Description
Keto Cream Cheese Cookies with almond flour & vanilla – deliciously rich, easy to make, perfect for low-carb cravings.
Ingredients
Scale
- 8 oz (226g) cream cheese, softened at room temperature
- ½ cup (113g) unsalted butter, softened
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2½ cups (250g) blanched almond flour
- ¾ cup (150g) keto-friendly granulated sweetener (like erythritol or monk fruit blend)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Step 1: Prepare Your Ingredients Begin by setting out your cream cheese and butter to soften completely at room temperature for at least an hour. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Measure all ingredients ahead of time to streamline the process.
- Step 2: Cream The Base In a large mixing bowl, combine the softened cream cheese and butter. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and completely integrated. You shouldn’t see any lumps of cream cheese remaining. Add the egg and vanilla extract, then continue mixing until well incorporated.
- Step 3: Add Dry Ingredients In a separate bowl, whisk together the almond flour, keto sweetener, baking powder, and salt. Gradually add this dry mixture to the cream cheese mixture, about one-third at a time, mixing on low speed just until combined. The dough for your Keto Cream Cheese Cookies will be somewhat sticky but manageable.
- Step 4: Chill The Dough Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This crucial step helps the cookies maintain their shape during baking and enhances their texture.
- Step 5: Form And Bake Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls and place them on your prepared baking sheets, spacing them about 2 inches apart. Gently press down on each ball with the bottom of a glass to create a slight indentation—don’t flatten them completely. Bake for 12-14 minutes until the edges are just beginning to turn golden. The centers may look slightly underdone, but they’ll continue to set as they cool.
- Step 6: Cool And Enjoy Allow the Keto Cream Cheese Cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. As they cool, they’ll firm up and develop that perfect chewy center with slightly crisp edges.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg