Cream cheese adds a lovely flavour and texture to these cream cheese cookies. Baked with coconut flour they are low carb and gluten free too.
These cream cheese cookies are soft and chewy but firm up the next day after stored in the fridge. I have a cheese biscuit recipe full of butter that is melt in your mouth deliciousness so thought about making a sweet version. The key to that recipe is the butter and cheese. So, with the sweet version, butter was in! To make it extra melt in your mouth, cream cheese was added! The mixture is very soft and gooey so needs to be rolled up and left to firm up in the fridge.
Once firmed up, you just slice the dough and bake! Voila, a delicious batch of low carb cream cheese cookies. This cookie dough could be made in advance. Perhaps keep a roll of dough in the fridge for cookie emergencies!
LOW CARB CREAM CHEESE COOKIES
Although I kept this plain, I did have plans of dipping the cookies half in chocolate for decoration. I will confess that I ate the chocolate bar I had in the back of the cupboard. So, plain looking cookies it was! I will also confess that this happened twice. Proving that I cannot be trusted with chocolate in the cupboard. When you look at the photos imagine half of the cookie dipped in chocolate and you will know what I was going for!
These cream cheese cookies would be delicious with an additional flavour. I think lemon or orange would be a great flavour choice. Even dipped with chocolate if you had any available in your cupboard.
WATCH THE RECIPE VIDEO
I hope that you have a play around with this recipe with flavours. Please let me know what you created!
OTHER CREAM CHEESE COOKIES TO BAKE:
Cream Cheese Chocolate Chip Cookies
Gingerbread Thumbprint Cookies
Cream Cheese Cookies
Ingredients
- 1/2 cup Coconut Flour
- 3 tablespoons Cream cheese softened
- 1 Egg
- 1/2 cup Butter softened
- 1/2 cup Erythritol or other sugar substitute
- 1 teaspoon Vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
- 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.
Notes
Nutrition
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165 Comments
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Holly Marie Mehrer
May 19, 2019 at 5:29 pmHas anyone ever used brown butter vs softened butter? How did it turn out or how do you think it would do? Yay or nay?
Amy
May 5, 2019 at 1:12 pmHello! I loved the taste, but mine fell apart. They were not firm like yours
Angela Coleby
May 5, 2019 at 3:50 pmPerhaps keep the dough in the fridge a bit longer? Or add an additional egg?
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Brandie
March 26, 2019 at 7:28 pmI’m new to low carb baking so I followed the recipe to a T and then tasted the dough…(always the test of any cookie I bake. Tasty dough always equals a tasty cookie) It tasted like high carb gluten filled goodness and I knew I’d found a winner!
The only 2 tweaks I made:
1) put the dough in the fridge overnight because I made the dough after dinner and didn’t have time to bake them last night.
2) I baked these for 10 min at 350° then turn off my oven and left them for five more (our oven is weird, extra hot in the back but not the front), then cool them ten minutes on the cookie sheet before transferring them to a rack. Straight out of the oven they taste like coconut sugar cookies.
To all the people saying these are too sweet I’m guessing you’ve been on a keto diet for a while because to me these are perfect as they are! I’ve tried several other keto cookie recipes and have been SO disappointed, these are so quick and easy to whip up and are so worth the wait for the dough to chill. Can’t wait to try more of your recipes!
Angela Coleby
March 28, 2019 at 8:29 amThank you so much for your lovely comments! Glad you enjoyed the cookies. This recipe is great as a cookie base for you to play around with too.
Alyssa
March 7, 2019 at 4:59 pmWhat would you as a substitute for the egg? Sour cream? Chia seeds? Flax?
Angela Coleby
March 7, 2019 at 7:07 pmSour cream would be the best option.
sue robison
February 3, 2019 at 2:38 pmHow can you change the recipe to use stevia?
Angela Coleby
February 5, 2019 at 2:43 pmI’d guess to use about a tablespoon of stevia. Stevia is much sweeter so you might want to add a bit at a time and taste test the dough
Kayla Mcintyre
June 17, 2019 at 2:12 pmHi can I use almond flour?
Angela Coleby
June 17, 2019 at 6:25 pmYes you can, but change the amount to 1/2 cup (I’ve got an almond flour version of these cookies to be posted soon..)
Candace
January 14, 2019 at 12:03 amMine came out flat like flatter than a pancake. The only thing I did different was use almond flour instead of coconut flour because our stores didn’t have coconut flour.
Angela Coleby
January 15, 2019 at 8:23 amIt may have been the quantity of the almond flour to make them so flat.
Theresa
February 12, 2019 at 12:18 amYou can’t substitute almond flour for coconut flour one-for-one. Coconut flour is much drier and much more absorbent.
Melanie Milletics
December 24, 2018 at 11:41 amEasy recipe, so I doubled it and still have half rolled in the fridge…but my family finds them too sweet.
What would you recommend I use the dough for, adding something that would offset the sweet cookie?
Was thinking maybe keto cheesecake base, or the top of an unsweetened fruit and nut pie?
What flavors would work?
I’ll make thses again, but cut the sweet in half.
If I can get my son to eat them, it’s a win!
Angela Coleby
December 26, 2018 at 11:31 amI’ve used this recipe as a cheesecake base. I bake a large cookie, let it cool then add the cheesecake!
Linda
December 17, 2018 at 3:07 pmThese are good. Made them today. I used swerve and also drizzled just a bit of sugar free chocolate Hersey sauce on them and added some finely chopped pecans on top
Angela Coleby
December 18, 2018 at 7:17 amLove the idea of pecans on top! yummy!
Kris
November 27, 2018 at 1:00 amTried with orange extract and dark chocolate drizzle… was fantastic thanks for sharing!
Angela Coleby
November 27, 2018 at 9:44 amooh – that sounds delicious! Will try that myself!
Suzanne M Masterson
November 22, 2018 at 5:24 amCannot wait to try these for myself today while everyone else hits the pumpkin pie 🦃
Tina Gleason
November 11, 2018 at 1:56 pmThese are by far the best low carb coffee that I’ve made so far, love them and will definitely make them again, thanks for sharing the recipe.
Angela Coleby
November 11, 2018 at 9:00 pmHuzzah! Glad you enjoyed them!
Melissa Mac
November 3, 2018 at 8:13 pmThese came out AMAZING! I initially followed recipe to the T, all but sweetener. I am new to Keto and did not have any substitute. Searched high and low in the pantry I found Agave Honey sweetener. Although I was hesitant to use, given the carb content, I put a teaspoon in. Then, I thought…. what about adding strawberries. I added 4 puréed fresh strawberries. Best decision ever.
I am one week in and was so thankful to find a dessert recipe with the majority of ingredients on hand.
Will definitely make this again.
Angela Coleby
November 5, 2018 at 8:21 amGlad they turned out well! Happy baking!
Maria
September 5, 2018 at 8:09 pmThese cream cheese cookies came out great! Tasty and creamy, and although soft, they did not crumble! However, my (sweet) taste buds must have changed because they came out super sweet. Like super strong sweet. I use stevia and erythritol all the time so I’m used to the taste sweeteners, but I would have to say that I would definitely cut the erythritol by at least 1/4 less of the amount listed. My girls who love everything Keto even said it was way too sweet. (We may be weird like that, I don’t know. Lol!) I loved the creamy, coconut taste, though! I would definitely make this again with less sweetener.
Debbie
October 25, 2018 at 11:10 pmMine came out like mini cakes and crumbly. What did I do wrong?
lee
November 22, 2018 at 7:02 pmtrue! there were extra super sweet , i could not stand it, next time i’ll try with less sugar substitute
Monica Evans
September 3, 2018 at 3:44 pmI added the juice and zest of 2 lemons. Delicious!!!
Angela Coleby
September 4, 2018 at 2:14 pmGood call!!
Monica Evans
September 3, 2018 at 3:42 pmI add the juice and zest of 2 lemons. Delicious!!!!
Johnny
August 18, 2018 at 7:53 amGiven where we live its hard to get all the ingredients for many of these recipes so I end up changing them slightly quite often. I am unable to get coconut flour so I used almond meal and the only artificial sweetener that I can get here are the pink packets of sweet and low. We don’t like things as sweat so I kept the levels all the same except for the sweetener. I put in about 1/8 cup and that was just about right for us. They came out nice and soft and are pretty tasty.
I did note also that they only needed to be in the oven 10 minutes so keep a close eye on them if you have a convection oven
Adrienne
August 28, 2018 at 12:48 pmBeing that I’m unable to access these ingredients and I’m preggo and I need these right now! Could I substitute with regular flour and sugar?
Angela Coleby
August 28, 2018 at 12:52 pmYes you could. You will need to add more flour. Congratulations too!
Alexa
August 12, 2018 at 6:42 pmThese look great! One question, could I use liquid sweetener instead of erithrytrol? I’m waiting for mine in the mail but I’m impatient!
Angela Coleby
August 12, 2018 at 6:47 pmI’ve not tried that, but in theory you should be able to. Perhaps add the sweetener in small quantities until you get the mixture to a decent consistency.
Heidi M Brown
August 10, 2018 at 11:22 amI made these and only used 1/2 cup of stevia and then drizzled with melted-half unsweetened chocolate and half 60% cacao chips. They turned out awesome!
Angela Coleby
August 10, 2018 at 11:35 amSounds delicious!
Marissa
August 4, 2018 at 5:19 amHi! Could I use stevia packets for sweetener? I don’t like the flavor of it in my coffee but was wondering if the flavor would be less pronounced in these.
Angela Coleby
August 6, 2018 at 9:17 amI wouldn’t personally.
Angela Coleby
August 6, 2018 at 9:17 amThose packets aren’t really for baking with.
Ashley
July 30, 2018 at 8:38 pmI made these exactly as the recipe says (using Swerve as my sweetener), and although they were delicious, the texture was off. They turned out almost cake or shortbread like and crumbled very easily. Any ideas as to how to fix this? Thanks!
Angela Coleby
July 31, 2018 at 6:30 amIt might be the Swerve as I use erythritol. What brand of coconut flour did you use, as that can change the results too.
Vivian
July 24, 2018 at 1:50 amGreat cookies! I’ve tried many others recipes but none that actually taste good. Although there was this like a -mint like feeling to every bite. I had never tried eythritol before, is that normal?
Angela Coleby
July 24, 2018 at 9:05 amYes, it can have a slight minty taste!
Sherry
July 18, 2018 at 3:55 pmRecipe turned out great….except for the taste. If I make them again I would add lemon juice or chocolate or something. What about a butter extract or more vanilla?
Angela Coleby
July 18, 2018 at 3:59 pmI’d add lemon. I always bake with a good quality butter which yields better results.
Carla Sanders
July 29, 2018 at 6:02 pmI added lemon zest in one batch and chocolate chips (truvia sweetened) to another they were both awesome!!!!
Angela Coleby
July 30, 2018 at 10:28 amGlad you enjoyed them!
Nancy
July 16, 2018 at 7:43 pmNot sure if I’m overlooking, but how many per serving? Thank you
Angela Coleby
July 18, 2018 at 9:07 am15 -20 cookies
Christine Rai s
January 7, 2019 at 11:14 pmI know this is months later, but I believe that the recipe is 1 cookie per serving. Yields 15-20 cookies per batch
Cassandra Brennan
June 26, 2018 at 11:40 pmI haven’t made them yet but your chocolate in the cupboard thing had me laughing out loud. 💕
Angela Coleby
June 27, 2018 at 8:30 amLOL! I always wonder whether people read the narrative with the recipe (Google demands that we have to write something!). Happy to have made you laugh!
Chris
June 17, 2018 at 8:39 pmThese are absolutely yummy! I added a few fresh strawberries & cool whip on top and it’s like shortcake!
Only question: how should these be stored? Fridge or countertop?
Thanks!
Angela Coleby
June 18, 2018 at 11:55 amGood call on the strawberries!! I keep mine in the fridge. They will harden the next day with this too.
Brad Hoggatt
June 15, 2018 at 7:34 pmA question for you, or for any reader for that matter:
I gave up using artificial sweeteners several years ago. Now, many, if not all, low to no carb recipes are asking for sugar substitutes. What is the healthiest/ safest replacement for sugar when baking/ cooking low to no carb? Thanks to any and all for the suggestions! My wife and I are new to this, trying to lose weight and feel physically better- any help is appreciated!
Angela Coleby
June 16, 2018 at 8:28 amI use erythritol or xylitol but this is a helpful guide. https://www.ditchthecarbs.com/low-carb-sweeteners/. Happy baking!
Kelly A Green
December 13, 2018 at 3:18 pmPlease please note that xylitol is extremely toxic to dogs. If you like to share a bite of your food with your furry friend — use a different sweetener!
I keep seeing it used in keto recipes and I don’t use it because I have a dog that sometimes gets bites. She wouldn’t take if not given, but I’m not chancing it. It is one of the drawbacks of a lot of keto recipes. 🙁
I’m trying to just avoid sweet stuff, but it is holiday season and a girl’s gotta have some sweets. Is there an artificial sweetener that is not bad for you and does not have an after taste?
I’m not doing Keto, just low carb/high protein/low sugar.
Angela Coleby
December 13, 2018 at 7:44 pmAs well as being very aware of the dangers of Xylitol to dogs, I NEVER give my dogs any food from my plate or “human food”. That develops bad eating patterns. Mine are very spoilt with home made dog food and even home made dog treat! Try Monkfruit or Erythritol or there are a few versions with a blend of these two which does not have any after taste.
David
December 17, 2018 at 6:28 pmYou can also use Allulose or D-psicose which is an epimer of fructose. It is a naturally occurring, rare sugar found in dates, raisins and wheat, but has a 0 glycemic index. Tastes like regular sugar, but only 70% as sweet. It has been clinically tested as safe for diabetics, and anecdotally, I can confirm that. I use it as a replacement in cheesecakes and when making my own chocolate. It also does not have an aftertaste, and since it’s not a sugar alcohol, it doesn’t give you that cooling sensation on the tongue. It browns like regular table sugar (I’ve made caramel sauce and spun sugar from it), and bakes like regular sugar. I do not know if it is toxic to dogs, but like Angela, we don’t feed our dogs human food.
Sue
June 12, 2018 at 10:27 pmGood flavor- Why do these burn so easily?
Angela Coleby
June 12, 2018 at 10:48 pmOvens vary as I have discovered with our many moves over the last few years. Try another shelf in the oven. My current oven top shelf cooks fine, but a bit long. If I put anything on the bottom shelf, the bottom of what I am baking burns. I hate our current oven….
James Petty
June 11, 2018 at 6:34 pmAre these cookies soft/moist or can they be made to turn out that way?
thank you
Angela Coleby
June 12, 2018 at 3:12 pmThe are soft and chewy.
James Petty
June 13, 2018 at 1:15 amawesome, I will have to try them thanks!
Kelley
June 4, 2018 at 11:18 pmI’ve made this a few times. When I don’t have time for an hour in the fridge I just pop into the freezer until firm. I’ve added some pecan pieces which is great – almonds, walnuts, etc would be fine too I’m sure. I flip halfway through cooking since they tend to only brown on bottom. Adding extra cook time doesn’t hurt anything either. I must be making them small because I usually get about 30 cookies from a 1.5″ diameter log.
Angela Coleby
June 5, 2018 at 10:01 amI love the use of nuts! Great idea!
Valerie
May 29, 2018 at 12:57 amWow, great reciepe. I started Keto diet about 7 days ago. Not a fan of meat or cheese makes the diet challenging. I wonder if you could add no sugar blueberry jam on it and still keep in Keto. Thank you for sharing. I will go through your site and see if I can find your favorite reciepes.
Angela Coleby
May 29, 2018 at 8:26 amWelcome! And yes you could add the jam. Perhaps try some chia jam too?
Charis Tsai
May 3, 2018 at 4:58 pmmine turned out like a shortbreak texture and they were really soft and not cookie like to be honest, BUT still delicious! I just wanna know if thats normal? or if i did something wrong!
Thanks for the recipe!
Angela Coleby
May 4, 2018 at 1:06 pmIt sounds like you could have done with a bit more coconut flour. They are normally a bit soft and will harden the next day. As long as they tasted good I’m happy!
Christina
April 17, 2018 at 10:57 amcan i add sugar free chocolate chips to this ?
Angela Coleby
April 17, 2018 at 11:03 amSounds like a great idea!
Heather
March 21, 2018 at 6:27 pmMade two versions of this today one with just coconut extract instead of the vanilla and the second batch I started to do as a pinwheel type cookie and roll the goodness in side and then slice and bake but the dough was still to soft even just out of the fridge, but I took coconut unsweetened, almonds, and cashews and blitzed them into dust and rolled the cookies into the mix then rolled in my palms to press into the dough— traditional cris cross with a fork and some sugar— these cookies were amazing! Thank u for the start of Lots of fun!!
Deb
March 6, 2018 at 11:16 pmHmm how bout a little pb2 frosting between two???
Angela Coleby
March 7, 2018 at 9:21 amGenius idea! I drooled over the keyboard at that suggestion!
Rachel
February 22, 2018 at 3:56 pmI’m not a lover of coconut so any way these can be made with other flours?
Angela Coleby
February 22, 2018 at 4:54 pmHi, yes they can although you will need about 3/4 cup of almond flour.
Rachel
February 25, 2018 at 3:37 pmSo mine spread so thin and flat. Will have to try again. Thinking I need to add more flour if that was the result?
Angela Coleby
February 25, 2018 at 6:30 pmThat’s at shame. Perhaps roll it out a bit more thicker?
Molly
February 9, 2018 at 2:24 amSooo… keto has pretty much saved my life. But I am a sugar CRAZY person. I have died a thousand deaths missing sugar, even as my energy and weight and everything have drastically improved. Your cookies are, hands down, THE BEST DANG ONES on the internet – and I have tried so many. Dough tastes just like freaking cheesecake. OMG. I added a touch of honey and a squirt of stevia since I did not have the sweetener in the recipe on hand and I AM SO HAPPY I COULD CRY. BEST, EVER. To everyone with criticisms, um… make your own recipe.
Angela Coleby
February 9, 2018 at 3:28 pmAwh, Molly, you’ve made my day with your lovely comments! Thank you!
Crystal
February 6, 2018 at 11:03 pmCould I use the stevia drops for this? Any idea how many?! Thanks! I’m excited to try this recipe!
Angela Coleby
February 7, 2018 at 1:22 pmYou could and I’d say about 2-3 drops. However, I would advice that you taste the mixture as adding the drops to adjust to your preferred sweetness.
Nicky
January 17, 2018 at 2:05 pmReally liked these . since on low carb i’ve baked so many biscuits as I struggle with the snacking side, these are keeper ! Very tasty thank you .
Angela Coleby
January 17, 2018 at 4:29 pmGlad you enjoyed them!
Andrea
February 3, 2018 at 2:50 pmCan almond flour be used instead of coconut??
Angela Coleby
February 4, 2018 at 9:44 amYes it can, but you’d need to change the quantity. I’d try 1/2 cup and add any more if the dough was too sticky.
Helen-giesbrecht
December 6, 2017 at 9:17 pmI just made these cookies. ..nice and soft..and delious! 😊
Helen-giesbrecht
December 6, 2017 at 9:14 pmI just made these cookies…nice and soft…and delicious too! 😊
Angela Coleby
December 6, 2017 at 9:15 pmHuzzah!
Shirl
November 5, 2017 at 9:04 pmI made these today and added a few drops of lemon essential oil. The taste is great, but they are not soft at all, they are quite hard. My dough was not sticky, but I used Stevia so maybe that’s what happened. I’m going to try again though because they were super easy and fun!
Angela Coleby
November 5, 2017 at 9:22 pmPerhaps add another egg? Lemon would be a great flavour for these! Glad you enjoyed them though.
Shelley
November 21, 2017 at 3:47 pmThe ones I made, following the recipe exactly, are very soft and are still soft several days later.
Romina
December 2, 2017 at 7:01 amHow much stevia did you put in pls?
Joni
February 14, 2018 at 9:39 amShirk,
I made the batter last night to pop these in the oven this morning, and thought, like you, lemon. Mhmmmmm. Next time.
They are cooking now and smell divine!
Soon, very soon. BTW, I couldn’t resist eating some dough. YUM!
(Use xylitol for the sweetener. Just cannot eat the Swerve, man-made, who knows what!?)
Rene
May 4, 2018 at 5:28 pmJoni, did your xylitol remain grainy and whole in the batter after adding the egg and vanilla? I cannot get the batter to smooth out.
Jessica younger
September 2, 2017 at 2:26 amHi, I have a question, I used the gram measurement for cream cheese which on the scale I’m using was actually 5 tablespoons. My dough is not sticky at all it’s quite grainy. I’ve rolled it up to put it in the fridge but I’m worried it’s not going to cook right due to the texture. I followed the recipe exactly except for more cream cheese than the “3” tablespoons but I did use 60g. Sorry very confusing. Please let me know, thanks in advance.
Angela Coleby
September 2, 2017 at 6:30 amThe dough should be sticky so there’s something amiss here.
Jessica younger
September 2, 2017 at 1:29 pmHi again, I watched the video you have of making the cookies and visually it looks like the cream cheese was actually 3oz like almost half a block? Is that the case. Because if so then it’s about double what I used with the tbsp and would explain why mine had no moisture. Thanks again!
Angela Coleby
September 2, 2017 at 5:19 pmIt could be. If it doubt, especially with coconut flour, add more moisture to the mixture if you think it’s too dry. I’ve got another cream cheese biscuit recipe coming soon that you may enjoy so stay tuned!
Amy
August 18, 2017 at 11:48 pmI feel like you have too much “fake sugar” in this – usually any recipe that encourages a sweetener I use out but 1/2 cup is quite a lot….. why is it necessary to fuel our bodies with a substitute for sugar???
Angela Coleby
August 19, 2017 at 1:08 pmAdjust to your own taste.
Cindy Z
August 18, 2017 at 6:18 pmSoooo good! I added 2 tbsp Hersheys dark cocoa powder and 1 or so tbsps of water as the cocoa made the dough a bit stiffer. They were delish, tasted like little chocolate cheesecakes. Thanks for the great recipe.
Angela Coleby
August 19, 2017 at 1:09 pmSounds a good idea! I tried with cocoa powder but think I added too much. Will try it again!
Jennifer
August 8, 2017 at 4:34 pmCan I freeze the dough? I want to bake the cookies 2 days from now.
Angela Coleby
August 8, 2017 at 4:41 pmAlthough I haven’t I can’t see why not as I have frozen a similar savoury version
Jennifer
August 8, 2017 at 5:58 pmThankYou
Jessica
July 11, 2017 at 12:09 amJust made these and the flavor is ok, lemon zest will be added to the next ones, but the dough seemed to come out very grainy and the cookies fell apart once out of the oven. Any idea why?
Angela Coleby
July 11, 2017 at 11:13 pmWhat sweetener did you use?
Jessica younger
September 2, 2017 at 4:11 amI have the same issue. I made the dough following the specifications except by my scale 60g of cream cheese was actually 5tbsp not 3 and it wasn’t not sticky in the least. More grainy and then when I baked the cookies after letting the dough sit for a little over an hour in the refrigerator the cookies came out crazy dry. Like dessert sand in your mouth dry, and then they fell apart. I do not know what happened other than def not enough wet ingredients.
Jessica younger
September 2, 2017 at 4:14 amI also didn’t use the same sweetener. I used powdered stevia. Not sure if that matters.
Angela Coleby
September 2, 2017 at 6:31 amIt sounds like your problem was the sweetener.
Cobi
July 7, 2017 at 3:52 pmDo these have to go in the fridge to harden or can you put them on a cookie sheet right afterwards and go?
Angela Coleby
July 7, 2017 at 4:07 pmI prefer to let them firm up first as they can be sticky to handle but a few people have baked them without doing this.
Angela
June 26, 2017 at 1:39 pmWhen I input this recipe in myfitnesspal, it comes out to like 12 carbs per cookie, maybe due to the coconut flour? How are you getting 1 net carb?
Angela Coleby
June 26, 2017 at 1:54 pmI use a nutritional database. There’s no way it’s 12 carbs a cookie! There’s a recipe with almond flour that is 2g net carb a cookie.
infiniteworlds52
June 27, 2017 at 6:03 pmmaybe you are counting total carbs, instead of net carbs? To get net carbs, you subtract the fiber from the carb total, because fiber does not digest in a way that impacts your blood sugar.
Elena Enriquez
February 14, 2018 at 3:39 pmHello, did you ever determine how many net carbs are actually in this recipe? I really want to try it! But I’m trying my best to stick to the plan
Britt K
April 8, 2018 at 1:12 amI would like to know as well. I also got a higher net carb count after inputting the ingredients, using NOW FOODS organic erythritol. Please let me know what is different, these look too good and I want to try some!!
Angela Coleby
April 8, 2018 at 1:10 pmThe carb count is correct (check a few other cream cheese cookie recipes with almond flour, much the same carbs). When you use erythritol you don’t count the carbs as they are not absorbed by the body. Erythritol is a sugar alcohol which is indigestible by humans. Since we don’t have the necessary enzyme, it is passed through the body without the negative effects of sugar. Most of it is actually released unaltered through our urine! It has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized by oral bacteria so it doesn’t cause tooth decay. It is, effectively, 0 net carbs.
vivianbarbieri2014
June 16, 2017 at 3:41 amHello Angela! How long these cookies stay good? And I keep all the time in the fridge? Thanks!
Angela Coleby
June 16, 2017 at 8:08 amMorning! They are good for about 3 to 4 days kept in the fridge. They will start to harden too, so each day gets a little more crunch to the bite! Hope you enjoy them!
vivianbarbieri2014
June 19, 2017 at 8:05 amThanks for the reply! I made it today and they are delicious! Great recipe!
Angela Coleby
June 19, 2017 at 10:00 amGlad you enjoyed it! I’ve used this as a cheesecake base too. Very delicious!
Angela
June 11, 2017 at 8:30 pmI don’t know what happened. I substituted almond flour for the coconut flour and ended up with a big soupy mess on my cookie sheet. I rechecked my ingredients and details, and otherwise followed the recipe. Do you have any ideas what may have happened??
Angela Coleby
June 11, 2017 at 8:32 pmHi, you would have had to increase the amount of almond flour as it cannot be substituted equally since they have different densities.
Angela
June 26, 2017 at 8:51 pmThanks, I will try again!!
Shannon
May 24, 2017 at 6:37 pmYum! I made these and put a little less than 1/2 c swerve as my sweetener, and did 50/50 coconut and almond flour. I also added a splash of almond extract in addition to the vanilla and I chopped up about 4 squares of a 90% chocolate bar and put it in the dough. They are delicious!
Angela Coleby
May 24, 2017 at 6:46 pmI love the idea of chocolate in them! Think I need another play with recipe as yours sounds divine. Glad you enjoyed them!!
Leslie
May 22, 2017 at 7:28 pmFor some reason I was thinking these might taste like butter cookies so I considered adding almond extract. Read it all today and do you think lemon would be better?? Or what about sugar free chocolate chips?
Angela Coleby
May 22, 2017 at 7:36 pmYes, yes and yes! The beauty of this recipe is that it is very adaptable. I made the “plain” version but when munching these thought that lemon would be delicious. I like your idea of almond extract too. Why not split the dough into 3 and try a bit of each flavouring? Let me know which one is your favourite!
Susan
May 20, 2017 at 4:03 pmIf another sweetener is used (stevia), how do you know how much to use? And can I use the powdered packets? How many?
Amee
May 19, 2017 at 5:41 pmHas anyone tried to add protein powder to these? If I wanted to, what would you suggest I replace it with?
melissa Martinez
May 15, 2017 at 2:29 pmLove them!!! They’ve been a godsend during my keto dieting. I added a splash of lemon juice to mine and used Stevia Sweetener. They we’re delicious.
Angela Coleby
May 15, 2017 at 3:09 pmGlad you enjoy them!
Susan
May 20, 2017 at 3:54 pmMelissa, did you use liquid stevia or the powdered?
Jessica Precht
April 30, 2017 at 12:37 pmI just made these. I used 2/3 granulated Erythritol and 1/3 granulated Erythritol + Stevia blend (Trim Healthy Mama super sweet). (Note: not 2/3 cups, just 2/3 of the recipe amount). Rolled into logs, refrigerated overnight. They are perfectly sweet, not bitter, and I am very sensitive to bitter. Very good, very easy recipe.
Angela Coleby
April 30, 2017 at 3:03 pmYah! Glad you like them. They are my most popular recipe at the moment.
Ellie Luzynski
April 22, 2017 at 3:44 pmI made these yesterday and they had a very strong taste of the sweetener. I used Pyure because it’s not supposed to be bitter like straight Erythrotol. Do you think the texture would be OK if I cut the amount of sweetener by a fourth? Otherwise, we really like these cookies. They have a nice texture and they taste beter on day two. I think they would be great with lemon extract and a little lemon zest instead of vanilla. I’m going to try that next time. Thanks for sharing this recipe!
Angela Coleby
April 22, 2017 at 4:03 pmTotally agree with you on the lemon. This is a cookie that screams for it! Cutting down the sweetener would be fine too. Glad you liked the cookies!
infiniteworlds52
June 27, 2017 at 6:07 pmI’ve personally found that it’s best to use half erythritol and half splenda. It always gives me the least aftertaste.
Ellie Luzynski
June 28, 2017 at 7:38 amThanks, I will try that.
Kathy
April 4, 2017 at 9:20 pmThanks for this recipe. I used it as a base for fruit pizza. It was loved by my whole family. Definitely the best dessert I’ve made since becoming sugar free.
Angela Coleby
April 4, 2017 at 9:21 pmThat’s lovely to hear and what a great idea too!
Michelle Duncan
March 31, 2017 at 1:15 amI have the same trouble with my chocolate bars! Haha These look delicious!
Angela Coleby
March 31, 2017 at 6:55 amHappy to know it’s not just me!!
Jamie
March 29, 2017 at 6:33 pmAgave for sweetener????
Angela Coleby
March 29, 2017 at 6:35 pmSweetener of your choice but adjust the quantity to taste
Mary Kelley
March 29, 2017 at 2:22 amCan regular sugar be used?
Can regular flour be used?
Angela Coleby
March 29, 2017 at 5:25 amYes you can. You may want to increase the volume of the flour though. Add it bit by bit until you are happy the the dough.
Erin
September 29, 2017 at 10:47 amDo you have a suggestion if I wanted to use something like Coconut palm sugar, how much I would use?? Also how will we know when we’re “happy with the dough”? Just that it is sticky and not liquidy, or what would you suggest??
Angela Coleby
September 29, 2017 at 2:01 pmAs the sugar can be a bit sweeter, I would guess to use the same amount as the recipe BUT remove about 2 tablespoons of the sugar. The dough should be sticky. Have a look at the video for an idea of the dough consistency. One tip with handling the dough is keep your hands wet. I find it easier but it might just be me!
letmeknowsoonolga
March 19, 2017 at 4:49 pmHi Angela, are these crispy or soft? I tend to think that coconut flour makes things more cakey than crispy, whereas almond flour makes it more crispy.
Angela Coleby
March 19, 2017 at 4:58 pmHi, they are soft but harden the next day once in the fridge. I can’t see any reason why you could not use almond flour instead though.