Keto Cream Cheese Cookies (Soft, Low-Carb & Easy)

I still remember the first time I made these keto cream cheese cookies. It was a rainy October afternoon, and all I wanted was something sweet and comforting without throwing off my low-carb groove. The kitchen smelled warm and nutty from the almond flour, and the moment I bit into that first soft, creamy cookie, I knew it was a keeper. These cookies quickly became my cozy go-to all season long.

Why You’ll Love These Keto Cream Cheese Cookies

These cookies are tender, lightly sweet, and have the dreamiest creamy bite thanks to full-fat cream cheese. With just 2g net carbs per cookie, they’re perfect for your keto lifestyle. Plus, they’re naturally gluten-free and made with simple ingredients. You don’t need any fancy equipment, and they come together with just a few bowls and a spoon. The chill time might test your patience, but the reward is so worth it.

Whether you’re baking for a fall treat or keeping your snacks sugar-free, these cookies deliver that soft, melt-in-your-mouth texture that’s hard to beat.

Ingredients You’ll Need

Here’s a quick peek at what you’ll need for these keto cream cheese cookies:

• Almond flour and coconut flour give structure without the carbs.
• Cream cheese makes them soft, rich, and slightly tangy.
• A granulated keto sweetener like erythritol keeps things sugar-free.
• Egg and vanilla extract help bind and flavor the dough.
• A bit of baking powder and salt for rise and balance.
• Optional: Add a few drops of liquid monk fruit for extra sweetness or a dusting of powdered sweetener for a pretty finish.

Every ingredient works to keep these cookies low-carb, creamy, and just sweet enough.

Step-by-Step Instructions

Let’s break it down so your cookies come out soft and fluffy every time.

1. Prep Your Ingredients

First, soften your cream cheese. I like to let it sit at room temperature for about 30 minutes. If you’re short on time, place the sealed package in warm water for 10–15 minutes.

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

2. Mix Wet Ingredients

In a mixing bowl, cream the softened cream cheese with the egg until smooth. Use a hand mixer or beat vigorously by hand. Add the vanilla extract (and optional monk fruit drops) and give it another mix.

3. Combine Dry Ingredients

In a separate bowl, whisk together the almond flour, coconut flour, baking powder, sweetener, and salt. Make sure there are no lumps.

4. Make and Chill the Dough

Pour the dry ingredients into the wet mixture. Stir until a fluffy, sticky dough forms. Cover the bowl and refrigerate the dough for at least one hour. This is important—it helps the cookies keep their shape.

5. Bake and Cool

Once chilled, scoop 11 small mounds of dough onto your prepared baking sheet. No need to flatten—these cookies will hold their puffed shape.

Bake for 15 minutes, until the edges just start to turn golden. Let them cool on the tray for at least 15 minutes before moving. Cooling helps them firm up and develop their flavor.

Dust with powdered sweetener if you like a snowy touch.

Tips for Perfect Keto Cookies

• Don’t skip chilling the dough. It keeps the cookies soft and stops them from spreading too much.
• Room temp cream cheese blends more easily and creates a smoother dough.
• Cooling matters. These cookies need time to set before eating. They’re even better a few hours later!

These little steps make a big difference in texture and flavor.

Storage and Make-Ahead Tips

You can store your keto cream cheese cookies in a sealed bag or food container at room temperature for a day or two, or refrigerate them for longer freshness.

They do firm up in the fridge. If you’d like them softer again, just microwave for 5–10 seconds or let them rest at room temp.

Want to plan ahead? Chill and freeze the dough after step 4. When ready to bake, let thaw just enough to scoop, and follow the same baking time.

Related Recipes to Try

If you love cozy, low-carb treats, you’ll also enjoy:

• Flourless pumpkin muffins packed with cozy fall flavor
• Pumpkin bars with luscious cream cheese frosting
• Chewy pumpkin chocolate chip cookies you’ll crave
• Easy pumpkin cheesecake bars perfect for holidays

Keto Cream Cheese Cookies Recipe Card

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Final Thoughts

These keto cream cheese cookies are soft, simple, and full of creamy comfort. With just 2g net carbs, they’re a sweet little win for your low-carb kitchen. I hope they bring as much joy to your fall afternoons as they do to mine. Don’t forget to leave a rating or comment—I’d love to hear how yours turned out!

For more cozy recipes, follow along on Pinterest.

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