Keto Cream Cheese Cookies – Soft & Satisfying Low-Carb Cookie Recipe

If you’ve been chasing that perfect low-carb cookie—you know, the one that doesn’t taste like cardboard or crumble into sadness—then buckle up, because these Low Carb Keto Cream Cheese Cookies are about to blow your keto-loving mind.

We’re talking soft, fluffy, cake-like bites with just 2g net carbs per cookie. Yep, for real. The texture? Think airy pillows with just the right amount of tang from the cream cheese. And the taste? Like your favorite childhood cookie—only it won’t wreck your macros.

These cookies are always a win, but they hit differently during the holidays. Picture it: cozy socks, twinkling lights, and a batch of these bad boys fresh out of the oven. Who says Desserts Keto can’t be festive and fun?

When I First Met the Cream Cheese Cookie…

I knew I had to make it better. Cream cheese cookies sounded amazing, but when I started testing recipes, they fell flat. Literally. On keto, the usual flours don’t play nice with that rich cream cheese goodness. So, I pulled out all the tricks I’ve learned from years of baking Keto Cookie Recipes, and boom—cookie magic happened.

I fine-tuned the ratios to highlight the tangy-sweet flavor of cream cheese without sacrificing that fluffy texture. The result? These aren’t just cookies—they’re Low-carb Cookie Recipe royalty.

Pro Tips for Cookie Success

Want the fluffiest, dreamiest cookies ever? Don’t skip these:

• Chill the dough – I know, I know. Waiting sucks. But chilling is not optional. It firms up the dough so your cookies puff up in the oven instead of spreading like pancakes.

• Use room temp cream cheese – This makes mixing a breeze and helps everything come together smoothly. No one likes chunky cream cheese blobs. Ew.

• Cool before devouring – Give 'em 15 minutes to cool before you dive in. Trust me. The texture firms up and they taste even better.

Bonus tip: Want to feel extra fancy? Dust the tops with powdered sweetener. Totally optional—but highly recommended for that “I’m-a-keto-baking-queen” vibe.

Storage Tips (and Yes, You Can Freeze!)

You’ve got options here, friend:

• Short term: Store in a container or zip-top bag. They’ll harden slightly in the fridge, so just pop 'em in the microwave for 10–15 seconds to soften.

• Make-ahead magic: After chilling the dough, you can freeze it for future cookie emergencies (we’ve all been there). Once baked, though, keep the cookies in the fridge—not the freezer.

Mix It Up with Flavors!

These aren’t one-trick cookies. You can spin them into a variety of keto dessert greatness. Wanna get creative?

• Add sugar-free chocolate chips for Low Carb Chocolate Cream Cheese Cookies.

• Swirl in pumpkin purée and spice for cozy Keto Pumpkin Cream Cheese Cookies.

• Craving brownies? You need to try Low Carb Cream Cheese Brownies for that fudgy-meets-tangy combo that’s wildly addictive.

Pro tip: Pair these cookies with a slice of Keto Quiche for the ultimate sweet-savory brunch situation. Who says cookies are only for dessert?

Final Thoughts (aka Cookie Pep Talk)

These Galletas Keto are proof that you don’t need to sacrifice flavor for macros. Whether you’re deep into a keto journey or just dabbling in low-carb cookie recipes, this is the recipe that’ll make you a believer.

So get baking, get snacking, and don’t forget to hide a few for yourself before your non-keto fam devours the whole batch. 😏

Let’s be real—everyone loves a good cookie. But a soft, rich, cream cheese cookie that fits your keto goals? Now that’s something to celebrate.

Keto Cream Cheese Cookies – Soft & Satisfying Low-Carb Cookie Recipe

These keto-friendly cream cheese cookies are delightfully soft, slightly tangy, and incredibly satisfying—all while clocking in at just 2g net carbs each. With a pillowy texture and a subtle richness, they’re perfect for any season, but feel especially comforting during the holidays.

• ⏱ Prep Time: 15 minutes
• 🔥 Cook Time: 15 minutes
• ⏳ Total Time: 30 minutes
• 🍪 Servings: 11 cookies
• 👩‍🍳 Recipe by: Aleda

🥣 Ingredients:

Dry Mix:

• ¾ cup blanched almond flour
• 1½ tbsp coconut flour
• ½ cup granulated keto sweetener
• 1 tsp baking powder
• ⅛ tsp salt

Wet Mix:

• 4 oz full-fat cream cheese (softened)
• 1 large egg
• 1½ tsp vanilla extract

👩‍🍳 Instructions:

1. Start with the wet stuff:
   Using a hand mixer: Beat the cream cheese until smooth, then mix in the egg until fully combined.
   Using a blender? Toss in all the wet ingredients and blend until silky.
2. Add the flavor:
   Stir in the vanilla extract and set the wet mixture aside.
3. Dry ingredients, unite:
   In a separate bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until evenly mixed.
4. Bring it all together:
   Fold the dry mixture into the wet. Mix until a soft dough forms. Cover the bowl and pop it into the fridge for at least 1 hour to chill and firm up.
5. Get ready to bake:
   Preheat your oven to 350°F (175°C).
   Line a baking sheet with parchment paper. Using a cookie scoop or spoon, portion out 11 dough balls. Place them on the sheet—no need to flatten.
6. Bake it up:
   Bake for 15 minutes, or until the tops just begin to set and the bottoms are lightly golden.
7. Cool & serve:
   Remove the cookies from the oven and let them cool for at least 15 minutes before enjoying. Want to get fancy? Sprinkle a little powdered sweetener on top for that bakery look.

These cookies store well in an airtight container—but heads up: they’ll firm up in the fridge. Just microwave for a few seconds to bring back that fresh-baked softness. Perfect for pairing with your favorite low-carb hot drink or sneaking as a late-night treat. Enjoy!

Share :