Keto Cream Cheese Cookies
These Keto Cream Cheese Cookies are a delightful solution, providing a rich, satisfying flavor without the carbs. Easy to make and perfect for any occasion.
Ingredients
Cookie Ingredients
- 3/4 cup blanched almond flour
- 1.5 tablespoons coconut flour
- 1/2 cup granulated sweetener (your choice) Net carbs: 11 g total carbs minus 1 g fiber and 9 g erythritol = 1 g.
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 ounces full-fat cream cheese Use for the best texture and flavor.
- 1 large egg
- 1.5 teaspoons alcohol-free vanilla extract Feel free to experiment with flavored extracts for a unique twist.
Instructions
Preparation
- If you're using a hand mixer, cream the cream cheese on its own first, then add the egg, mixing until well combined. Alternatively, if you prefer a blender, simply combine all the wet ingredients and blend until smooth. Don’t forget to include the vanilla after mixing the egg and cream cheese!
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients and stir until a uniform dough forms.
- Cover the bowl and refrigerate the dough for at least an hour to help the flavors meld beautifully.
Baking
- Preheat your oven to 350°F (175°C).
- Using a cookie scoop, portion out 11 cookies on a parchment-lined baking sheet. Remember not to flatten them!
- Bake for 15 minutes until lightly golden around the edges.
- Allow your cookies to cool for at least 15 minutes on the baking sheet.
- For a finishing touch, dust them with powdered sweetener.
Notes
These cookies can be served warm with a cup of coffee or tea. Consider pairing them with fresh berries or low-carb ice cream. Store in the refrigerator for up to 5 days, or freeze the dough for up to 3 months.