L Orzechowski
I made these exactly as written. I weighed my flour and measured everything else as written. My batter was not too crumbly, so I scooped them out and weighed them too (24 FMLA each). The only thing was they had the cooking taste from the erythritol. I would definitely make them again but figure out how to mask that cooling.
Amber
Hey! Could I use coconut flour instead or would that change the taste?
Wholesome Yum
Hi Amber, I wouldn’t recommend that. Almond flour and coconut flour behave very differently and the cookies would be too dry.
Doreen Bowers
They came out perfect, I made a few thick, crunchy and then changed it up with a few blueberries and lemon juice… and I can say it enough, yum yum yum.
Thank you for a great recipe
Debsy
Blueberries & Lemon juice! 😉 Will try next weekend.
Maria Rodriguez
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.
Wholesome Yum
Hi Maria, the batter does start out more crumbly before it bakes. Is it also possible you used coconut flour instead of almond flour? That could definitely explain the dry consistency.
Carmen Banks
I made these tonight. OMG. They were DELICIOUS. I did go with the 3/4 cup sweetener and I even sprinkled a bit of coconut sugar on top before baking. I have been craving some sugar cookies and this hit the spot!!! Thanks so much for the recipe.
Sam
These were the first keto cookies I made. I have tried other recipes since, but haven’t found one yet that tastes as good as this one. They are good with peanut butter added as well.
Beth
I was wondering if you can substitue stevia for the erythritol in this recipe? If so what would be the equivalent measurement for it? Thank you.
Wholesome Yum
Hi Beth, I wouldn’t recommend that because it would change the texture of the cookies. Check my sweetener conversion calculator for more info on why these two aren’t usually interchangeable.
Edie-Beth Collova
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.
Ts
How many cookies does this recipe make? My batch turned out 14 cookies which, according to my carb manager recipe building app, turned out to be 9 net carbs per cookie!!! I followed the recipe exactly. I should have checked before I ate one since I only eat 13/day. Eek.
Wholesome Yum
Hi Ts, this recipe yields 24 cookies.
Yaz
Hello Dear
Is it okay to keep the cookies at room temperature ?
Wholesome Yum
Hi Yaz, you can store at room temperature for a day or two. Anything longer than that and they should go in the fridge.
Wendy
I am looking for a cookie that is NOT hard and crunchy. Any ideas?
Wholesome Yum
Hi Wendy, you might like my chocolate chip peanut butter protein cookies. My classic chocolate chip cookies also have a nice balance of crispy and chewy textures.
Lindsay Horner
I don’t know what everyone is raving about. I was excited to try these because of all the positive comments. I followed the recipe to a T, maybe didn’t flatten them out enough. They tasted extremely bland.
Wholesome Yum
Hi Lindsay, I’m sorry to hear about that. Some people have had success adding cinnamon or cocoa powder to their cookie dough, so you may want to try that next time for more flavor.
Paula
I followed the recipe to the letter and they were delicious and crispy. The best low carb desert I’ve tried so far. I will be making these over and over. I can’t understand the comments that said they weren’t crispy. Thanks.
Natasha
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?
Wholesome Yum
Hi Natasha, the serving size is one 2-inch cookie. You can see the full nutritional breakdown on the recipe card.
Patti
I made this recipe and they were delicious. I let mine bake just a bit longer than recommended and had no problems with crumbling. I also find that many keto baking recipes don’t seem done with the time specified. That said…what is the nutritional value to almond keto cookies? Can’t find a breakdown anywhere. These cookies are so good they make you feel like you are cheating on staying keto!
Wholesome Yum
Hi Patti, you can find complete nutritional facts for this recipe (and all my recipes) on the recipe card, right below the walkthrough video.
Shirley
Hi! I just give it a try and it was almost perfect! My cookies weren’t moist enough, just not sure why.
Wholesome Yum
Hi Shirley, did you use finely ground blanched almond flour? Sometimes the coarseness can affect the moisture. Glad to hear you liked them!
Tonya
Hey, can I save the mix in refrigerator to make the next day?
Wholesome Yum
That should work, Tonya. Make sure it’s tightly covered when you chill it.
Hafizah
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?
Wholesome Yum
Hi Hafizah, check my sweetener conversion chart. You’ll still want to let the cookies cool completely before handling them.
Erika
I love the cookies, Made them a few times, I just use coconut oil and monk fruit mix. The only question I have is can I freeze them and for how long? Thank you
Maya | Wholesome Yum
Hi Erika, Yes, you can freeze them! They’ll last 4 to 6 months frozen.
Danilo Alvarez
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?
Maya | Wholesome Yum
Hi Danilo, Each oven is a bit different so I recommend checking earlier just in case. It will also vary depending on how thin you flatten the cookies.
Mary R
Very good. I added some lemon juice, since I had a lemon, and that was a very good add. With the additional liquid they did not turn out very crispy, still very good. I want to try these again, but with lemon zest instead of juice, and flatten a little more before baking. Thanks for the recipe!
Rosalyn Hall
Okay, I did not read the comments down far enough, so I used all coconut flour and the does is too crumbled it will not hold shape. What can I add to make thicker to hold together
Maya | Wholesome Yum
Hi Rosalyn, Sorry, I don’t recommend this recipe with coconut flour. You might like my coconut flour cookies instead.
Norma Norman
Can I substitute eryrithrtol with stevia?
Wholesome Yum L
Hi Norma, this sweetener guide and conversion chart might help.
Brandi
I love these cookies! Can I freeze them?
Wholesome Yum L
Hi Brandi, I haven’t tried that. Let me know if you do and how they held up.
Pooja
The cookies turned out yum but were not crisp. Wondering where I went wrong?
Maya | Wholesome Yum
Hi Pooja, They were either too thick or didn’t bake for long enough. I’m glad you liked the taste.
Rita N Shatley
Do you have a hard copy book with these recipes in it?
Wholesome Yum
Hi Rita, check out my upcoming hardcover cookbook!
Tai
How would using a whole egg instead of and egg white impact the recipe?
Maya | Wholesome Yum
Hi Tai, It would change the ratio so they might be too egg-y.
Chris Sholl
Can I use Swerve?
Maya | Wholesome Yum
Hi Chris, Yes, you can. Check the low carb sweetener conversion calculator.
Tiffany
I just wanted to try this recipe so I cut it in half and I added a 1/2 cup of Swerve instead of 1/4 cup. In my brief experience more Swerve makes Keto desserts sweet enough for my taste. The batter was on point! I prefer chewy over crispy sometimes, but I see now that I can adjust the thickness according to my mood and watch the amount of time I bake them to achieve the desired texture. Thank you! Awesome cookie. I will bake them again!
Sheila
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.
Holly
Hi, do these have the “cooling effect”/cold taste from the erythriol?
Maya | Wholesome Yum
Hi Holly, I don’t really detect it, but you could use a sweetener blend if you’re sensitive to pure erythritol.
Cindy Rivera
Can you use coconut flour instead of almond flour
Maya | Wholesome Yum
Hi Cindy, No, sorry, this recipe is for almond flour only.
Eileen
Hi! So I baked this recipe on point. It’s just lack taste and cheese flavor. If I would adjust on the Splenda I used how many per recipe and the cream cheese it was 2oz per recipe. Thank you!
Joe
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.
Maya | Wholesome Yum
Hi Joe, The nutrition info comes from the USDA and is correct. Most likely there was some difference in the ingredient referenced in the app you used. I’m glad you like the cookies.
Eileen
Hi! I followed the recipe it was great. My question is can I add something to make it a little sweeter? Can I adjust the Splenda I used? I was afraid to add because I wanted to follow the recipe on point. Thank you!
Maya | Wholesome Yum
Hi Eileen, I’m glad you liked them. You can add a little more sweetener, but not too much more so that it doesn’t change the consistency of the cookies. You could also try drizzling or dipping them in (sweet) sugar-free chocolate if you want more sweetness.
Greg C
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.
DaisyQ
I love your posts but did not like these cookies. It may have been my almond flour but I just did not find them too be to my liking. Next time I am going to use a blend of flour a including coconut. I did add my own touch to them that my husband liked…brushing the tops with all natural unsweetened peanut butter gave them a nice top.
Nicole
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!
Kim Stepney
Delicious, golden cookies with great flavour, easy to make.
Jonas
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!
Marissa
There cookies are AMAZING!!! So moist and delicious. I followed the recipe as is. I used granulated swerve and powdered. They tasted amazing. Perfect Keto Cookies.
Maria Ferrell
I cant find the amount of each ingredient to use for these cookies. Cream cheese cookies.
Maya | Wholesome Yum
Hi Maria, The ingredient amounts are on the recipe card above. They don’t work in Safari reading mode, so you’d need to turn that off if you have it on your device.
Sheila
I did not have almond flour on hand. I did have, though, plenty of flaxseed. I put it in my coffee grinder to get a finer consistency. I also added 1/4 tsp almond extract. I have to say that I was very pleased with the outcome. I will buy almond flour for my next batch to see what the difference will be.
Jamie
Have been craving sweets and this fulfilled the crave! I accidentally added the entire block of cream cheese (I shouldn’t multitask when baking, lol) I added half almond and half vanilla of the extract. I also substituted a tiny bit of the sugar for brown sugar and used slightly less than 1/2 cup for both sugars combined. The comment of sugar-free jelly on top was the best advice. My cookies did have an almond taste and not overly sweet (just how I wanted them) I had trouble flattening them until I plopped a ball of batter down put saran wrap on top and flattened w my spatula; worked perfectly! Thank you for an amazing recipe that cures that sweet tooth. My new go-to recipe 🙂
Patricia
I made these with non-blanched flour and an extra oz of cream cheese (just because I did not want it to go to waste). They were perfect! I could taste a hint of cream cheese, not too soft or hard.
Thank you
Matthew Murray
These were just ok. I would do much less sweetener next time and add some cocoa nibs for texture. They did not spread at all, so make them the shape you want the final cookie. My flour said super fine, but I think it was not blanched because the cookies looked like peanut butter cookies.
Sylvie Carey
Great recipe. Next time will add unsweetened coconut or walnuts or chocolate chips
Robyn
Can you use stevia instead of the erythritol?
Maya | Wholesome Yum
Hi Robyn, I don’t recommend pure stevia for this recipe (too concentrated), but a stevia blend would be okay. Check the low carb sweetener conversion calculator here for the amount.
Ashley
Great recipe! I only had a cup of almond flour and added substituted a half cup of coconut flour for the remainder. My cookies came out a little more cakey. This is due to me not flattening my cookie. Other than that, I think the recipe is great. It’s definitely one to use for what’s in your house as opposed to going to the store buy each ingredient.
Mya
I am allergic to almond. Can I coconut flour instead?
Maya | Wholesome Yum
Hi Mya, You can try sunflower seed meal or sesame flour instead of almond flour. I don’t recommend all coconut flour, it’s very drying and you’d need a totally different recipe for it to work.
Cheryl Hatletvedt
Can I use coconut flour instead of Amond flour?
Maya | Wholesome Yum
Hi Cheryl, No, sorry, they work completely differently.
Lisa Lobdell
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.
Amber
I really liked this recipe. Simple, and I had all of the ingredients. The batter did taste kind of almondy, so I added some cherry flavoring for a contrast. I also made a topping of cinnamon “sugar”.
Kathleen
Can I take any cookie recipe and just use almond flour and eryithrol changes?
Maya | Wholesome Yum
Hi Kathleen, No, not any recipe. Unless you develop recipes with these all the time, I recommend sticking to recipes that are developed with them specifically. If you have a recipe request, you can use the link at the bottom of this page to request it!
Raquel Gallant
I love these cookies! I made them for myself, but my husband who is not on a Keto diet loves them too!
This is my first Keto dessert and I am so glad I picked this recipe. So easy !!!
Shana Heise
Oh my god! Been on the keto for a week and came across this recipe today so went out and bought all the ingredients (after I researched what erythritol was :P) and just baked them! So good! I made mine a bit too large so the inside is soft but that’s not such a bad thing! Next time I will just make them smaller 🙂 thanks!
Kimberly Marx
Great recipe! I honestly almost didn’t make these because of seeing several comments complaining about the texture. I’m glad I tried them anyway! I’ve made two batches one just like the video and the other I rolled the dough out and used cookie cutters then covered them with a vanilla glaze. I think I’m going to use these cookies with a heart shaped cookie cutter for Valentine’s cookies for my hubby!
Barbara
Not enough cream cheese flavor and NEVER GOT CRUNCHY no matter what I tried! Even froze them and they just got soggier. Flavor wasn’t worth the carbs I’d eat. Too bad.
Maya | Wholesome Yum
Hi Barbara, Sorry to hear that they were not for you. The cookies need to cool completely to crisp up, which is a gradual process (freezing doesn’t really help). Other possible reasons could be they needed to bake for longer, or were too thick. The thicker they are, the less crunchy they will be. Regarding cream cheese flavor, they’d be even less crunchy if you added more cream cheese, which is why I picked this amount. If you like super crispy cookies, you might like these almond flour shortbread cookies better.
Kim
These turned out GREAT!!! So easy, and they tasted just like sugar cookies (even non-keto friends liked them). Thank you so much for this (and all your other recipes).
Katherine
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?
Maya | Wholesome Yum
Hi Katherine, Not all almond flour is blanched, and it does make a difference in baking. It needs to be white in color, blanched and finely ground. Sometimes it says “blanched” and sometimes “super fine”. It should not be speckled in appearance. I have a link to one I like to use on the recipe card above.
Char
These are my favorite go to snack since I’ve started keto. YUM!
Mary Yonan
Could you please include the grams of Sat Fat in the Nutrition information? That is necessary to determine Weight Watchers Smart Points. Thank you.
Maya | Wholesome Yum
Hi Mary, Right now the only info I have is what is listed on the recipe card, but if you need other information you can enter your ingredients into an online calculator.
Nancy
Thank you so much for this recipe, I desperately missed my cookies being on the Keto diet and now I have found a favorite. These cookies are delicious, I used 1/2 cup of golden Lankanto monkfruit sweetener and they turned out perfect!
Christine Aiello
Can I make these spritz style?
Maya | Wholesome Yum
Hi Christine, Yes, you can!
Renie
I am confused with the carbs… with the Erythritol is that the carb count? The end of this says it doesn’t count the sweetener? So essentially these have 5g of carbs??
Maya | Wholesome Yum
Hi Renie, Each cookie has 3g total carbs or 2g net carbs, both of these don’t include the erythritol which does not get absorbed. Some sources do include erythritol in total carbs (but never net carbs), so you’d have to do the calculation if you want to include it in your total carbs.
Sally
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.
Maya | Wholesome Yum
I am so happy you liked them, Sally! Thank you!
Olga
Where are the ingredients and how much of each ingredient?
Maya | Wholesome Yum
Hi Olga, The ingredients and amounts are on the recipe card above. If you are using Safari reading mode it may not render correctly, but if you switch to regular it will show up. Thanks for visiting!
Sana
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?
Maya | Wholesome Yum
Hi Sana, There are two things it could be: 1) Were the cookies too thick? They crisp up best if you flatten them thinly. 2) Did you let them cool completely? They crisp up as they cool. Hope this helps!
Julia
I am wanting to make this, but … can I substitute erythritol with coconut sugar? I can’t use the other sweeteners due to migraines. Thanks for your input.
Maya | Wholesome Yum
Hi Julia, You can, they just wouldn’t be low carb or keto. But from a recipe standpoint it would work.
Glo
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.
Maya | Wholesome Yum
Hi Glo, Different brands that tout themselves as stevia can acually be a blend of stevia with a filler, so the sweetness can vary widely by brand. The erythritol does provide some bulk in this recipe, so it’s best to use that, but if you want to use stevia, at least make sure it’s the right amount for the brand you have. Check my sweetener conversion calculator to find out.
Natalie
I love your recipes and make them often. I am new to low carb and have a question. Why don’t the recipe indicate how many carbs per serving. That is the first thing I look for, but carb count is missing in most recipes including this one.
Maya | Wholesome Yum
Hi Natalie, All of the nutrition information is under each recipe, including this one. It’s right on the recipe card above.
JenRich
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
Maya | Wholesome Yum
I am so happy you liked the cookies, Jen! Have a great day!
Cindy
I hope you can help me..Just to be sure I have a question please.. Jenrich stated above that she substituted Coconut Flour 3/4 cup for the Almond Flour…& since the original receipe called for 3 cups of the Almond Flour that would only be 2 1/4 cups of coconut flour right? Thank you in advance for your help.. I want to use the Coconut Flour & the lemon zest…
Cassie Lewis
My husband made these yesterday. They remind me of sugar cookies! They definitely will satisfy a sweet tooth 🙂 I give them a 5! Thank you for this recipe!
Maya | Wholesome Yum
I am so happy you liked them, Cassie!
Stacey
Oh my goodness. I’ve been on keto for only two months, but this is by far one of the best recipes to curb your sweet tooth!
Maya | Wholesome Yum
I am so happy you liked them, Stacey! Thank you!
Fannyalva
these are amazing! they taste like shortbread and I added a drop of sugar free strawberry preserves to each cookie and they taste like so good!!!Thank you for the recipe!
Maya | Wholesome Yum
I am so happy to hear that! Have a great day!
Adrianne Hatcher
I have a dear friend who is gluten-free, and also has a severe nut allergy, so thank you for the ratios for coconut flour substitution!
Tonya
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.
Maya | Wholesome Yum<