These keto cream cheese cookies are soft, buttery, and lightly sweet, with a delicate vanilla flavor. Cream cheese adds moisture and keeps the centers tender, while almond flour and a small amount of coconut flour give the cookies enough structure to hold their shape.
Whether you follow a keto diet or simply want a cookie made without wheat-based flour, these keto cream cheese cookies are soft, buttery, and easy to prepare. They make a lovely treat with coffee or tea, but I would serve them as a snack or dessert rather than describe them as breakfast.
I also use cream cheese in my cream cheese pancakes and low-carb cheesecake. In these cookies, it adds moisture, a subtle tang, and a tender texture that works especially well with almond and coconut flour.
The dough comes together quickly, but chilling it before baking is important. This prevents the cookies from spreading too much and makes the dough easier to portion.
Why You’ll Love These Cream Cheese Cookies
- Soft and tender centers: Cream cheese and butter keep the cookies moist without making them feel wet.
- Made in one bowl: The dough comes together without needing several mixing bowls.
- Easy to prepare ahead: The dough needs 30 minutes of chilling, giving you time to clean up and prepare the baking sheet.
- Made without wheat flour: Almond flour and coconut flour replace traditional all-purpose flour.
- Low in net carbohydrates: Each cookie has approximately 1 gram of net carbohydrates when the recipe is divided into 18 equal portions.
Ingredients Needed and Substitutions
These gluten-free cream cheese cookies require only 7 low-carb ingredients that you may already have in your pantry. Here is a list of everything you will need:
- Almond Flour and Coconut Flour – Use super fine almond and coconut flour to avoid creating any clumps. If you can’t find superfine flour, use a food processor to make it.
- Butter – add a delicious buttery flavor. Ensure that you are using softened butter to mix easily.
- Cream Cheese – provides the cookies with a rich, creamy texture and flavor.
- Sweetener – feel free to use your favorite sweetener. Just ensure that it is powdered to combine well with the cookie batter.
- Egg – helps everything to bind together.
- Baking Powder – helps the cookies rise and become light and fluffy.
- Vanilla extract – use the best quality for a more intense flavor.
- Salt – used to enhance all the flavors.
How To Make Cream Cheese Cookies
These delicious sugar-free cream cheese cookies are extremely delicious and easy to make in less than 25 minutes. So check the list of ingredients and follow the next steps to enjoy the best cookies you have ever tried.
Making the Cream Cheese Cookie Dough
Add the softened butter, cream cheese, and sweetener to a large mixing bowl. Beat with an electric mixer for 1 to 2 minutes, until smooth and evenly combined.
Add the egg, vanilla extract, and salt. Mix again, scraping down the sides of the bowl as needed.
Add the almond flour, coconut flour, and baking powder. Mix with a spatula until no dry flour remains and a soft dough forms.
Chill the Dough
Cover the bowl and refrigerate the dough for 30 minutes. During the final 10 to 15 minutes of chilling, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
Shape the Cookies
Divide the chilled dough into 18 equal portions, approximately 1 ounce or 28 grams each. Roll each portion into a ball and arrange them on the prepared baking sheet.
Gently flatten each ball with your palm or the bottom of a measuring cup. The cookies will spread very little while baking.
Bake and Cool
Bake for 10 to 12 minutes, until the edges look set and lightly golden. The centers should still look soft.
Leave the cookies on the baking sheet for at least 15 minutes. They are delicate while hot and become firmer as they cool.
Tips for Soft Cream Cheese Cookies
- Use full-fat block cream cheese: Whipped or spreadable cream cheese can add too much moisture to the dough.
- Soften the butter and cream cheese: They should be soft enough to mix smoothly but not melted or greasy.
- Chill for the full 30 minutes: Chilling firms the dough and makes it easier to portion.
- Flatten before baking: These cookies spread very little, so shape them to approximately the thickness you want.
- Let them cool on the baking sheet: The cookies are fragile while hot and need time to set before being moved.
How to Store Cream Cheese Cookies
Allow the cookies to cool completely before storing them.
- Room temperature: Store the cookies in an airtight container for up to 2 days.
- Refrigerator: Keep them in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving if you prefer a softer texture.
- Freezer: Freeze the cooled cookies in a freezer-safe container with parchment paper between the layers for up to 2 months. Thaw them in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Yes. The dough is very soft immediately after mixing. Refrigerating it for 30 minutes makes it easier to scoop and helps the cookies hold their shape.
Cookies made with almond flour and coconut flour do not spread like traditional wheat-flour cookies. Flatten each dough ball before baking.
Can I use only almond flour or coconut flour?
I do not recommend it. Coconut flour absorbs considerably more moisture than almond flour, so the two cannot be substituted in equal amounts. This recipe was developed using both.
What type of cream cheese should I use?
Use full-fat block cream cheese. Avoid whipped cream cheese and spreadable cream cheese from a tub because they may contain more moisture.
Can I replace the cream cheese with ricotta or mascarpone?
I do not recommend a direct substitution. Ricotta contains more moisture, while mascarpone has a different fat content and consistency. Either replacement would require additional testing.
More Keto Cookie Recipes
For another soft cookie with a similar cream cheese base, try my keto snickerdoodle cookies. My keto gingersnap cookies are a good option when you want something more heavily spiced.
You may also like these three-ingredient peanut butter cookies or my flourless chocolate cookies.
Keto Cream Cheese Cookies
Description
Ingredients
- 2 cups almond flour superfine, blanched
- 2 tbsp coconut flour
- â…“ cup butter unsalted
- â…“ cup cream cheese
- 1 large egg room temperature
- 1/3 cup sweetener
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F/ 180°C and line a baking sheet with parchment paper.
- Mix the butter, cream cheese, and sweetener until fluffy and light in color.
- Add in the egg, salt, and vanilla extract. Mix until well incorporated.
- Mix in the almond flour and coconut flour until a soft dough forms. Refrigerate the dough for 30 minutes.
- Use a small cookie scoop to scoop the dough and place cookie balls on the prepared baking sheet.
- Flatten the cookies using your palm, then bake them for 10-12 minutes until the edges are golden brown.
- Remove the baking sheet from the oven and let the cookies cool to crisp up.
Video
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
