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Gluten FreeLow CarbKeto
These chocolate chip cream cheese cookies are a delicious low carb and gluten free cookie that are quick and easy to make. They have a texture that is almost like shortbread and are utterly addictive.
I have a popular cream cheese cookie recipe made with coconut flour, but these ones use almond flour. I found the dough to be less sticky than the coconut flour to handle with less firming time in the fridge required. We have declared these my best low carb cookies to date and enjoyed them so much that another batch was made that week. Purely for research purposes of course.
When baked, these cookies are warm and soft with the chocolate chips slightly melted. Pure cookie comfort food in a bite. The next day the cookies firm up slightly and have more of a crunch to them. Either way they are a tasty cookie.
HOW TO MAKE CREAM CHEESE COOKIES
You need to make sure that the cream cheese is soft to make the cookie dough. The softer the ingredients, the easier it is to make the cookie dough. I made the mixture by hand, beating the ingredients in a bowl with a spoon but you could just as easily make this recipe with a food processor.
If the dough seems too soft to make into cookie shapes, place the dough in the fridge to chill for at least 30 minutes.
When making the cookie shapes, damp hands are best when handling the dough. It can get a bit sticky but the damp hands help.
The cookie mixture does not spread much so you need to press down the mixture with a spoon or a hand. I make balls of the cookie dough, place them on the baking tray and then press them done to make their shape.
Almond Flour Cookies
If you want an alternative to coconut flour and are out of cream cheese you can still enjoy a batch of keto chocolate chip cookies. Almond flour with butter, sweetener and a dash of cream yield tasty cookies too.
HOW TO STORE CREAM CHEESE COOKIES
Once cool, store the cream cheese cookies in a Tupperware container in the fridge. They will harden overnight to become a crunchier cookie. If you have more self-restraint than us, they should keep for about 3-4 days. Ours didn’t make it past day 2.
OTHER COOKIES TO TRY
Watch the Video
Cream Cheese Chocolate Chip Cookies
Angela Coleby
Almost shortbread like in texture, these almond flour chocolate chip cookies are low carb and gluten free
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Cookies
Cuisine American
Servings 20 cookies
Calories 163 kcal
Ingredients
- 4 oz cream cheese softened
- ½ cup butter, unsalted softened
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup erythritol
- 2 ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips unsweetened (high cocoa solids)
Instructions
Preheat the oven to 180C/350F degrees.
Line a couple of baking trays with parchment paper. (I used two large trays to cook the whole batch)
In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
Add the vanilla extra and egg. Beat until smooth.
Add the almond flour, baking powder and salt and beat until combined.
Stir in the chocolate chips
With damp hands, make walnut sized balls from the dough.
Place the cookie balls on the tray, evenly placed.
Either using your hand or a large spoon, press down on the cookies to shape them.
Bake 15-20 minutes until golden around the edges
Gently remove from the oven and allow to cool. When warm, the cookies are more delicate when cooled.
Store in the fridge.
Video
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1cookieCalories: 163kcalCarbohydrates: 5gProtein: 4gFat: 15gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Angela Richard
What chocolate chips did you use? I’m so excited to try
Reply
Angela Coleby
I use Lily's chocolate chips. I get mine from Amazon as the shops on my island don't sell them.
Reply
Randi Condit
I have made these twice now and they are by far my favorite keto cookies. Even my husband loves them. I will continue making these and look forward to other recipes from you. Thank you!!!
Reply
Angela Coleby
Happy to hear that you are enjoying them!
Reply
Aniela
Just made these, family loved them...... the smell was amazing..... lovely consistency
Thank youReply
Angela Coleby
Glad you all enjoyed them.
Reply
Adair
Since they are like a shortbread cookie, would they be if you sealed out the chocolate chips for pecans? Then you have a pecan shortbread cookie?
Reply
Angela Coleby
That sounds heavenly!
Reply
Mona
Hi, can we make this without eggs?
Reply
Angela Coleby
Yes you can, IF the cream cheese mixture is very softened. If I leave mine out at room temperature on a warm day it will result in a softer dough to use.
Reply
Lori
These are the best Keto cookies I have found so far. Delicious!
Reply
Angela Coleby
Thank you. I think so too!
Reply
Bea
These look delicious!
Unfortunately, at 3g net carb per cookie, it won't work for my keto diet macros. 🙁
Thanks for sharing this recipe, though. 🙂Reply
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