Baking on a keto diet doesn’t mean sacrificing sweetness or satisfaction. These cream cheese cookies are my secret weapon for satisfying sugar cravings while staying perfectly low-carb. Soft, buttery, and incredibly simple to make, they’re the kind of treat that’ll make you forget you’re following a strict diet. With just a handful of ingredients and minimal prep time, you’ll have delicious cookies that are both keto-friendly and absolutely irresistible.
Let’s Bake Some Keto Cream Cheese Cookies!
Oh, these are just the best! You’re going to love how easy they are to make and how yummy they taste. Perfect for when you want a little sweet treat without all the sugar.
What You’ll Need
- Almond Flour (1 cup): This is our base. It makes the cookies soft and yummy.
- Coconut Flour (3 tablespoons): Just a bit to help hold things together.
- Baking Powder (½ teaspoon): For a little lift!
- Salt (½ teaspoon): Don’t skip this; it makes all the flavors pop.
- Butter, Unsalted & Soft (½ cup): Make sure it’s soft so it mixes well.
- Cream Cheese, Soft (4 ounces): This makes the cookies super creamy.
- Sugar Substitute (½ cup): Like Swerve or Lakanto, for sweetness without the sugar.
- Egg (1): Helps everything stick together. Take it out early so it’s not cold.
- Vanilla Extract (2 teaspoons): For that yummy cookie smell and taste.
For the Glaze (The Fun Part!)
- Sugar-Free Powdered Sweetener (⅓ cup): For a sweet top. Add more if you like it sweeter.
- Heavy Cream (2 tablespoons): Makes the glaze smooth and creamy.
- Vanilla Extract (½ teaspoon): A splash more for flavor.
Let’s Get Baking!
- Mix the Dry Bits: Put the almond flour, coconut flour, salt, and baking powder in a bowl. Whisk them up and set aside. Easy, right?
- Cream the Butter and Cream Cheese: In a big bowl, mix the soft butter and cream cheese until they are smooth and happy together.
- Sweeten it Up: Add your sugar substitute and mix until it’s light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla until everything is mixed well. Remember to scrape the sides so nothing is left behind.
- Combine Wet and Dry: Slowly add the dry mix into the wet mix. Stir on low just until mixed. No need to overdo it.
- Chill Time: Cover the bowl and pop it in the fridge for an hour. I know it’s hard to wait, but this helps the cookies keep their shape.
- Ready, Set, Bake: Heat your oven to 375F. Line two baking sheets with parchment paper. This helps the cookies not stick.
- Shape the Cookies: Take a bit of dough (about ½ tablespoon) and roll it into a ball with your hands. If they’re sticky, just wet your hands a bit. Put the balls on the baking sheets with some space between them.
- Bake: Bake for 10 minutes. You want the edges to get a little golden.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes, then move them to a wire rack to cool all the way.
Glaze Time!
- Make the Glaze: Mix the powdered sweetener, cream, and vanilla in a small bowl. Make it as thick as you like by adding more sweetener or cream.
- Drizzle: Put the glaze in a plastic bag, snip a tiny corner, and drizzle over the cool cookies.
- Wait a Bit: Let the glaze set, then enjoy your cookies or save them for later. They are so good!
See, that was easy! Now you have some yummy keto cookies to enjoy. Happy baking!
Mastering the Art of Keto Baking: Cookie Crafting Techniques
Let me share a little secret about these cream cheese cookies – they’re not just a treat, they’re a game-changer in the world of low-carb desserts! The magic happens when you cream the butter and cream cheese together until they’re silky smooth. **Pro tip**: Make sure both ingredients are at room temperature. This isn’t just a suggestion – it’s the key to getting that perfect, dreamy texture that’ll make your cookies melt in your mouth.
Clever Ingredient Swaps & Keto Alternatives
Baking keto doesn’t mean sacrificing flavor. If almond flour isn’t your thing, you can experiment with other nut flours like hazelnut or sunflower seed flour. Watching your dairy intake? Try swapping the cream cheese with a dairy-free alternative like cashew cream cheese. The beauty of these cookies is their flexibility!
Serving with Style: Presentation & Pairings
These cookies are seriously versatile. Imagine serving them alongside a warm cup of bulletproof coffee or as a delightful after-dinner treat. Want to get fancy? A light dusting of cinnamon or a sprinkle of crushed pecans can elevate these cookies from delicious to absolutely irresistible.
Keeping the Magic Alive: Storage Wisdom
Storing these beauties is simple. Keep them in an airtight container at room temperature for up to 3 days, or pop them in the refrigerator for a week-long cookie party. Pro move? They freeze beautifully! Just layer them between parchment paper in a freezer-safe container, and you’ll have a keto-friendly treat ready whenever a sweet craving hits.
Keto Cream Cheese Cookies
Equipment
- Medium bowl
- Baking sheets
- Parchment or silicone liners
- Cooling rack
- Plastic zipper bag
Ingredients
Cookie Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1/2 cup granulated sugar substitute like Swerve or Lakanto
- 1 egg room temperature
- 2 teaspoons vanilla extract
Glaze Ingredients
- 1/3 cup powdered sugar-free sweetener plus more as needed
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Whisk together the flours, salt and baking powder in a medium bowl and set aside.
- Cream the butter and cream cheese together until smooth. Add the sugar substitute and beat until light and fluffy.
- Add the egg and vanilla in and mix until combined, scraping the bowl as needed.
- Add the dry mixture into the wet and mix on low until just combined. Cover and chill for one hour.
- Preheat oven to 375F and line two baking sheets with parchment or silicone liners.
- Scoop ½ tablespoon-sized piece of dough into your dampened hands and roll into a ball. Repeat with remaining dough.
- Place two inches apart on prepared baking sheets. Bake for 10 minutes or until the edges are set and just turning golden.
- Remove from oven and cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.
- For the Glaze: In a small bowl, whisk together powdered erythritol, cream, and vanilla, adding more sweetener or cream as needed to make a thick glaze.
- Place glaze in a plastic zipper bag and cut off a tiny bit of the corner. Drizzle glaze over cooled cookies. Allow to dry and then serve/store.