Keto Cream Cheese Cookies
Delightful low-carb cookies made with cream cheese and almond flour, perfect for satisfying sweet cravings without sacrificing your keto diet.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened Ensure it is at room temperature for easier mixing.
- ½ cup granulated erythritol (or your preferred keto sweetener) Sweetener options may vary; check conversion ratios.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups almond flour A key low-carb ingredient.
- 1 teaspoon baking powder
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat together the softened cream cheese and erythritol until smooth and creamy.
- Incorporate the egg and vanilla extract into the cream cheese mixture and mix until fully combined.
- In a separate bowl, whisk together almond flour, baking powder, and salt, ensuring no lumps remain.
- Gradually add the dry ingredients to the cream cheese mixture and stir until fully combined and smooth.
- Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Place the cookies in the preheated oven and bake for 12 to 15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature cream cheese and monitor baking closely to avoid overbaking. Consider adding chocolate chips or nuts for variations.