Unlock the Secret On How To Make The Best Keto Cream Cheese Cookies: Fluffy, Tangy & Just 2g Net Carbs!
These keto cream cheese cookies are incredibly soft, light, and fluffy with a sweet, slightly tangy cream cheese flavor. They’re perfect for anytime baking, but they feel especially cozy around the holidays. With only 2g net carbs per cookie, they fit perfectly into a low-carb or keto lifestyle without sacrificing taste.
Ingredients
Dry Ingredients
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¾ cup blanched almond flour
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1 ½ Tbsp coconut flour
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½ cup granulated keto sweetener
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1 tsp baking powder
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⅛ tsp salt
Wet Ingredients
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4 oz full-fat cream cheese
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1 large egg
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1 ½ tsp vanilla extract
Instructions
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Prepare the Wet Mixture
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Using a hand mixer: Beat the cream cheese until smooth. Add the egg and mix well.
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Using a blender: Blend all wet ingredients together until smooth.
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Stir in the vanilla. Set aside.
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Mix the Dry Ingredients
In a separate bowl, combine the almond flour, coconut flour, sweetener, baking powder, and salt. -
Combine the Dough
Add the dry mixture to the wet mixture and stir until a soft dough forms.
Cover the bowl and refrigerate for at least 1 hour. -
Bake the Cookies
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Preheat the oven to 350°F (175°C).
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Scoop 11 cookies onto a lined baking sheet.
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Do not flatten—keeping them rounded makes them fluffier.
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Bake for 15 minutes, until lightly set.
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Cool and Serve
Let the cookies cool for at least 15 minutes.
Dust with powdered sweetener if you like a pretty finish.
Notes
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Chill the dough: This is the secret to getting tall, fluffy cookies.
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Don’t overbake: They should be soft when you take them out— they firm up as they cool.
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Use full-fat cream cheese: It gives the cookies the richest flavor and texture.
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Flavor variations:
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Add lemon zest for a bright twist
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Mix in sugar-free chocolate chips
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Add a pinch of cinnamon for warmth
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