Description
Soft, creamy, and lightly sweet, these keto cream cheese cookies are low in carbs and high in cozy fall flavor.
Ingredients
3/4 cup blanched almond flour
1.5 tablespoons coconut flour
1/2 cup granulated sweetener
1 teaspoon baking powder
1/8 teaspoon salt
4 ounces full-fat cream cheese
1 large egg
1.5 teaspoons vanilla extract
Optional: liquid monk fruit, powdered sweetener for garnish
Instructions
1. Bring cream cheese to room temperature (or place sealed pack in warm water for 10–15 minutes).
2. Preheat oven to 350°F and line baking sheet with parchment.
3. In a bowl, cream softened cream cheese with egg using hand mixer or spoon until smooth.
4. Add vanilla extract and optional monk fruit drops.
5. In another bowl, whisk almond flour, coconut flour, baking powder, sweetener, and salt.
6. Combine wet and dry ingredients to form fluffy dough.
7. Cover and refrigerate dough for at least 1 hour.
8. Scoop 11 cookie mounds onto sheet (no need to flatten).
9. Bake for 15 minutes, then let cool for 15 minutes on the pan.
10. Dust with powdered sweetener if desired.
Notes
Chilling the dough is key to preventing flat cookies.
Use room temp cream cheese for smoother mixing.
Cooling helps set the structure and flavor.
Store in a sealed bag or container; soften in microwave if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85.5
- Sugar: 0.8g
- Sodium: 97.8mg
- Fat: 7.4g
- Saturated Fat: 2.4g
- Unsaturated Fat: 4.9g
- Trans Fat: 0.1g
- Carbohydrates: 2.6g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 26.2mg