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These Keto Cookies With Cream Cheese Remind Me Of A Bakery Treat
I first tested these keto cookies because a reader asked me if she could add cream cheese to my almond flour shortbread cookies. After a few tweaks, the result turned out even better than I expected. The cream cheese added moisture, structure, and a subtle richness that reminded me of a bakery treat, not just a “keto substitute”. Here’s why you’re going to love these cream cheese cookies:
- Extra buttery and more tender than other keto cookie recipes – Many of you know I have dozens of options in my keto desserts archive, but these particular low carb cookies hit different. The combination of cream cheese and a touch of sour cream made the texture more delicate, buttery, chewy, and almost a little creamy… basically the opposite of dry. Even the next day.
- Versatile shortbread flavor with a hint of tang – These keto cookies taste a lot like vanilla shortbread, just a little more tangy. They’re delicious on their own, or can be a versatile blank canvas for more flavors and add-ins.
- Easy to make – They come together in one bowl, using just 6 simple staples that you probably have if you bake keto treats regularly.
- Very keto friendly – At just 1.7 grams of net carbs and 110 calories a pop, this is the kind of cookie that fits into your macros for a keto diet effortlessly. They’re also gluten-free.
If you’re looking for a simple, versatile keto cookie recipe for everything from holiday meals to cookie swaps to your everyday tea and coffee sidekick, you just found it. Make it with me!
“I make these cookies every week. My husband and I love them because they are just the right amount of sweet… not too much and not too little. These soft cookies do not crumble easily, which I find to be a problem with some low carb recipes. They only take me 30 minutes to make from start to finish (including cleanup). When making the recipe, I bump up the Besti Monk Fruit Allulose blend to 1/2 cup as suggested for a sweet cookie, and also include the optional 1 tablespoon of sour cream. We will usually eat one cookie after supper, which is all that is needed to satisfy your sweet tooth.”
-Stephanie
Ingredients & Substitutions
Here I explain the best ingredients for my keto cookie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – The flour you choose makes a huge difference in the end result. Many brands are very coarse and will leave your cream cheese cookies grainy. This one I use is super fine (the finest I’ve ever tried), which will get you that delicate crumb. Unfortunately I don’t recommend substitutes here — definitely not coconut flour.
- Besti Monk Fruit Allulose Blend – I’ve been baking these keto friendly cookies since 2017, and I’ve tried them with just about every keto sweetener under the sun! Besti (which I started using in 2020) gets me by far the best result, with a chewy, tender texture that doesn’t dry out and no aftertaste whatsoever. Sometimes I add a few tablespoons of Besti Brown to get a brown sugar flavor. Other sweeteners I’ve tried (including erythritol, and other brands of monk fruit and stevia) leave the cookies 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 my sweeteners conversion calculator for the correct amounts.
- Butter – I use this grass-fed unsalted butter for most of my low carb cookie recipes.
- Cream Cheese – I recommend full-fat for the best flavor, but light cream cheese will work. (P.S. Cream cheese makes lots of great low carb recipes, so grab extra to make my low carb cheesecake and cream cheese pancakes!)
- Sour Cream – I originally started adding this when readers complained that my older erythritol-sweetened version was dry, and it helped, but I love the addition even more now that I use Besti. It’s optional, but makes the texture so much better.
- Egg – For structure. A flax egg or other egg substitute should work if needed.
- Vanilla Extract (for flavor) & Sea Salt (for balance)
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How To Make Keto Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter, cream cheese, and Besti. Combine them in a large bowl and use a hand mixer to beat together, until pale yellow and fluffy.
- Add the other wet ingredients. Add the vanilla, salt, egg, and sour cream (if using), adding gradually and beating in between ingredients. The mixture should be a little frothy.
- Add the almond flour. Beat until a soft dough forms. If you want to add any mix-ins, this is the time!
- Scoop. Use a cookie scoop (I use this size) to spoon the cookie dough onto a baking sheet lined with parchment paper. Flatten each ball with the palm of your hand or the bottom of a jar.
- Bake and cool. The keto cookies are done when they’re golden on the edges. Let them cool completely before enjoying. I like to dust them with powdered Besti using this dusting wand (pictured below).
My Tips For The Best Low Carb Cookies
- Use room temperature ingredients. Softened butter and cream cheese are crucial to cream properly, and you don’t want to shock them with a cold egg later, either.
- How I soften butter and cream cheese fast: Pour boiling water into a stainless steel bowl. While you let it sit for a few minutes to heat up, cut the butter and cream cheese into pieces and arrange on a plate. Empty and dry the metal bowl and place it upside down over the plate. The residual heat will soften the butter and cream cheese in just a couple minutes.
- How to bring eggs to room temp fast: I just place them in a bowl of warm water for a few minutes, until they no longer feel cold.
- This is my favorite hand mixer for all my keto cookie recipes. It’s super powerful and even comes with handy storage. You can use a stand mixer if you have one, though.
- I highly recommend a cookie scoop. This dough is very soft and fairly sticky, so the scoop is super helpful. Besides, it makes all your low carb cookies the same size, so they bake evenly.
- These precut parchment paper sheets are so handy. They fit perfectly with this baking sheet, which I’ve had for years and love. Much easier than wrestling with paper from a roll that won’t stay put!
- Keto cookies don’t flatten or spread the way wheat flour cookies do. So, make sure you flatten them to your desired thickness before baking. I usually do about 3/8 inch thick. Also, since they don’t spread a lot, having the cookies about 1 to 1.5 inches apart is sufficient.
- If the dough is too wet and sticky to flatten easily, chill it in the fridge for 30 minutes. I also find it helps to wet my hands to flatten, so the dough doesn’t stick to them.
- Be careful not to overbake. I look for golden edges, but the center should still be soft when you remove these low carb cookies from the oven.
Keto Cookies (1.7g Net Carbs)
By
Sweet, buttery keto cookies with just 6 ingredients and 1.7g net carbs! These low carb cream cheese cookies are fast, easy, and satisfying.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 the keto cookies 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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cookie
- Tips: Check out my recipe tips above to help you get the best texture in these keto cookies and work with the dough more easily.
- Variations: Don’t miss my recipe variations below to get ideas for mix-ins, flavors, toppings, and even a dairy-free version.
- Storage: Keep the cookies in an airtight container for 4 days at room temperature or a week in the fridge.
- Meal prep: Make the dough ahead to refrigerate or freeze. If frozen, thaw overnight before baking.
- Freeze: These cookies keep well in the freezer for at least 3 months.
- Note on nutrition info: I didn’t include the sour cream since it’s optional, but it doesn’t make a huge difference in the numbers, since it’s a small amount across the entire batch.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cream Cheese Keto Cookies Recipe
Recipe Variations
Like I mentioned above, these keto cookies are so easy to customize! Here are some fun ways to change them up:
- Mix-ins – Toss in sugar-free chocolate chips (this is my favorite brand), chopped nuts, dried cranberries, poppy seeds (amazing with the lemon zest I suggest below), or even fresh blueberries.
- Flavors – I used classic vanilla extract, but you can experiment with almond extract or even more exotic options. A teaspoon or two of lemon or orange zest adds a lovely flavor, as well.
- Toppings – After the low carb cookies cool, slather them with my keto cream cheese frosting, sugar free chocolate frosting, or even a drizzle of sugar-free caramel syrup (which will harden in the fridge). Top with sugar-free sprinkles if you like!
- Dairy free version – It’s not quite the same, but you can use butter flavored coconut oil instead of butter and plant-based cream cheese instead of regular. My go-to replacement for sour cream is coconut cream with a splash of lemon juice and pinch of salt.
More Keto Cookie Recipes
I’ve made so many low carb cookies over the years that it’s hard to narrow down a few favorites, but here are some that I’ve been loving lately:
730 Comments
Manon
0I love these cookies. I sprinkle a little unsweetened coconut flakes on top before baking and love it. It’s simple quick and I find them tasty
irina
03 cups of almond flour are not 336 g….about 4 cups are, i had to double check since it looked like way too much flour
Wholesome Yum M
0Hi Irina, Thank you for catching this! The recipe card has been updated.
Sara
0What is the best way to store these cookies?
Wholesome Yum M
0Hi Sara, These cookies can be stored at room temperature for a few days. If you are wanting to store them for longer than that, then they will keep best in the fridge or freezer.
SG
0I really wanted to like this recipe as my family appreciates little sweets. Being healthy is important however this recipe fails on all fronts. As an experienced baker, flexibility is important. You learn from your mistakes. Yet this recipe misses the mark in taste and baking consistency. Considering the cost of ingredients, time and desired outcome I wish my experience was better. Live and learn.
Wholesome Yum M
0Hi SG, I am sorry you were unhappy with the outcome of the recipe. Is there a specific aspect of the recipe that didn’t work for you? I am happy to help troubleshoot!
Em
0Delicious! Rolled my cookies in sprinkles, which is a little less keto but it added some nice color.
Sue
0Do these need to stay refrigerated?
Wholesome Yum M
0Hi Sue, These cookies can be stored at room temperature for several days. If you are looking for a long term storage option, these cookies can be frozen.
Amy
0The 1st go I made them according to the recipe and they tasted of …well nothing. I’ve since subbed the vanilla extract with both lemon and orange extract and enjoyed both. Sour cream is not something I keep on hand but I subbed in non-fat greek yogurt and it worked really well. They are very close in texture to cookies I used to make with boxed cake mix.
kelly
0Great recipe. I might try a little extra sweetener next time. I did forgo on the sour cream. They cooked easy and the texture was perfect.
Barb
0Batter would not hold a palm press without falling apart and they crumbled after cooled and tasted blah. Tossed the whole batter and cooked cookies in the garbage. Not impressed with the recipe.
Julie
0Hi! When I first made these cookies, I used scant amounts of flour because that’s just the way I usually bake. They were delicious! A little crispy on the outside and nice and soft on the inside. When my son came around, he decided to make them, and he used more flour by loading up the containers and leveling it off the top. We figured this was probably right because the recipe says the mixture will be crumbly and dry, and it was! The cookies were horrible! They were very dry, and you could hardly even swallow them. I just chucked the whole lot in the trash. The next day I made them again with the scant amounts of flour and they were delicious again, so your mixture does not need to be dry and crumbly. Mine came out soft and I molded them into cookies very easily. My advice is, if you want some great keto cookies, make these, but use less flour!
Wholesome Yum M
0Hi Barb, I’m sorry this recipe didn’t turn out as expected. It sounds like perhaps the dough was a little dry and could have used a small amount of liquid to help the cookies stick together better.
Lee Ann Thompson
0How do you get your carb count for these when the carbs in 3 cups of almond flour is 120 carbs and if it makes 12 to 14 cooks that is 10 carbs per cookie?
Wholesome Yum M
0Hi Lee Ann, 120 carbs for 3 cups of almond flour seems high. Are you sure you are using plain almond flour and not an almond flour blend? My almond flour is 6g carbs per 1/4 cup, so 3 cups are equal to 75 carbs. The recipe makes 24 cookies, so that breaks down to 3 total carbs per cookie or 1 net carb.
Emma
0I love these cookies so much! I do have one question though… Do these cookies kind of lose the flavor the day after you make them? Just wondering in case it’s just me. Do you have any tips on how to store/preserve them? Thanks!
Wholesome Yum M
0Hi Emma, I’m so thrilled you love these cookies! I don’t think they lose their flavor over time, but it could have something to do with how they are being stored. If unfrosted, these cookies do best in an airtight container at room temperature for 2-3 days. Any longer than that and they will need to be either frozen or moved to the fridge.
Caitlynn
0I wanted to make a keto cookie for my parents because they are both on the ketogenic diet. I was super excited to try out this recipe because I thought it would be very easy. However, I used coconut flour instead of almond flour because my mom is allergic to nuts. They turned out so bad I tried to make a frosting for them… didn’t make it any better. I read the comments after and saw a few that said not to use coconut flour… All I can say is don’t make the same mistake I did and I’m sure the actual recipe is delicious.
Wholesome Yum M
0Hi Caitlynn, Oh no! Coconut flour and almond flour cannot be swapped 1:1, I’m so sorry you had to learn that the hard way! Please don’t give up, but look for a recipe that doesn’t contain almonds. These Coconut Flour Sugar Cookies do not contain almonds, nor do these paleo brownies. Best of luck!
Lane Escobar
0I was so excited – mine are in the oven now. They are fizzing. No joke. And liquid has pooped around each cookie! I can’t see what I did wrong!
Still gonna try them.
Wholesome Yum M
0Hi Lane, Oh no! I’m sorry your cookies aren’t turning out as hoped! Were the ingredients fully incorporated with a hand or stand mixer? It sounds like butter or cream cheese could be leaking from the sides, which is a sign of the dough not being thoroughly beaten together.
Kathrine
0These were delicious! Soft and crumbly – kinda reminded me of Italian almond biscotti
Che
0Hi! How do you keep the cookies crispy? After cooling they were crispy. But after 2 hours at room temp they became soft. I tried to put them in the fridge too. Thanks!
Wholesome Yum M
0Hi Che, After they are cooled, put them in an airtight container to preserve the texture. Also, both sour cream and monk fruit allulose blend yield softer cookies.
Dana Z
0Great recipe – satisfies the sweet craving
Clare
0Added zest from 1 lemon. Great flavor.
Nora
0How many cookies does the recipe make?
Wholesome Yum M
0Hi Nora, This recipe makes 24 2″ cookies.
Andrea P
0Thank you so much for this recipe! I started Keto two weeks ago and haven’t really had any sweets cravings until today. Since we are on lockdown I had to utilize ingredients that I had on hand and I just so happened to have everything from this recipe so I thought why the heck not? I made it almost exactly as stated. I included the sour cream but in addition I added almond extract because I love it. These cookies were perfect! They reminded me so much of spritz cookies at Christmas time. The texture wasn’t exactly the same but the flavor was right there. Totally hit the spot! Thank you!
Lexie
0Video says egg whites, the recipe says 1 egg?
Wholesome Yum M
0Hi Lexie, The recipe has been updated with a whole egg. The written recipe is the most up to date.