Description
These low carb keto cookies are deliciously sweet, buttery, and packed with cream cheese flavor. They are super easy to make with just 6 staple ingredients and minimal hands-on time. Soft, tender, and rich, each cookie contains only 1.7g net carbs, making them the perfect keto-friendly treat for whenever a sweet craving strikes.
Ingredients
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 2 oz cream cheese, softened
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 tbsp sour cream (optional, but recommended)
Dry Ingredients
- 1/3 cup Besti Monk Fruit Allulose Blend (or up to 1/2 cup if you prefer them sweeter)
- 1/4 tsp sea salt
- 3 cups blanched almond flour
Instructions
- Preheat & Prep: Preheat your oven to 350°F (177°C) and line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Wet Ingredients: Using a hand mixer or stand mixer, beat together the softened butter, cream cheese, and sweetener until the mixture is fluffy and pale in color.
- Add Egg & Flavorings: Beat in the vanilla extract, sea salt, and room temperature egg. If you’re using sour cream, add it now and beat until just combined.
- Incorporate Almond Flour: Gradually beat in the almond flour, about 1/2 cup (64g) at a time. The dough will be soft. If it becomes sticky, refrigerate for 30 minutes to make handling easier.
- Shape the Cookies: Use a medium cookie scoop (about 1 1/2 tbsp or 22 mL) to portion balls of dough onto the prepared cookie sheet. Gently flatten each ball with your palm to shape.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden. They’ll look soft when removed from the oven but will firm up as they cool.
- Cool Completely: Allow cookies to cool completely on the pan before handling to prevent them from breaking, as they set and firm up upon cooling.
Notes
- Serving size is 1 cookie.
- If the dough is sticky, a short chill in the refrigerator helps with shaping.
- Storage: Keep in an airtight container for 4 days at room temperature or up to a week in the fridge.
- Freeze baked cookies in an airtight container for up to 3 months.
- For meal prep, you can make and refrigerate or freeze the dough ahead of time. Thaw overnight if frozen.
- The nutrition information does not include the optional sour cream.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 97
- Sugar: 0.3g
- Sodium: 53mg
- Fat: 8.8g
- Saturated Fat: 2.2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2.1g
- Fiber: 0.4g
- Protein: 2.6g
- Cholesterol: 13mg
