Cream cheese adds a lovely flavor and texture to these keto cream cheese cookies. Baked with coconut flour they are low carb and gluten free too. With net carbs at just 1g each cookie, you can enjoy a couple.
These cream cheese cookies are soft but firm up the next day after being stored in the fridge and will give you a slight cookie crunch. When you first bake them the texture is very similar to shortbread.
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Is cream cheese OK on keto?
Cream cheese is generally okay to consume on a keto diet. It's a high-fat, low-carb dairy product that can be included in many keto-friendly recipes. However, as with any food on the keto diet, it's important to be mindful of portion sizes to ensure you stay within your daily carbohydrate limit.
Additionally, some flavored cream cheeses may contain added sugars, so it's essential to check the nutrition label to confirm that the product fits within your keto macros. Overall, plain cream cheese is a versatile ingredient that can add richness and flavor to a variety of keto dishes.
Ingredients
Grab a few keto friendly ingredients and you are ready to bake.
- Coconut flour - finely ground coconut flour.
- Unsalted Butter - use room temperature
- Cream cheese - use at room temperature.
- Low carb sweetener - we use allulose but any other low carb sweetener such as monk fruit or stevia can be used.
- Vanilla - adds a touch of sweetener.
How to make keto cream cheese cookies
The dough mixture can be very soft to handle, and I've used the same method as my cheese biscuits (biscuits in the British term not the US I hasten to add).
Mix the ingredients in a bowl.
Roll into a log and chill until firm.
Slice the log.
Place onto a baking sheet and bake.
The cookie dough can be mixed by hand or in a food processor. It depends upon how soft your cream cheese and butter is. For me in a warm climate, the butter and cream cheese softened at room temperature can be VERY soft. When they are very soft they can be made without an egg to bind them.
The dough is rolled up in parchment paper like a Christmas cracker and placed in the fridge to firm. Once the cookie dough has firmed up, you just slice the dough and bake! Voila, a delicious batch of low carb cream cheese cookies.
Storage
Place the cooled cookies in an airtight container and store the container of cookies in the refrigerator. They should last up to 5 days.
Freezing
If you want to extend the shelf life even further, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be kept in the freezer for up to 2-3 months. When ready to eat, let them thaw in the refrigerator overnight or at room temperature for a few hours.
Recipe Tips & Suggestions
For faster firming place the dough in the freezer for 30 minutes (checking on the dough after 15 minutes as some freezers can be Artic brutal).
This keto cream cheese cookie recipe could be made in advance. Perhaps keep a roll of dough in the fridge for cookie emergencies!
Almond flour can be used to replace coconut flour. In my chocolate chip version of these cookies I use 2 ½ cups of almond flour.
Just like our cottage cheese cookies, these cream cheese cookies are a great base to play around with flavors. I have listed all the other versions I have made below, but I hope that you have a play with this recipe and make it your own. Please let me know what you created!
WATCH THE RECIPE VIDEO
More low carb cream cheese cookies
We have made other keto cookies with this keto cream cheese cookie dough:
Cream Cheese Cookies
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Ingredients
- ½ cup Coconut Flour
- 3 tablespoons Cream cheese softened
- 1 medium Egg
- ½ cup Butter softened
- ½ cup allulose or other sugar substitute
- 1 teaspoon Vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a bowl, cream together the butter, cream cheese and allulose.
- Add the vanilla extra and egg. Beat until smooth.
- Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
- Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
- Place in the fridge to firm up for at least an hour.
- Preheat the oven to 180C/350F degrees.
- Line a baking tray with parchment paper.
- Remove the dough from the fridge and cut into 1 cm slices.
- Place the slices on the baking tray.
- Bake for 15-18 minutes until golden brown.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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