These walnut cream cheese cookies are a delicate low carb cookie with a slight crunch. At only 1.3g net carbs a cookie you can indulge with no guilt.
Although my popular cream cheese cookies recipe is baked using coconut flour, I thought that I would keep the nut theme of this cookie recipe by using almond flour. If you wanted to use coconut flour instead, then reduce the quantity to ½ cup.
I served these walnut cream cheese cookies partially dipped in chocolate (high cocoa solids naturally) and more chopped walnuts. They were heavenly but would be just as delicious plain. Perhaps just a drizzle of chocolate?
Taking a gamble, I did not shape the cookie dough into cookies before baking but just placed the rolled balls onto the baking tray, keeping a decent space apart. The mixture did spread as baking and did not overlap either. I used more than one tray.
When you handle the baked cookies be gentle. They are very delicate to handle, and I would advise you keep them cooling as long as you can before decorating them. There were a few broken casualties that I immediately took care off and can confirm that they are delicious warm.
Store them in the fridge and they become a firmer cookie. I loved them the next day and the plate of them in my fridge became my siren. I was popping in and out of the fridge for a quick cookie all day. And this continued into the next day…
A nutty low carb cream cheese cookie
- 4 oz Cream cheese softened
- 1/2 cup Butter, unsalted softened
- 1/2 cup Erythritol
- 1 Egg
- 1/2 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1 cup Almond flour
- 1 cup Walnuts chopped
In a bowl, cream together the butter and cream cheese until smooth
Add the erythritol and mix thoroughly.
Add the vanilla extract and egg. Beat until smooth.
Add the almond flour, baking powder, cinnamon, ginger, nutmeg and salt and beat until combined.
Gently fold the walnuts into the sticky dough.
Cover the bowl and place in the fridge for at least an hour for the mixture to firm up.
Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
Remove the dough from the fridge.
Using clean damp hands, make a ball from the dough. Mine were about the size of a large walnut.
Place the balls onto the parchment paper lined tray and make sure that they are not too close, as the cookie mixture will spread when baking.
Bake for 18-20 minutes until golden.
Remove from the oven and allow to cool.
Store in the fridge.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information