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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
Matthew Murray
0These were just ok. I would do much less sweetener next time and add some cocoa nibs for texture. They did not spread at all, so make them the shape you want the final cookie. My flour said super fine, but I think it was not blanched because the cookies looked like peanut butter cookies.
Sylvie Carey
0Great recipe. Next time will add unsweetened coconut or walnuts or chocolate chips
Robyn
0Can you use stevia instead of the erythritol?
Maya | Wholesome Yum
0Hi Robyn, I don’t recommend pure stevia for this recipe (too concentrated), but a stevia blend would be okay. Check the low carb sweetener conversion calculator here for the amount.
Ashley
0Great recipe! I only had a cup of almond flour and added substituted a half cup of coconut flour for the remainder. My cookies came out a little more cakey. This is due to me not flattening my cookie. Other than that, I think the recipe is great. It’s definitely one to use for what’s in your house as opposed to going to the store buy each ingredient.
Mya
0I am allergic to almond. Can I coconut flour instead?
Maya | Wholesome Yum
0Hi Mya, You can try sunflower seed meal or sesame flour instead of almond flour. I don’t recommend all coconut flour, it’s very drying and you’d need a totally different recipe for it to work.
Cheryl Hatletvedt
0Can I use coconut flour instead of Amond flour?
Maya | Wholesome Yum
0Hi Cheryl, No, sorry, they work completely differently.
Lisa Lobdell
0I’m baking these now. Instead of vanilla, I used 2.5 teaspoons of almond extract and topped them with slivered almonds. The second batch is an experiment. I made thumbprints and filled them with a cherry almond preserve I bought last fall in Michigan. Not quite keto, but a welcome change on the coldest day of the year.
Amber
0I really liked this recipe. Simple, and I had all of the ingredients. The batter did taste kind of almondy, so I added some cherry flavoring for a contrast. I also made a topping of cinnamon “sugar”.
Kathleen
0Can I take any cookie recipe and just use almond flour and eryithrol changes?
Maya | Wholesome Yum
0Hi Kathleen, No, not any recipe. Unless you develop recipes with these all the time, I recommend sticking to recipes that are developed with them specifically. If you have a recipe request, you can use the link at the bottom of this page to request it!
Raquel Gallant
0I love these cookies! I made them for myself, but my husband who is not on a Keto diet loves them too!
This is my first Keto dessert and I am so glad I picked this recipe. So easy !!!
Shana Heise
0Oh my god! Been on the keto for a week and came across this recipe today so went out and bought all the ingredients (after I researched what erythritol was :P) and just baked them! So good! I made mine a bit too large so the inside is soft but that’s not such a bad thing! Next time I will just make them smaller 🙂 thanks!
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
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…
Maya | Wholesome Yum
0I am so happy you liked the cookies, Jen! Have a great day!
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!
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!
Maya | Wholesome Yum
0I am so happy to hear that! Have a great day!
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.
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!
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.
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???
Erin Socall
0Use benisweet!
Maya | Wholesome Yum
0Hi Beth, You can use another granulated sweetener and adjust the amount using the sweetener conversion chart here.
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).