Fluffy Keto Cream Cheese Cookies Recipe
Are you looking for a low-carb sweet treat? These Fluffy Keto Cream Cheese Cookies Recipe are perfect!
Equipment
- Mixing bowl (large size)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking Sheet
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- Cream cheese: 8 oz softened
- Butter: 1/4 cup softened
- Almond flour: 2 cups
- Erythritol sweetener: 3/4 cup
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Take cream cheese and butter out early.
- They need to be soft and room temperature.
- This makes mixing much easier.
- Set your oven to 350°F (175°C).
- Line your baking sheet with parchment paper.
- Beat cream cheese and butter together until fluffy.
- Add the egg and vanilla extract next.
- Mix everything until smooth and creamy.
- This takes about 2 minutes.
- Mix almond flour, sweetener, baking powder, and salt.
- Add this to your wet mixture slowly.
- Stir until everything combines well.
- Don't overmix the dough.
- Scoop dough using a spoon or scoop.
- Make small balls about 1 inch wide.
- Place them on your baking sheet.
- Leave 2 inches between each cookie.
- They will spread slightly while baking.
- Put the tray in your preheated oven.
- Bake for 12-15 minutes until golden.
- The edges should look slightly brown.
- Don't overbake them or they'll get hard.
- Let cookies cool on the sheet first.
- After 5 minutes, move to cooling rack.
- They'll firm up as they cool down.
- Now they're ready to eat!
Notes
- Use room temperature ingredients for best results.
- Cold ingredients don't mix well together.
- Don't skip the parchment paper lining.
- It prevents sticking and makes cleanup easy.
- Measure almond flour correctly by spooning it.
- Don't pack it into the measuring cup.
- Store cookies in an airtight container.
- They stay fresh for up to 5 days.
- You can also freeze them for later.
- Let dough chill for 30 minutes if sticky.
- This makes shaping much easier.