Keto Cream Cheese Cookies - Sugar Free Low Carb Recipe
Soft, pillowy cream cheese cookies that satisfy sweet cravings without the carbs. Made with coconut flour and sugar substitute, these nut-free treats deliver rich vanilla flavor with a tender texture that's hard to believe is keto-friendly. Perfect for diabetics, low-carb dieters, or anyone avoiding gluten and nuts. The cream cheese creates an incredibly moist cookie that stays fresh for days, while the freezing step ensures they hold their shape during baking.
Ingredients
- ½ cup butter, room temperature
- 3 ounces cream cheese, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon vanilla liquid stevia
- ½ cup Better than Sugar Granularerythritol or monk fruit sweetener1:1ketosugar-free
may affect texture slightly
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut flour
- sugar free chocolate chips(optional)
Instructions
- 1
Beat softened butter and cream cheese until smooth using stand mixer or electric hand mixer
- 2
Blend in eggs, vanilla extract and vanilla stevia until combined
- 3
Whisk together dry ingredients in separate bowl
- 4
Add half the dry mixture to butter mixture and blend until smooth
- 5
Add remaining dry ingredients and blend again
- 6
Line baking sheet with parchment paper
- 7
Scoop batter using large cookie scoop or 2 tablespoons onto baking sheet spacing 1 inch apart
- 8
Roll each portion into balls with hands then flatten slightly keeping puffy shape
- 9
Freeze cookies for 1 hour
- 10
Preheat oven after removing from freezer
- 11
Bake until slightly browned around edges and bottoms are browned
- 12
Cool completely before removing from pan
Tips
Freeze cookies before baking to help them hold their shape and prevent spreading during baking.
Don't remove cookies from pan until completely cooled or they may break apart.
Use parchment paper to prevent sticking since these cookies are more delicate than traditional ones.
Good to Know
Store in airtight container at room temperature up to 5 days or refrigerate up to 1 week
Can be made 2 days ahead and stored covered
Serve at room temperature for best texture
Common Mistakes
Don't skip freezing step or cookies will spread too much during baking
Ensure butter and cream cheese are properly softened to avoid lumps in batter
Wait for complete cooling before removing from pan to prevent breaking
Substitutions
Gluten-Free Swaps
General Alternatives
may affect texture slightly
less sweet
FAQ
Can I make these without a stand mixer?
Yes, an electric hand mixer works just as well for combining the butter and cream cheese until smooth.
What if I don't have coconut flour?
You can substitute almond flour using twice the amount, but the cookies will no longer be nut-free.
How long do these cookies keep?
Store in an airtight container for up to 5 days at room temperature or refrigerate for up to one week.