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Keto Cream Cheese Cookies

Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings 24 Cookies
Calories 99kcal



  • 7 Tablespoons Unsalted Butter at room temp
  • 5 Ounces Cream cheese 4 ounces at room temperature, 1 ounce frozen
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Xanthan Gum (note 1)
  • 1 Cup Granular Swerve or Lakanto (note 2)
  • 1 Egg Yolk
  • 1 3/4 Cups Almond Flour (note 3)

Frosting (Optional):

  • 1 Egg White
  • 1 Cup Confectioners Swerve or Lakanto (note 2)
  • 1/4 Teaspoon Vanilla
  • Water as needed

"Sprinkles" (Options include...):

  • Lemon/Lime zest
  • Keto Chocolate shavings
  • Freezer dried berries (raspberries, blueberries, etc.) broken into small pieces


  • Wet ingredients. Place 1 ounce of cream cheese in the freezer. Using an electric mixer in a large bowl, combine the unsalted butter (7 tablespoons), vanilla (1 teaspoon), cream cheese (4 ounces), salt (1/2 teaspoon), and xanthan gum (1 teaspoon) until creamy (about 1 minute).
  • Dry ingredients. Add erythritol (1 cup ) and almond flour (1 3/4 cups), and combine until they form a dough. Add egg yolk (1) and combine just until it's mixed in. Remove cream cheese from the freezer and cut into 1/4" cubes. Stir the cubes into the dough using a spatula. Place dough in the fridge for 1 hour.
  • Form + bake. Preheat oven to 350 F and line a baking sheet with parchment paper. Roll the dough into 1" balls, and spread evenly on the baking sheet. Press the tops of the dough to form round discs. Bake in the oven until the edges become lightly golden (but not brown), about 15-18 minutes. Allow cookies to cool on a cookie sheet completely.
  • Frosting. Meanwhile, combine the egg white (1), vanilla (1/4 teaspoon), and erythritol (1 cup) together in a medium bowl. Place in the microwave, and use 15 -second intervals to slowly warm the frosting until it becomes drippy.
  • Decorate. Prep your "sprinkles". Once the cookies have cooled, pour icing over the top. Before it sets, sprinkle any toppings on top of the cookies. Allow icing the harden slightly before serving, and enjoy!


  1. Xanthan Gum is needed to bind this gluten-free flour. Guar gum and psyllium husk are not substitutes for this recipe.
  2. Lakanto and Swerve sweeteners. These erythritol-based sweeteners are 30% sweeter than other brands of erythritol. Keep this in mind if you swap.
  3. Almond Flour. For best texture results (most flour-like), you'll want fine-grain almond flour like Bob's Red Mill, Trader Joe's, or Costco brands. 


Calories: 99kcal | Total Carbohydrates: 10g | Protein: 2g | Fat: 10g | Sodium: 103mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g | Sugar Alcohol: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com