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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.
Baking with Cream Cheese
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.
How to store cream cheese cookis
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…
Other Cream Cheese Recipes
Blueberry Cream Cheese Coffee Cake
Walnut Cream Cheese Cookies
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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