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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
Shelly
0These were amazing! Best keto cookies I have made yet. I sprinkled a little cinnamon on the top of half of them. Next time I may use a flavored extract in place of the vanilla. Thanks for a great recipe!
Kelly W
0Wow, I’ve made a ton of cookies in my life and this is the first time I didn’t like them. They have absolutely no taste. I don’t like real sweet desserts but these are not sweet in the slightest. Almost like a biscuit rather than a cookie. They are also terribly dry and crumbly. Unfortunately, I made a double batch. I almost never do that the first time trying a recipe. But I tried another KETO cookie recipe for the first time several days ago and they were great (not from this site), so I figured what the heck. Now I wish I hadn’t! I did add walnuts. Which, again, is unfortunate because I’m throwing these out… raw. I dislike wasting food!! So disappointing!! I love cream cheese so I thought these would be awesome. I don’t even have any interest in trying another recipe from this site as is suggested to the other low rating reviewers. Yes, I definitely should have read those first. It would have saved me a lot of time and wasted ingredients.
Wholesome Yum M
0Hi Kelly, Did you happen to watch the video? What did your dough look like compared to the video? Due to the use of butter and cream cheese in the recipe, they shouldn’t be dry or crumbly. Is it possible that all the ingredients weren’t doubled?
Deborah
0For some reason the cookies cake out with a jelly-marshmallow like consistency on the outside. I did modify it a little but why I probably won’t try this recipe again
Wholesome Yum M
0Hi Deborah, I am sorry this recipe didn’t work out for you. This consistency you described is not correct for these cookies. What sort of modification did you make?
Rachel J
0I’m excited to make these, but I have to watch my NET carbs very carefully. I’m curious how you came up with the 1 net carb per cookie? Just the three cups of almond flour alone is 48 net carbs, which contributes to 2 net carbs per cookie. Any insights into what I’m doing wrong? Thanks so much! -Rachel
Wholesome Yum M
0Hi Rachel, Thank you for bringing this to my attention! I have re-adjusted the net carb count to 1.7 net carbs. Please keep in mind that the nutrition facts I give are according to the brands I use, which in this case is Wholesome Yum Almond Flour, so your preferred brand may cause the final count to vary a bit from my numbers. Best wishes!
Monica
0Not sure what I did wrong but they came out crumbly and super dense and not sweet at all. They don’t really looks like the picture either.
Wholesome Yum M
0Hi Monica, I am so sorry these didn’t turn out for you. Did you make any ingredient substitutions?
LYNDA DEHAVEN
0I added chopped pecans to this and it went from a 4 star to a five star!! I’ve used several recipes from this site and they’ve all been very good!
Carol L Kesterson
0I am so happy to have a low net carb cookie that tastes good. I added toasted coconut to the last bit of dough and also pressed some into the top then baked. They turned out yummy. I think I didnt bake the others long enough because they were a little soft but still very good. Thanks so much for the recipe.
Kelly
0I’m new to baking with almond flour. Are they suppose be grainy?
Maya | Wholesome Yum
0Hi Kelly, No, they are not supposed to be grainy. Almond flour quality and consistency varies widely – be sure you’re using super fine blanched almond flour like this.
Kelly Kamps
0Thank you! The sweetness and the taste were wonderful I did use monk fruit. I will try them again.
Christine
0I made these using swerve sweetener as thats what I had on hand. Added the optional sour cream and used almond extract in place of vanilla. They turned out wonderful. I baked them 13 min and didn’t flatten them until just before the timer went off.
Karen
0I tried this recipe and it was Delicious. Very simple (my kind of recipe).
Grace
0I love these cookies. they are delicious. Thank you for sharing your recipe.
Rhonda Menard
0I’ve used this recipe a couple of times and like it. It’s not an overly sweet cookie. One of the times, I added a tablespoon of lemon zest to the dough. Yum!!! Then I whisked together powdered monkfruit/erythritol blend with the fresh lemon juice for a glaze. This made a nice lemon frosted cookie.
Janet
0I love the recipe this is my third time making it. I followed the instructions and found it easy to make. I did add sour cream and pecan pieces but left out the salt since the butter I use is salted. I also used swerve sweetner using 1/2 cup.
Thank you
Carinne
0Turned out great. Soft and chewy. Used this cream cheese frosting on top. Perfection! Let them cool all the way before icing. My oven oven cooked faster – 12-13 min max!
2oz cream cheese, room temperature
2 tbsp butter
2 tbsp powdered erythritol
10 drops liquid stevia
1 tsp vanilla extract
Weezie
0I’m new to keto (1week) but I wanted a cookie, so I tried this recipe. I’m sorry to say I didn’t like it at all. I used granulated no calorie stevia and almond flour finely sifted. They were very crumbly and barely sweet. I also used the sour cream. I don’t know what went wrong, any suggestions would be appreciated.
Thanks
Wholesome Yum M
0Hi Weezie, I am sorry these didn’t turn out as expected. It sounds like you used the right kind of almond flour, but I’m not sure about the sweetener. Stevia brands can vary widely, so it’s possible you may have needed a different amount of sweetener for this recipe. It is also possible that it caused the dry, crumbly texture as well. I have a Keto Sweetener Calculator to use if you are wanting to make a recipe with a different brand of type of keto friendly sweetener. I hope this helps.
Carmen
0Can I replace the monk sweetener with Agave by using 2 tbsp of Agave?
Wholesome Yum M
0Hi Carmen, No, that won’t work in this recipe. Please use a dry sweetener if you are wanting to replace the Besti Monk Fruit Allulose Blend.
Dana Davidson
0Thank you for the recipe. I made them with a lil less almond flour. Frosted them with a coconut extract glaze. Very good.
Ben
0I really liked this recipe although a couple of comments… The video seems to suggest using egg whites separately? But this isn’t mentioned in the recipe. Also – I added some chopped macadamia nuts to my cookies for some added texture and taste.
Wholesome Yum M
0Hi Ben, The recipe has been updated since the video was made to incorporate a whole egg instead of just egg white.
Ben
0Ok, thanks that’s good to know. I couldn’t figure out whether I was making it right or not. They are tasty either way.
Alyson
0Came out with a cakey, chewy consistency. I even added a little extra ‘sugar’ to sweeten them more and they still barely have any sweetness. They’re barely comparable to a shortbread cookie, unfortunately. I’m not sure why so many people seem to like these as they taste super bland and have the consistency of a dinner roll and not a cookie.
Also, trying to find the recipe on this page was more difficult than the actual process of making the cookies.
Wholesome Yum M
0Hi Alyson, Sorry these cookies didn’t turn out as expected. They should be pretty sweet (not like a dinner roll), did you use the same sweetener? Of course everyone’s taste buds are different, so you could increase the sweetener a bit next time if you like. If you prefer a little extra sweetness for the batch you already made, you can frost them with keto cream cheese frosting. These are also a cream cheese cookie, not exactly a shortbread cookie. If you want those, try keto shortbread cookies instead.
Chelby
0I am making these now. Thank you for the recipe! The fact that I can still enjoy “sweets” makes it possible for me to stay consistent with my low-carb lifestyle.