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.