Cream Cheese Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling time: 1 hour
Total Time: 30 minutes
Servings: 15 Cookies
Low carb cookies baked with cream cheese and coconut flour
- 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
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.
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
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
Serving: 1Cookie | Calories: 91kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Fiber: 2g