Low Carb Cream Cheese Cookies These keto cream cheese cookies are the dessert that you’ll want to make whenever you’re craving something soft, decadent, and sweet but without maxing out your daily carbs. These low carb gems are made with almond flour, erythritol (or any keto sweetener you fancy) and full fat cream cheese. As a result, you have a soft, cheesecake crumb with a crisp edge that’s just right. Because there’s no gluten, the texture remains tender. A brief chilling or resting gives them a chance to retain their form.
They’re made quickly, with no fancy equipment or fancy processes. The cookies keep well and are ideal for weekly meal prep, as well as for weeknight desserts for company. Flavor-wise, they’re endlessly customizable. Toss in sugar-free chocolate chips, citrus zest, chai spices, or a dash of almond extract. Pair with a cup of coffee, tuck in a lunch box or crumble one over Greek yogurt for a (relatively) higher-protein snack treat. These cookies, which have just a few net carbs per, are proof that eating keto doesn’t mean denying yourself dessert.
Keto Cream Cheese Cookies Recipe
Let’s jump into the recipe and discuss the ingredients, tools, calories, everything you need to bake these up perfect every single time. In 30 minutes or less you’ll have soft and buttery cookies that feel indulgent but are actually keto-friendly. We’ll tell you the right ratios, mixing times, and why chilling the dough matters. You will also get a nutrition table to track your macros. Ready? And then, let’s talk tools, prep steps and make-ahead advice for success.
Keto Cream Cheese Cookies
Ingredients
Equipment
Method
- Preheat the oven: 175°C / 350°F and line a baking sheet with parchment.
- Combine fats & sweetener: Cream together the softened butter, cream cheese, and erythritol until light and fluffy (2–3 minutes).
- Add wet ingredients: Mix in the egg and the vanilla, just until it’s incorporated; don’t overmix.
- Whisk together dry ingredients: In a separate bowl, whisk the almond flour, baking powder, and salt.
- Fold dry into wet with a spatula until no dry spots remain. Fold in the chocolate chips if using.
- Portion: Drop 12 portions onto the prepared sheet; flatten each gently to ~1 cm (½ inch) thickness.
- Bake: Bake 10-12 minutes, or until edges just start to turn golden; centers will be soft.
- Rest & cool: Allow cookies to cool on the tray 5 minutes, then transfer to a rack to cool completely.
Notes
- For cleaner edges, chill dough 15–20 minutes before dividing.
- The allulose is quicker to brown than the erythritol, so keep an eye on it in the last minutes.
- Fine almond flour, not almond meal, is key for smooth texture.
- Don’t overbake — carryover heat finishes the centers.
- Mix in ¼ tsp almond extract for a “bakery” scent without the extra carbs.
Keto Cream Cheese Cookies Nutrition
| Nutrient | Amount |
| Calories | 120 kcal |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Protein | 3 g |
| Total Carbs | 3 g |
| Fiber | 1 g |
| Net Carbs | 2 g |
| Sugar | <1 g |
| Sodium | 90 mg |
Frequently Asked Questions
Ques: Can I use coconut flour?
Ans: Not 1:1—coconut flour is far more absorbent; stick to almond flour here.
Ques: Do they freeze well?
Ans: Yes, baked cookies freeze up to 2 months; thaw at room temp.
Ques: Which sweetener is best?
Ans: Allulose for softness, erythritol for more crunch; blend if you like.
Ques: Can I make them dairy-free?
Ans: Swap butter and cream cheese for coconut oil and vegan cream cheese, but texture will change.
Ques: How many net carbs per cookie?
Ans: About 2g net carbs per cookie (see table).
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.