Gluten-Free Keto Coconut Cream Cheese Cookies
Soft, rich cookies that combine cream cheese and butter for an indulgent texture with coconut flour and flakes for tropical flavor. The sugar substitute keeps these treats keto-friendly while maintaining sweetness. Perfect for low-carb dieters who miss traditional baked goods, these cookies offer a satisfying dessert option that won't derail ketosis. The cream cheese creates an unusually tender crumb that sets these apart from typical coconut flour cookies.
Ingredients
- 1 ¼ cup coconut flour
- ¼ teaspoon salt
- ¾ cup butter, softened
- 8 ounce cream cheese
- 1 cup sugar substituteregular sugar1:1note:no longer keto-friendly
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- 1 cup coconut flakes
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350 degrees
- 2
Beat butter, cream cheese and sugar substitute with electric mixer on medium until light yellow and fluffy
- 3
Add vanilla and continue mixing, scraping down bowl sides with spatula
- 4
Add coconut flour, baking powder and salt, mix until well combined
- 5
Add coconut flakes and mix until just combined
- 6
Form dough into 1 inch balls
- 7
Place balls on parchment-lined baking sheet about an inch apart
- 8
Gently press down on each cookie with fingers to flatten slightly
- 9
Bake for 15-18 minutes until lightly brown around edges
- 10
Transfer to wire rack and cool
Tips
Use room temperature cream cheese and butter for easier mixing and smoother texture
Don't overmix after adding coconut flour to prevent tough cookies
Press cookies gently - coconut flour dough is more fragile than wheat flour
Good to Know
Store in airtight container at room temperature up to 5 days
Dough can be made 1 day ahead and refrigerated
Serve at room temperature
Common Mistakes
Use softened butter to avoid lumpy mixture
Don't overbake to prevent dry cookies
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I freeze these cookies?
Yes, freeze baked cookies up to 3 months in airtight container. Thaw at room temperature before serving.
What if I don't have coconut flour?
Substitute almond flour 1:1 but texture will be different - more dense and nutty rather than light and coconutty.
How long do these cookies keep?
Store covered at room temperature up to 5 days or refrigerate up to 1 week for best quality.