Keto Cream Cheese Cookies

***** UPDATED 2/6 – NEW RECIPE *****

Cookies are tough.  Flour.  No flour.  Eggs. No eggs.  Bake.  No bake.  Dairy.  No Dairy.

These keto cream cheese chookies are the first cookies that I’ve made that actually have the consistency of “regular” cookie dough.

Before I chose to partake in a keto lifestyle, I baked cookies, cakes and pies ALL the time.  I baked them for friends, family, parties, just about anything.  In fact, I was known for my baking.  

It was the hardest thing for me to give up when first transitioning to keto.  And it was the most difficult for me to LEARN.  But I did learn!

I think these might be good with a bit of keto peanut butter.  Almond butter perhaps?  Isn’t everything better with a bit of nut butter?  Hmmm…..  I might have to try that.

I made a batch of these and they were gone in one night.   That’s what happens with a house full of teens and tweens!

RELATED – How to Start the Keto Diet (AGAIN)

Toppings

I tried 3 different “toppings”.  And truthfully, you don’t need any toppings, I just wanted to make it fun!  I tried Lily’s dark chocolate chips, another with cinnamon, and the last with powdered monkfruit.

The consensus was the powdered monkfruit was the best!  I happen to think so too.

These were super easy to make too which is always a bonus in my house!

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Kitchen Essentials

There really isn’t anything exotic that you need to make keto cream cheese chookies.

Baking sheet –  You will definitely need a baking sheet, that is kind of a given!  I happen to love baking with the ceramic baking sheets like these ceramic ones!

Hand beater – a good old fashioned hand beater will do!  Nothing fancy needed!

Wire rack for cooling is always nice.  I think it ads a little extra something when cookies cool off on a wire rack.

The Sweeteners

I am a fan of erythritol. liquid stevia and monkfruit.  Those are my goto sweeteners.  These are the three that I suggest to always have on hand.  When I use erythritol,  I will almost always mix liquid stevia along with it.  Not always though!

I chose monkfruit for these cookies as well as the topping.  

Of course, the toppings act as sweeteners to some degree as well.  This is where you get to be creative and playful!  

HOT KETO RECIPE – Keto OMG BARS

The Flavors

There are 2 things that really make these keto cream cheese cookies the BEST!

The first is the cream cheese.  I love cream cheese.  It makes everything taste better, kind of like butter.

The second is almond extract.  I’ve seen many cream cheese cookie recipes, but never any with almond extract.  It adds to the cream cheese flavor with perfection.

Special Notes

I encourage you to consider what your favorite topping might be and then test it out.  My favorites happen to be chocolate chips, powdered monkfruit and cinnamon.  But YOU might enjoy some other ones!

As I noted, the dough will be sticky and look (but not feel) crumbly.  This is perfect.  Just ball it up and you can see how it smooths out.

The recipe calls for you to lightly flatten the cookie dough balls.  What does that mean?  Well, take a look below at my lightly flattened dough balls!  You’ll see an unflattened row and a flattened row.

Are you wondering how to make powdered erythritol?  Check out this quick instructional video!  Yes, I am wearing my Nightmare Before Christmas Jammies!

The details:  If you have a high powered blender and some regular granular erythritol then you are all set.  In this video, I am using monk fruit, but erythritol works the same.  

All you have to do is place some granular sweetener in a blender such as a magic bullet or ninja and blend for about a 30-60 seconds.  Make sure to shake it up on occasion to keep things circulating!

Other Desserts You Might Like

Christmas Cookies

Chocolate Chip Cookies

Butter Glaze Cookies

No Bake Coconut Cream Pie Cups

Let’s make some cookies, shall we?

The Recipe

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Yield: 24

Keto Cream Cheese Cookies

Print

Ingredients

• 4 tablespoons butter, softened
• 3 ounces cream cheese, softened
• 1/4 cup Lakanto monkfruit sweetener
• 1 egg
• 1 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups almond flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon Pink Himalayan sea salt

Toppings

• cinnamon, powdered monkfruit, and/or dark, Lily’s dark chocolate chips

Instructions

1. Preheat oven to 375 degrees.
2. Lightly grease baking sheet with your choice of grease (I use coconut oil).

Base recipe

1. In a large bowl, beat cream cheese, butter, monkfruit, egg, vanilla extract and almond extract with a hand beater. Make sure it is well blended.
2. In a medium bowl, mix together almond flour, baking powder and salt.
3. Add almond flour mixture to cream cheese mixture and continue beating with hand beater.
4. The mixture will be sticky. Form a large ball and just manipulate it a bit and it loses the stickiness.
5. Form 1 inch ball and place on prepared baking sheet. Flatten just a tad so they are flat on the top yet still very thick.
6. Bake for 11 minutes or until the bases just starts to get brown.
7. Allow to mostly cool on the baking sheet and then move to cooling rack.

Toppings

1. Play around! I sprinkled some with cinnamon, some with powdered erythritol and put a few Lily's chocolate chips on others!

Recommended Products

• 
  Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
• 
  Lakanto Monkfruit 1:1 Sugar Substitute | NON GMO (Classic White, 1 Ibs)
• 
  Lily's Chocolate All Natural Premium Baking Chips, Dark Chocolate, 4 Count
• 
  Frontier Almond Extract Certified Organic, 4-Ounce Bottle
• 
  Pure Vanilla Extract, Certified Organic
• 
  Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 6 Ounce

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Nutrition Information

Yield

24

Serving Size

1 cookie
Amount Per Serving Calories 232.76 Total Fat 23.66g Saturated Fat 10.9g Sodium 31.46mg Carbohydrates 2.98g Fiber 1.51g Sugar 0.66g Protein 3.73g