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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
Kara
0These look amazing and I’m going to make tonight to give to my friend who’s moving away Monday 🙁
Can I substitute greek yogurt for the sour cream and get the same result? I don’t want to mess them up and if there’s any doubt, I’ll just omit.
Wholesome Yum M
0Hi Kara, Yes, greek yogurt will work fine here.
Cheryl Phillips
0Hi, I’m sorry but I really disliked these. Mine were very dry, crumbled all up..I also thought the flavor wasn’t great. I wouldn’t make again.
Wholesome Yum M
0Hi Cheryl, I’m sorry this recipe didn’t turn out as expected. There are several other cookies recipes on the blog for you to try! If you are looking for a simple sweet treat, these Keto Sugar Cookies are excellent frosted or simply left plain.
Sandra Lim
0Can I use almond meal instead of almond flour?
Wholesome Yum M
0Hi Sandra, Almond meal will give these cookies a completely different taste and texture. It is not recommended for this recipe.
Lisa
0These came out perfect! Crisp on the bottom and a little chewy in the middle – I used the sour cream and substituted the vanilla extract for ALMOND extract – they are really good – not too sweet but really a delicious treat!
Mary
0I plan on making these after I hit the grocery store! I’ve been craving sweets and for some odd reason lavender, so I’m going to attempt to add some culinary lavender to these!
Mary E
0Can I use coconut flour and still get the same results?
Sherry Smith-Nguyen
0I used coconut flour and they came out great!
Kate
0Would you share the proportion please? Tyanks.
Wholesome Yum M
0Hi Mary, Unfortunately not. Coconut flour and almond flour are not interchangeable.
Coreen
0Easy to make and delicious… I topped mine with culinary lavender.
Mary
0I just saw this after posting about how I want to try using lavender for extra flavor! How’d yours turn out?
Lynda
0After being on Keto for two weeks I was really wanting a cookie! I tried this and thought they were very good! I used Swerve as a sweetener, same amount. I did have to bake mine 2 minutes longer to get them slightly brown around the edges and I did use the sour cream. Next time I will divide the dough in half and try adding chopped walnuts to one half and chopped pecans to the other. I think this would give a great crunch! I want to see which is best. The basic taste of these cookie reminds me of Pecan Sandies. I will definitely be making these again!
Brad
0Not sure what I’m doing wrong, but with all your great cookie recipes, I never get crunchy cookies. The peanut butter ones, the cream cheese ones, the raspberry cream cheese ones (a little bit of crunch) — none turn out crunchy. I’m wondering if it’s my oven. Maybe it’s not hot enough?? The only ingredient that I change is that I use regular almond flour and not blanched because I can’t get that where I live. I left them at room temperature till they were well cool. Great taste, but it would be nice to get some crunch. Any ideas???
Wholesome Yum M
0Hi Brad, Try leaving them out overnight. That should help them crisp up.
Leah
0These were really good! I think when I make them I’ll use the sour cream! But overall really good and definitely curves your sweet tooth.
Leona
0My younger sibling and I made the cookies, and they turned out wonderful. The dough was very easy to work with (and tasty). The cookies themself also turned out amazing! Definitely recommend this recipe!
Anna
0Question: net carbs says 2 on the cookie but the nutritional part says 1 net carb which is correct? Also do I use granular or powdered monk fruit blend? Thanks for the recipe!
Wholesome Yum M
0Hi Anna, The recipe is 1 net carb per cookie. You can use whichever sweetener you have on hand, but granular works great!
KM Davis
0The video shows only an egg white and the written recipe shows one egg. I made the the one egg version and it didn’t turn out like I expected, very caky and not crispy. Do you need egg white only to get a thinner cookie?
Wholesome Yum M
0Hi KM, Yes, if that is your preference, then just use the egg white in the recipe.
D
0This recipe was pretty good. I cooked one cookie with one with one cup of almond flour, then I cooked one cookie with two cups of almond flour. I think I like the one cup better. Note: this website is terrible. There so jump jumping around and ads. I think I’ll go back to books. Lol
Wholesome Yum M
0Hi D, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Raiza
0Made these, loved these! Should left overs be put in the fridge?
Wholesome Yum M
0Hi Raiza, Your cookies are fine to sit in an airtight container at room temperature for a few days. Any longer and you may want to consider freezing them.
Len
0Yes! My first keto cookie. I cannot say how much I detest fake sweetener. These are good!! Will make again. Thanks for the tips. I bought the cookie scoop and love it!! Did use the tbsp of sour cream. Thank you for this yummy recipe!! Cannot find option to post my pic.
Peter
0So easy to make these delicious cookies and I really enjoy the cream cheese creamy flavour, different, which is nice!
Caitlin
0You bloody legend! I have tried at least 10 different keto cookie recipes and this one is in a league of its own.
I live solo so 24 cookies is a whole lot. I halved the recipe, left out the egg entirely, and added about half a teaspoon of Xantham Gum to act as the binding agent, and a pinch of baking powder. I mean – I still don’t really know what baking powder does, but it felt right y’know?!
I made 6 x cookies instead of 12 so they were nice and thick and added keto choc chips. I did a test run of different cooking times at 150 degrees (Celcius). 25 minutes was perfecto!
This is it – the one recipe to rule them all.
I do wish the website was a little more user friendly. I had a lot of trouble with it on my phone!
Tulips
0Great idea, thanks for sharing. Very useful to be able to balance my macros and still enjoy a cookie when I cannot add the egg in the recipe 🙂
Smriti
0I just made it, I did the exact half of this recipe and it came out really good. Thank you for sharing your recipe.
Theresa Michelle Salerno
0Mine are in the oven now. Can I freeze half of the batter and use it at a later date to make a fresh batch?
Wholesome Yum M
0Hi Theresa, Yes, that should work just fine.