This keto treat is a delicious fusion of cream cheese, unsalted butter, and aromatic vanilla combined with almond and coconut flours for a crunchy texture. The cookies emerge soft and fluffy, perfect for savoring during any celebration. Dive into Keto Cream Cheese Cookies Recipes for a wholesome festive dessert twist.

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I love creating recipes that are both delicious and good for you, and these Fluffy Keto Cream Cheese Cookies are a prime example. I made this recipe using 8 oz of softened cream cheese and 1/2 cup unsalted butter, which gives the cookies a fantastic rich texture.

I added 2 large eggs and 1/2 cup granulated erythritol to keep the sweetness low carb but flavorful. With 2 teaspoons of vanilla extract, the cookies get a hint of vanilla that perfectly complements the tangy cream cheese taste.

The almond flour and coconut flour blend (2 cups and 1/2 cup respectively) make these cookies both gluten free and hearty, while a pinch of salt and 1/2 teaspoon baking soda balance everything out. I always brag about how these cookies are a keto-friendly dessert that satisfies your sweet tooth without compromising your diet.

Enjoy trying this easy keto cream cheese cookie recipe, its a twist on a holiday classic!

Why I Like this Recipe

I really love how this recipe fits my low carb lifestyle since it uses almond and coconut flour instead of regular wheat flour. It’s so cool to have a guilt-free treat that still tastes amazing.

I also like that its texture is incredibly fluffy and soft. The mix of cream cheese and butter makes them extra rich, and the way they bake with a golden edge is just perfection.

Another thing I really enjoy is how easy it is to make. Even if my kitchen skills aren’t 100 percent, the steps are simple enough that I can whip up a batch without stressing out.

Lastly, making these cookies feels fun and satisfying. I love scooping out the dough and then flattening it with my fingers, reminding me of holiday baking memories even if it isnt perfect every time.

Ingredients

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Cream cheese: gives a tangy flavor and super creamy texture with healthy fats.
Butter: unsalted butter makes cookies soft and rich yummy flavor without salt overload.
Erythritol: a keto sweetener that doesnt spike sugar levels and keeps treats sweet.
Almond Flour: low carb and full of protein, adds a nutty taste and moist texture.
Coconut Flour: high in fiber and light in flavor so it binds ingredients real good.
Eggs: help bind the dough and add structure to cookies.
Vanilla extract: gives a cozy warmth and enhances overall flavor of cookies.
Baking soda: helps cookies rise and become delightfully fluffy.

Ingredient Quantities

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup granulated erythritol (or another keto sweetener)

2 teaspoons vanilla extract

2 cups almond flour

1/2 cup coconut flour

1/2 teaspoon baking soda

A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened cream cheese and unsalted butter until smooth.

3. Add the eggs, granulated erythritol, and vanilla extract to the bowl and mix until all are well combined.

4. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and a pinch of salt.

5. Gradually add the dry ingredients to the wet mixture and stir until everything is just combined, being careful not to overmix.

6. Scoop out dollops of the dough (an ice cream scoop works great if you have one) onto the prepared baking sheet.

7. Lightly flatten each cookie dough ball with your fingers to form even shapes.

8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

10. Enjoy your freshly baked fluffy keto cream cheese cookies!

Equipment Needed

1. Oven – Preheat to 350°F for the bake
2. Baking sheet – To hold the cookie dough balls
3. Parchment paper – To line the baking sheet so the cookies dont stick
4. Large mixing bowl – To cream the cream cheese and butter together
5. Electric mixer – For a smooth mix of the wet ingredients (you can use a hand mixer if thats all you have)
6. Medium bowl – To whisk all the dry ingredients together
7. Whisk – To help combine the dry ingredients evenly
8. Ice cream scoop – To scoop out even portions of dough for uniform cookies
9. Cooling rack – To let the cookies cool completely after baking

FAQ

Q: How can I get these cookies super fluffy?

A: The trick is beatin the cream cheese, butter, and eggs really well, then gently foldin the almond and coconut flours in so you dont deflate the batter.

Q: Can I swap erythritol with another keto sweetener?

A: Yep, you can use another keto sweetener like monk fruit sweetener, but it may slightly change the texture or sweetness so experiment a little.

Q: How should I store these cookies after baking?

A: Store them in an airtight container at room temp if you're gonna eat em soon, or in the fridge if you need them to last a few more days.

Q: What if my dough ends up too thick?

A: If the dough is too stiff, you can add a splash of almond milk to loosen it up a bit.

Q: Can I freeze these cookies?

A: Totally, they freeze well. Just thaw them at room temp for a bit before eating.

Fluffy Keto Cream Cheese Cookies Recipe Substitutions and Variations

Cream cheese substitute: try using mascarpone cheese or even blended cottage cheese. It works pretty well even if its a bit different in taste.
Unsalted butter swap: if you dont have butter, you could use coconut oil. It changes the flavor a bit but it’s a decent alternative.
Granulated erythritol alternative: you can use Swerve or xylitol instead. Both are popular choices in keto recipes.
Almond flour alternative: you might consider finely ground walnuts or pecans. They may alter the flavor slightly but it still holds up in texture.
Baking soda substitute: if you dont have baking soda, use baking powder instead. Just remember, 1 teaspoon baking soda equals around 3 teaspoons baking powder.

Pro Tips

1. Make sure your cream cheese and butter are really soft before you start mixin the dough; if they’re too cold, you’ll get lumps that can ruin the texture.
2. When you add the dry ingredients to the wet ones, mix it just until combined – overmixing can make the cookies too dense and heavy.
3. Use a cookie scoop or an ice cream scoop if you have one, it helps keep your cookies roughly the same size which means they’ll bake evenly.
4. Let the cookies cool on the baking sheet for a few minutes before moving them onto a wire rack, this extra time helps them firm up and reduces the chance of breaking.