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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
Jamie
0I only have swerve (both confectioners and granular) – which could I sub for and is it 1:1? Thank you!
Mickilani
0Which one did you use?
Wholesome Yum M
0Hi Jamie, Yes that’s fine. Enjoy!
Jennifer
0Can I use coconut flour in this recipe? These cookies sound delicious, and I want to make them but only have all purpose or coconut flour
Wholesome Yum M
0Hi Jennifer, The texture and density will be heavier than almond flour, but I think the recipe should still work. Cut down the amount of coconut flour to 1 1/4c and let the dough rest for about 10 minutes after incorporating all ingredients. You should get a texture similar to what you see in the video. If it’s too wet, you can sprinkle in a little extra coconut flour until the right consistency is achieved.
violet
0I made these, they are good. The only problem I had was the dough wasn’t crumbly as you mentioned it should be, so added more almond flour and some unsweetend coconut.
Diane
0Fun recipe but my calculation got 4 net carbs per tiny cookie! I am not sure how you got yours so low! How many cookies did you make?
Anela
0I made 48 tiny cookies and calculated 3 net carbs per cookie… hopefully my boyfriend likes them because it’s not worth the 3 carbs for how the cookies ended up tasting ♀️
Wholesome Yum M
0Hi Diane, I got 24 cookies out of the recipe.
Lauren Giblin
0I went a step further and made a lemon cream cheese icing using butter, cheese cheese, powdered swerve, heavy cream and lemon zest. Yum!
Andrea
0Would this recipe work with lemon extract rather than vanilla and adding some lemon zest to make a lemon cookie?
Wholesome Yum M
0Hi Andrea, Yes! Sounds delicious!
George
0I made these and they were more like really thin cakes? Tasted nice but they didn’t have the crunch of a cookie. Is that right?
Wholesome Yum M
0Hi George, That doesn’t sounds right. Please view the video above the recipe so you can see what the texture of the cookie dough should look like and the final baked cookies.
connie
0Has anyone made these with the flavored cream cheese, like strawberry or blueberry?
Wholesome Yum M
0Hi Connie, I have not found a sugar free version of these flavored cream cheeses. I think they would work well in the recipe, but they would no longer be keto or low carb cookies.
Dawn
0I have made and enjoyed SO MANY recipes from this site. Honestly it’s my go-to for nearly everything I cook. But this recipe disappoints the most. These cookies have no flavor at all. I was sick about using 3C of almond flour. So in order to salvage them I made a keto frosting with almond flavoring so I could tolerate eating them as a keto treat and not have to throw them away. Won’t make these again.
Wholesome Yum M
0Hi Dawn, I’m sorry these didn’t turn out as you had hoped. I am glad you were able to make them suit your tastes better with a frosting.
Emily
0Not sure if I have overdone the mixing, the dough is very oily. I cut the sugar by half, I’m using monk fruit sweetener (powdered myself) and still find it very sweet. Texture wise it’s too soft for me. Prefer crumbly with some crisp type of cookies. Not sure is it because I’m using whole egg as per recipe?
Pako
0How much butter did you use?
Wholesome Yum M
0Hi Emily, There is a lot of fat in these cookies, so they will be oily if they don’t have enough dry ingredients in them. I would add an additional 1/4 cup of almond flour to compensate for the amount of powdered sweetener that was cut out. Also, if you want them crumbly and more crisp, then I would use the egg white only and add a couple of extra minutes to the bake time.
Audrey
0These are awesome! I see you updated the recipe – I’ve made this several times – and used the whole egg and 1 1/2 TBSP sour cream. I have 2 suggestions: one is to sift the almond flour- seemed to really make a difference. The other is to not make them too thin, and DO NOT OVERCOOK the cookies – you DO NOT want them brown – maybe barely golden – they won’t even really look done, but they are definitely more moist and satisfying that way. This can take as little as 13 minutes, depending on how much you flatten the cookie. Enjoy!
Kelly
0The video showed an eggwhite, but the recipe says one large egg. Which one is correct?
Pako
0Whoa! So happy I just read this. I just put them in the oven. Imma take them out at 13min. As for the sour cream, I thought it was not enough. Oh well, next time.
Wholesome Yum M
0Hi Kelly, Use a whole egg. Thanks for clarifying.
Britani
0How to store?
Wholesome Yum M
0Hi Britani, If you prefer to keep them crunchy, these cookies will keep at room temperature for up to a week. If you prefer them softer, then they can stay in the fridge for up to 2 weeks.
Pat
0Hi
I want to know if I can make these cheesecake cookies ahead of time about 2 days prior the day of serving them. If so how do I store them. Thanks
Wholesome Yum M
0Hi Pat, These cookies are best stored in the fridge.
A.D.
0Great recipe and the cookies are delicious. I would definitely make them again but add more cream cheese and 3/4 cups of sweetener. Thank you for the recipe!
Liv
0Do these freeze well?
Wholesome Yum M
0HI Liv, Yes, these cookies will freeze well. Thaw in room temp when ready to eat.
Sharett Brooks
0I made the cookies and they were delish! I subbed one cup of almond flour for coconut flour, and the coconut was a little over powering. So next I think I will try your original recipe! Waited ~15 minutes for these bad boys to cool down and they were still soft and not crumbly. Excited to see how they’ll be tomorrow.
This was my first keto recipe using alternatives so I’m pumped to stick with keto knowing the recipes will be tasty.
Marie Floriolli Seewald
0I just loved this recipe.. I end up making 2 batches of these cookies today. I played with your recipe a little to make it my own.. Love to share it with your readers. I used exactly same measurements as your recipe, but added “1 1/2 Tlb. Sour Cream plus 1 pack of Unflavor Gelatin to the mixture.” The gelatin & sour cream make the cookies more moist and light. Almost like reg cookies without ruining the taste. All I did was spoon them on the cookie lined sheet and (did not roll or match them down) baked them 11 mins and they were beautiful. And oh so light. Let them cool good first then remove them or eat them. The next batch I did the same but made them into chocolate chip/walnut cookies. I added about 1/3 c Hershey’s Sugar Free Chocolate chips, 1/3 chopped walnuts, and again 1 1/2 Tablespoon sour cream. They were delicious, my husband thought they were the real sugarly reg choc chip cookies, not low carb. They were delicious. The cookies were moist and did not fall apart. You might want to try this version for your readers.
NOTE: SOUR CREAM when added to cakes, sweet breads, and cookies really make them moist. When putting in cakes/breads, I use 1/3 c sour cream. Now since I am eating and cooking low carb, I have also add to the low carbs…Plus I found out that using unflavored gelatin give the cookie more volume just mix the pack with your dry ingredients. Enjoy. Thanks for this wonderful Cream Cheese Cookie recipe. Love it.
cindy
0When you say package of gelatin, What gelatin are you using — package of Knox?
Lola
0These cookies are great. I used a stand mixer and beat the cream cheese and butter at a high speed for 3 minutes, continuing to beat at a high speed when adding the vanilla and egg white. The dough was perfect, not crumbly at all and very easy to work with.
As stated, the cookies are better the next day, but they are still quite good the first day. This is a good recipe that I’d be happy to server to anyone, regardless of whether they are on a low carb diet or not.
Susan Rodriguez
0I don’t like the taste of Erythritol; do you think this would work well with monk fruit sweetener.
Maya | Wholesome Yum
0Hi Susan, Yes! In fact I recently updated this recipe to use monk fruit allulose blend and that’s what I recommend now for these cookies.
Crystal
0I made these according to the recipe and they were too dry for my liking. So I added 1/2 cup of coconut milk to the batter and they turned out perfect! Soft and pillowy and so delicious! Definitely satisfied my cookie craving while on keto.
Mindy Lund
0What Would you recommend to replace the almond flour is someone has a nut allergy? I know coconut flour is often used, but it can be difficult to adjust the amount due to how much it absorbs!! Thanks!
Maya | Wholesome Yum
0Hi Mindy, Yes, coconut flour would be difficult to substitute without multiple other changes. Sunflower seed meal would be an easier 1-to-1 sub for almond flour. Alternatively, try my keto coconut flour cookies instead.
Christy Hale
0Couldn’t wait to try these! I’m on a keto diet and I’m probably the only person not that fond of chocolate! Keto treats seem to be a lot of chocolate! This was a very easy recipe and I really liked it! Thank you for printing something other than chocolate!
Marie Floriolli Seewald
0For Crystal, I just made this recipe today times 2…I did the recipe, but use a Large whole egg, and 1 1/2 Tlb. Sour Cream Plus 1 pack of Unflavored Gelatin and the cookies were super moist. Just spoon them on prepare cookie sheet cook 11 mins. and cool completely. The next batch I did the same, and added 1/3 c sugar free chocolate chips and 1/3 chopped walnuts.. VERY VERY GOOD.. READY FOR CHRISTMAS. marie S.
Kristina Bynum
0These were very dissappointing to say the least. So crumbly you could hardly eat them except with a spoon. I’m not a baker but I did follow the direction, and waited with anticipation but …….What did I do wrong? Can I add a Tbs of flour.? I used Almond flour.
Maya | Wholesome Yum
0Hi Kristina, Sorry to hear about these issues! I recently updated the recipe to swap the sweetener and add an optional tablespoon of sour cream, both should help make the cookies softer and better all around. I don’t recommend adding more flour, that will only make them even more crumbly. Give them a try with the version on the recipe card right now! 🙂
BRENDA EGELSTON
0Can you substitute 1 tsp lemon flavoring for 1 of the tsp vanilla? I’d love to have a hint of lemon flavor. Or could lemon flavoring be subbed for all the vanilla?
Wholesome Yum M
0Hi Brenda, Yes, you could sub out part of the vanilla for lemon flavoring. I would stick to half the amount, the whole amount might overwhelm the recipe. Please let us know how they turn out!
Brooke Jamieson
0Do you use unsalted butter?
Wholesome Yum M
0Hi Brooke, Generally unsalted butter is used for baking. Unsalted butter will give you more control on how much salt to add overall to a recipe.
Cecilia B
0Can this cookies be frozen? also can you use trivia sweetener instead of erythritol?
Wholesome Yum M
0Hi Cecilia, These cookies can be frozen with no problems. I am not familiar with that sweetener, so I’m not sure how they would turn out.
Felicity M
0These cookies are absolutely delicious! Could easily eat the entire batch….. BUT! I had a nightmare turning them out of the mixing bowl, onto the parchment lined tray…. the batter stuck to my hands and fingers and scoop… I then couldn’t press them down, just leave a ‘dollop’ on the tray to cook…. I have obviously done something wrong, but I’m not sure what as I followed the recipe instructions exactly. Any suggestions? Please 🙂 They still turned out delicious xx
Wholesome Yum M
0Hi Felicity, Sounds like these were a bit too sticky to handle! If that is the case, try refrigerating them for 15 – 30 minutes to see if they become more workable. If they are still too sticky, you can add extra almond flour (in small amounts) until the dough forms the right texture.
Sharon Short
0I have a recipe from my childhood Old Fashion Cookie with Sour Cream. I would like to make it Keto friendly. The batter is cake like, and the cookies are rolled out to approx 1/4″ and bake up soft and fluffy. In the past I have replaced the flour with a gluten free blend that is 1 to 1 ratio. It is okay, but something is missing. I looked thru your recipes and this is the only one with sour cream in it. I would like my recipe to be Keto friendly and I do not know how to convert it, and your help will be greatly appreciated. I do love your website!
Wholesome Yum A
0Hi Sharon, it’s hard to know without looking at the full recipe, but I would recommend using allulose as a sweetener, since it yields softer cookies. As a starting point for substituting flour, you can also use 3 parts almond flour and 1 part coconut flour. Good luck!
Svenja
0Is it possible to use the whole egg instead of just egg white?
Wholesome Yum M
0Hi Svenja, The egg yolk will change the texture of your cookies and make them a bit softer.
Birgit Vaughan
0How long will they last outside the fridge?
Wholesome Yum M
0Hi Birgit, These cookies will keep at room temperature for about a week.
Xiomara E Poloche
0I’m looking for better nutrition and I find help in your website. Thank you for sharing.
Norma
0Is there another sweetener I can use instead of the Erythritol. I would like to purchase the sweetener local instead of online.
Wholesome Yum M
0Hi Norma, Have you seen our new Besti sweetener line yet? We offer Erythritol, Allulose, and Monk Fruit sweetener Blends. You can read about our full line up of sweeteners at: https://www.wholesomeyumfoods.com/keto-sweeteners-comparison/
If you are looking for more information on sweeteners you can find locally, this guide will be helpful deciding which is best for you: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Rhonda
0I made this today but they came out pretty dry and not as sweet as I would like and I went with the 3/4 cups of erythritol. Got any ideas for me? Thank You for all the recipes!
Wholesome Yum M
0Hi Rhonda, You can adjust the sweetener to your taste, if you felt they weren’t sweet enough at 3/4c, then you can add more. Did you add the optional sour cream? It really helps with moisture and texture of these cookies…especially when adding more bulk sweetener to the dough. Also, please take a moment to watch the video, it will give you a good idea of the texture of the dough before baking. Enjoy!
Donna Price
0These cookies are soooo good! I added a little lemon zest and everyone loves them.
Brandee
0After I made them I said to myself these would be so yum with a little lemon I definitely plan to add some next go-round.
Priscilla
0I’ve been on the keto diet for 5 weeks now and the no sugar/carbs has been pretty easy but I grew up with a dad who had a major sweet tooth. After every meal my dad would give us a cookie or ice cream and that habit is hard to kick. This recipe is a huge help! I made my cookies very small and I will eat one after lunch or dinner which satisfies my sweet cravings. Excellent recipe!
Catmaster
0So I just started Keto and i knew i would need some kind of cookie for a snack. I’m surprised I can actually tolerate stevia! So I tried this recipe and was expecting not too much taste but it would satisfy my craving. I was so wrong. These are fabulous. And I’m a cookie queen. I did use a little less flour and 2 cups almond and less than 1 cup coconut flour. I also used a whole egg and some chopped walnuts. I will be making these every week. I work 12 hours shifts and its hard to stop so a cookie and a little almond milk will keep me going. Thank you, I will be trying more recipes if this Keto thing works. Lol
Imee
0Absolutely delicious. Thank you!
Christy C
0My husband is thrilled!!! And I loved how quick and easy these cookies were to make. I used powdered swerve (its what I had on hand)….added pecans, just because. Then I tried one….not quite sweet enough (probably because I didn’t actually measure the swerve….eyeballed what appeared to be between 1/4 and 1/2 cup)…..so, I dusted them (while still slightly warm) with a bit more powdered swerve. DELICIOUS!
These are an amazing cookie base with so many options! Thank you so much for the recipe.
Jon
0Are you sure about the 3 cups of Almond flour or is that a misprint? The video looks like you put maybe 1 cup in. I tried it with 3 and it was way dry. I could squish them into shape but they fell apart after I pick them up.
Wholesome Yum M
0Hi Jon, The recipe is correct, 3 cups of almond flour. If your dough was too dry to form into cookies, then you can add either the optional sour cream or a small amount of almond milk (or water) to get the dough to the right consistency.
Sis Mandy
0Sounds awesome !! The description was perfect going to get the ingredients!! Thanks
Ali Wilson
0Hi there,
This looks great, can’t wait to try it. 2 questions:
Would monk fruit work ok and any tips for that? I find it hard to get erythritol…
Do you think they would stand up to travel? I would pack them well and send priority, but it means 2-3 days without refrigeration. What do you think?
Thanks in advance for any info and for all your lovely recipes!
Best
Ali
Wholesome Yum M
0Hi Ali, The monk fruit that you buy from the store is usually a blend with erythritol. If that’s what you have, then it will work fine. I would not use pure monk fruit for this recipe. I cannot make any promises about travel, but if they are packed well, I think they should be fine.
CocoMommy
0My oh my! These are so good! These do not even taste ‘keto’. Lol… The batter was a little hard to work with, but I don’t care, the taste and texture is really gooood! I would definitely make again….I think I flatten them too much because the edges got a little burnt at 15 mins. But that actually gave it a really yummy taste. I followed recipe exactly except I used 3/4 cup lakanto monkfruit. Thank you for this recipe!
Tonia Williams
0Can coconut flower be used instead
Wholesome Yum A
0Hi Tonia, almond flour and coconut flour can’t be used interchangeably — your cookies will be much too dry.
Robin
0Just made these as a much-needed snack! Also used swerve powdered sugar and a little squirt of water flavor (cherry) for yummy buttercream and they were absolutely decadent. Thank you, hubby and I loved them!!
Jackie t
0These cream cheese cookies are perfect, but I always have to change a little. I used pecan extract and added some crushed pecans. Recipe was good plain and even better with pecans. Thanks again for sharing.
Lisa White
0My husband and I have just started trying out keto. He’s got a sweet tooth and was afraid it might not work for him. Tried these cookies and was very pleasantly surprised! Will definitely try more of your recipes. Thanks..only thing he is wondering if there is something you could suggest to top them with.
Again thank you!
Elisha Gabriell
0Hi! I would top these with erythritol confectioners sugar, add a touch of vanilla, some lemon flavoring and you’ve got a “frosting” to add something special. Add a touch of coconut milk until it spreads well. You could change the flavoring that you add to the confectioner’s sugar with lemon, orange or almond. Enjoy!
Elisha in Colorado
Shane A Hanson
0Wish I could have a glass of milk with the cookies,they were good they tasted more like sugar cookies. I wonder if it just needed to put a little bit more cream cheese.
Roberta S.
0Wow, the cream cheese cookies were AMAZING!!! The recipe was super easy. I did make a batch with almond extract and loved that flavor. My husband and I have not had anything like a cookie in months so these were incredible. Thank you for this!!!
KetoEnthusiast
0My suggestion as a fellow keto dieter – drizzle keto chooclate ganache, softened peanut butter, cacao nibs or semi sweet choco chips, pistachio or pecan crumbles, cardamom powder, roasted almonds 🙂
Sarah
0I substituted 1tsp of vanilla extract for almond extract, I think I went to heaven! These cookies save me!! ♥️