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Low Carb Cream Cheese Cookies

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

Ingredients

Cookies:

  • 7 Tablespoons Unsalted Butter unsalted 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
  • 1 Cup Swerve or Lakanto (see sweetener notes below) confectioners
  • 1 Egg Yolk
  • 1 3/4 Cups Almond Flour

Frosting (Optional! Tastes just as delicious without them, but it allows you to decorate the cookies):

  • 1 Egg White
  • 1 Cup Swerve or Lakanto (see sweetener notes below) confectioners
  • 1/4 Teaspoon Vanilla
  • Water as needed

"Sprinkles" (Your options include...):

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

Instructions

  • Make the dough. Using an electric mixer in a large bowl, combine the unsalted butter (7 tablespoons), vanilla (1 teaspoon), cream cheese (5 ounces), salt (1/2 teaspoon), and xanthan gum (1 teaspoon) until creamy (about 1 minute). 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 out evenly on the baking sheet. Press the tops of the dough to form round discs. Bake in the oven until the tops become lightly golden (but not brown), about 18 minutes. Allow cookies to cool on a cookie sheet for 5 minutes before transferring them to a wire rack.
  • Frosting. Meanwhile, use an electric mixer to beat egg white (1) and vanilla (1/4 teaspoon) until frothy. Add erythritol (1 cup) and beat for 5-7 minutes -- you'll know it's done once glossy peaks have formed. If the icing seems too "thick" to spread, stir in 1 teaspoon of water at a time until it has reached a spreadable consistency. You don't want to add too much, or the icing won't thicken!
  • Decorate. Prep your "sprinkles". Once the cookies have cooled, spread icing over the top. Before it sets, sprinkle any toppings on top of the cookies. Allow icing the harden slightly before serving, and enjoy!

Notes

  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
  • Nutritional information doesn't include "sprinkles":

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