You have been warned: these Keto Cream Cheese Cookies are so good, they’re seriously addictive! This recipe creates wonderfully soft, slightly tangy, and perfectly sweet low-carb cookies using cream cheese, butter, coconut flour, and your favorite keto-friendly sweetener. I absolutely love these Keto Cream Cheese Cookies because they’re incredibly easy to whip up, satisfy that cookie craving completely, and fit perfectly into a ketogenic or low-carb lifestyle. They’re a fantastic treat any time of year!
Why You’ll Love These Keto Cream Cheese Cookies
- Keto & Low-Carb: Perfectly designed for a ketogenic diet using coconut flour and keto sweeteners.
- Soft & Tender: Cream cheese and butter create a wonderfully soft, almost melt-in-your-mouth texture.
- Deliciously Simple Flavor: A lovely balance of tangy cream cheese, butter, and sweetness.
- Easy to Make: Uses simple ingredients and straightforward mixing and baking steps.
- Satisfies Cravings: A fantastic guilt-free way to enjoy a sweet cookie treat.
Ingredients for Keto Cream Cheese Cookies
Here’s what you’ll need to make these easy low-carb cookies. The full list with measurements is in the recipe card below.
Main Ingredients
- Coconut flour (super fine) (Low-Carb Flour)
- Cream cheese, softened (Dairy)
- Egg (Binder)
- Softened butter (Fat)
- Sugar, erythritol, or other sugar substitutes (like Swerve) (Sweetener) (Choose based on preference/diet)
- Vanilla extract (Flavoring)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple vanilla-cream cheese flavor of these Keto Cream Cheese Cookies, but feel free to customize:
- Lemon or Orange: Add 1-2 teaspoons of lemon or orange zest to the dough for a bright citrus flavor.
- Chocolate Chip: Fold in ½ cup of sugar-free chocolate chips (like Lily’s).
- Spiced: Add ½ teaspoon of cinnamon or pumpkin pie spice to the dough.
- Add Nuts: Mix in ¼ – ½ cup of chopped pecans, walnuts, or macadamia nuts.
- Different Extract: Use almond extract or maple extract (sugar-free) instead of vanilla.
How to Make Keto Cream Cheese Cookies
Let me show you how simple it is to make these delicious Keto Cream Cheese Cookies:
Prep Oven and Mix Dough
- In a medium bowl, I cream together the softened butter, softened cream cheese, and the erythritol (or my chosen sugar substitute) using an electric mixer until light and fluffy. Starting with truly softened butter and cream cheese is key for a smooth dough!
- I add the vanilla extract and the egg to the bowl and beat again until the mixture is smooth.
- Next, I add the coconut flour, baking powder, and salt. I beat on low speed (or mix with a spatula) until everything is well combined. The mixture should be a bit sticky, but form a cohesive dough.
Chill and Shape Cookies
- I use a cookie scoop (about 1-1.5 tablespoon size) to form small balls of the dough.
- I arrange the dough balls on a baking sheet lined with parchment paper.
- I cover the baking sheet loosely with another sheet of parchment paper or plastic wrap.
- I place the baking sheet in the refrigerator to chill and firm up the dough for about 15 minutes. This chilling step helps prevent the cookies from spreading too much.
- While the dough chills, I preheat my oven to 350ºF (180ºC).
Bake
- I remove the chilled dough balls from the fridge. (No need to flatten unless you want very thin cookies – they don’t spread much).
- I bake the Keto Cream Cheese Cookies in the preheated oven for 15-25 minutes. Baking time varies depending on cookie size and desired texture. They are ready when the edges are just starting to turn golden brown and the centers look set.
- I let the cookies cool on the baking sheet for several minutes, as they will be soft when hot.
- Then, I carefully transfer them to a wire rack to cool completely.
Tips and Tricks for the BEST Keto Cookies
Here are my secrets for making these Keto Cream Cheese Cookies truly exceptional:
- Use Softened Ingredients: Room temperature butter and cream cheese are crucial for a smooth, well-combined dough.
- Coconut Flour Specifics: Use fine coconut flour. Remember it’s highly absorbent, so don’t substitute it 1:1 with other flours like almond flour. Measure accurately!
- Chill the Dough: Don’t skip the chilling step! It helps the cookies hold their shape and prevents excessive spreading.
- Don’t Overbake: Bake just until the edges are lightly golden. Keto cookies made with alternative flours can dry out if overbaked. They will firm up as they cool.
- Sweetener Choice: Use a keto-friendly sweetener you like the taste of. Erythritol blends (like Swerve) are common choices. Adjust the amount slightly based on the sweetener’s potency.
How to Serve
These Keto Cream Cheese Cookies are delicious served:
- As Is: A perfect low-carb, sugar-free treat to satisfy sweet cravings.
- With Coffee or Tea: An excellent accompaniment for a warm beverage.
- As a Simple Dessert: A light yet satisfying keto-friendly dessert.
- Crumbled: Crumble over keto ice cream or yogurt.
Serve at room temperature or slightly chilled.
Make Ahead and Storage
- Dough: You can prepare the cookie dough ahead of time, wrap it well, and store it in the refrigerator for up to 3 days. Let soften slightly before scooping and baking.
- Baked Cookies: Store completely cooled cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
- Freezing: Freeze baked, cooled cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature.
FAQs about Keto Cream Cheese Cookies
- Can I use almond flour instead of coconut flour?
- No, not as a direct substitute. Coconut flour is much more absorbent. You would need a recipe specifically developed for almond flour, which would use a larger quantity of flour and likely different amounts of wet ingredients.
- What keto sweetener is best?
- Erythritol blends like Swerve (as used in the original recipe) are popular choices because they measure similarly to sugar and have minimal aftertaste for most people. Powdered versions often work best in cookies for texture. Monk fruit blends are another option.
- Why are my cookies dry or crumbly?
- This could be due to inaccurate measurement of coconut flour (too much), overbaking, or possibly not enough fat/moisture. Ensure you use softened butter/cream cheese and don’t overbake.
Enjoy these incredibly easy, soft, tangy, and delicious Keto Cream Cheese Cookies! They are a fantastic guilt-free treat.
Print
Cream Cheese Cookies (low carb, Keto friendly)
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 Cookies 1x
- Category: Dessert, Cookies, Keto, Low Carb, Gluten-Free
- Cuisine: American
Description
These cream cheese cookies are so good; you’ve been warned! A simple low-carb and keto-friendly cookie made with coconut flour, cream cheese, and your favorite keto sweetener.
Ingredients
Scale
- 1/2 cup (56g) coconut flour
- 3 heaping tablespoons (about 3 oz / 85g) cream cheese, softened
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 1/2 cup powdered erythritol, Swerve confectioners’, or other powdered keto-friendly sweetener (adjust to taste)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream Wet Ingredients: In a medium bowl, using an electric mixer, cream together the softened butter, softened cream cheese, and powdered sweetener until smooth and well combined.
- Add Egg and Vanilla: Add the vanilla extract and egg. Beat on low speed until smooth and fully incorporated.
- Add Dry Ingredients: Add the coconut flour, baking powder, and salt to the bowl. Beat on low speed until well combined. The dough should be thick and may seem a bit sticky.
- Shape and Chill Dough:
- Use a small cookie scoop (about 1-1.5 tablespoons) or spoons to form small balls of dough.
- Arrange the dough balls on a baking sheet lined with parchment paper.
- Cover the baking sheet loosely with another sheet of parchment paper or plastic wrap. Place the baking sheet in the refrigerator to chill the dough for at least 15 minutes. This helps prevent spreading.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (180°C).
- Bake: Remove the chilled dough from the refrigerator. Ensure cookies are spaced slightly apart on the baking sheet. Bake for 15-25 minutes, or until the edges are lightly golden brown and the centers are set. Baking time can vary based on cookie size and oven.
- Cool: Let the cookies cool completely on the baking sheet (they may be soft when hot) before transferring them to a wire rack.
Notes
- Coconut Flour: Coconut flour is very absorbent. Do not substitute other flours 1:1. Make sure to measure accurately.
- Sweetener: Use a powdered keto-friendly sweetener like erythritol or Swerve confectioners’ style for the best texture, as granular sweeteners might not dissolve fully. Adjust the amount to your desired sweetness.
- Chilling: Chilling the dough helps prevent the cookies from spreading too much during baking.
- Texture: These cookies are typically soft and slightly cakey due to the cream cheese and coconut flour, not super crispy.
- Doneness: Bake until the edges are golden and the centers look set. Be careful not to overbake, as coconut flour can dry out quickly.
- Storage: Store cooled cookies in an airtight container at room temperature for a few days or in the refrigerator for up to a week.