Soft and Chewy Keto Cream Cheese Cookies
These keto cream cheese cookies are a low-carb spin on a classic melt-in-your-mouth butter cookie, with a tender crumb that stays soft for days. They come together fast using just a handful of pantry staples.
Whether you need a quick after-dinner treat or something to pack in lunchboxes, these little rounds hit the spot without the sugar crash.
Why These Keto Cookies Work
The cream cheese keeps them incredibly soft while the butter gives them a rich, almost shortbread-like bite. They aren’t overly sweet, just gently sweetened, so you still taste the buttery dough.
Because they’re made with almond flour and a sugar-free sweetener, they fit neatly into a keto lifestyle without feeling like a compromise. And the dough chills quickly, so you can roll and cut them with almost no fuss.
Ingredients
- 8 oz cream cheese, softened: full-fat for the best texture and flavor
- 1/2 cup unsalted butter, softened: room temperature so it creams easily
- 3/4 cup granulated erythritol or monk fruit sweetener: a keto-friendly granular sweetener
- 2 cups almond flour, super fine: blanched almond flour gives the softest crumb
- 1 teaspoon vanilla extract: pure vanilla for a warm flavor
- 1/2 teaspoon baking powder: just enough lift without spreading
- 1/4 teaspoon salt: brings out the buttery notes
Variations / Substitutions
- Sweetener swap: any 1:1 sugar substitute works; powdered versions dissolve smoother
- Add a little zip: mix in 1 teaspoon lemon zest or 1/2 teaspoon cinnamon for a different spin
- Dairy-free: replace cream cheese with a thick vegan cream cheese alternative; the texture will be slightly softer
If you like these cookies, our keto chocolate chip cookie bars are another easy favorite.
How to Make Keto Cream Cheese Cookies
Step 1: Mix the Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat the 8 oz cream cheese and 1/2 cup butter together until smooth and fluffy, about 2 minutes. Add the 3/4 cup sweetener and 1 teaspoon vanilla, then beat until combined. In a separate bowl, whisk the 2 cups almond flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add the dry mix to the wet and stir with a spatula until a soft dough forms, then use your hands to bring it together into a ball.
The dough will feel a little tacky but shouldn’t stick to your fingers much. If it’s very sticky, pop it in the fridge for 10 minutes before the next step.
Step 2: Chill the Dough
Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling firms up the fat and makes the dough much easier to roll out without cracking or sticking.
You’ll know it’s ready when the dough is firm to the touch but still pliable.
Step 3: Roll and Cut the Cookies
Lightly dust a piece of parchment paper and a rolling pin with almond flour. Roll the chilled dough out to about 1/4 inch thick. Use a 2-inch round cookie cutter (or a glass) to cut out shapes, gathering scraps and re-rolling once. Transfer the rounds to the prepared baking sheets, leaving an inch between them.
The cookies won’t spread much, so you can fit a full dozen on each sheet without crowding.
Step 4: Bake the Cookies
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are just beginning to turn a pale golden brown. The centers will still look soft and underdone, but that’s normal — they’ll set as they cool.
Rotate the pan halfway through for even browning, and keep an eye on them after 9 minutes because almond flour can darken quickly.
Step 5: Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They’ll firm up and the texture will turn tender and buttery. Once cooled, arrange them on a plate and, if you like, dust them lightly with powdered erythritol for a snowy finish.
Eat them right away, or store them for snacks all week long. They’re even better the next day.
A Few Notes Before You Start
- If your sweetener is coarse, blend it to a powder in a food processor first — this keeps the cookies from feeling gritty.
- Re-roll the scraps only once; too much handling makes the cookies tough.
- These cookies don’t spread in the oven, so you can place them fairly close together on the sheet.
- An extra pinch of salt on top right before baking brings out the sweetness beautifully.
- Use cream cheese straight from the fridge? No problem, just let it soften on the counter for 30 minutes so it blends smoothly.
Bake times by cookie size:
| Cookie Size | Bake Time (at 350°F) |
|---|---|
| 1 ½-inch rounds | 8 to 10 minutes |
| 2-inch rounds | 10 to 12 minutes |
| 3-inch rounds | 12 to 14 minutes |
Keeping the Cookies Fresh
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze in a zip-top bag for up to 3 months. Thaw frozen cookies on the counter, and they’ll taste as fresh as day one.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more moisture and will produce a dry, crumbly cookie. A completely different recipe is needed for coconut flour.
Why did my dough turn out sticky?
This usually means the cream cheese was too warm or the brand had a higher moisture content. Chill the dough for 10 to 15 extra minutes and lightly flour your hands with almond flour when shaping.
Are these cookies gluten-free?
Yes, almond flour is naturally gluten-free, and all other ingredients are gluten-free as well. Just double-check your sweetener and baking powder for any hidden starches.
Can I make them ahead for a party?
Absolutely. Bake the cookies a day or two before, cool them completely, and store them as directed. They actually taste better after a day, developing a deeper buttery flavor.
Keto Cream Cheese Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F. Beat cream cheese and butter until fluffy, then mix in sweetener and vanilla. Stir in almond flour, baking powder, and salt until a dough forms.
- Wrap dough in plastic and chill for at least 30 minutes.
- Roll dough to 1/4 inch thick on a floured surface, cut into rounds, and place on lined baking sheets.
- Bake each sheet for 10 to 12 minutes until edges are pale golden, then cool on the sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely, then dust with powdered sweetener if desired.
