These wonderfully sweet and crispy keto cream cheese cookies are simple to make for a perfect holiday treat. You can press them into shapes, decorate them, or enjoy them plain!
Something about cookies and the holidays go together so well. Maybe it’s all of the cookie-decorating traditions, or the fact that they’re Santa’s favorite snack. Either way, this is a great time of year to have plenty of keto cookie recipes on hand.
I first created this recipe to decorate with my daughter for the holidays. We also love making my family’s traditional sugar cookies, which call for lard.
The great thing about this recipe for low carb cream cheese cookies is that you probably already have all of the ingredients on hand. Plus, they only require a few steps before they’re ready to be sliced or pressed.
They’re lightly sweet and crispy with golden-brown edges. I love the taste of them plain, but you can also decorate them if you want more sweetness.
Whether you’re looking for a simple treat or planning for a day of cookie decorating, these cream cheese cookies are sure to be a big hit!
How do these keto cream cheese cookies taste?
As I mentioned earlier, these cookies are lightly sweet without being overly so. Since moving to a keto diet, I find I don’t need as much sweetness. These cookies are perfect for me.
If you want your cream cheese keto cookies to have a bit more sweetness, they are a great base to decorate with icing or frosting. The flavor is really so versatile.
You’ll also taste a slight hint of cream cheese. I find that cream cheese helps counter the cooling effect of erythritol and is very mild and pleasant.
How many carbs are in keto cream cheese cookies?
The net carbs per cookie will depend on how many cookies you create from the dough.
I used a tablespoon scoop and a cookie press, which will yield more cookies than slicing. I was able to get 75 cookies from this dough, which came to half a net carb per cookie.
If you bake large cookies, you’ll need to recalculate the net carbs. However, as long as you get 40-50 cookies from the dough, these will be less than 1 net carb per cookie.
How to make cream cheese cookies keto
These low carb cookies only require a few steps to make. However, the dough does need to chill, so you’ll want to factor that into the time.
Start by creaming the butter and sweetener until light and fluffy, then beat in cream cheese and eggs. Once well-combined, stir in the almond flour, coconut flour, and xanthan gum (if using), then mix in the vanilla.
Form the dough into a ball and then chill in the refrigerator for at least 4 hours or overnight.
When you’re ready to bake, preheat the oven to 350°F. Squeeze the dough out of your cookie press or roll it out into a cookie log and slice.
Bake the cookies until they begin to brown (about 8-10 minutes for pressed cookies or 10-12 minutes for slices). Cook longer for crisper cookies.
Make sure you allow the cookies to fully cool to prevent crumbling. Cool on the counter, then refrigerate.
Tips for baking cream cheese cookies
Cookies made from low carb flours have a higher risk of crumbling. To help the dough stay together, don’t skip the chilling step!
Using a cookie press helps to compress the dough, so you may not need to chill as long. If you’re using the slicing method, I recommend chilling the dough overnight.
And of course, make sure you let the cookies fully cool after baking. The texture is best the next day if you refrigerate them overnight as well.
I also prefer to bake these keto cookies directly on the cookie pan, without a silicone mat or parchment paper. They turn out crispier that way. The fat content in the cookies is high enough that they won’t stick to the pan.
I’ve had a few readers ask about substituting flours and sweeteners in this keto cookies recipe. You’re welcome to substitute flours, but the texture may turn out differently. Sweeteners can be substituted without any difference.
These cream cheese cookies are so versatile. There are plenty of variations to try!
For a different flavor, try substituting the vanilla extract for lemon or orange extract. Or, add butter extract to enhance the buttery flavor.
Some readers have mentioned adding nuts like pecans or dipping the finished cookies in low carb chocolate for an indulgent treat.
I also think the almond flavored icing that I use in my ricotta cheese cookies recipe would make a great frosting. Again, feel free to play around with the extracts.
If you come up with your own variation, be sure to let me know in the comments!
Other low carb cookie recipes
Looking for more low carb, sugar free cookie recipes to make this holiday season? Check out a few of these other favorites:
- Low Carb Peanut Butter Cookies With Coconut Flour are only 2 net carbs per cookie and a delicious way to satisfy your sweet tooth on keto.
- Soft Gluten Free Ginger Cookies are perfect for anyone that loves ginger. They’ll remind you of gingersnaps without the crispiness.
- Coconut Flour Chocolate Chip Cookies will satisfy your craving for this classic recipe. Maybe even leave a few out for Santa!
- Hazelnut Flour Keto Cookies are light and fluffy on the inside, crunchy on the outside, and only call for 5 ingredients to make.
- Brown Butter Coconut Cookies are loaded with dried coconut chips, packed with butter flavor, and completely gluten free.
Cream Cheese Cookies – Gluten Free
- Cream the butter and sweetener until light and fluffy.
- Beat in the cream cheese.
- Add in the eggs.
- Stir in the the flours and xanthan gum (if using), then mix in the vanilla.
- Chill dough for at least 4 hours .
- Squeeze dough out of cookie press or roll out into a cookie log and slice.
- Bake at 350F until cookies begin to brown (about 8-10 minutes for pressed cookie or 10-12 minutes for slices). Cook longer for crisper cookies.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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