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
Beth
0These cookies are delicious! Can’t stop eating them!!
vivek jain
0can I make it without eggs please?
Wholesome Yum M
0Hi Vivek, The recipe needs the egg to act as a binder. I have not tested this, but you may have success using a flax seed egg.
Alicia
0Delicious. I added some Lilly’s semi-sweet choc chips and a small amount of almond extract. I also used 5 oz of cream cheese and skipped the sour cream, since I had 5 oz. left in the fridge. My son said they were better than McDonald’s cookies. This recipe is a keeper. Thank you.
Jess
0Absolutely delicious! I was a bit hesitant to make because of the almond flour, but honestly doesn’t taste savoury at all! I’m very very impressed and will be making often! One cookie fills me right up too, so the carbs moderate themselves with this one. Yes, I created an account just to post this.
Very clever idea to make with cream cheese too, I never would’ve thought to do that. Thank you for posting! 🙂
Isha
0These cookies did not have any flavor. I even added extra vanilla extract. Thank god I halved the recipe. I made a strawberry icing to put on top so that it tastes better, and I wouldn’t have to throw them away. Not worth it and I would not recommend making these cookies. I wish I payed attention to the other comments with lower ratings because I agree with them and I honestly have no idea why all these people love it so much.
Wholesome Yum M
0Hi Isha, I’m sorry these didn’t turn out as expected. These cookies are fairly neutral in flavor similar to a shortbread cookie. There are many other cookies on the website, use the search box and enter ‘cookie’ for more keto options. Best wishes!
Carri
0I really enjoyed these cookies and so did all my fellow keto family members. I double the batch but ended up not having enough flour so I asked the recipe by one cup. Glad I did. Think I wil l go even a half cup less next time. Wanted to add a little sweetness, so I zapped some Truvia brown sugar and butter till it bubbled. This makes a nice marvelously maple flavored “frosting” that made the cookies just delicious. Two batches gone on an afternoon. Truvia has 4 carbs in a tsp, I used 2tsp with a tsp of butter to frost 20 cookies, so it only added at most a carb per cookie, while adding most and flavor. Will definitely make these again! Thanks for your inventiveness!
RAQUEL E TORRES
0Absolutely perfect! I made them to slather with whipped cream and berries. Was just like shortbread but better! I’ve used other recipes for similar cookies but I really think your recipes are always top-notch!!! I was out of Monks fruit, but Erythritol worked just fine (I almost always use confectioner’s over granulated..just dissolves better) It’s a great amount and so fast and easy to whip up. It saved me from emo eating real sugar cookies tonight..lol…thanks for your wonderful recipes!!!
Yvette
0These turned out fantastic! I used hazelnut extract instead of vanilla & they were perfection. Next time I’ll try without sour cream as I learned this will make for a crunchy cookie. I prefer a soft coffee but I’m curious if the crunchy version is just as delicious!
April
0I have a nut allergy what would you substitute for the almond flour?
Wholesome Yum M
0Hi April, Sunflower seed flour may work, but I have not tested this.
Lisa
0These look great! Thanks!
Idana
0I didn’t read the whole post properly so I didn’t realize the sour cream was to make the cookies softer. I was expecting a crunchier cookie. But they taste delicious! Will definitely make again without the sour cream and see how they turn out.
Eliz
0Sadly, this was a fail for me, I have been baking keto for over two months now (mostly breads/rolls/crackers) and this was my 4th keto dessert I made. The cookies were too soft (did not add the sour cream) – I cooked them in two batches as my pan was not big enough for all at once. Once I saw how the first batch turned out I made the 2nd batch thinner and lowered the temp just a little. They were not tasty and not sweet enough (used Monk Fruit Erythritol Blend – 1/3 cup and I am not someone who likes a lot of sugary items – I eat 75% dark chocolate). My family did not eat finish any of the cookies they started – never had that happen before 🙁 , I wish I had only made 1/2 the recipe portion. I stuck to the recipe except I did weigh the almond flour as experience has taught me to do that. I also had to open a new bag of almond flour which I noted was not as fine as the last bag I was using. Could the weighing of the almond flour and the almond flour not being as fine as it could have been – been the problems?
Maya | Wholesome Yum
0Hi Eliz, Sorry to hear the cookies didn’t out as expected. It could be that this isn’t for you but I see a few issues with the swaps as well. Using almond flour that isn’t fine enough would affect the texture, and also the sweetener makes a big difference. I highly recommend monk fruit allulose blend for this recipe, which makes soft and chewy cookies that aren’t too dry. Using a different sweetener that is erythritol-based would alter the result.
Eileen Rossi
0I made these but only used 2 cups of almond flour and I sprinkled chopped walnuts on top before baking. After I sprinkled the powdered sweetener on top. They looked pretty and were delicious!
Sharnay M
0Very good!! I made the cookies without the sour cream and used Sukrin brown sugar instead of regular monk fruit sweetener. I also used vanilla paste instead of vanilla extract. The cookies came out beautifully and were very chewy. The cookies are good on their own but I used them as a base for strawberry shortcakes. I cut up fresh strawberries and macerated them with the Sukrin brown sugar and topped the shortcakes with freshly made whipped cream. I was in heaven!! Dessert without the guilt! Thank you for the recipe!
Pat
0I am having trouble with my cookies that don’t cook inside. It’s kind of uncooked I am following the all instructions as recipes says including the oven temperature and time but still, I am having the same problem. If you can suggest any solution please let me know. Thanks.
Wholesome Yum M
0Hi Pat, If you are having this problem consistently, then I suggest turning your oven temp down (so they don’t overcook on the outside) and let the cookies bake for longer. For this recipe, try turning your own to 325 degrees F and let them cook for about 25 minutes. Let me know if this helps the problem.
Danielle
0Hi! I loved this recipe. I just did something & dubbed myself a genius – so I thought I’d share. Even though I used the sour cream the cookie was just a tad dry, so I put sugar free raspberry jelly on it and it was delicious!!!
Kat Davis
0My daughter is 100% keto. I have her kids sheltering with me. She is coming for mother’s day. Is it possible to use this recipe as a base to make a dessert pizza? Her 4 year old really wants to feed mommy pizza and hamburgers for mother’s day. I have all the ingredients in my cupboard already, as I support her as much as I can.
Wholesome Yum M
0Hi Kat, I have not personally tested this, so I can’t give specific instructions, but I think it should work as a cookie pizza base. Try turning the oven temp down to 325 and baking for 20 – 25 minutes. You can adjust the bake time as needed.
Manon
0I love these cookies. I sprinkle a little unsweetened coconut flakes on top before baking and love it. It’s simple quick and I find them tasty
irina
03 cups of almond flour are not 336 g….about 4 cups are, i had to double check since it looked like way too much flour
Wholesome Yum M
0Hi Irina, Thank you for catching this! The recipe card has been updated.
Sara
0What is the best way to store these cookies?
Wholesome Yum M
0Hi Sara, These cookies can be stored at room temperature for a few days. If you are wanting to store them for longer than that, then they will keep best in the fridge or freezer.
SG
0I really wanted to like this recipe as my family appreciates little sweets. Being healthy is important however this recipe fails on all fronts. As an experienced baker, flexibility is important. You learn from your mistakes. Yet this recipe misses the mark in taste and baking consistency. Considering the cost of ingredients, time and desired outcome I wish my experience was better. Live and learn.
Wholesome Yum M
0Hi SG, I am sorry you were unhappy with the outcome of the recipe. Is there a specific aspect of the recipe that didn’t work for you? I am happy to help troubleshoot!
Em
0Delicious! Rolled my cookies in sprinkles, which is a little less keto but it added some nice color.
Sue
0Do these need to stay refrigerated?
Wholesome Yum M
0Hi Sue, These cookies can be stored at room temperature for several days. If you are looking for a long term storage option, these cookies can be frozen.
Amy
0The 1st go I made them according to the recipe and they tasted of …well nothing. I’ve since subbed the vanilla extract with both lemon and orange extract and enjoyed both. Sour cream is not something I keep on hand but I subbed in non-fat greek yogurt and it worked really well. They are very close in texture to cookies I used to make with boxed cake mix.
kelly
0Great recipe. I might try a little extra sweetener next time. I did forgo on the sour cream. They cooked easy and the texture was perfect.
Barb
0Batter would not hold a palm press without falling apart and they crumbled after cooled and tasted blah. Tossed the whole batter and cooked cookies in the garbage. Not impressed with the recipe.
Wholesome Yum M
0Hi Barb, I’m sorry this recipe didn’t turn out as expected. It sounds like perhaps the dough was a little dry and could have used a small amount of liquid to help the cookies stick together better.
Julie
0Hi! When I first made these cookies, I used scant amounts of flour because that’s just the way I usually bake. They were delicious! A little crispy on the outside and nice and soft on the inside. When my son came around, he decided to make them, and he used more flour by loading up the containers and leveling it off the top. We figured this was probably right because the recipe says the mixture will be crumbly and dry, and it was! The cookies were horrible! They were very dry, and you could hardly even swallow them. I just chucked the whole lot in the trash. The next day I made them again with the scant amounts of flour and they were delicious again, so your mixture does not need to be dry and crumbly. Mine came out soft and I molded them into cookies very easily. My advice is, if you want some great keto cookies, make these, but use less flour!
Lee Ann Thompson
0How do you get your carb count for these when the carbs in 3 cups of almond flour is 120 carbs and if it makes 12 to 14 cooks that is 10 carbs per cookie?
Wholesome Yum M
0Hi Lee Ann, 120 carbs for 3 cups of almond flour seems high. Are you sure you are using plain almond flour and not an almond flour blend? My almond flour is 6g carbs per 1/4 cup, so 3 cups are equal to 75 carbs. The recipe makes 24 cookies, so that breaks down to 3 total carbs per cookie or 1 net carb.
Emma
0I love these cookies so much! I do have one question though… Do these cookies kind of lose the flavor the day after you make them? Just wondering in case it’s just me. Do you have any tips on how to store/preserve them? Thanks!
Wholesome Yum M
0Hi Emma, I’m so thrilled you love these cookies! I don’t think they lose their flavor over time, but it could have something to do with how they are being stored. If unfrosted, these cookies do best in an airtight container at room temperature for 2-3 days. Any longer than that and they will need to be either frozen or moved to the fridge.
Caitlynn
0I wanted to make a keto cookie for my parents because they are both on the ketogenic diet. I was super excited to try out this recipe because I thought it would be very easy. However, I used coconut flour instead of almond flour because my mom is allergic to nuts. They turned out so bad I tried to make a frosting for them… didn’t make it any better. I read the comments after and saw a few that said not to use coconut flour… All I can say is don’t make the same mistake I did and I’m sure the actual recipe is delicious.
Wholesome Yum M
0Hi Caitlynn, Oh no! Coconut flour and almond flour cannot be swapped 1:1, I’m so sorry you had to learn that the hard way! Please don’t give up, but look for a recipe that doesn’t contain almonds. These Coconut Flour Sugar Cookies do not contain almonds, nor do these paleo brownies. Best of luck!
Lane Escobar
0I was so excited – mine are in the oven now. They are fizzing. No joke. And liquid has pooped around each cookie! I can’t see what I did wrong!
Still gonna try them.
Wholesome Yum M
0Hi Lane, Oh no! I’m sorry your cookies aren’t turning out as hoped! Were the ingredients fully incorporated with a hand or stand mixer? It sounds like butter or cream cheese could be leaking from the sides, which is a sign of the dough not being thoroughly beaten together.
Kathrine
0These were delicious! Soft and crumbly – kinda reminded me of Italian almond biscotti
Che
0Hi! How do you keep the cookies crispy? After cooling they were crispy. But after 2 hours at room temp they became soft. I tried to put them in the fridge too. Thanks!
Wholesome Yum M
0Hi Che, After they are cooled, put them in an airtight container to preserve the texture. Also, both sour cream and monk fruit allulose blend yield softer cookies.
Dana Z
0Great recipe – satisfies the sweet craving
Clare
0Added zest from 1 lemon. Great flavor.
Nora
0How many cookies does the recipe make?
Wholesome Yum M
0Hi Nora, This recipe makes 24 2″ cookies.
Andrea P
0Thank you so much for this recipe! I started Keto two weeks ago and haven’t really had any sweets cravings until today. Since we are on lockdown I had to utilize ingredients that I had on hand and I just so happened to have everything from this recipe so I thought why the heck not? I made it almost exactly as stated. I included the sour cream but in addition I added almond extract because I love it. These cookies were perfect! They reminded me so much of spritz cookies at Christmas time. The texture wasn’t exactly the same but the flavor was right there. Totally hit the spot! Thank you!
Lexie
0Video says egg whites, the recipe says 1 egg?
Wholesome Yum M
0Hi Lexie, The recipe has been updated with a whole egg. The written recipe is the most up to date.
Esther L Bergling
0Whenever I bake with gluten free flours, I always add xanthum gum. I adds back the binding gf flours don’t contain. creates a softer, chewier vs crumbly item. I added approx 1/8 tsp to this recipe
Olliebit
0These are great! I added some broken dark chocolate bits and 1/3 package raspberry diet jello and my sister and nephew loved them.
Lala
0When did you add this and how much chocolate?
Jamie
0I only have swerve (both confectioners and granular) – which could I sub for and is it 1:1? Thank you!
Wholesome Yum M
0Hi Jamie, Yes that’s fine. Enjoy!
Mickilani
0Which one did you use?
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?
Wholesome Yum M
0Hi Diane, I got 24 cookies out of the recipe.
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 ♀️
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?
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.
Pako
0How much butter did you use?
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!