Get ready to indulge your sweet tooth guilt-free with these incredibly easy Soft Chewy Keto Cream Cheese Cookies. This simple recipe delivers a satisfyingly tender cookie with a delightful cream cheese tang, perfect for anyone following a ketogenic diet or looking for a healthier dessert alternative.
Key Ingredients for Soft Chewy Keto Cream Cheese Cookies
- 1/2 cup (113g) unsalted butter, softened
- 4 ounces (113g) cream cheese, softened
- 1/2 cup (100g) erythritol (or your preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) almond flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
How to Make Soft Chewy Keto Cream Cheese Cookies
Whipping up these delicious Soft Chewy Keto Cream Cheese Cookies is a breeze, making this recipe perfect for busy weeknights or spontaneous dessert cravings. With a preparation time of just 15 minutes of active work and 10-12 minutes of baking, you’ll be enjoying a warm, comforting treat in no time. Their inherently rich flavor and tender texture make them a truly satisfying option.
Step-by-Step Instructions
- Preheat your oven and prepare your baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures easy cleanup.
- Cream together the butter and cream cheese: In a large mixing bowl, beat the softened unsalted butter and softened cream cheese together until smooth and creamy. You can use an electric mixer for this, or a sturdy whisk and some elbow grease. Make sure there are no lumps of cream cheese remaining.
- Add sweetener and egg: Add the erythritol (or your chosen keto sweetener) to the creamed mixture and beat until well combined and fluffy. Then, beat in the large egg and vanilla extract until fully incorporated. The mixture should be light and airy.
- Combine dry ingredients: In a separate medium bowl, whisk together the almond flour, xanthan gum, baking soda, and salt. Make sure these dry ingredients are evenly distributed to ensure consistent texture in your cookies.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix once the flour is added. The dough will be soft and slightly sticky.
- Scoop and shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you prefer a flatter cookie, you can gently flatten the tops with the palm of your hand or the bottom of a glass.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set. The cookies will continue to firm up as they cool.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
Why You’ll Love This Soft Chewy Keto Cream Cheese Cookies
You’ll adore these Soft Chewy Keto Cream Cheese Cookies for their incredibly soft and chewy texture, a delightful contrast to many firmer keto baked goods. The subtle, tangy cream cheese flavor elevates these cookies beyond a simple sweet treat, offering a sophisticated depth that will have you reaching for just one more. Plus, making these at home means you control the ingredients, saving money compared to store-bought keto options while enjoying a fresher, more delicious flavor profile.
Imagine a cookie that melts in your mouth, with that perfect balance of sweetness and creaminess without any of the carb guilt. These beauties are like a more decadent, creamier cousin to your classic chocolate chip cookie, but perfectly suited for your low-carb lifestyle. So, why not ditch the store-bought and whip up a batch of these delightful cookies today? You won’t regret it, and neither will your taste buds!
Storing and Reheating Tips
To keep your Soft Chewy Keto Cream Cheese Cookies tasting their best, it’s important to store them properly.
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. They will remain soft and chewy for this period.
- Refrigeration: For longer storage, you can refrigerate them in an airtight container for up to a week. Note that refrigeration may make them slightly firmer, but they will still be delicious.
- Freezing: These cookies freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw overnight at room temperature before enjoying.
- Reheating: If you prefer a warm cookie, you can lightly reheat individual cookies in a toaster oven or microwave for a few seconds. Be careful not to overheat, as they can become too soft or tough.
Final Thoughts
These Soft Chewy Keto Cream Cheese Cookies are a testament to how delicious and satisfying low-carb baking can be. Give them a try and discover your new favorite keto indulgence, perfect for any occasion!
Soft Chewy Keto Cream Cheese Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures easy cleanup.
- In a large mixing bowl, beat the softened unsalted butter and softened cream cheese together until smooth and creamy. You can use an electric mixer for this, or a sturdy whisk and some elbow grease. Make sure there are no lumps of cream cheese remaining.1/2 cup unsalted butter, 4 ounces cream cheese
- Add the erythritol (or your chosen keto sweetener) to the creamed mixture and beat until well combined and fluffy. Then, beat in the large egg and vanilla extract until fully incorporated. The mixture should be light and airy.1/2 cup erythritol, 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the almond flour, xanthan gum, baking soda, and salt. Make sure these dry ingredients are evenly distributed to ensure consistent texture in your cookies.1 3/4 cups almond flour, 1/2 teaspoon xanthan gum, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix once the flour is added. The dough will be soft and slightly sticky.1 3/4 cups almond flour, 1/2 teaspoon xanthan gum, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, 4 ounces cream cheese, 1/2 cup erythritol, 1 large egg, 1 teaspoon vanilla extract
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you prefer a flatter cookie, you can gently flatten the tops with the palm of your hand or the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.