These soft, buttery keto cream cheese cookies melt in your mouth. They are lightly sweet, tender, and stay low in carbs while delivering rich, creamy flavor. They smell faintly of vanilla and butter and have a delicate golden edge with a soft center. These cookies are quick to make and perfect for a low-carb snack, dessert, or to share at a small gathering. If you like cream-cheese thumbprints, try a festive twist with this red velvet version: red velvet cream cheese thumbprint cookies.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
(Approximate per cookie; yields 24 cookies)
- Calories per serving: 95 kcal
- Protein: 1.5 g
- Carbohydrates: 1.2 g
- Fat: 8.5 g
- Fiber: 0.5 g
- Sugar: 0.5 g
- Sodium: 85 mg
Why Make This Irresistible Keto Cream Cheese Cookies
These cookies are low in carbs but high in flavor. The cream cheese keeps them tender and slightly tangy, while butter and almond flour give a rich, nutty taste and a crumbly, melt-in-your-mouth texture. They bake quickly and require simple pantry ingredients. They smell warm and buttery as they bake and look perfectly golden on the edges with soft centers. They are ideal when you want a quick keto-friendly treat without complicated steps.
How to Make Irresistible Keto Cream Cheese Cookies
This recipe is straightforward. You’ll cream the soft ingredients, add dry ingredients, scoop, and bake. Use room-temperature cream cheese and butter for the smoothest dough. Chill briefly if dough is too sticky to scoop. For a sweeter bite, use a powdered erythritol blend that measures like sugar. Sprinkle chocolate chips or chopped nuts on top for texture.
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup almond flour
- 1/2 cup sweetener (erythritol or your choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: chocolate chips or nuts for topping
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Make sure the cream cheese and butter are softened to room temperature so they cream together easily.
Step 2: Mixing
In a mixing bowl, cream together the softened cream cheese and butter until smooth. Add the sweetener, vanilla extract, baking powder, and salt; mix until well combined. Gradually add the almond flour, mixing until a soft dough forms and there are no dry streaks.
Step 3: Baking
Scoop tablespoon-sized portions of dough onto the prepared baking sheet about 1 inch apart. Flatten each slightly with the back of a spoon or your fingers if desired. Optionally, sprinkle chocolate chips or chopped nuts on top of each cookie. Bake for 12–15 minutes, or until the edges are just golden.
Step 4: Finishing
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling helps them set and gives you the best texture. Store or serve once cooled.
How to Serve Irresistible Keto Cream Cheese Cookies
Serve these cookies with a hot cup of coffee or tea. They pair well with unsweetened whipped cream or a dollop of sugar-free jam. For a dessert platter, arrange with fresh berries and a handful of nuts. They work for lunchboxes, afternoon snacks, or small gatherings—present them on a pretty plate for a homey touch.
How to Store Irresistible Keto Cream Cheese Cookies
- Room temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3 months. Thaw in the fridge or at room temperature. Reheat briefly in a warm oven (300°F / 150°C for 5–7 minutes) for a fresh-baked feel.
Expert Tips for Perfect Irresistible Keto Cream Cheese Cookies
- Use full-fat cream cheese for best texture and flavor.
- Bring butter and cream cheese to room temperature so they blend smoothly.
- If dough is too sticky, chill 10–15 minutes to make scooping easier.
- Use a tablespoon scoop for consistent cookie size and even baking.
- If using granular erythritol, consider a powdered erythritol or blend it to avoid grittiness.
- Don’t overbake — remove cookies when edges are slightly golden; they firm up as they cool.
- For stronger almond flavor, toast the almond flour lightly before using (cool fully first).
Delicious Variations
- Chocolate chip: Stir in a few sugar-free chocolate chips into the dough or press on top before baking.
- Lemon cream: Add 1 teaspoon lemon zest and reduce vanilla for a bright citrus note.
- Cinnamon-spice: Mix 1/2 teaspoon cinnamon into the dough for warmth and aroma.
- Nutty crunch: Sprinkle chopped pecans or walnuts on top before baking.
- Berry jam thumbprint: Make a small indent in each cookie after baking and add a tiny spoon of sugar-free jam.
Frequently Asked Questions
Q: Can I use coconut flour instead of almond flour?
A: Coconut flour is much drier and absorbs liquid differently. If you swap, start with a small amount and add more liquid (egg or cream) to reach cookie-dough consistency. Almond flour is the best direct substitute.
Q: What sweetener works best?
A: Erythritol or a powdered erythritol blend works well. Monk fruit blends are also good. Avoid pure stevia liquid unless you’re experienced converting sweetness, because texture can change.
Q: My cookies are greasy — what went wrong?
A: Too much butter relative to dry ingredients can cause greasiness. Make sure almond flour is measured correctly (spoon and level), and dough isn’t overmixed. Chill dough briefly if it looks oily.
Q: Can I make these dairy-free?
A: Dairy-free cream cheese and a vegan butter substitute can work, but texture and flavor will differ. Use a high-fat dairy-free cream cheese for best results and test a small batch first.
Q: How do I make the cookies less crumbly?
A: Ensure the dough is well combined and not overbaked. Slightly more cream cheese or a small egg (if you are okay with added carbs) can bind dough better. Chilling the dough also helps it hold together.
Q: Can I double the recipe?
A: Yes. Mix in a larger bowl or in two batches to ensure even mixing. Watch baking times if you use multiple sheets — rotate sheets halfway through baking.
Conclusion
These Irresistible Keto Cream Cheese Cookies are a simple, satisfying low-carb treat. They bake quickly, taste rich and buttery, and stay tender thanks to the cream cheese. Try them for everyday snacks or small gatherings. For more seasonal cream-cheese treats, check out this recipe for Keto Pumpkin Cream Cheese Muffins – Bobbi’s Kozy Kitchen. Enjoy baking — these cookies are easy to love and easy to share.
Print
Irresistible Keto Cream Cheese Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Keto
Description
Soft, buttery keto cream cheese cookies that are low in carbs and rich in flavor, perfect for snacks or gatherings.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup almond flour
- 1/2 cup sweetener (erythritol or your choice)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: chocolate chips or nuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream together softened cream cheese and butter until smooth. Add sweetener, vanilla extract, baking powder, and salt; mix until well combined. Gradually add almond flour, mixing until a soft dough forms.
- Scoop tablespoon-sized portions onto the prepared baking sheet, about 1 inch apart. Optionally, flatten slightly and sprinkle chocolate chips or nuts on top. Bake for 12–15 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for the best texture. Chilling the dough briefly can help if it’s too sticky.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 0.5g
- Sodium: 85mg
- Fat: 8.5g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1.2g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
