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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
Tara Kingswood
0These are my first low carb cookies. They came together quickly and easily on a Saturday night when I was desperate for a treat with my tea. I used the sour cream. They did not require refrigerating and I found pressing them down gently with a fork worked perfectly. I will definitely make them again.
Allison
0I made these with the optional sour cream and subbed Swerve as the sweetener. Iced with a cream cheese icing and they were delicious! Will definitely make again.
Barbara
0I’m confused about your total carb counts. Besti has 4 grams carbs per tsp (64 for 1/3 cup) and almond flour has 72 carbs in 3 cups. Divided by 24, that equals 5.6 carbs per cookie, not 3.2. What am I missing? Also, what do you recommend when substituting liquid stevia for Besti? Thanks!
Wholesome Yum D
0Hi Barbara, Nutrition facts are provided as a courtesy. If you have questions about calculations or why you got a different result? Please see our nutrition policy. If you want to replace liquid sweetener, I recommend Wholesome Yum Simple Syrup.
Pam Gray
0I swapped 1/2 the almond flour for pecan meal* and the cookies came out great. I also added more sweetener but I like things sweet.
Thank you for another go-to cookie recipe that is good as is but also easy to modify with citrus, nuts, chips, frosting, spices… lots of possibilities here.
This is a “Keeper”.
*Watching my omega 3/6 ratio.
Hope
0Yummy!
june
0how to soften cream cheese?
Maya | Wholesome Yum
0Hi June, Just let it sit on the counter until soft. It’ll be faster if you cut it into pieces first.
Andrea
0Made the recipe. After reading all the reviews I added the zest from 1 lemon and 2 mandarin oranges to a doubled recipe. It’s a good base recipe to add zest or flavorings too. It picks up other flavors well. Sure they fall apart while warm. So do most keto cookies.
Nikki
0These taste like a light shortbread. Not overly sweet even with the extra sweetener. I added in 1/4 tsp. Lemon extract as well. There is a hint of lemon flavor. I’ll add extra next time.
Overall, I love these. It’s a simple recipe to put together in little time at all. Perfect for a small get together.
Great for coffee or Tea.
Will keep this recipe for sure!!!!!!
Nikki
0Let me add in the difference I used. I used off brand Splenda and Nature’s Valley Blanched Almond Flour.
Denise
0These are delicious. We added a keto choc drizzle for a little extra treat!
Whitney
0These were not sweet enough. I used only Allulose and followed the conversion chart (aka I added more). Not sure if it would be sweeter with a monkfruit/allulose blend. I know they’d be sweet enough with a monfruit/erythritol blend, but I’m not a fan of the cooling effect. I suppose it wouldn’t be noticeable if eating hot. I’d prefer to use just allulose though. I’d add more, but I’m concerned about getting a stomachache. However, I don’t get them from erythritol. Can erythritol and allulose be mixed? Aka allulose in the cookies, but a cream cheese frosting with monfruit/erythritol?
Wholesome Yum D
0Hi Whitney, Yes, you could mix allulose and erythritol.
Yoanna
0I love this cookie, just added chocolate chips, and they are delicious. Thank you!!!
MitsyBaby
0Made these for the first time. Its a nice textured cookie but was expecting more in the flavour dept given its a cream cheese cookie. Noted someone else suggested adding 1/3 cup more cream cheese which was my first consideration. Don’t like loading cookies with sweets so next time will also try the lemon zest option to enhance the flavour. Would like another try at them to see possible improvements.
Pamela
0I made this recipe for a family gathering, it was my first time making the recipe. I’m not sure if I did anything incorrectly, as the cookies were extremely bland. I used the exact ingredients. Disclosure: I am new to cooking with almond flour and sugar substitutes. I ended up not taking the cookies to the gathering. I did find out, they were better after a few days, however, looking for some suggestions on how to make them better. I used the minimal amount of the sugar replacement, as one time I used Stevia to make keto cupcakes and they were so sweet. Any hints or suggestions on how to make these better is much appreciated! I also wanted to ask if I should use more Vanilla extract, and is there a way to make them taste a little more like cheesecake? Thanks again!!!
Wholesome Yum D
1Hi Pamela, These cookies aren’t really meant to taste like cheesecake. I suggest trying them with more sweetener, Best Monkfruit Sweetener is less sweet than stevia (which is 300x sweeter than sugar).
Pamela
0Thanks so much!!! I did use the Best Monkfruit Sweetener, but was afraid to add too much since I had used the Stevia on another recipe and it was really sweet. I’ll try again, thank you so much!! Oh, and as with most recipes, it tasted much better a few days later. They were soft, just the way I love my cookies!! A great recipe for when you want to have a dessert, but not overdue it on the carbs. I also realized, I didn’t dust the top with any sweetener either. I’ll try that as well. Thanks again!!! Love the website!!!!
Elizabeth Schaeffer
0I made these and followed instructions. The “batter” was extremely dry and crumbly. I added 1/3 cup of cream cheese, which was one suggestion, but still crumbly. Not ever a sticky dough.
Nicollette Saint
0There is a tree nut allergy in my house…is there a way to adapt the recipe to regular flour? It looks so delicious I would love to be able to make & bake.
Thank you
Maya | Wholesome Yum
0Hi Nicollette, I have not tried this recipe with wheat flour, so am not sure how that would work. Please let me know how it goes if you try it!
Feli
0These were really good! They remind me of the classic sugar cookies I grew up eating during the holidays, but without being loaded with sugar and carbs. I didn’t have sour cream so I used Greek yogurt and it worked well. I def plan to make again. Thank you for the recipe!
M
0Can’t print recipe! Endless loop of downloads and clicking but no recipe ever comes up.
Janelle
0These tasted a little bland to me, but I usually like them extra sweet. How should I adjust the sweetener if I’m using Lakanto monkfruit instead of allulose if I like them sweeter?
Wholesome Yum D
0Hi Janelle, I recommend using Besti Monkfruit Allulose Blend because it provides the perfect taste and texture. You can add 1/2 cup if you prefer these cookies to be extra sweet.
Wholesome Yum D
0Hi, When you click the print button, it will open a new window/tab that you will be able to print from. If this does not happen you may have to change the pop-up settings on your computer.
Mia
0I’ve been using your keto recipes for a few years and I always love them. This one fell a little short, but that’s ok! I think there’s too much almond flour and not enough cream cheese. Otherwise, love whay you’re doing- keep it up!
Georgina
0I am going to try this recipe as instructed as we all love “cream cheese sugar cookies”, so hoping these at least come close to my recipe. My question is can they be frozen or how do you normally store them and for how long? Thank you.
Wholesome Yum D
0Hi Georgina, Yes, they can be frozen, and you can find the full storage instructions in the post.
Lorine Spinner
0Amazing recipe, great texture and taste!!!!
Shelly
0Can you substitute the monk fruit and allulose blend to the monk fruit with erythritol?
Wholesome Yum D
0Hi Shelly, You can substitute, but the cookies will be more dry if you do.
BessieWare
0I made the keto cream cheese cookies and my goodness they were delicious and buttery tasting, soft chewing I love them P.S.get you A cup of coffee wow so good.