Low Carb Keto Cream Cheese Cookies Recipe – Quick & Easy

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!

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.

What is the best way to store these cookies?

Delicious! Rolled my cookies in sprinkles, which is a little less keto but it added some nice color.

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!

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.

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.

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

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.

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.

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!

Hey, can I save the mix in refrigerator to make the next day?

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

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!

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

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

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

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

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

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

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

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

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

New to Keto baking.

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

Can I make these spritz style?

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

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

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

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

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

Have you ever added cocoa to make these chocolate cookies?

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

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

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

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

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

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

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

Can these be frozen after being baked?

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

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

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

Is the serving size 1 cookie?

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

What would be the conversion to coconut flour?

Thank you!

Hi,

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

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

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

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