Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Low Carb Keto Cookies Recipe
- Ingredients & Substitutions
- How To Make Keto Cream Cheese Cookies
- Tips For The Best Keto Cookies
- Variations
- Storage Instructions
- More Keto Cookie Recipes
- Tools To Make Low Carb Cookies
- Low Carb Keto Cookies (1.7g Net Carbs!) Recipe card
- Recipe Reviews
These keto cream cheese cookies are the keto cookies recipe that everyone at the table loves! With a few simple ingredients and kitchen tools, I’ll show you how to make the best delicate and buttery low carb cookies fit for any occasion — all with minutes of prep. Plus, get my top tips for helping your keto cookies bake perfectly every time!
Cream cheese makes great desserts (low carb cheesecake is my most popular!) and adds delicious tang to breakfasts, like cream cheese pancakes. To make a keto cookie recipe with cream cheese, though, I took inspiration from my keto shortbread cookies and made a few tweaks to give them more structure and complex flavor. These are perfect for holidays or anytime you need a little treat in your day.
Why You’ll Love This Low Carb Keto Cookies Recipe
- Subtle buttery and tangy flavor
- Soft centers with light, crisp edges
- Uses basic keto diet pantry staples
- 1 bowl and no special equipment needed
- Naturally gluten-free with no wheat flour
- 10 minutes prep
- 1.7 grams of net carbs per cookie
- Quick keto dessert that everyone loves with tea, coffee, or on a holiday cookie tray!
For a soft, chewy consistency and buttery flavor, these cream cheese keto cookies depend on two key ingredients: Besti Monk Fruit Allulose Blend and Wholesome Yum Almond Flour. Unlike other sugar substitutes that can make cookies brittle or give them an aftertaste, this one helps them bake up soft and taste just as sweet as regular cookies — all with 0 grams net carbs and no added sugar. Combine with this finely ground almond flour, and you get low carb sugar free cookies with perfect taste and texture!
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto cream cheese cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – I prefer grass-fed butter in my low carb cookie recipes, but any unsalted variety will work. Make sure it is softened. Butter flavored coconut oil might work as a substitute to reduce dairy, but I haven’t tried it.
- Cream Cheese – A full-fat one adds the most flavor, but any plain kind should work. Soften it to room temperature, so it mixes easily. A dairy-free cream cheese should also work if needed.
- Besti Monk Fruit Allulose Blend – The secret to making chewy, mouthwatering keto friendly cookies without any sugar! If you’re craving a subtle brown sugar flavor in these low carb cookies, you can substitute a few tablespoons of Besti with Besti Brown instead. Other keto sugar substitutes may work, but the cookies will be more dry and can have an aftertaste. (In fact, some older comments complain about dryness, because this recipe used to use erythritol — this issue is fixed if you use Besti.) If you still want to substitute, check this sweeteners conversion calculator to get the correct amounts.
- Egg – Use a whole, large egg. Warm it to room temperature to help it combine easily with the cream cheese. A flax egg would probably work as an egg substitute, but I haven’t tried it.
- Vanilla Extract – A classic flavor addition to conventional and keto friendly cookies.
- Sea Salt – Helps round out the sweet flavor in keto cookies recipes.
- Sour Cream – A not-so-secret ingredient that adds an extra pop of flavor and moisture to this keto cookie recipe. It’s optional, but makes a huge difference in the texture.
- Wholesome Yum Almond Flour – A fine grind compared to other almond flours helps make this keto cookies recipe bake up perfectly — never mushy or gritty.
How To Make Keto Cream Cheese Cookies
This section shows how to make low carb cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cream butter, cream cheese, and Besti. With a hand mixer, beat butter, cream cheese, and Besti together in a large mixing bowl until pale yellow and fluffy.
- Add other wet ingredients. Add vanilla, salt, egg, and sour cream (if using), adding gradually and beating in between ingredients.
- Add almond flour. Beat until a soft dough forms.
- Scoop. Use a cookie scoop to spoon keto cream cheese cookie dough balls onto a lined cookie sheet. Flatten each ball with the palm of your hand.
- Bake. Cook in a 350 degree F oven until low carb cookies are golden.
- Cool. Let the cookies cool completely before moving them. Dust the finished keto cookies with powdered Besti, if desired.
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:
- Bring ingredients to room temperature. Otherwise, they’ll be too hard to mix together and make a lumpy dough.
- Use a cookie scoop. The dough is very soft and fairly sticky, so a cookie scoop is easier than a spoon or using your hands. It also ensures that the cookies are uniform in size, so that they’ll cook evenly.
- Flatten the cookies. 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.
- Account for wet dough if needed. If the dough is too wet and sticky to flatten easily, chill it in the fridge for 30 minutes. It can also help to wet your hands to flatten, which will prevent the dough from sticking to your hands.
Variations
- Chocolate Chips – You can fold them right into the batter, dip half of each baked keto cookie in melted chocolate, or add a melted chocolate drizzle at the end. This is my favorite brand of keto dark chocolate chips.
- Flavor Extracts – I used classic vanilla, but you can also try other flavors.
- Citrus – Add a little lemon or orange zest to the dough.
- Frosting – Spread cooled cookies with keto cream cheese frosting (and top with sugar-free sprinkles if you like!).
- Caramel – Add a drizzle of sugar-free caramel syrup and set in the fridge to harden. (You’ll want to eat them cold to keep the caramel firm.)
Storage Instructions
- Store: Cover low carb cookies in an airtight container at room temperature for up to 4 days, or up to a week in the fridge.
- Meal prep: You can make the dough ahead of time and store in the fridge or freezer until ready to use. If using frozen dough, thaw overnight and bring to room temperature before scooping.
- Freeze: Place the keto cookie recipe in an airtight container and store in the freezer for up to 3 months.
More Keto Cookie Recipes
If you like a quick and easy keto cookies that fit your macros, you’ll love these other popular low carb cookie recipes:
Tools To Make Low Carb Cookies
- Hand Mixer – This one is really powerful and I love the convenient storage.
- Cookie Scoop – A cookie scoop ensures that the keto cookies bake evenly. This one is the perfect size for this recipe.
- Baking Sheet – This one is sturdy and will last a long time.
Low Carb Keto Cookies (1.7g Net Carbs!)
Sweet, buttery low carb cream cheese cookies are one of the best keto cookies recipes! They're fast, easy, and need just 6 ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it's fluffy and light in color.
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Beat in the vanilla extract, salt and egg. Beat in sour cream, if using (optional).
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Beat in the almond flour, 1/2 cup (64 g) at a time. The dough will be soft. If it sticks to your hands when you touch it, refrigerate for 30 minutes.
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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.
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Bake for about 12-15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool, but are intended to be soft).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cookie
Nutrition info does not include optional sour cream.
If you prefer to buy pre-made cookies, these are delicious!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
707 Comments
LindieLee
0Total carbs is 3g, net carbs 2g – is that per cookie?
Maya | Wholesome Yum
0Yes, the nutrition info is per cookie.
Lucy
0We 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
0Hi Lucy, They are fine without refrigeration for a couple days. Longer than that, a cooler would probably be best.
Tere
0I used salted butter, almond extract, and topped with Keto cream cheese icing. Fooled ALL my non-Keto friends!
Maya | Wholesome Yum
0Yay! I love that you fooled even non-keto people, Tere!
Lori
0Delicious! 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
0I hope your mom likes them too, Lori! Thank you for sharing!
Stevie
0I 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
0Thank you so much, Stevie!!
Faye Proulx
0I 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
0I am so happy you and your husband liked the cookies, Faye!
Julie
0Wow, I added the entire egg, plus at least 1/4 cup of coconut oil and they barely held together.
Maya | Wholesome Yum
0Hi 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
0These were amazing! Beyond belief. I followed the recipe exactly and was so impressed. Thank you!
Maya | Wholesome Yum
0I am so happy you liked the cookies, Angela! Thanks for stopping by!
Jenny
0I 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
0Thank you for sharing your substitutions, Jenny!
Debbie Chicki
0I have to count my carbs so how do I determine the amount of carbs per cookie?
Maya | Wholesome Yum
0Hi 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
0How many cookies should you make in order to get these nutritional facts ?
Maya | Wholesome Yum
024 2-inch cookies.
welllshii
0Dont eat cookies. Seriously. When I get cravings I just eat cream cheese or down Heavy whipping cream.
Joyce
0Thank you for all your efforts. This recipe is a winner….and that’s from my Keto-man husband!
Maya | Wholesome Yum
0Yay! I love to hear that, Joyce!
Jedadiah kurth
0Could you use cookie cutters with these would like to make Christmas cookies with my kids but I had gastric bypass surgery almost 2 years ago and want something healthy.
Wholesome Yum D
0Hi Jedadiah, I think that should work out well for you!
Margaret maxey
0I 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
0I am happy you liked them, Margaret!
Victoria
0Omg, 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
0Hi Victoria! I am so happy you liked them, have a great day!
Tricia Hoff
0I’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
0Hi 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
0My 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
0Can 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
0Hi 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
0I used Stevia blend granulated and they were the perfect consistency and taste great!
Tammy Philipp
0I 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
0I am so happy you liked the cookies, Tammy! Thanks for stopping by!
Nancy
0The 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
0Hi Nancy! I am so happy to hear that! Have a great day!
Marlene
0Can these be frozen after being baked?
Maya | Wholesome Yum
0Hi Marlene, Yes, you can freeze them!
Jessica
0The 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
0Hi 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
0Would Pyure baking blend sweetener work the same? That’s the sweetener I’m used to using.
Maya | Wholesome Yum
0Hi Kim, Yes, you can use Pyure, but you’d need less of it. I have a conversion chart here.
Ryan
0I 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
0Hi! 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
0Hi 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
0I 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
0I love to hear that! Thank you, Diane!
Jen
0Hey, 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
0Hi 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
0These 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
0Hi 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
0Am I right in my calculations by your conversion chart? I would use 4 tablespoons of Truvia?
Maya | Wholesome Yum
0Hi Michelle, Yes, that’s right!
Workinggal
0I 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
0They’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
0Wow! 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
0Thank you so much!
Shawna Lively
0I made huge ones too! How long did you cook them for? Mine are in the oven right now.
Jeff Weisberger
0I 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
0Those sound delicious!
Laura
0Just 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
0Hi 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
0I 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
0Hi 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
0These are yummy! I added pecans to mine. I used coconut sugar instead! Great recipe.
Maya | Wholesome Yum
0Thank you, Dawn!
Rita
0Is the serving size 1 cookie?
Maya | Wholesome Yum
0Hi Rita, that is correct.
Katrina
0Hello, I am wondering if the egg white can be subbed for flax seed or chia seed. Thanks for the recipe.
Maya | Wholesome Yum
0Hi Katrina, Possibly, but I haven’t tried. I’d recommend trying a flax egg first. Let me know how it goes!
Jamie Hogate
0I 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
0Hi 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
0I 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
0I 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
0Hi 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
0I’m allergic to anything with almond in it, what substitute for the almond flour do you suggest?
Maya | Wholesome Yum
0Hi Donna, They might work with sunflower seed flour.
Haley
0Can we use stevia extract instead of erythritol?
Maya | Wholesome Yum
0Hi 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
0Hi! 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
0Hi 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
0Sorry I’m confused with the Nutritional facts. Is it 1 carb per cookie or 3 carbs??
Maya | Wholesome Yum
0Hi Haley, Each cookie has 3 grams total carbs and 1 gram net carbs. Net carbs subtract fiber and erythritol because these do not get absorbed.
Michael
0I’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
0Hi Michael, I haven’t tried that. Let me know how it goes if you do!
Lena
0Can I use regular salt? I don’t have erythritol, can I use Truvia?
Maya | Wholesome Yum
0Hi Lena, Yes to both! You may need a little less sweetener if you use Truvia. Check my conversion chart.
Lena
0Thanks. I made them with truvia it was a bit sweet. Next time less.
What about stevia in the raw baking bag?
Maya | Wholesome Yum
0Hi 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
0I 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
0Thank you, Kim! I’m glad you like them!
Kath
0These 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
0Thank 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
0I 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
0Thank you, Nita! The lemon ones sound amazing. Thanks for sharing!
Teddy
0That sounds delicious! Did you add the lemon extract after the addition of almond flour or before?
Maryah Knapp
0What would be the conversion to coconut flour?
Thank you!
Maya | Wholesome Yum
0Hi 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
0Hi, can I use stevia instead of erythritol?
Maya | Wholesome Yum
0For 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
0Hi,
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
0Love the idea of adding chocolate or cinnamon! I’ve never experimented with a savory version of these, let me know how it goes!
Claire
0Hi,
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
0Thank you, Claire! All of those variations sound wonderful, now I have to bake some more cookies! 😉
Andrea
0How much cinnamon / cocoa did you add?
Jeffrie Kreis
0How did you add the cocoa powder? Do you need to change the measuring of all the ingredients?
Chris Dabek
0Do you think I’d be able to freeze some of the raw dough?
Maya | Wholesome Yum
0Hi Chris, I haven’t tried that but I think you can!
Stacy Depue
0Wonderful, my husband is very happy with these cookies.
Maya | Wholesome Yum
0Thank you, Stacy!
Sara Beth
0Good morning.
How long will these keep? Trying to plan ahead for baking.
Maya | Wholesome Yum
0Hi 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!
Oni
0I absolutely LOVED these cookies. Followed the recipe to the T.
I dipped half in sugar free chocolate. They were so soft and delicious. I used the sour cream. Next time I’ll try without to change it up. Thank you for sharing!!