Comments on: Keto Cream Cheese Cookies Recipe

By: Eric

Eric — Sun, 25 Jan 2026 01:19:41 +0000

Can only coconut flour be used in lieu of blending it with almond flour? Would and adjustment to the total amount of flour need to be made?

By: Dee

Dee — Sun, 13 Oct 2024 22:06:18 +0000

In reply to Kar. Coconut sugar worked for me, give it a try

By: Allison suits

Allison suits — Tue, 29 Nov 2022 20:40:48 +0000

Can you use an egg substitute?

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 06 May 2022 15:10:28 +0000

In reply to Yvette. Thanks for the tip on baking time!

By: Yvette

Yvette — Fri, 06 May 2022 03:00:21 +0000

In reply to Ann M Goulding.

Excellent cookies! Sooo good. I love them the best when cooked for 20 minutes. It turns out really good that way.

By: Elita in L.A.

Elita in L.A. — Wed, 23 Dec 2020 07:57:43 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 13 Dec 2020 16:05:31 +0000

In reply to Jennifer Friesen.

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/

By: Jennifer Friesen

Jennifer Friesen — Sun, 13 Dec 2020 15:00:38 +0000

In reply to Lisa MarcAurele.

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?

By: Mom23sings

Mom23sings — Fri, 02 Oct 2020 02:48:57 +0000

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 !!

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 16 Aug 2020 01:57:08 +0000

In reply to Kriston Tomlinson. Cookies can be frozen baked or unbaked for at least 3 months.

By: Kriston Tomlinson

Kriston Tomlinson — Sat, 15 Aug 2020 16:08:07 +0000

Can you freeze any leftover cookies?

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 09 Aug 2020 18:04:47 +0000

In reply to Kristal. Replacing with almond flour should work, but I'd recommend adding some xanthan gum or similar.