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Free Printable: Low Carb & Keto Food List
Get It NowThese 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)
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)
Sweet, buttery keto cookies with just 6 ingredients and 1.7g net carbs! These low carb cream cheese cookies are fast, easy, and satisfying.
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Instructions
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 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.
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:
726 Comments
Tracey l Parker
0Love the site. My question is, can you substitute almond flour with coconut flour?
Summer Jones
0I actually made these with 3/4 cup of coconut flour, added a whole egg, 2oz more cream cheese, and a whole stick of butter and they turned out delish!!
Maya | Wholesome Yum
0Thanks for sharing your substitutions with us, Summer! Have a great day!
Maya | Wholesome Yum
0Hi Tracey, No, sorry, they are not interchangeable. You can try sunflower seed flour if you have a nut allergy.
Lisa K
0Hi Maya. I’m looking forward to trying this recipe and would like to know if you think it would work using powdered erythritol instead of granulated. I want to try using Swerve powdered erythritol as I would like to eliminate the grainy texture that I find is common with granulated.
Maya | Wholesome Yum
0Hi Lisa, Yes, you can make them with Swerve Confectioner’s. You might need a slightly smaller amount, since the powdered is finer. However, I don’t find these cookies grainy even with the granulated. I find that powdered is usually only needed if making something smooth, like frosting, sauce, cheesecake, etc.
Ashley
0Does the almond flour have to say blanched?
Maya | Wholesome Yum
0Hi Ashley, It should say either “blanched”, “super fine”, or “finely ground”. Visually, it should be white/ivory (not speckled) and a fine texture.
Helen
0Thanks for the recipe, but I used the exact amount of ingredients and made 30 cookies instead of 24 and they came out as 5 carbs each. I’m a little annoyed.
Maya | Wholesome Yum
0Hi Helen, The number of cookies you make will vary depending on exactly how big you make them. The nutrition info is on the recipe card based on 24 cookies, and carbs for ingredients come directly from the USDA Food Database.
Ava
0Thank you for the recipe. Quick question: What are your thoughts on adding a touch of Lemon Extract? Would you adjust anything else in the recipe?
Maya | Wholesome Yum
0Hi Ava, You can definitely add any extract you like and wouldn’t need to adjust anything else. Sounds delicious!
Charlie
0If you wanted a lemon version of this cookie would you simply replace the vanilla with the lemon extract or add it with the vanilla extract in an equal or lesser amount?
Maya | Wholesome Yum
0Hi Charlie, You could do either one or both. I’d probably reduce the vanilla if you’re adding lemon.
DGJ
0I love this recipe. It’s my go to when I’m craving something sweet on my Keto diet. I’ve made batches and batches of them. Thanks for the life saving recipe!!!
Maya | Wholesome Yum
0I love to hear that! Thanks for stopping by!
Pat Marino
0I have a question on cream cheese cookies. If you use a convection oven, should you bake on a lower temp for a longer time? I am kind of new at baking. Thank you.
Maya | Wholesome Yum
0Hi Pat, Yes, reduce the temperature by 25 degrees. Baking time varies from oven to oven, so I’d check on them a little sooner than the normal amount of time and chances are they’d be done even at the lower temp (due to the convection) but you can always keep them in a little longer if they aren’t.
Robin
0Thanks for the cookie recipe! I substituted Stevia and likewise thought they were a little too sweet so I added the zest of one lime and the juice from the lime and they are a perfect take take on key lime pie!
Maya | Wholesome Yum
0Thank you, Robin! That lime flavor sounds delicious. It’s great that you say that about the sweetness, because I just tested this recipe last week and had decided to decrease the sweetener. It was previously 3/4 cup and is now 1/2 cup on the recipe card.
Janice
0If I use a whole egg will it make a difference?
Maya | Wholesome Yum
0Hi Janice, Yes, the texture of the cookies will be different. They’ll be softer.
KetoKitty
0Just what I was looking for! How to make them softer!
Maya | Wholesome Yum
0Have a great day!
Maelenna
0Can I substitute almond flour for coconut flour? If so, is the same amount of coconut flour used?
Maya | Wholesome Yum
0Hi Maelenna, Sorry, you can’t replace one with the other. They behave completely differently, absorb moisture differently and have different textures. It’s on my list to make coconut flour cookies.
Laura Gonzalez
0Made your recipe and got it perfect the first time, that’s how easy it is! It was a tad too sweet with 3/4 cups of Xyla that I used. Instead of 3/4 cups maybe 1/3 cups might be less sweet and just right. Thank you so much for sharing it with us.
Maya | Wholesome Yum
0Thank you, Laura! Xylitol is a little sweeter than erythritol, so if you used the same amount that is probably why they were too sweet. I have a sweetener conversion chart here that can help.
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?
welllshii
0Dont eat cookies. Seriously. When I get cravings I just eat cream cheese or down Heavy whipping cream.
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.
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.
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!
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!
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?
Lori
0I used Stevia blend granulated and they were the perfect consistency and taste great!
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.
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.
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.
Maya | Wholesome Yum
0Hi Kim, Yes, you can use Pyure, but you’d need less of it. I have a conversion chart here.
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.
Shawna Lively
0I made huge ones too! How long did you cook them for? Mine are in the oven right now.
Maya | Wholesome Yum
0Thank you so much!
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?
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.
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.
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!