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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!
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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. However, it’s best to grease the pan to prevent them from sticking.
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.
Recipe variations
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.
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Cream Cheese Cookies – Gluten Free
Recipe Video (Click on Image to Play)
Ingredients
- 1 cup butter
- ¾ cup low carb sugar substitute or other sugar substitute
- 4 ounces cream cheese softened
- 2 eggs original recipe had only one, but two works best
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon vanilla extract see note
- 1 teaspoon xanthan gum optional
Instructions
- Cream the butter and sweetener until light and fluffy.
- Beat in the cream cheese.
- Add in the eggs.
- Stir in 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Elita in L.A.
I made these exactly as written, using almond extract instead of vanilla, and a cookie press to make various shapes. I baked the first batch 10 minutes which yielded darker bottoms, and a second batch baked for 8 minutes yielding a lighter, more appealing golden bottom. I let them cool completely before refrigerating them overnight. They did not crisp up, but rather the result was very similar to a Madeline type cookie in texture and flavor. There was no difference in texture based on baking time, but the lighter colored bottoms were just more appealing, especially because the rest of the cookie stays rather pale. I made jam prints out of some of them using a keto jam for the center prior to baking, they were delicious! I sprinkled the tops of others with granulated sweetener to emulate sugar cookies, but they never crisp up like a sugar cookie, so next time I’ll skip that step. It’s rare my kids gobble up keto sweets, but this one was a winner to them and to me, as long as you set your expectations for something more like a Madeline than a sugar cookie.
Mom23sings
Absolutely love these! Everyone in my family enjoys grabbing them off the pan, but I think letting them cool on the pan, and leaving them out for a few hours, helps them get a little crisper. My go-to keto cookie !!
Kriston Tomlinson
Can you freeze any leftover cookies?
Lisa MarcAurele
Cookies can be frozen baked or unbaked for at least 3 months.
Kristal
Do you have to use coconut flour for the cheesecake cookies
Lisa MarcAurele
Replacing with almond flour should work, but I’d recommend adding some xanthan gum or similar.
Jennifer Friesen
First, I love your recipes.
Second, I was wondering what adding xantham gum does? I notice it’s optional here. What are it’s advantages?
Third and finally, I’ve been thinking a lot about cheese crisps, the crunchy baked cheese treats. I feel like shredded coconut, shredded mozzarella, and … idk what but there has to be a delicious lacy, crispy sweet treat there somehow. Wondering if you know of a recipe like this?
Lisa MarcAurele
Adding xanthan gum helps bind the cookies together so they aren’t crumbly. Otherwise, I recommend storing in the refrigerator and keeping chilled. I so have a cheese crisp snack where I’ve added nuts and a drizzling of chocolate here: https://lowcarbyum.com/cheese-crisps-recipe/
Kar
I have a problem when making any dessert. I don’t like sweetners. I don’t know what to use as a replacement. Any tips and tricks?
Lisa MarcAurele
Unfortunately, desserts are sweet and need some kind of sweetener. So you can just enjoy something with natural sugar like berries. If you aren’t watching carbs, natural sugars like coconut sugar and honey can be used.
Kelli
Question: Could you list the recipe if I want to cut this in half? Also, if I don’t have xantham gum what can I use to substitute? I have corn starch. Thank you. These look great.
Lisa MarcAurele
You can easily adjust the recipe to any number of servings you want by adjusting the serving number at the top of the recipe card.
Rachel
Awesome! I did the variations mentioned in the notes, reducing the butter, adding an egg, reducing the erythritol and adding 30 drops liquid stevia. Still a bit of cooling effect from the erythritol. Will make them again.
Patricia
After reading all the reviews I made the following changes and was absolutely fantastic. I decreased the butter by 1/3 and only used 2/3, 3/4 cup of erythritol and half 1/2 cup of stevia. 1 tablespoon of Maple extract and a dash or 2 of cinnamon.
Lisa MarcAurele
Thanks! Added it as a note to the recipe card.
Ann M Goulding
I made these today, followed the recipe to a “t”, new baking sheets, etc. They wouldn’t come off of the cookie sheet without falling apart. I tried them longer but to no avail. I ended up dumping the entire rest of the dough after making 48 cookies. I did put them in the press after having them in the fridge for 4 hours. I was excited to try this recipe, but they didn’t turn out. I guess that’s the way the cookie crumbles. ROFL
Lisa MarcAurele
Although they come out crispier without, using parchment paper or silicone baking sheets will ensure the cookies come off effortlessly. You also need to wait until they are fully cooled before removing.
Shirley
I bet they would have made a wonderful cheesecake crumb crust!
Karen
YUM!!! I read many comments and modified the recipe by using the full 8oz of cream cheese, and added pecans and cinnamon! They taste like pecan sandies!!
Tammy Cox
Made them it’s missing something. Maybe I’ll add a thin layer of cream cheese keto icing✅. Any suggestions? SC Nurse Tammy❤️
Lisa MarcAurele
You can ice or glaze them if you’d like.
Opal
How can I calculate values adding 73g of Bob’s unsweetened coconut to this recipe?
Lisa MarcAurele
You can use the free calculator at My Fitness Pal.
Natalie
Looks yummy and “easy” to make
Bonita
Could you use all almond flour, why 2 different flours. I dont use that much of those and would rather not have to buy a second product.
Lisa MarcAurele
All almond flour works but I recommend adding in the xanthan gum if using all almond flour.
Shirley
If you use all almond flour do you use the same amount of the almond flour plus the coconut flour added together?
What does the xanthan gum do in the recipe?
Thanks.
Lisa MarcAurele
Yes. I’ve made these replacing the coconut flour with the same amount of almond flour. When using all almond flour, I’ve found the cookies are less crumbly with xanthan gum added.
Brenda
It is a stabilizer in gluten free baking. It also helps baked good rise a bit. Almond flour and coconut flour take lots of liquids in any baking. If anyone’s first batch of cookies fall apart easily add more liquid, as in another egg, more cream cheese or more butter. I would go with more cream cheese just from the looks of the recipe. That’s a lot of very dry four with not much moister. I am gluten free due to allergies and have had to be for almost 12 years.
I appreciate these keto recipes! Thank you!
Crystal
Rather than using vanilla extract could I use lemon juice and zest?
Lisa MarcAurele
I’d add the lemon flavoring. The vanilla helps enhance the sweetness. However, you can try leaving it out.
Rhea Halloran
I want to try this recipe, but was wondering about coconut flour. My daughter is allergic to coconut. Can there be a substitue?
Lisa MarcAurele
You should be able to use all almond flour in the recipe, but the texture will be a bit harder and denser. I’d recommend using the xanthan gum.
Melanie
Hi Lisa,
Have you tried baking them without the sweeteners?
I tried another recipe and found them too sweet and I don’t like the cooling feeling of the erythritol.
Lisa MarcAurele
It’s worth a try but I haven’t tried it. I’m really liking BochaSweet as an alternative to erythritol based sweeteners. It doesn’t have that same cooling effect.
Michelle
I had high hopes but really not very good, maybe it’s the almond flour.