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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
KM Davis
0The video shows only an egg white and the written recipe shows one egg. I made the the one egg version and it didn’t turn out like I expected, very caky and not crispy. Do you need egg white only to get a thinner cookie?
Wholesome Yum M
0Hi KM, Yes, if that is your preference, then just use the egg white in the recipe.
D
0This recipe was pretty good. I cooked one cookie with one with one cup of almond flour, then I cooked one cookie with two cups of almond flour. I think I like the one cup better. Note: this website is terrible. There so jump jumping around and ads. I think I’ll go back to books. Lol
Wholesome Yum M
0Hi D, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Raiza
0Made these, loved these! Should left overs be put in the fridge?
Wholesome Yum M
0Hi Raiza, Your cookies are fine to sit in an airtight container at room temperature for a few days. Any longer and you may want to consider freezing them.
Len
0Yes! My first keto cookie. I cannot say how much I detest fake sweetener. These are good!! Will make again. Thanks for the tips. I bought the cookie scoop and love it!! Did use the tbsp of sour cream. Thank you for this yummy recipe!! Cannot find option to post my pic.
Peter
0So easy to make these delicious cookies and I really enjoy the cream cheese creamy flavour, different, which is nice!
Caitlin
0You bloody legend! I have tried at least 10 different keto cookie recipes and this one is in a league of its own.
I live solo so 24 cookies is a whole lot. I halved the recipe, left out the egg entirely, and added about half a teaspoon of Xantham Gum to act as the binding agent, and a pinch of baking powder. I mean – I still don’t really know what baking powder does, but it felt right y’know?!
I made 6 x cookies instead of 12 so they were nice and thick and added keto choc chips. I did a test run of different cooking times at 150 degrees (Celcius). 25 minutes was perfecto!
This is it – the one recipe to rule them all.
I do wish the website was a little more user friendly. I had a lot of trouble with it on my phone!
Tulips
0Great idea, thanks for sharing. Very useful to be able to balance my macros and still enjoy a cookie when I cannot add the egg in the recipe 🙂
Smriti
0I just made it, I did the exact half of this recipe and it came out really good. Thank you for sharing your recipe.
Theresa Michelle Salerno
0Mine are in the oven now. Can I freeze half of the batter and use it at a later date to make a fresh batch?
Wholesome Yum M
0Hi Theresa, Yes, that should work just fine.
Amelia
0I think I am facing the same problem with Pat which posted on REPLYMAY 8, 2020
Is exactly what I am facing. (Oh I did add in the sour cream)
I 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 Amelia, If that is the case, then you may want to do the same. Lower the oven temp and let your cookies bake longer in the oven.
Amelia
0Hi, this is 3rd time I am trying out. Somehow the cookies I baked came out very soft or soft in the Center. May I know why is that so??
Do I have to set aside the dough till next day then proceed to bake??
I notice this recipe do not add Baking Powder.
Appreciate your enlightenment. I am new in baking.
Thank you in advance
Wholesome Yum M
0Hi Amelia, It sounds like your cookies may not have been fully baked. Once they cool, they should be easy to pick up and should not be too soft in the center. I suggest you leave them in the oven for a couple of extra minutes to see if you get a better result. These cookies should be golden brown around the edges, and slightly soft in the center when you remove them from the oven. As they cool, they should harden and become crisper on the outside.
Drewanna
0Hello!! I am going to make these cookies and I am so excited! I have the confectioners erythritol sweetener. Is there a way to keep my cookies from being dry? The sour cream maybe? Thank you!
Wholesome Yum M
0Hi Drewanna, Yes please use the sour cream (listed as optional) if you are concerned about the cookies being dry.
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.
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!
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.
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?