Easy Keto Low-Carb Soft Cream Cheese Sugar Cookies is a simple and quick, gluten-free, and sugar-free recipe perfect for ketogenic diets and lifestyles. These low-sugar cookies are also great for Christmas cookies and holidays. The recipe uses almond flour and is practically no-carb and carb-free.
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This post was originally published in 2018. It has since been updated.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
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Is Cream Cheese on Keto Diet?
Absolutely! 2 ounces of cream cheese has 2 net carbs, which is really small when divided among multiple servings.
How to Make Keto Cream Cheese Sugar Cookies
- Line a cookie sheet or sheet pan with a silicone baking mat.
- Add the sweetener and butter to a mixing bowl and mix with a hand mixer. Add the cream cheese, egg, and vanilla. Add the almond flour and mix.
- Use an ice cream scoop to scoop 12-14 cookies onto the sheet pan or cookie sheet.
- Bake
How to Store the Cookies
Store the cookies in an air tight container. They can be left at room temperature for 4 days.
Freezer Tips
The cookies can be frozen for up to 3 months. Defrost at room temperature.
Can You Use Coconut Flour on Keto?
Yes, coconut flour is low in carbs and absolutely keto friendly. Coconut flour absorbs flour differently in comparison to almond flour. Coconut flour is highly absorbent and will absorb a lot of moisture.
As such, I did not use any coconut flour in this recipe. For desserts and baking, I typically stick to almond flour.
Check out more Tips on Baking with Coconut Flour here.
What Desserts Can You Have on a Keto Low-Carb Diet?
Keto Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Creme Brulee
Keto Chocolate Chip Cookie Dough
Keto Pumpkin Pie
Keto Chocolate Mug Cake
Add cream cheese royal icing!
Make them into Christmas cookies!
Easy Keto Low-Carb Soft Cream Cheese Sugar Cookies
Ingredients
- 4 tablespoons butter Place in the microwave for 15 seconds to soften
- 3/4 cup sweetener (Use discount code STAYSNATCHED to save 15%) If you plan to add icing to the cookies you may want to use 1/2 cup of sugar. 3/4 cups of sugar will produce sweet cookies.
- 3 oz cream cheese Place in the microwave for 15 seconds to soften
- 1 teaspoon vanilla
- 1 egg
- 3 cups almond flour
Icing
- 3 oz cream cheese Place in the microwave for 15 seconds to soften
- 1 teaspoon vanilla
- 1 teaspoon confectioners sweetener (Use discount code STAYSNATCHED to save 15%)
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet or sheet pan with a silicone baking mat.
- Add the sweetener and butter to a mixing bowl and mix with a hand mixer.
- Add in the cream cheese and mix.
- Add in the egg and vanilla. Mix.
- Add the almond flour and mix until cookie dough forms.
- Use an ice cream scoop to scoop 12-14 cookies onto the sheet pan or cookie sheet. I made 11 medium-large cookies. You can fix the cookies up using a silicone spoon to make them more circular like.
- Bake for 12-15 minutes until the cookies begin to brown. Mine were done around 14-15 minutes. You don’t want them to turn fully brown, because that will impact whether they are soft and chewy!
- Remove the cookie sheet from the oven. Allow the cookies to cool for about 10 minutes or until they start to harden.
Icing
- Combine the ingredients and spread on the cookies. If this doesn’t produce enough icing for you, add more cream cheese and confectioners sweetener as needed.
Wilhelmina Wessel
Keto Christmas Cookies! This is a genius recipe!
Aimee Shugarman
Extra icing for me! These are fabulous.
Altani
Hi!! I made these yesterday!! So yummy!! I’m going to make more for my daughter’s Christmas party!! ????????????
staysnatched
Awesome! I’m so glad you enjoyed them!
Katie
Just made these with my 6 year old and they were fabulous!
staysnatched
I’m so glad you enjoyed them!
Michelle
Could you roll the dough out between parchment paper and use some cookie cutters?
staysnatched
I haven’t tested that, but I would assume so.
Eac
These were wonderful! I used raw honey because I didn’t have any other kind of sugar on hand and they turned out great. Definitely use a silicone baking mat because they burn very easily on the bottoms!
Cindy
Wow! These cookies are incredible…my husband LOVED them! Love having these guilt free cookies for the week. Thanks so much for sharing!
staysnatched
I’m so glad you enjoyed them!
Clarice
These were so dry when I made them, don’t need 3 cups of flour!!!!! Flavoring is good though!
staysnatched
How much flour would you use?
Pam
I used 2 cups of flour and ended up with 14 cookies. I baked them for 12 minutes..
Jacquelyn Miller
I’ve made these several times – one of my favourite recipes. This time though I had the same issue – after adding just 2 cups of flour they were super dry. I’m not sure what happened? I added another egg and some more cream cheese. Very strange
staysnatched
I’m not sure what happened because I don’t know what you did. The only time I’ve had baking issues is when I didn’t use blanched almond flour.
Cammie Solis
How many carbs in each serving and what constitutes a serving? Unless I missed it I didn’t see it.
staysnatched
Hi, you missed it. Macros are documented at the top of the post. Servings are noted in the recipe card. A serving is a cookie.
Jolene Godschalk
These are absolutely amazing! Best keto cookies I’ve ever made!
staysnatched
I’m so glad you enjoyed them!
Lynn Robertson
Lovely cookies really taste amazing. Thankyou
staysnatched
You’re welcome. Glad you liked them!
Elizabeth Lampman
I only gave 4 stars because they are maybe a tad dry but they are really really good cookies. Just what my flagging resolve needed. Thank you for the recipe
Denise
Love the cream cheese in the cookie itself and for the frosting, if wanted. I toasted the almond flour in a dry skillet, until it turned a dark golden brown before using. Gives a wonderful depth of flavour almost like graham crackers. Keep an eye out as it turns dark quickly and could burn.)
staysnatched
Thanks for sharing your tips!
Emilie
So the recipe sounds great! But as I put in my ingredients in my macro calculator, I come up to 3g net carbs per cookie, as per recipe calls for 3cups of almond flour. Even if you lower it at 2cups of almond flour, still adds up to 2g of net carbs per cookie for a 12 cookie recipe… which I find quite high and contradicts the information on your page.
staysnatched
I use Nature’s Eats blanched almond flour. Be sure you are also excluding sugar alcohols from your calc. My information is accurate and reflects the branded ingredients I use in my recipe. If you use different brands then your macros will be different and that should be expected, as with any recipe.
David Vavrek
Awesome
Penny
Have you tried using this as a base for a fruit pizza?
I am thinking about trying…just not sure the middle will cook adequately…
staysnatched
I haven’t, but I think it will work fine! Do you plan to use cream cheese and vanilla for the sauce base?
Nicole
Please tell me what I am doing wrong!! I’m trying to calculate my macros for these but everything is coming up way higher….every kind of almond flour I check has around 24 grams of protein per cup which gives each cookie 6 grams! Help!
staysnatched
I use Nature Eats almond flour.
Anonymous
I tried it with that too. That has 6 grams per 1/4 cup?
staysnatched
Use the macros from your calculation. As noted on this site, the macros are provided as a courtesy using the branded ingredients and calculator of our choice. You are responsible for calculating using your preferred tools and to use your own macros. The calculation will always vary depending on every single brand used in the recipe unless you use the exact same brand for every item used.
Angela
Mine weren’t done and burnt top and bottom of them at 350
staysnatched
Every oven cooks differently and altitude factors. It sounds like you need to adjust your cook time and maybe the temperature.
Megan
Flavor is good but very dry! Maybe not 3 cups of almond flour. So dry!
Kim
They turned out great. Even my kid approved. I ended up using a little less flour 2.5 cups. I also used a small scoop to make mini cookies. For my frosting I used cream cheese with 2 tbsp pumpkin spice skinny syrup and sprinkled a little cinnamon on the top. Yum!!!
staysnatched
Oh my goodness that sounds amazing!
Doreen Elsesser
I made these today. I used almond extract instead of vanilla. I used 1/2 cup sweetener and added Lily’s milk chocolate chips and sliced almonds. Delicious. Thank you!
staysnatched
You’re welcome! Glad you enjoyed the recipe.
Becca
I made these and they were good. Only thing is I hope no one is going by your nutritional information. By my calculations the cookies are more like 234 calories and 14 carbs each. I calculated this from my actual ingredients, following the recipe exactly, and I also used MyFitnessPal and came up very close to it. Please check your nutritional information, it is way off.
staysnatched
No, my calculation is accurate using the branded ingredients I used in this recipe. I also display NET CARBS. Thanks!
CYNDY BISHOP
The recipe really needs Weights for more accuracy …mainly for the Almond Flour.
That’s why and how there are such inconsistencies for each persons results.
Great taste though.
staysnatched
I agree, for most baking recipes weights are much better. It’s hard to get the average cook to follow recipes using just the metric system, so it’s really a tough call. Using weights confuses most.
Valerie B Williams
I made these today and they were delicious. I actually ran out of Almond flour, so used 3 c almond and 1/8 coconut which worked perfectly. I also added a half cup of pecans and a bit of baking powder. 20 lushious cookies
staysnatched
Yum! that sounds so good!