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Are you following along with me? Today is the final day of Cookie Week at Wholesome Yum. I’m finishing it off with a quick and easy keto cream cheese cookies recipe. I hope you’ll give it 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?
My Other Low Carb Recipes:
My Other Low Carb Recipes:
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 white 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.
To start, use the hand mixer to beat together the butter, cream cheese, and erythritol. 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.
After that, it’s just a matter of beating in everything else. First add the vanilla, salt, and egg white, 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:
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.
Low Carb Keto Cream Cheese Cookies Recipe - Quick & Easy:
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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.
RECIPE CARD
Low Carb Keto Cream Cheese Cookies Recipe - Quick & Easy
PrintIngredients
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- 1/4 cup Butter (softened)
- 2 oz Plain cream cheese (softened)
- 1/2 cup Erythritol (or up to 3/4 cup if you like them very sweet)
- 1 large Egg white
- 2 tsp Vanilla extract
- 3 cup Blanched almond flour
- 1/4 tsp Sea salt
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
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 erythritol, until it's fluffy and light in color.
- Beat in the vanilla extract, salt and egg white.
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).
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
Serving size: 1 2-inch cookie
Video Showing How To Make Keto Cream Cheese Cookies:
Click or tap on the image below to play the video. 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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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222 Comments
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 as to the carbs……with the Erythritol is that the carb count? The end of this says it doesn’t count the sugar alcohol? 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!
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
Hi Tonya, Thank you for the feedback. These are a softer cookie in the center with crispy edges. Just to confirm, you used finely ground blanched almond flour? That makes a big difference in texture. The add-ins sound delicious, by the way! If you prefer a crispier cookie, try these almond flour cookies instead.
Dr. Diaz
So all I did to remedy the browning issue was broil them for 2 minutes and they turned golden! I tweaked the recipe by adding more cream cheese and used 2 whole eggs instead of what was in the than original recipe. Deliciously decadent….
Maya | Wholesome Yum
Thanks for sharing with us!
Bill
Wow, what a great platform to create some delicious variants with! I’m thinking something like Lemon Zest and Dried Cranberries or adding some Almond Extract or Chocolate or Carob Chips and Pecan, lots of ways this cookie could be done. Thanks
Maya | Wholesome Yum
All great ideas, Bill! Thank you!
Chris Thomka
Have you ever added cocoa to make these chocolate cookies?
Maya | Wholesome Yum
Hi Chris, No, I haven’t. You probably could, but the recipe would need other modifications to adjust the wet/dry ratio. I do have this recipe for no-bake chocolate cookies.
Lisa
These cookies are so delicious! They are light and satisfying! I made 2 portions of the batter and flavored them differently. Vanilla and lemon. Yum. The vanilla I put 1 pecan half on each. For the lemon ones, I made a small batch of cream cheese erythritol lemon icing. Fresh and delicious. My hubby, who is a hard sell, loved these— I couldn’t keep him out of them!
Maya | Wholesome Yum
I am so happy you liked them, Lisa! Have a great day!
Nan Stevens
Can these be made with coconut flour? I am allergic to almonds.
Maya | Wholesome Yum
Hi Nan, No, sorry, they are not interchangeable. You can use another nut flour if you are not allergic to other nuts. If you are, try sesame seed flour instead.
Jeanne Parker
Can I use coconut sugar? I’m type 2 diabetic. Cannot use artificial anything.
Maya | Wholesome Yum
Hi Jeanne, Coconut sugar will work in the recipe, but still spikes blood sugar. I recommend sticking with the erythritol which is a natural sweetener. This recipe doesn’t have any artificial ingredients. 🙂
Rahma
When I bake with almond flour it bothers me, can I use coconut flour? And if so, how kuch would you recommend?
Maya | Wholesome Yum
Hi Rahma, Sorry, they aren’t interchangeable in this recipe. I’ll make a note to create coconut flour cookies in the future.
Anya
Thank you for your great receipe. Your cookies are kid approved. Made them today and super happy. Was looking for ideas of healthy kid snacks for school.
Maya | Wholesome Yum
I am so happy you and the kids liked the cookies, Anya! Thanks for stopping by!
Christine piwowarczyk
The cookies are very easy to make, and have a mild cream cheese flavor. I added my own cream cheese frosting, but they are good without it too! Thanks for a super quick & easy recipe!
Maya | Wholesome Yum
I am so happy that you liked them, Christine! Have a great day!
Elizabeth A. Fortier
These did not taste good to me at all. Sorry.
Maya | Wholesome Yum
Hi Elizabeth, Sorry to hear that. Do you think they turned out the same as the video or did something go wrong? I’d be happy to help troubleshoot if you had any issues with the recipe. Otherwise, I hope you’ll find another cookie recipe you like better.
Cathy Spinella
Best Keto cookie I ever made to date! Thanks for the recipe! And I didn’t change a thing! I used Swerve for the sweetener! Now I need a chocolate cookie recipe! The one I used isn’t sweet at all.
Maya | Wholesome Yum
I am so happy that you liked the cookies, Cathy! Have a great day!
Beth Heaster
What can I use Instead of erythritol???
Maya | Wholesome Yum
Hi Beth, You can use another granulated sweetener and adjust the amount using the sweetener conversion chart here.
Erin Socall
Use benisweet!
Betty
My cookie dough was really wet. Not sure what I did wrong.
Maya | Wholesome Yum
Hi Betty, It’s hard to say what went wrong without more detail or being there with you. Were any of the ingredients or amounts different? Did you look at the video? If you can pinpoint where it started to look different, I can try to help.
Mar
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.
Maya | Wholesome Yum
Hi Mar, I haven’t tried that, but sounds like a good experiment. Let me know how it goes! I also have peanut butter cookies here.
Danielle
Can these be frozen?
Maya | Wholesome Yum
Hi Danielle, Yes, you can freeze them.
David J Conover
Perfect! I added sugar free chocolate chips to recipe. Amazing! Just what my sweet tooth needed!
Maya | Wholesome Yum
I love to hear that, David! Thanks for stopping by!
Miki Perry
Hi, I am making the cookies for the first time tonight. I do not know how to calculate the number of carbs for the recipe. We don’t eat too many per day.
Maya | Wholesome Yum
There are 3 total carbs and 2 net carbs per cookie, Miki. I hope that helps!
Anita
Thanks. I think i’ll make a batch of each and let you know.
Maya | Wholesome Yum
I hope you like them, Anita! Please come back again soon!
Barb
Just wondering what is the longest these would last in the fridge? I made too many and left them in my fridge for about a week and a half. Was meaning to freeze them but got busy and forgot. Thoughts?
Maya | Wholesome Yum
Hi Barb, They keep in the fridge for a week for sure, likely two is okay. I’ve kept them for a couple weeks, but please use your best judgement in terms of how they look, smell, etc.
Matilde Cristal
How much of each ingredient?
Maya | Wholesome Yum
The ingredient amounts are on the recipe card above, right above the instructions.
Anita
Would almond meal work with this recipe instead of almond flour?
Maya | Wholesome Yum
Hi Anita, You can try but the texture will be quite different. More like a multi-grain biscuit in texture (but sweet like a cookie).
Tracey l Parker
Love the site. My question is, can you substitute almond flour with coconut flour?
Maya | Wholesome Yum
Hi Tracey, No, sorry, they are not interchangeable. You can try sunflower seed flour if you have a nut allergy.
Summer Jones
I actually made these with 3/4 cup of coconut flour, added a whole egg, 2oz more cream cheese, and a whole stick of butter and they turned out delish!!
Maya | Wholesome Yum
Thanks for sharing your substitutions with us, Summer! Have a great day!
Lisa K
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.
Maya | Wholesome Yum
Hi Lisa, Yes, you can make them with Swerve Confectioner’s. You might need a slightly smaller amount, since the powdered is finer. However, I don’t find these cookies grainy even with the granulated. I find that powdered is usually only needed if making something smooth, like frosting, sauce, cheesecake, etc.
Ashley
Does the almond flour have to say blanched?
Maya | Wholesome Yum
Hi Ashley, It should say either “blanched”, “super fine”, or “finely ground”. Visually, it should be white/ivory (not speckled) and a fine texture.
Helen
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.
Maya | Wholesome Yum
Hi Helen, The number of cookies you make will vary depending on exactly how big you make them. The nutrition info is on the recipe card based on 24 cookies, and carbs for ingredients come directly from the USDA Food Database.
Ava
Thank you for the recipe. Quick question: What are your thoughts on adding a touch of Lemon Extract? Would you adjust anything else in the recipe?
Maya | Wholesome Yum
Hi Ava, You can definitely add any extract you like and wouldn’t need to adjust anything else. Sounds delicious!
Charlie
If you wanted a lemon version of this cookie would you simply replace the vanilla with the lemon extract or add it with the vanilla extract in an equal or lesser amount?
Maya | Wholesome Yum
Hi Charlie, You could do either one or both. I’d probably reduce the vanilla if you’re adding lemon.
DGJ
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!!!
Maya | Wholesome Yum
I love to hear that! Thanks for stopping by!
Pat Marino
I have a question on cream cheese cookies. If you use a convection oven, should you bake on a lower temp for a longer time? I am kind of new at baking. Thank you.
Maya | Wholesome Yum
Hi Pat, Yes, reduce the temperature by 25 degrees. Baking time varies from oven to oven, so I’d check on them a little sooner than the normal amount of time and chances are they’d be done even at the lower temp (due to the convection) but you can always keep them in a little longer if they aren’t.
Robin
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!
Maya | Wholesome Yum
Thank you, Robin! That lime flavor sounds delicious. It’s great that you say that about the sweetness, because I just tested this recipe last week and had decided to decrease the sweetener. It was previously 3/4 cup and is now 1/2 cup on the recipe card.
Janice
If I use a whole egg will it make a difference?
Maya | Wholesome Yum
Hi Janice, Yes, the texture of the cookies will be different. They’ll be softer.
KetoKitty
Just what I was looking for! How to make them softer!
Maya | Wholesome Yum
Have a great day!
Maelenna
Can I substitute almond flour for coconut flour? If so, is the same amount of coconut flour used?
Maya | Wholesome Yum
Hi Maelenna, Sorry, you can’t replace one with the other. They behave completely differently, absorb moisture differently and have different textures. It’s on my list to make coconut flour cookies.
Laura Gonzalez
Made your recipe and got it perfect the first time, that’s how easy it is! It was a tad too sweet with 3/4 cups of Xyla that I used. Instead of 3/4 cups maybe 1/3 cups might be less sweet and just right. Thank you so much for sharing it with us.
Maya | Wholesome Yum
Thank you, Laura! Xylitol is a little sweeter than erythritol, so if you used the same amount that is probably why they were too sweet. I have a sweetener conversion chart here that can help.
LindieLee
Total carbs is 3g, net carbs 2g – is that per cookie?
Maya | Wholesome Yum
Yes, the nutrition info is per cookie.
Lucy
We are going on a road trip and I’m wondering if these need to be refrigerated they look amazing and I think would be a safe way to have a sweet treat on the road
Maya | Wholesome Yum
Hi Lucy, They are fine without refrigeration for a couple days. Longer than that, a cooler would probably be best.
Tere
I used salted butter, almond extract, and topped with Keto cream cheese icing. Fooled ALL my non-Keto friends!
Maya | Wholesome Yum
Yay! I love that you fooled even non-keto people, Tere!
Lori
Delicious! I made them exactly as the recipe with Stevia. Love that they are fast and easy. Immediately sent the recipe to my mom.
Maya | Wholesome Yum
I hope your mom likes them too, Lori! Thank you for sharing!
Stevie
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!
Maya | Wholesome Yum
Thank you so much, Stevie!!
Faye Proulx
I made these cookies exactly as recipe states, substituting 4T of Truvia based on your conversion chart. They are fantastic and my husband loves them. Thank you for the awesome cookie recipe.
Maya | Wholesome Yum
I am so happy you and your husband liked the cookies, Faye!
Julie
Wow, I added the entire egg, plus at least 1/4 cup of coconut oil and they barely held together.
Maya | Wholesome Yum
Hi Julie, Sorry that happened to you. It’s hard to tell what went wrong without being there with you, but some of the ingredients must have been off. Did you by chance use coconut flour instead of almond? That would have caused them to be too dry and not hold together.
Angela
These were amazing! Beyond belief. I followed the recipe exactly and was so impressed. Thank you!
Maya | Wholesome Yum
I am so happy you liked the cookies, Angela! Thanks for stopping by!
Jenny
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!
Maya | Wholesome Yum
Thank you for sharing your substitutions, Jenny!
Debbie Chicki
I have to count my carbs so how do I determine the amount of carbs per cookie?
Maya | Wholesome Yum
Hi Debbie! The nutritional information is right under the recipe. Here is the information per cookie:
Calories: 106 | Fat: 9g | Total Carbs: 3g | Net Carbs: 2g | Fiber: 1g | Sugar: 0g | Protein: 3g
Amy
How many cookies should you make in order to get these nutritional facts ?
Maya | Wholesome Yum
24 2-inch cookies.
welllshii
Dont eat cookies. Seriously. When I get cravings I just eat cream cheese or down Heavy whipping cream.
Joyce
Thank you for all your efforts. This recipe is a winner….and that’s from my Keto-man husband!
Maya | Wholesome Yum
Yay! I love to hear that, Joyce!
Margaret maxey
I try one of the first time it was not so great because the cookies fall apart but the second time it was so great because I used the whole egg
Maya | Wholesome Yum
I am happy you liked them, Margaret!
Victoria
Omg, these were so yummy! I had to use real sugar to make my mom try them, but they are just as good without! I also added 1/8 of a tsp almond extract and whipped the cream mixture for a good 10 minutes (on accident) and it made them so moist!
Maya | Wholesome Yum
Hi Victoria! I am so happy you liked them, have a great day!
Tricia Hoff
I’ve tried numerous sugar substitutes like Erythritol, Stevia/Monkfruit/Erythritol blend, Swerve, and Xylitol. Every one of them with makes my mouth burn or leaves a bitter aftertaste. Are there any other options to try or should I just use date or coconut sugar instead? All your recipes sound so good but I just can’t eat the sugar substitutes.
Maya | Wholesome Yum
Hi Tricia! You can use coconut sugar if you’d like, just remember they would no longer be low carb. I bet they would still taste delicious!
Ashley P
My husband and I LOVE “Pyure” which is a stevia brand but doesn’t tastes like garbage like of stevia brands do. You can find it at Walmart in the sugar section! Looks and measures like sugar too!
Tony Huff
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?
Maya | Wholesome Yum
Hi Tony, It depends on the brand of stevia. Pure stevia powder would be too concentrated and you’d be missing the bulk of the sweetener since you’d need so much less of pure stevia. If you use a stevia blend that contains another sweetener as a filler, that would work, and the amount depends on the brand. I have a sweetener guide here. For a nut-free flour, you can use ground sunflower seeds, but you’d taste the flavor of them in the cookies.
Lori
I used Stevia blend granulated and they were the perfect consistency and taste great!
Tammy Philipp
I just made these and they are great! I made mine too big but that’s alright. Thank you for the recipe. It’s a keeper.
Maya | Wholesome Yum
I am so happy you liked the cookies, Tammy! Thanks for stopping by!
Nancy
The best low carb cookie recipe I have found. I added a bit more Erythritol (almost 1 cup total), a few (1/2 cup) dark choc chips, and a half tsp almond extract. These are the best I have tasted so far. They are especially good in the morning with bacon and coffee. Thanks for the recipe. I will be making these a lot.
Maya | Wholesome Yum
Hi Nancy! I am so happy to hear that! Have a great day!
Marlene
Can these be frozen after being baked?
Maya | Wholesome Yum
Hi Marlene, Yes, you can freeze them!
Jessica
The cookies didn’t turn out as expected. The only changes to the recipe/directions – I used Swerve instead of erythritol, and didn’t use a hand mixer because I don’t own one. Would either of these change the outcome?
Maya | Wholesome Yum
Hi Jessica, Sorry that the cookies were not what you expected. Yes, unfortunately creaming the butter and sweetener together with a mixer is an important step and could affect the results. Also, Swerve is sweeter than pure erythritol, so might have been too intensely sweet if using that. I hope you’ll get the chance to try another recipe from the archives!
Kim Smyth
Would Pyure baking blend sweetener work the same? That’s the sweetener I’m used to using.
Maya | Wholesome Yum
Hi Kim, Yes, you can use Pyure, but you’d need less of it. I have a conversion chart here.
Ryan
I use Pyure almost exclusively now. Pyure says for every cup of sugar, you’d use half as much Pyure. However, I’ve found 1/3 is enough. I make iced tea by the gallon, and where I used to use a cup of sugar, I use 1/3 a cup of Pyure. I’ve found that even a half cup of Pyure makes the tea too sweet. I guess it all comes down to personal taste, but I find 1/3 a cup of Pyure is every bit as sweet as 1 full cup of sugar.
Bill Miller
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?
Maya | Wholesome Yum
Hi Bill, Almond flour is 3g net carbs per 1/4 cup, but a serving size of 1 cookie has only half of that in it. The rest of the small amount of carbs come from the cream cheese.
DIANE
I just made these cookies tonight. I am so pleased with the texture and flavor. VERY sweet but flavorful. My new go-to keto cookie. Thanks!
Maya | Wholesome Yum
I love to hear that! Thank you, Diane!
Jen
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!
Maya | Wholesome Yum
Hi Jen, I’m glad you think they look good, I hope you’ll try them! Regarding sweeteners, I always list the specific ingredients I tested with. Different sweeteners have different levels of sweetness, consistency, etc. So, I can’t just say sweetener and assume it will work with any kind. I much prefer erythritol because it’s natural and doesn’t have an aftertaste, so that is what I use most often in my recipes. I’m not sure which sweetener you mean by “yellow box sweetener”, but the one that comes to mind in a yellow box is Splenda. I don’t recommend it because it’s artificial and also uses maltodextrin as a filler, which is actually sugar.
Rachel
These were delicious but I was disappointed because when I inputted the ingredients and their amount into My Fitness Pal app and created the recipe it said each cookie (I made 20 out of the exact recipe) was 10g Carbs. I followed the recipe and only swapped Swerve Granular and used a whole egg. But that’s not enough to adjust a carb count by 7g per cookie. So I’m confused. I used 3 cups unblanched almond flour and that’s where the majority of carbs are in this recipe. Any insight would be appreciated!
Maya | Wholesome Yum
Hi Rachel, I’m glad you liked the cookies. My Fitness Pal does not exclude Swerve from carb counts, and this is probably the reason for the discrepancy. Swerve can be excluded because erythritol does not get metabolized.
Michelle
Am I right in my calculations by your conversion chart? I would use 4 tablespoons of Truvia?
Maya | Wholesome Yum
Hi Michelle, Yes, that’s right!
Workinggal
I wanted to now how I should store these cookies so they last a while, maybe in the fridge, for about a week or two?
Maya | Wholesome Yum
They’ll last on the counter for a few days. I’ve had them last even a few weeks in the fridge, but that might be pushing it. A week or two should be fine in the fridge. You can also freeze them for longer.
Workinggal
Wow! These are great! I made huge cookies (only 12) I might eat them all. Next I’m gonna try the peanut butter cookies.
Maya | Wholesome Yum
Thank you so much!
Shawna Lively
I made huge ones too! How long did you cook them for? Mine are in the oven right now.
Jeff Weisberger
I made them last night with a couple additions: I pushed some Lilly’s chocolate chips on the top of some before baking. On others, I made a glaze of 1/4 c Swerve confectioners and 1.5t of fresh lime juice. Can use lemon juice instead, but all I had was limes. I used Swerve granulated in the recipe and they browned on the bottom and edges, perhaps a bit too much. I’ll cut the time back next batch. I also use dark steel baking sheets, not aluminum which may be a factor. I may try a snickerdoodle batch next time with a light streusel on top.
Maya | Wholesome Yum
Those sound delicious!
Laura
Just wondering how you got the total carbs per biscuit as I have added it up and it’s more. Bit disappointed as I have made a batch and I’m on the keto diet so under 20g a day. This takes a big chunk of it.
Maya | Wholesome Yum
Hi Laura, The nutrition info is calculated using Fat Secret. I do not include erythritol in the carb count since it does not get absorbed, so is safe to exclude when counting carbs for a keto diet. Hope this helps!
Emma
I followed the directions exactly and the results were just burnt crumbs. Are you sure you have the amount of liquid/cream cheese correct?
Maya | Wholesome Yum
Hi Emma, Sorry it didn’t work out for you. Yes, I’ve made this recipe several times. Maybe some of the ingredients were different? Or they were not quite mixed well enough? It’s hard to say what went wrong without being in the kitchen with you, but if you mention at what step you thought things were off, I can help troubleshoot more.
Dawn
These are yummy! I added pecans to mine. I used coconut sugar instead! Great recipe.
Maya | Wholesome Yum
Thank you, Dawn!
Rita
Is the serving size 1 cookie?
Maya | Wholesome Yum
Hi Rita, that is correct.
Katrina
Hello, I am wondering if the egg white can be subbed for flax seed or chia seed. Thanks for the recipe.
Maya | Wholesome Yum
Hi Katrina, Possibly, but I haven’t tried. I’d recommend trying a flax egg first. Let me know how it goes!
Jamie Hogate
I tried these with coconut flour and they won’t stay together. They are a crumbly mess. I’m afraid to try another batch with almond flour as I’m worried about the same result. Advice?
Maya | Wholesome Yum
Hi Jamie, coconut flour and almond flour aren’t easily interchangeable so that’s probably why they didn’t work out. This recipe uses almond flour.
AG
I used coconut flour. Typically it’s 1/4 cup of Coconut flour per 1 cup Almond Flour. I used 3/4 Cup Coconut flour in this recipe and they turned out great after beating and baking.
Sandra Verschoore
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.
Maya | Wholesome Yum
Hi Sandra, Sorry you had issues with the cookies. The cooling effect may have been from the erythritol in the Truvia. Also – Truvia is sweeter than pure erythritol, so if you used the same amount, it would have been too much and likely caused the taste issue you described.
I wouldn’t recommend simply swapping with a liquid sweetener, as this would change the consistency of the batter. If you are sensitive to the cooling effect of erythritol, I recommend trying xylitol instead. If you want to use Truvia, you’d need less – check my conversion chart. Hope that helps!
Donna
I’m allergic to anything with almond in it, what substitute for the almond flour do you suggest?
Maya | Wholesome Yum
Hi Donna, They might work with sunflower seed flour.
Haley
Can we use stevia extract instead of erythritol?
Maya | Wholesome Yum
Hi Haley, It depends on the brand. Pure concentrated stevia wouldn’t have enough bulk so the recipe would require other modifications. A stevia blend would work fine.
Teddy
Hi! I noticed you said the Stevia extract won’t work because not enough bulk. Does this mean pure monk won’t work either?
Maya | Wholesome Yum
Hi Teddy, that’s correct. If you want to use a monk fruit sweetener I would recommend using an erythritol blend. You can find more information in my sweeteners guide here.
Haley
Sorry I’m confused with the Nutritional facts. Is it 1 carb per cookie or 3 carbs??
Maya | Wholesome Yum
Hi Haley, Each cookie has 3 grams total carbs and 1 gram net carbs. Net carbs subtract fiber and sugar alcohols, because these do not get absorbed.
Michael
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?
Maya | Wholesome Yum
Hi Michael, I haven’t tried that. Let me know how it goes if you do!
Lena
Can I use regular salt? I don’t have erythritol, can I use Truvia?
Maya | Wholesome Yum
Hi Lena, Yes to both! You may need a little less sweetener if you use Truvia. Check my conversion chart.
Lena
Thanks. I made them with truvia it was a bit sweet. Next time less.
What about stevia in the raw baking bag?
Maya | Wholesome Yum
Hi Lena, You can adjust the sweetener a bit to make them less sweet. I don’t recommend Stevia in the Raw because it uses dextrose and maltodextrin as fillers – both of these are sugar.
Kim in MN
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!
Maya | Wholesome Yum
Thank you, Kim! I’m glad you like them!
Kath
These sound amazing and just what I’m looking for to replace my favourite high-carb cookies. Why use only the egg white though? Is there a reason for that?
Maya | Wholesome Yum
Thank you, Kath! The primary reason to use just the white is that a whole egg is too much egg for the ratio with other ingredients – they turn out more crisp with just the amount of the white. The other, more minor reason is that many people find low carb baked goods egg-y and that comes from the yolk. But, they would probably turn out fine if you use the whole egg.
Nita
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.
Maya | Wholesome Yum
Thank you, Nita! The lemon ones sound amazing. Thanks for sharing!
Teddy
That sounds delicious! Did you add the lemon extract after the addition of almond flour or before?
Maryah Knapp
What would be the conversion to coconut flour?
Thank you!
Maya | Wholesome Yum
Hi Maryah, unfortunately exchanging almond flour with coconut flour wouldn’t work with my recipe. It’s on my list to make one with coconut flour, though.
Nush
Hi, can I use stevia instead of erythritol?
Maya | Wholesome Yum
For this recipe the sweetener has a structural purpose so the cookies come out looking like cookies. If you want to use stevia I would recommend using a stevia blend such as Sukrin:1 for the best results. My sweeteners guide has more information and a conversion chart. Hope this helps!
Claire
Hi,
I added probably a table spoon of each. I didn’t measure, just followed my inspiration. I mixed by hand, so they have swirls of cocoa or cinammon, rather than even distribution. Makes them even prettier, and doesn’t affect the taste.
I also experimented with a salty version, skipping the sweetener and adding a tbsp of oregano and thyme. Rather tasty, but not nearly as good as the sweet version, and a bit too dry. I’ll have to experiment some more with that salty cracker version.
Maya | Wholesome Yum
Love the idea of adding chocolate or cinnamon! I’ve never experimented with a savory version of these, let me know how it goes!
Claire
Hi,
I rarely leave comments on recipes I try, but this one I just had to. I just baked them and tried them, and they are wonderful! Thank you so much for sharing this recipe, along with all the other (the two dozens or so I’ve tried so far since switching to a low carb diet 4 months ago are wonderful too, by the way).
The only modification I made to this one is that at the end, I divided the batter in 4, and made 6 plain vanilla cookies, 6 cinnamon, 6 coconut and 6 cocoa powder. They are all so yummy! Thanks again Maya!
Maya | Wholesome Yum
Thank you, Claire! All of those variations sound wonderful, now I have to bake some more cookies! 😉
Andrea
How much cinnamon / cocoa did you add?
Jeffrie Kreis
How did you add the cocoa powder? Do you need to change the measuring of all the ingredients?
Chris Dabek
Do you think I’d be able to freeze some of the raw dough?
Maya | Wholesome Yum
Hi Chris, I haven’t tried that but I think you can!
Stacy Depue
Wonderful, my husband is very happy with these cookies.
Maya | Wholesome Yum
Thank you, Stacy!
Sara Beth
Good morning.
How long will these keep? Trying to plan ahead for baking.
Maya | Wholesome Yum
Hi Sara, I’ve kept them on the counter for several days. You can keep them even longer in the fridge, probably a week or more. For long term storage, they freeze well, too!