Keto Soft Cream Cheese Cookies Recipe
Super soft keto cookies to die for!
Equipment
- mixing bowl
- hand mixer
- baking sheet
Ingredients
Cookie batter ingredients
- 1/2 cup butter room temperature
- 6 oz cream cheese room temperature
- 1/2 cup swerve confectioners blend sweetener or your favorite keto sweetener
- 1 egg
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp pink salt
- 2 tsp vanilla extract
- Optional: 1 tsp almond extract
Optional Cookie Glaze Ingredients:
- 1/3 cup powdered swerve
- 2 tbs heavy whipping cream
- 1/2 tsp vanilla extract
- optional: 1/4 tsp almond extract
Instructions
Step 1 - Prep by preheating the oven and gathering all the ingredients.
- Preheat oven to 350 degrees.
Step 2 - Mix the ingredients together
- Cream together butter, cream cheese, Swerve and the egg. Mix on high with a hand mixer until it’s fully combine together.
- Add the egg.
- Next Mix in both the vanilla and almond extract, if using.
- Slowly add the remaining dry ingredients while mixing it on low.
Step 3 - allow the dough to chill
- Let dough chill for a few hours in the refrigerator.
Step 4 - Roll the dough into cookies
- Roll the dough into balls and press the each cookie ball down with a fork till it’s about 1/4 inch thick.
- Line the baking sheet with a silicone cooking mat.
Step 5 - Bake the cookies
- Bake for about 10 to 12 minutes or until golden brown.
Optional Cookie Glaze Instructions:
- In a small bowl, mix together the swerve confectioners blend sweetener, heavy whipping cream, vanilla extract, and almond extract, if using. Drizzle over the cooled cookies.
Notes
This recipe makes 22 cookies.
You can freeze this dough for up to 3 months. Dough can be chilled in the refrigerator for up to 5 days before baking.
You can freeze this dough for up to 3 months. Dough can be chilled in the refrigerator for up to 5 days before baking.