Cream cheese adds a lovely flavour and texture to these keto cream cheese cookies. Baked with coconut flour they are low carb and gluten free too.
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 similiar to shortbread.
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).
The dough is made of simple ingredients most low carb kitchens will have:
- cream cheese
- coconut flour
- vanilla extract
- baking powder
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.
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 cookie dough 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.
These cookies are a great base to play around with flavours. 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
Other low carb cream cheese cookies
Cream Cheese Cookies
- 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.