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
Kimberly Marx
0Great recipe! I honestly almost didn’t make these because of seeing several comments complaining about the texture. I’m glad I tried them anyway! I’ve made two batches one just like the video and the other I rolled the dough out and used cookie cutters then covered them with a vanilla glaze. I think I’m going to use these cookies with a heart shaped cookie cutter for Valentine’s cookies for my hubby!
Barbara
0Not enough cream cheese flavor and NEVER GOT CRUNCHY no matter what I tried! Even froze them and they just got soggier. Flavor wasn’t worth the carbs I’d eat. Too bad.
Maya | Wholesome Yum
0Hi Barbara, Sorry to hear that they were not for you. The cookies need to cool completely to crisp up, which is a gradual process (freezing doesn’t really help). Other possible reasons could be they needed to bake for longer, or were too thick. The thicker they are, the less crunchy they will be. Regarding cream cheese flavor, they’d be even less crunchy if you added more cream cheese, which is why I picked this amount. If you like super crispy cookies, you might like these almond flour shortbread cookies better.
Kim
0These turned out GREAT!!! So easy, and they tasted just like sugar cookies (even non-keto friends liked them). Thank you so much for this (and all your other recipes).
Katherine
0New to Keto baking.
Is all almond flour blanched or do I need to look for this specific label? If it is specific, what is the difference?
Maya | Wholesome Yum
0Hi Katherine, Not all almond flour is blanched, and it does make a difference in baking. It needs to be white in color, blanched and finely ground. Sometimes it says “blanched” and sometimes “super fine”. It should not be speckled in appearance. I have a link to one I like to use on the recipe card above.
Char
0These are my favorite go to snack since I’ve started keto. YUM!
Mary Yonan
0Could you please include the grams of Sat Fat in the Nutrition information? That is necessary to determine Weight Watchers Smart Points. Thank you.
Maya | Wholesome Yum
0Hi Mary, Right now the only info I have is what is listed on the recipe card, but if you need other information you can enter your ingredients into an online calculator.
Nancy
0Thank you so much for this recipe, I desperately missed my cookies being on the Keto diet and now I have found a favorite. These cookies are delicious, I used 1/2 cup of golden Lankanto monkfruit sweetener and they turned out perfect!
Christine Aiello
0Can I make these spritz style?
Maya | Wholesome Yum
0Hi Christine, Yes, you can!
Renie
0I am confused with the carbs… with the Erythritol is that the carb count? The end of this says it doesn’t count the sweetener? So essentially these have 5g of carbs??
Maya | Wholesome Yum
0Hi Renie, Each cookie has 3g total carbs or 2g net carbs, both of these don’t include the erythritol which does not get absorbed. Some sources do include erythritol in total carbs (but never net carbs), so you’d have to do the calculation if you want to include it in your total carbs.
Sally
0These cookies are awesome! I doubled the recipe in order to put some in the freezer. I came out three cookies short. Oh well that’s pretty darn close on serving size if you ask me.
Maya | Wholesome Yum
0I am so happy you liked them, Sally! Thank you!
Olga
0Where are the ingredients and how much of each ingredient?
Maya | Wholesome Yum
0Hi Olga, The ingredients and amounts are on the recipe card above. If you are using Safari reading mode it may not render correctly, but if you switch to regular it will show up. Thanks for visiting!
Sana
0I tried them with ratio of 12 biscuits but they were only crisp around the edges and softer like crumble in center. i even cooked them for total if 20 mins but of no use. I don’t know whether i was wrong or what?
Maya | Wholesome Yum
0Hi Sana, There are two things it could be: 1) Were the cookies too thick? They crisp up best if you flatten them thinly. 2) Did you let them cool completely? They crisp up as they cool. Hope this helps!
Julia
0I am wanting to make this, but … can I substitute erythritol with coconut sugar? I can’t use the other sweeteners due to migraines. Thanks for your input.
Maya | Wholesome Yum
0Hi Julia, You can, they just wouldn’t be low carb or keto. But from a recipe standpoint it would work.
Glo
0I used stevia 1/2 tsp instead of erythritol 1/2 C this is the equivalent exchange I found on line. Not sweet enough. Does the erythritol give the cookies a different texture maybe more volume? Is it better to use erythritol instead of stevia or just add more stevia? Trying different Keto recipes. Thanks for your recipes.
Maya | Wholesome Yum
0Hi Glo, Different brands that tout themselves as stevia can acually be a blend of stevia with a filler, so the sweetness can vary widely by brand. The erythritol does provide some bulk in this recipe, so it’s best to use that, but if you want to use stevia, at least make sure it’s the right amount for the brand you have. Check my sweetener conversion calculator to find out.
Natalie
0I love your recipes and make them often. I am new to low carb and have a question. Why don’t the recipe indicate how many carbs per serving. That is the first thing I look for, but carb count is missing in most recipes including this one.
Maya | Wholesome Yum
0Hi Natalie, All of the nutrition information is under each recipe, including this one. It’s right on the recipe card above.
JenRich
0Wonderful!
I didn’t have almond flour so substituted coconut flour (3/4 cup) and increased to 4 Egg whites.
I’m so excited to find this yummy recipe.
Maybe I’ll add some lemon zest next time
Maya | Wholesome Yum
0I am so happy you liked the cookies, Jen! Have a great day!
Cindy
0I hope you can help me..Just to be sure I have a question please.. Jenrich stated above that she substituted Coconut Flour 3/4 cup for the Almond Flour…& since the original receipe called for 3 cups of the Almond Flour that would only be 2 1/4 cups of coconut flour right? Thank you in advance for your help.. I want to use the Coconut Flour & the lemon zest…
Cassie Lewis
0My husband made these yesterday. They remind me of sugar cookies! They definitely will satisfy a sweet tooth 🙂 I give them a 5! Thank you for this recipe!
Maya | Wholesome Yum
0I am so happy you liked them, Cassie!
Stacey
0Oh my goodness. I’ve been on keto for only two months, but this is by far one of the best recipes to curb your sweet tooth!
Maya | Wholesome Yum
0I am so happy you liked them, Stacey! Thank you!
Fannyalva
0these are amazing! they taste like shortbread and I added a drop of sugar free strawberry preserves to each cookie and they taste like so good!!!Thank you for the recipe!
Maya | Wholesome Yum
0I am so happy to hear that! Have a great day!
Adrianne Hatcher
0I have a dear friend who is gluten-free, and also has a severe nut allergy, so thank you for the ratios for coconut flour substitution!
Tonya
0These were good but the texture was weird, they didn’t turn “golden” and they are only “crispy” around the edges; barely. I even cooked them longer to see if they’d turn golden around the edges or anywhere else and ended up baking them for well over 20 minutes. I gave up on getting them to brown/turn golden. Flavor was okay, although the cream cheese did make them interesting. HOWEVER— The next batch, I chopped up a dark chocolate & almond Keto bark and added it to the mixture like chocolate chips. Texture still weird and sort of dry but taste greatly improved! Just not a huge fan of almond flour I guess… Hopefully I get used to one day. Thank you for the recipe though.
Maya | Wholesome Yum
0Hi Tonya, Thank you for the feedback. These are a softer cookie in the center with crispy edges. Just to confirm, you used finely ground blanched almond flour? That makes a big difference in texture. The add-ins sound delicious, by the way! If you prefer a crispier cookie, try these almond flour cookies instead.
Dr. Diaz
0So all I did to remedy the browning issue was broil them for 2 minutes and they turned golden! I tweaked the recipe by adding more cream cheese and used 2 whole eggs instead of what was in the than original recipe. Deliciously decadent….
Maya | Wholesome Yum
0Thanks for sharing with us!
Bill
0Wow, what a great platform to create some delicious variants with! I’m thinking something like Lemon Zest and Dried Cranberries or adding some Almond Extract or Chocolate or Carob Chips and Pecan, lots of ways this cookie could be done. Thanks
Maya | Wholesome Yum
0All great ideas, Bill! Thank you!
Chris Thomka
0Have you ever added cocoa to make these chocolate cookies?
Maya | Wholesome Yum
0Hi Chris, No, I haven’t. You probably could, but the recipe would need other modifications to adjust the wet/dry ratio. I do have this recipe for no-bake chocolate cookies.
Lisa
0These cookies are so delicious! They are light and satisfying! I made 2 portions of the batter and flavored them differently. Vanilla and lemon. Yum. The vanilla I put 1 pecan half on each. For the lemon ones, I made a small batch of cream cheese erythritol lemon icing. Fresh and delicious. My hubby, who is a hard sell, loved these— I couldn’t keep him out of them!
Maya | Wholesome Yum
0I am so happy you liked them, Lisa! Have a great day!
Nan Stevens
0Can these be made with coconut flour? I am allergic to almonds.
Maya | Wholesome Yum
0Hi Nan, No, sorry, they are not interchangeable. You can use another nut flour if you are not allergic to other nuts. If you are, try sesame seed flour instead.
Jeanne Parker
0Can I use coconut sugar? I’m type 2 diabetic. Cannot use artificial anything.
Maya | Wholesome Yum
0Hi Jeanne, Coconut sugar will work in the recipe, but still spikes blood sugar. I recommend sticking with the erythritol which is a natural sweetener. This recipe doesn’t have any artificial ingredients. 🙂
Rahma
0When I bake with almond flour it bothers me, can I use coconut flour? And if so, how kuch would you recommend?
Maya | Wholesome Yum
0Hi Rahma, Sorry, they aren’t interchangeable in this recipe. I’ll make a note to create coconut flour cookies in the future.
Anya
0Thank you for your great receipe. Your cookies are kid approved. Made them today and super happy. Was looking for ideas of healthy kid snacks for school.
Maya | Wholesome Yum
0I am so happy you and the kids liked the cookies, Anya! Thanks for stopping by!
Christine piwowarczyk
0The cookies are very easy to make, and have a mild cream cheese flavor. I added my own cream cheese frosting, but they are good without it too! Thanks for a super quick & easy recipe!
Maya | Wholesome Yum
0I am so happy that you liked them, Christine! Have a great day!
Elizabeth A. Fortier
0These did not taste good to me at all. Sorry.
Maya | Wholesome Yum
0Hi Elizabeth, Sorry to hear that. Do you think they turned out the same as the video or did something go wrong? I’d be happy to help troubleshoot if you had any issues with the recipe. Otherwise, I hope you’ll find another cookie recipe you like better.
Cathy Spinella
0Best Keto cookie I ever made to date! Thanks for the recipe! And I didn’t change a thing! I used Swerve for the sweetener! Now I need a chocolate cookie recipe! The one I used isn’t sweet at all.
Maya | Wholesome Yum
0I am so happy that you liked the cookies, Cathy! Have a great day!
Beth Heaster
0What can I use Instead of erythritol???
Maya | Wholesome Yum
0Hi Beth, You can use another granulated sweetener and adjust the amount using the sweetener conversion chart here.
Erin Socall
0Use benisweet!
Betty
0My cookie dough was really wet. Not sure what I did wrong.
Maya | Wholesome Yum
0Hi Betty, It’s hard to say what went wrong without more detail or being there with you. Were any of the ingredients or amounts different? Did you look at the video? If you can pinpoint where it started to look different, I can try to help.
Mar
0Hello – do you think you could add peanut butter to these – I keep looking for a PB cookie that also uses butter – it seems like a no brainer for the Keto diet and seems like it would be closer to regular cookies the closer you get the ingredient list and this recipe look like it might make a good PB cookie with the adjustments maybe.
Maya | Wholesome Yum
0Hi Mar, I haven’t tried that, but sounds like a good experiment. Let me know how it goes! I also have peanut butter cookies here.
Danielle
0Can these be frozen?
Maya | Wholesome Yum
0Hi Danielle, Yes, you can freeze them.
David J Conover
0Perfect! I added sugar free chocolate chips to recipe. Amazing! Just what my sweet tooth needed!
Maya | Wholesome Yum
0I love to hear that, David! Thanks for stopping by!
Miki Perry
0Hi, I am making the cookies for the first time tonight. I do not know how to calculate the number of carbs for the recipe. We don’t eat too many per day.
Maya | Wholesome Yum
0There are 3 total carbs and 2 net carbs per cookie, Miki. I hope that helps!
Anita
0Thanks. I think i’ll make a batch of each and let you know.
Maya | Wholesome Yum
0I hope you like them, Anita! Please come back again soon!
Barb
0Just wondering what is the longest these would last in the fridge? I made too many and left them in my fridge for about a week and a half. Was meaning to freeze them but got busy and forgot. Thoughts?
Maya | Wholesome Yum
0Hi Barb, They keep in the fridge for a week for sure, likely two is okay. I’ve kept them for a couple weeks, but please use your best judgement in terms of how they look, smell, etc.
Matilde Cristal
0How much of each ingredient?
Maya | Wholesome Yum
0The ingredient amounts are on the recipe card above, right above the instructions.
Anita
0Would almond meal work with this recipe instead of almond flour?
Maya | Wholesome Yum
0Hi Anita, You can try but the texture will be quite different. More like a multi-grain biscuit in texture (but sweet like a cookie).
Tracey l Parker
0Love the site. My question is, can you substitute almond flour with coconut flour?
Maya | Wholesome Yum
0Hi Tracey, No, sorry, they are not interchangeable. You can try sunflower seed flour if you have a nut allergy.
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!
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.