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Free Printable: Low Carb & Keto Food List
Get It NowThese 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.
Cream Cheese Keto Cookies Recipe
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view 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).
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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.
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699 Comments
Shannon
0Awesomeness!! I’m an experimenter, so I played around a bit. Mixed up the flours a little, 1.5 C Almond flour, 1 C Cashew flour, and 1/2 C Walnut flour, and dusted with Swerve confectionery sugar after baking. These are deee-lushes!
Zoe
0Great biscuits I flattened slightly and then put my finger into the dough and put sugar free strawberries jam into them to make jam drops. Tasted great.
John
0Made these and they are very good but, bake them till they turn golden or they will be too wet, not crispy. I used the sour cream.
Sharon
0I was pleased with how these turned out. I have two questions though:
1. Do I need to refrigerated these for storing?
2. I watched the video and noticed it shows an egg white going into the mixture, but the recipe states a whole egg.
Wholesome Yum M
0Hi Sharon, The recipe written in the recipe card is the most up-to-date version. The video shows an older version of the recipe that only used egg white. The cookies are safe to store at room temperature for a few days but will need to be moved to the fridge for longer-term storage.
Kay W
0These are barely OK with tweaking. Pretty sure I made these almost a year ago and I threw them away, which is saying a lot. I love cookies. If not these, something very similar. So glad I read the comments before giving them another try. My modifications: I doubled the cream cheese, used only 2 cups instead of 3 of almond flour (according to comments and common sense because these would basically be almond flour without any flavor otherwise), and I added 1/3 cup of macadamia nuts because I thought they would go well with the cream cheese and give some crunch. They are just OK. Kinda still too much almond flour and very little flavor otherwise. Good thing I added the macadamia nuts. I think that saved them. If I tried them again I would further reduce the almond flour, further increase the cream cheese, and increase the macadamia nuts as well. Lots of tweaking for a recipe. Oh might need to increase butter and salt as well.
Wholesome Yum M
0Hi Kay, A lot of changes were made to this recipe, so it wouldn’t really resemble the original. I have several other cookie recipes you may prefer. Here are Keto Peanut Butter Cookies, Keto Oatmeal Cookies, and Keto Magic Bars. I hope you find a recipe you love!
Allison
0I tweaked this a bit. I used about 2 1/2 cups of almond flour, cheesecake flavoring, 1/4 c unsweetened coconut, and I did thumbprints on top with sugar-free strawberry preserves. I had to bake them a minute or two longer than the recipe stated, but the sugar free jam gave them that extra deliciousness. I did also use the sour cream.
tegma
0Could I use another sweetener of my choice in these cookies, for ex., Swerve?
Wholesome Yum M
0Hi Tegma, Yes, but you will get a different final texture in the recipe. Allulose creates softer cookies, erythritol blends (i.e. Swerve) will create more crispy textures. Enjoy!
Ariann
0Hi, I loved this recipe it was easy to make and was overall a pretty good snack food for keto diets. One question I have tho is do all the cookies come out a little grainy ot just me?
Wholesome Yum M
0Hi Ariann, These cookies are not grainy, but your results can vary depending on the type of almond flour you use. I always recommend using Wholesome Yum Almond Flour, which is super fine ground and blanched.
Mary Beth Wylam
0Hello….I thought the cookies were really interesting… as I’m new to Keto foods and baking. Trying to be a bit healthier, although my family isn’t really interested in a Keto way of life! I had on hand, the almond flour but was almost out, so I subbed coconut flour (only 1/2cup), even though you suggested not doing that….it was what I had. Otherwise, I followed the recipe to a tea, and only baked three cookies at first, to try out the texture. They turned out super dry. I read some of the reviews saying that three cups of almond flour was just too much….I used 2 1/2 cups almond and 1/2 cup coconut flour. So, I added more cream cheese into the mixer and some almond flavoring….and a bit more sweetener. I have to say, it didn’t really help the consistency, but the flavor was better having added the almond flavoring. I made some frosting using cream cheese, 100% dark, unsweetened chocolate, monk fruit sweetener, and butter. This helped a lot too. These cookies are only for me, so its okay that no one likes them and they’ll help when I get a sweet tooth urge! I just wish I could find a good, chewy, Tollhouse-like keto cookie out there. Its fun to try new things though, and maybe the coconut flour altered the consistency and I’ll give them another try. Thank you for the recipe and l’ll continue my quest!
Maya | Wholesome Yum
0Hi Mary, Unfortunately coconut flour and almond flour are not interchangeable, even in small amounts. The dry cookies were the result of the coconut flour substitution. I hope you’ll get the chance to try the recipe as originally written, they should not be dry that way. If you want them more chewy, you can add a little bit of xanthan gum (like 1/4 or 1/2 tsp for the whole batch).
Sis
0I loved this recipe. I added lemon juice in one batch and added cinnamon in another. It’s a very versatile cookie. Thanks.
Francy
0Just made these. Followed the recipe exactly (3 cups of almond flour & 1 tablespoon of sour cream) and used Swerve sweetener. They don’t look quite as crackly on the top as your picture but thinking that may be the addition of the sour cream? Regardless, they taste fantastic – will definitely make again!
Bren Castillo
0Your recipes are great, but this website is pretty rough. Every time I open it my computer goes into overdrive and slows down everything. I get bombarded with ads and popups and its really hard to focus on anything else. I think the recipes are fabulous and amazing but is there any way you could back on all the ads and popups? It makes it really impossible to navigate the page
Wholesome Yum M
0Hi Bren, Thanks for your feedback. The ads are used to keep the site running and allows me to continue to add more free content. If you would like to have the ads removed, then please join the Wholesome Yum Plus membership! Not only do you get to enjoy a premium website experience, but you also get great quarterly gifts, and discounts on Wholesome Yum Foods products.
StacyLynne
0I just finished making these. Glad I read the comments first as I did reduce the almond flour to 2.5cups and added a little almond extract (these are def worth a revisit for other extract flavors. Orange or lemon would be lovely). I recently made peanut butter cookies with this sweetener (first time ever using) and it left that cooling sensation, so with these cookies I took advice I found and dissolved the sweetener into the egg and vanilla mixture first and there is no cool sensation after baking (I fear this now). I did add an extra ounce of Cream Cheese and the sour cream. They came out better than I expected. Tasting the batter pre-baking was disappointing, so I doubted the outcome. I most definitely was pleased with the after baked product
Tara
0Hi thanks for this coconut free recipe. ( I have a food sensitivity which makes finding keto recipes tough). I used cream cheese from the tub which tends to be softer than the one I buy in the block shape. No sour cream and all 3 cups of flour. I even baked in the toaster oven and they came out perfectly soft and not too crumbly!!! I kept in a Tupperware and never got crunchy!! So happy!! Now I made with cocoa powder and hazelnut extract. They’re cooling. Hope they’re just as good!!
Cm
0Amazing cookies
Cc
0I made cream cheese keto frosting and placed on top!! Delicious cookies! Yum
Rebecca Gamez
0Awesome thanks
Antoine
0I should have read the comments first. Had to throw the whole mix away because 3-cups of almond flour were just too much.
Mary
0These turned out great! And the longer in the frig the better they got! I added the higher amount of sweetener. Thanks! They hit the spot!
Cindy
0I like these! This KETO, People can’t expect a sugary sweet cookie. Truly they are just the right sweetness. Not a bit dry. Great texture. Thanks!
Heidi
0They were easy to make but I find them dry and lacking something. I did add some nuts to them but they just did not turned out how I hoped they would. Not a fan of them,sorry.
Wholesome Yum M
0Hi Heidi, Sorry these didn’t turn out as expected. You may prefer the texture of these Almond Flour Shortbread Cookies over the Cream Cheese Cookies.
Carol
0I love these! I have to keep my family from eating them all before I get some. The base recipe is excellent as described and also good with cardamom, coconut etc!
Maria Hernandez
0I made my bf buy me all the ingredients and the cookies turned out tasting not as we thought. We were a little disappointed. I don’t recommend adding sour cream, they make the cookies more like playdoh and less crumbly like. I won’t even give this recipe a second try. I feel like all the positive reviews are fake.
Maya | Wholesome Yum
0Hi Maria, Sorry to hear the cookies were not to your liking. I added sour cream to the recipe to make the cookies more soft and less dry, but you can omit it if you prefer a crisper, more crumbly cookie. I don’t add any fake reviews to my website.
Kelly
0I didn’t like them. Threw the whole lot of them away. Too much almond flour taste.
Wholesome Yum M
0Hi Kelly, Sorry this recipe didn’t turn out as expected. I recommend using high-quality, super fine ground blanched almond flour for the most neutral flavors in baking. This is the brand of almond flour I use in all my recipes.
Mary
0These came out really good. Keep an eye on them because they start to brown quickly. Great base to experiment with other flavors like maybe lemon or orange zest added. Almond extract might be good too or add ground pecans. Many options.
Tammy McDowell
0I made these a second time. This time, I used half a cup of sweetener. I left the sour cream out, but upped the cream cheese by not quite an ounce. The result was a cookie that was so tasty, my mom only got one. Dad got the rest…lol. They were absolutely wonderful as we are chewy cookie folks.
Marcella Cooper
0These cookies are amazing. I included the sour cream and it was a hit. I’m baking them again now without the sour cream and I’m sure they’ll be just as delicious. I love how soft they were but also that they were sweet but not too sweet.
Kim Millership
0Can I use Coconut flour instead of Almond flour, and if so how much?
Wholesome Yum M
0Hi Kim, I’m sorry, that will not work in this recipe. Coconut and almond flour have very different properties and are not interchangeable. If you need to stock up on almond flour, you can get it at WholesomeYumFoods.com!
Tammy
0These are amazing! I finally found a cookie that I like better than the dough! I was nervous about making my first keto sweet. I love sweets and that was the hardest thing to give up. When I tasted the first one I was hooked. Thank you!
Melissa
0I was a little disappointed in these. They taste just like baked almond flour. I think there is too much almond flour and not enough cream cheese. I will try adjusting and see how they come out.
Alexandra
0I rarely leave comments on recipes, but this was too good not to comment on! I followed the recipe and video, and the only difference I made was using 2 cups almond flour instead of 3 ( I ran out so that’s all I had on hand!). These still turned out super moist, chewy, and delish! This is now our fave keto treat recipe. Excited to make them again and experiment with different extracts as mentioned in some comments. Thank you for another solid recipe!
Kara
0So I messed with the recipe enough that it’s probably something else entirely, but it’s really good, so I thought I’d share. I used brown sugar Swerve (1/2 cup, lightly packed), 2 eggs, 2 cups of superfine natural almond flour, 3 tsp small-batch vanilla, and a splash of cinnamon and nutmeg. I also used cream cheese *spread* – maybe 2.5 – 3 ounces to account for the air space. I used a melon baller as my scoop because that’s all I had. These came out like tiny fluffy delicious chocolate chip cookies, so then I went and added chocolate chips to the rest. These were much closer to chocolate chips cookies (with my whack version) than the keto chocolate chip cookies I attempted at Christmas and literally threw away.
Katie
0Do you need to refrigerate these for storage due to cream cheese and sour cream after baking??
Wholesome Yum M
0Hi Katie, These cookies can be stored at room temperature for a couple of days but will keep the longest in the fridge.
Jerry
0These cookies were pretty good!! I did read a bunch of the reviews and made a few tweaks. Here’s what I tweaked: used 2 1/4 cups of almond flour (about a half a cup at a time) and 2 tbsp of sour cream. Then I added a half a teaspoon of cinnamon and a quarter teaspoon of nutmeg along with a pinch of baking powder. Popped them in the oven for about 20 mins and they came out great! Super soft and chewy, yet crispy and brown on the edges. If you prefer crispier cookies, maybe bake them 5-10 mins longer, your call. Overall, good recipe and I’ll definitely back these again!
Rosa
0So, before I started making this, I read most of the comments left on this recipie. And after all the rave reviews, I decided to give this a try.
I did came across some comments saying it was dry or crumbly, so I decided to add my flour 1 cup at a time.
OH MY! WAS I GLAD I DID THAT!! I followed the recipie exactly, and i added 1 cup of almond flour and that was enough! It came out like a short bread kind of texture. Next time i will try 3/4 cup of almond flour instead … and maybe add some baking powder.
The flavor is good, but for sure i would have wasted expensive ingredients if I had thrown in the 3 cups of almond flour.
So, my recomendation is:
Add your flour 1/2 cup at a time and check the texture before adding more . I live at sea level, so I dont know if that makes 2 cups of flour of a difference.
Anyway, the cookie came out tasting ok, just be carefull with the dry ingredients.
Raquel
0Made these tonight. The taste was AMAZING but the dough was too sticky to work with at first and the cookies never fully cooked inside without starting to burn on the outside. They remain too chewy for my taste after cooling. I did add extra sweetener and used xylitol (again, the taste was great the way I adjusted), but perhaps the sweetener change affected consistency. Will try again with lower oven temp and longer cook time. Thanks for the recipe!
Wholesome Yum M
0Hi Raquel, Yes, this may be due to the different sweetener. I think you have the right idea to bake at a lower temperature for the rest of the batch.
Sue
0I didn’t read anywhere on that recipe about egg white only so I’ll put the whole egg in! I wound up with a dry powder that I couldn’t even get to stick together. I didn’t like this recipe. Unfortunately. I wasted a lot of ingredients. Hard lesson. I do wish I had watch the video first and I would’ve seen the egg white and not the entire egg. I still don’t think I did something right because the mix is just as dry as powder. this recipe did not work for me or I didn’t work for the recipe, one or the other.
Wholesome Yum M
0Hi Sue, The recipe does call for a whole egg, you had that right! The video shows an older version of the recipe where I originally used the egg white only, but it’s since been updated to include the whole egg. I am sorry the recipe didn’t work as expected. Did you use softened butter and cream cheese? That would make a big difference in the final texture if the ingredients were too cold.
Mary
0Can I use Stevia granulated instead of monk fruit?
Wholesome Yum M
0Hi Mary, If you are using baking stevia that is 1:1 with sugar, then the recipe should work. Please note that you will get a different texture than what you see in the pictures, as you will be using a different sweetener. Allulose gives soft, chewy cookies. Baking stevia is generally a blend of stevia and erythritol and will make your cookies crunchy.
Nancy s Pierre
0Love it. Crunchy in the outside, soft inside. Amazing!!
Shelia
0This was by FAR the BEST KETO cookie recipe I have tried and I have tried many!!! THANK YOU
Shannon Hartson
0I added an extra egg and instead of sour cream, I used about 1/8 cup mascarpone cheese. The result was a nice dense shortcake like cookie. I topped it with a keto chocolate frosting. So yummy.
hope
0My husband and I really enjoyed these cookies. They are very easy to make and taste great.
Thanks for everything you do.
Sherry
0My husband can’t do the salt. Can this be made with no salt or maybe less salt.?
Wholesome Yum M
0Hi Sherry, You can omit the salt, but the cookies may taste a little flat. A salt alternative should help with the flavor profile if you have any.
Andrea Murray
0I defo did something wrong. All I have is a crumble paste of flour like mixture. Very hard to form cookie. Maybe I used the wrong amount of cream cheese? Not sure but I epically failed and these taste terrible. Sorry. Didn’t work out for me.
Wholesome Yum M
0Hi Andrea, Did you check out the video in the recipe card? It will show you what the cookie dough should look like before forming into cookies.
Joshua Johnson
0Stumbled upon these cookies in an internet search and decided to give them a try. Decided to switch up fron the allulose and use Anthony’s Erithrytol/monkfruit using 1/2 cup and also added Hershey’s sugar free chocolate chips. The texture was ok and overall I like them and plan on adjusting the recipe for different flavors in the future.
Christina Andrade
0I was about the make these, but just had one question. It is 1 whole egg or just the egg white? Your written recipe and video differ on that.
Maya | Wholesome Yum
0Hi Christina, Sorry about the confusion – it’s a whole egg. An earlier version of the recipe used just the white, but I later found it works better with the whole egg. The recipe card is always the most up-to-date.
Lisa
0Very good cookies, hit the spot!
Just wondering if they can be frozen?
Wholesome Yum M
0Hi Lisa, Yes! These cookies freeze well!
Rikki Davenport
0I did not enjoy these. I added in the sour cream and followed the recipe exactly. All I could taste was the almond flour. I’m new to Keto so maybe I just need to get used to Keto desserts?
Wholesome Yum M
0Hi Rikki, Yes, these cream cheese cookies are made from almond flour and cream cheese, so those ingredients will provide the predominant flavors for the recipe. If you want the cream cheese flavor to come out a bit more, then put them in the fridge for a couple of hours.
Sophia
0Hey Lady!
I made these and they are GREAT! I’m making them again, but adding my own twist of lemon zest!
Joan Talley
0Really delicious and so easy to make. Outstanding.
Jane Fischer
0I am sorry I couldn’t find a place for messages. This isn’t a review. I haven’t baked these yet. I have some questions. I want to send these to family out of state. Can that be done. If I mail them on 12/17 to arrive for Christmas will they be edible? Should I freeze them before I send them. What if anything can I do here?
Wholesome Yum M
0Hi Jane, Obviously, I can’t speak to the handling or temperature changes that will take place during shipping, but these cookies will be good for about a week. If your package will arrive within that window of time, then they should be fine!
Rolinda Hameed
0These really satisfy my sweet tooth!!!