Low Carb Keto Cream Cheese Cookies Recipe – Quick & Easy

Added zest from 1 lemon. Great flavor.

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

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.

I went a step further and made a lemon cream cheese icing using butter, cheese cheese, powdered swerve, heavy cream and lemon zest. Yum!

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!

How to store?

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!

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.

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!

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?

Can this cookies be frozen? also can you use trivia sweetener instead of erythritol?

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!

How long will they last outside the fridge?

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

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.

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!

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!!!

Do you think I can use Monk fruit for the sweetener? If so how much? Many thanks.

So good! But the aftertaste is bitter.

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.

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.

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.

I love these cookies! Can I freeze them?

Do you have a hard copy book with these recipes in it?

Can I use Swerve?

Hi, do these have the “cooling effect”/cold taste from the erythriol?

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!

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.

Delicious, golden cookies with great flavour, easy to make.

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.

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.

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”.

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).

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!

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!

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!

Hello – do you think you could add peanut butter to these – I keep looking for a PB cookie that also uses butter – it seems like a no brainer for the Keto diet and seems like it would be closer to regular cookies the closer you get the ingredient list and this recipe look like it might make a good PB cookie with the adjustments maybe.

Perfect! I added sugar free chocolate chips to recipe. Amazing! Just what my sweet tooth needed!

Thanks. I think i’ll make a batch of each and let you know.

Would almond meal work with this recipe instead of almond flour?

Hi Maya. I’m looking forward to trying this recipe and would like to know if you think it would work using powdered erythritol instead of granulated. I want to try using Swerve powdered erythritol as I would like to eliminate the grainy texture that I find is common with granulated.

Thanks for the recipe, but I used the exact amount of ingredients and made 30 cookies instead of 24 and they came out as 5 carbs each. I’m a little annoyed.

I love this recipe. It’s my go to when I’m craving something sweet on my Keto diet. I’ve made batches and batches of them. Thanks for the life saving recipe!!!

Thanks for the cookie recipe! I substituted Stevia and likewise thought they were a little too sweet so I added the zest of one lime and the juice from the lime and they are a perfect take take on key lime pie!

Can I substitute almond flour for coconut flour? If so, is the same amount of coconut flour used?

Total carbs is 3g, net carbs 2g – is that per cookie?

I used salted butter, almond extract, and topped with Keto cream cheese icing. Fooled ALL my non-Keto friends!

I used about 1/3 cup of Lakanto Monk Fruit Sugar (plus a 1/4 teaspoon later on). Other than that, I did and used everything else the same, and they turned out great! We’ve been making keto cookies in the house for a while, and all of them have been good, but better with some type of topping (such as keto chocolate or caramel). This was the first recipe we tried, where the results were already perfect on their own! They tasted much more like a traditional cookie and my boyfriend was really excited about that! Definitely pinning this one to keep making!

Wow, I added the entire egg, plus at least 1/4 cup of coconut oil and they barely held together.

I substituted almond flour with coconut and threw in cocoa 72% chips. One word; Amazing! I little dry & next time I’ll include coconut oil but flavor was so good! Great receipe!

Can you substitute the sweetener with Stevia? Also I would like to use a flour that is peanut/nut free.. Any thoughts on those two questions/concerns?

Hi! I have a question about the carb count too. Just from the almond flour you linked, each cookie has 4 net carbs and that’s before considering and other ingredient. How did you get 1g each?

Hey, these look great! Question — is there a reason you didn’t just call for ‘sweetener” as the ingredient, instead of erythritol. Rather than ordering something special, could I just use the regular, yellow box sweetener I buy at the grocery store?

Thanks. Will now look up your other recipes. Love cookies!

Am I right in my calculations by your conversion chart? I would use 4 tablespoons of Truvia?

Wow! These are great! I made huge cookies (only 12) I might eat them all. Next I’m gonna try the peanut butter cookies.

I made these and they left a cold tingling feeling on my tongue. It might have been the sweetener. I used Truvia. Maybe a liquid sweetener would be better? I was disappointed. I was hoping to have a nice sugar free cookie.

Can we use stevia extract instead of erythritol?

I’m somehow not really a huge fan of the almond flour taste in general. I’m thinking to use a combination of almond flour, desiccated coconut, and flaxseed meal instead of only almond flour.
Thought about simply take 33% of each.
What do you guys think?

I have made these a few times now and they are one of our favorite keto cookies. I used xylitol this time and had great success. I was also chatting while preparing and forgot to pat down the balls of dough prior to baking. I remembered this about 2 minutes before they were done, so I whipped the pan out of the oven and pressed softly with a spatula. They turned out moist and chewy like a macaroon. I keep mine in the freezer so they are always like freshly baked when we enjoy them. Thanks for a great recipe!

I made these before and I loved them but they made more cookies than I could eat alone. Now, my second time, I halved the recipe and I used half vanilla extract and half lemon extract. I can’t begin to tell you how amazing they taste with the lemon! This is now the perfect lemon cookie. Try it, you won’t be disappointed.