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!
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
As we were munching on these cookies we both agreed that this would make a great cheesecake base. Especially with a cheesecake that is not baked and needs to be left to firm in the fridge. The reasoning being that the bottom would firm up too. I tried it but used peanut flour in place of coconut flour and the result was my chocolate cheesecake which we both enjoyed.
I hope that you have a play around with this recipe with flavours. Please let me know what you created!
- 1/2 cup (56g) Coconut Flour
- 3 tablespoons (60g) Cream cheese softened
- 1 Egg
- 1/2 cup (113g) Butter softened
- 1/2 cup Erythritol or other sugar substitute
- 1 teaspoon Vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
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Add the vanilla extra and egg. Beat until smooth.
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Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
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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.
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Place in the fridge to firm up for at least an hour.
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Preheat the oven to 180C/350F degrees.
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Line a baking tray with parchment paper.
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Remove the dough from the fridge and cut into 1 cm slices.
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Place the slices on the baking tray.
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Bake for 15-18 minutes until golden.
Makes 15 -20
Nutritional Info per cookie –(Based on a batch of 15) 91 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs
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103 Comments
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!
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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.
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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!
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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!?)
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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!
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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!
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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
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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!!
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drkrule
June 10, 2017 at 5:12 pmNice
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.
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Ana
April 6, 2017 at 9:01 pmWish I wouldn’t have added salt— but otherwise they’re pretty tasty!
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.