Fluffy Keto Cream Cheese Cookies Recipe

I recently tried a recipe that blends familiar dessert charm with a healthy twist. My take on Keto Cream Cheese Cookies Recipes delivers a unique balance of cream cheese luxury and light, satisfying textures. The inviting mix of almond and coconut flours promises a delightful surprise in every bite.

I was playing around in the kitchen when I stumbled upon a new twist on a dessert i knew i had to share. I mixed 8 oz full-fat cream cheese with 1/2 cup unsalted butter until they were super smooth and then added in a large egg, 1/2 cup powdered erythritol and 1 tsp vanilla extract.

The result was kind of magical especially when i combined it with 1 cup almond flour, 2 tbsp coconut flour, a pinch of salt and 1/2 tsp baking powder. This blend creates a cookie dough that transforms into some seriously fluffy keto cookies with that rich cream cheese flavor that hits all the right notes.

It reminded me of those unique Keto cream cheese recipes i’ve tried before like some snickerdoodle and even a peanut butter twist. Each bite gives that perfect low carb, gluten free kick that makes these a dessert everyone can enjoy without worry.

Why I Like this Recipe

I like this recipe because it’s super easy to make, and every time I whip it up, it turns out delicious. I really enjoy that it’s low carb and gluten free, so I can indulge without guilt. The cream cheese flavor brings a special richness to every bite that always makes me smile. Also, I appreciate that it uses almond and coconut flours to give a unique texture and taste that feels both healthy and like a treat.

These keto cream cheese cookies make a cookie dough that bakes into fluffy cookies that i simply love. They are one of my favorite holiday treats because they have a really nice hint of cream cheese in every bite. Even though they are low carb and gluten free, they still taste really rich and decadent. The almond and coconut flours work together so well in this recipe and you dont even miss the sugar. Its perfect if you want a dessert that is both tasty and fits into a healthier lifestyle.

Ingredients

• Full-fat cream cheese adds creamy texture and rich flavor; its high in fat and low-carb.
• Unsalted butter makes cookies tender and flavorful; it helps give a moist, rich bite.
• Egg acts as binder, adds protein, and helps cookies rise light and airy.
• Powdered erythritol sweetens without sugar spikes; its keto-friendly and zero-carb for low impact.
• Almond flour packs protein along with healthy fats; its gluten-free and gives a nutty touch.
• Coconut flour adds fiber and mild sweetness; a small amount boosts structure.
• Vanilla extract gives warm aroma and enhances flavor without adding extra sugar.

Ingredient Quantities

• 8 oz full-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 large egg, at room temperature
• 1/2 cup powdered erythritol (or your go-to keto sweetener)
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 tbsp coconut flour
• 1/2 tsp baking powder
• a pinch of salt

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and well blended.

3. Add in the egg, powdered erythritol, and vanilla extract, and mix until everything is nicely combined.

4. In another bowl, stir the almond flour, coconut flour, baking powder and a pinch of salt together.

5. Gradually fold the dry ingredients into the wet mixture until the cookie dough forms, try not to overmix.

6. Scoop out tablespoon-sized portions of the dough and roll them into balls, placing them on the prepared baking sheet.

7. Slightly flatten each ball with your hand or the back of a spoon, they wont spread much on their own.

8. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.

9. Remove from the oven and let the cookies cool for a few minutes on the tray before transferring them to a cooling rack. Enjoy your cookies!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Large bowl for the cream cheese and butter mix
5. Second bowl for the dry ingredients
6. Mixer (hand or stand mixer works fine)
7. Measuring cups and spoons
8. Spoon or spatula for mixing and folding
9. Tablespoon scoop or similar for portioning dough
10. Cooling rack for letting the cookies cool off

FAQ

Fluffy Keto Cream Cheese Cookies Recipe Substitutions and Variations

• If you dont have full-fat cream cheese try using Greek yogurt instead its a bit lighter in texture
• If unsalted butter is missing, melted coconut oil works fine in this recipe
• You can replace the large egg with a flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water, give it a whirl
• Powdered erythritol can be swapped with powdered stevia if thats what you have in your pantry, but adjust the amount to taste
• If almond flour is out of stock you might try sunflower seed flour instead though it may change the flavor a little

Pro Tips

1. Make sure your cream cheese and butter are really soft before starting. If they’re too cold, you’ll end up with clumpy dough that doesn’t mix well so just let them sit out for a bit longer.
2. When mixing the dry ingredients with the wet, only stir until they’re just combined. Overmixing can make your cookies turn out dense and tough, so a little bit of unevenness is okay.
3. If your cookie dough seems too sticky to roll into balls, chill it in the fridge for 20 minutes. This makes it a bit firmer and easier to handle without making a huge mess.
4. Keep an eye on them while they’re baking. Oven times can vary a tons, so checking a minute or two early can save you from burnt edges and keep the texture just right.