These wonderfully sweet and crispy keto cream cheese cookies are simple to make for a perfect holiday treat. You can press them into shapes, decorate them, or enjoy them plain!
Something about cookies and the holidays goes together so well. Maybe it’s all of the cookie-decorating traditions or the fact that they’re Santa’s favorite snack. Either way, this is a great time of year to have plenty of keto cookie recipes on hand.
I first created this recipe to decorate with my daughter for the holidays. We also love making my family’s traditional sugar cookie recipe, which calls for lard.
The great thing about this cream cheese cookie recipe is that you probably already have all of the ingredients on hand. Plus, they only require a few steps before they’re ready to be sliced or pressed.
They’re lightly sweet and crispy with golden-brown edges. I love the taste of them plain, but you can also decorate them if you want more sweetness.
Whether you’re looking for a simple treat or planning for a day of cookie decorating, these cream cheese cookies are sure to be a big hit!
Ingredients
There are only a few simple ingredients needed to make these easy cream cheese cookies. Here's a bit more information about what I used.
Butter
Only use unsalted butter in these cookies. You really don't need any salt in them - all the flavors are already vibrant.
Sweetener
Any low-carb sugar substitute will work. Liquid stevia or granular sweeteners will dissolve well in the cookie dough. There's no need for a powdered erythritol blend.
Cream Cheese
Regular cream cheese with full-fat has more nutrients and flavor, so don't use low-fat.
Flours
To obtain that perfect crispy texture, I used both almond flour and coconut flour. Be very careful and measure it out exactly.
Vanilla
A little bit of vanilla extract makes the cookies taste like vanilla shortbread. But you can use almond extract or lemon extract to change up the flavor.
Xanthan Gum
I found that xanthan gum is the perfect binder and thickener in low-carb recipes. However, it's not essential for these baked cookies.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips
- Cookies made from low-carb flours have a higher risk of crumbling. Adding xanthan gum binds the gluten free ingredients together better.
- Using a cookie press helps to compress the dough, so the time needed to refrigerate the dough is not as long. If you’re using the slicing method, I recommend chilling the dough overnight or place it in the freezer for at least an hour.
- Make sure you let the cookies fully cool after baking. The texture is best the next day if you refrigerate them overnight as well.
- Add chocolate chips. Adding just a tad of chocolate really ups the flavor.
Instructions
Making this cream cheese dessert only requires a few steps. However, the dough does need to chill, so you’ll want to factor that into the time.
Make and chill the dough
Start by creaming the butter and sweetener in a mixing bowl until light and fluffy, then beat in cream cheese and eggs. Once well-combined, stir in the almond flour, coconut flour, and xanthan gum (if using), then mix in the vanilla.
Form the dough into a ball and then refrigerate the dough for at least 4 hours or overnight. If you want colored cookies, add in your food coloring before you chill dough.
Bake the cookies
When you’re ready to bake, preheat the oven to 350°F. Squeeze the dough out of your cookie press directly onto a cookie sheet or roll it out into a cookie log and slice first. There's no need to use a cookie scoop or make dough balls!
Bake until the cookies begin to brown (about 8-10 minutes for pressed cookies or 10-12 minutes for slices). Cook longer for crisper cookies and less for soft cookies.
Let the cookies cool
After resting on the baking sheet for 10 to 15 minutes, transfer the cookies to a cooling rack. Make sure you allow the cookies to cool completely to prevent crumbling. Cool on the counter, then refrigerate in an airtight container.
I also prefer to bake these keto cookies directly on the cookie sheets, without a silicone mat or parchment paper. They turn out crispier that way. However, it's best to grease the pan to prevent them from sticking.
️ Serving Suggestions
What you serve with these cream cheese cookies depends on when you eat them. They are the perfect late-night snack with a keto chocolate pudding.
If you just want a small treat, then brew a cup of bulletproof coffee and nibble away.
Of course, you can never go wrong with a bowl of delicious keto ice cream!
FAQs
Here are some questions people often ask about making keto cream cheese cookies. If you don't see your question in this list, please leave it in the comments.
How many carbs are in keto cream cheese cookies?
The net carbs per cookie will depend on how many cookies you create from the dough.
I used a tablespoon scoop and a cookie press, which will yield more cookies than slicing. I was able to get 75 cookies from this dough, which came to half a net carb per cookie.
If you bake large cookies, you’ll need to recalculate the net carbs. However, as long as you get 40-50 cookies from the dough, these will be less than 1 net carb per cookie.
Can I use a different type of flour or sweetener?
I’ve had a few readers ask about substituting flours and sweeteners in this low-carb cookies recipe. You are welcome to substitute flours, but the texture may turn out differently.
However, sweeteners can be substituted without any difference.
How do these keto cream cheese cookies taste?
As I mentioned earlier, these cookies are lightly sweet without being overly so. Since moving to a keto diet, I find I don’t need as much sweetness. These cookies are perfect for me.
If you want your cream cheese keto cookies to have a bit more sweetness, they are a great base to decorate with icing or cream cheese frosting. The flavor is really so versatile.
You’ll also taste a slight hint of cream cheese flavor. I find that the cheese helps counter the cooling effect of erythritol and is very mild and pleasant.
What are some recipe variations I can make?
These cream cheese cookies are so versatile. There are plenty of variations to try!
For a different flavor, try substituting the vanilla extract for lemon or orange extract. Or, add butter extract to enhance the buttery flavor.
Some readers have mentioned adding nuts like pecans or dipping the finished cookies in low-carb chocolate for an indulgent treat.
I also think the almond-flavored icing that I use in my ricotta cheese cookies recipe would make a great frosting. Again, feel free to play around with the extracts.
They can also be turned into thumbprint cookies by making an indentation with your thumb before baking. Then you can fill them with keto jam or chocolate!
If you come up with your own variation, be sure to let me know in the comments!
These lovely little cookies are the perfect thing to add to your holiday cookie tray! They are a great alternative to sugar cookies to give away as a DIY gift.
Crumbly and only slightly sweet, you are going to love these keto cream cheese cookies. That's why I recommend making a double batch!
Related recipes
Looking for more low-carb, sugar-free cookie recipes to make this holiday season? Check out a few of these other favorites:
- Low Carb Peanut Butter Cookies With Coconut Flour are only 2 net carbs per cookie and a delicious way to satisfy your sweet tooth on keto.
- Soft Gluten Free Ginger Cookies are perfect for anyone that loves ginger. They’ll remind you of gingersnaps without the crispiness.
- Coconut Flour Chocolate Chip Cookies will satisfy your craving for this classic recipe. Maybe even leave a few out for Santa!
- Hazelnut Flour Keto Cookies are light and fluffy on the inside, crunchy on the outside, and only call for 5 ingredients to make.
- Brown Butter Coconut Cookies are loaded with dried coconut chips, packed with butter flavor, and completely gluten free.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Cream Cheese Cookies
Video
Ingredients
- 1 cup butter
- ¾ cup low carb sugar substitute or other sugar substitute
- 4 ounces cream cheese softened
- 2 eggs original recipe had only one, but two works best
- 2 cups almond flour
- ½ cup coconut flour
- 1 teaspoon vanilla extract see note
- 1 teaspoon xanthan gum optional
Instructions
- Cream the butter and sweetener until light and fluffy.
- Beat in the cream cheese.
- Add in the eggs.
- Stir in the flours and xanthan gum (if using), then mix in the vanilla.
- Chill dough for at least 4 hours .
- Squeeze dough out of cookie press or roll out into a cookie log and slice.
- Bake at 350F until cookies begin to brown (about 8-10 minutes for pressed cookie or 10-12 minutes for slices). Cook longer for crisper cookies.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on December 21, 2015. Last updated on December 16, 2021, with new images and additional recipe information.
Allison suits
Can you use an egg substitute?
Elita in L.A.
I made these exactly as written, using almond extract instead of vanilla, and a cookie press to make various shapes. I baked the first batch 10 minutes which yielded darker bottoms, and a second batch baked for 8 minutes yielding a lighter, more appealing golden bottom. I let them cool completely before refrigerating them overnight. They did not crisp up, but rather the result was very similar to a Madeline type cookie in texture and flavor. There was no difference in texture based on baking time, but the lighter colored bottoms were just more appealing, especially because the rest of the cookie stays rather pale. I made jam prints out of some of them using a keto jam for the center prior to baking, they were delicious! I sprinkled the tops of others with granulated sweetener to emulate sugar cookies, but they never crisp up like a sugar cookie, so next time I'll skip that step. It's rare my kids gobble up keto sweets, but this one was a winner to them and to me, as long as you set your expectations for something more like a Madeline than a sugar cookie.
Mom23sings
Absolutely love these! Everyone in my family enjoys grabbing them off the pan, but I think letting them cool on the pan, and leaving them out for a few hours, helps them get a little crisper. My go-to keto cookie !!
Kriston Tomlinson
Can you freeze any leftover cookies?
Lisa MarcAurele
Cookies can be frozen baked or unbaked for at least 3 months.
Kristal
Do you have to use coconut flour for the cheesecake cookies
Lisa MarcAurele
Replacing with almond flour should work, but I'd recommend adding some xanthan gum or similar.
Jennifer Friesen
First, I love your recipes.
Second, I was wondering what adding xantham gum does? I notice it’s optional here. What are it’s advantages?
Third and finally, I’ve been thinking a lot about cheese crisps, the crunchy baked cheese treats. I feel like shredded coconut, shredded mozzarella, and ... idk what but there has to be a delicious lacy, crispy sweet treat there somehow. Wondering if you know of a recipe like this?
Lisa MarcAurele
Adding xanthan gum helps bind the cookies together so they aren't crumbly. Otherwise, I recommend storing in the refrigerator and keeping chilled. I so have a cheese crisp snack where I've added nuts and a drizzling of chocolate here: https://lowcarbyum.com/cheese-crisps-recipe/
Kar
I have a problem when making any dessert. I don't like sweetners. I don't know what to use as a replacement. Any tips and tricks?
Lisa MarcAurele
Unfortunately, desserts are sweet and need some kind of sweetener. So you can just enjoy something with natural sugar like berries. If you aren't watching carbs, natural sugars like coconut sugar and honey can be used.
Dee
Coconut sugar worked for me, give it a try
Kelli
Question: Could you list the recipe if I want to cut this in half? Also, if I don't have xantham gum what can I use to substitute? I have corn starch. Thank you. These look great.
Lisa MarcAurele
You can easily adjust the recipe to any number of servings you want by adjusting the serving number at the top of the recipe card.
Rachel
Awesome! I did the variations mentioned in the notes, reducing the butter, adding an egg, reducing the erythritol and adding 30 drops liquid stevia. Still a bit of cooling effect from the erythritol. Will make them again.
Patricia
After reading all the reviews I made the following changes and was absolutely fantastic. I decreased the butter by 1/3 and only used 2/3, 3/4 cup of erythritol and half 1/2 cup of stevia. 1 tablespoon of Maple extract and a dash or 2 of cinnamon.
Lisa MarcAurele
Thanks! Added it as a note to the recipe card.
Ann M Goulding
I made these today, followed the recipe to a "t", new baking sheets, etc. They wouldn't come off of the cookie sheet without falling apart. I tried them longer but to no avail. I ended up dumping the entire rest of the dough after making 48 cookies. I did put them in the press after having them in the fridge for 4 hours. I was excited to try this recipe, but they didn't turn out. I guess that's the way the cookie crumbles. ROFL
Lisa MarcAurele
Although they come out crispier without, using parchment paper or silicone baking sheets will ensure the cookies come off effortlessly. You also need to wait until they are fully cooled before removing.
Shirley
I bet they would have made a wonderful cheesecake crumb crust!
Yvette
Excellent cookies! Sooo good. I love them the best when cooked for 20 minutes. It turns out really good that way.
Lisa MarcAurele
Thanks for the tip on baking time!
Karen
YUM!!! I read many comments and modified the recipe by using the full 8oz of cream cheese, and added pecans and cinnamon! They taste like pecan sandies!!
Tammy Cox
Made them it's missing something. Maybe I'll add a thin layer of cream cheese keto icing✅. Any suggestions? SC Nurse Tammy❤️
Lisa MarcAurele
You can ice or glaze them if you'd like.
Opal
How can I calculate values adding 73g of Bob's unsweetened coconut to this recipe?
Lisa MarcAurele
You can use the free calculator at My Fitness Pal.
Natalie
Looks yummy and “easy” to make
Bonita
Could you use all almond flour, why 2 different flours. I dont use that much of those and would rather not have to buy a second product.
Lisa MarcAurele
All almond flour works but I recommend adding in the xanthan gum if using all almond flour.
Shirley
If you use all almond flour do you use the same amount of the almond flour plus the coconut flour added together?
What does the xanthan gum do in the recipe?
Thanks.
Lisa MarcAurele
Yes. I've made these replacing the coconut flour with the same amount of almond flour. When using all almond flour, I've found the cookies are less crumbly with xanthan gum added.
Brenda
It is a stabilizer in gluten free baking. It also helps baked good rise a bit. Almond flour and coconut flour take lots of liquids in any baking. If anyone’s first batch of cookies fall apart easily add more liquid, as in another egg, more cream cheese or more butter. I would go with more cream cheese just from the looks of the recipe. That’s a lot of very dry four with not much moister. I am gluten free due to allergies and have had to be for almost 12 years.
I appreciate these keto recipes! Thank you!
Crystal
Rather than using vanilla extract could I use lemon juice and zest?
Lisa MarcAurele
I'd add the lemon flavoring. The vanilla helps enhance the sweetness. However, you can try leaving it out.
Rhea Halloran
I want to try this recipe, but was wondering about coconut flour. My daughter is allergic to coconut. Can there be a substitue?
Lisa MarcAurele
You should be able to use all almond flour in the recipe, but the texture will be a bit harder and denser. I'd recommend using the xanthan gum.
Melanie
Hi Lisa,
Have you tried baking them without the sweeteners?
I tried another recipe and found them too sweet and I don't like the cooling feeling of the erythritol.
Lisa MarcAurele
It's worth a try but I haven't tried it. I'm really liking BochaSweet as an alternative to erythritol based sweeteners. It doesn't have that same cooling effect.
Michelle
I had high hopes but really not very good, maybe it’s the almond flour.
denise dean
Good afternoon! I made a batch of these cookies early this morning and wrapped them in plastic and just finished baking them about 30 minutes ago. They have a great flavor but they are even more crumbly than any of the other keto cookies I have made. I followed the recipe exactly so I’m not quite sure what I did wrong.
Lisa MarcAurele
I find they need to sit in the fridge to chill if they come out crumbly.
Edie
My cookies fall apart. I followed the recipe exactly. Sny suggestions?
Lisa MarcAurele
You could try adding xanthan gum. However, I've found that putting them in the refrigerator usually does the trick (it lets the fats hold the cookies together).
Belma
Hi Lisa, this is the best recipe that I have made and the best cookies taste. I followed the recipe as it is, the taste and cream cheese flavor are good, and the texture is perfect. I added a few more minutes to the baking time to get brown edges, and it was great.
La receta hay que seguirla a la perfección la 1era vez y queda perfecta. Las galletas son crujientes y si las dejas varios minutos adicionales queda crujientes y los bordes tostados y color marrón. La mejor receta que he preparado.
Lisa MarcAurele
Glad the low carb cookies worked out! I find that baking a little longer also helps them to be a bit more crisp.
Kika
Hi looking forward to trying these cookies. Can you taste the cream cheese in the cookie? Can i add more cream cheese?
Lisa MarcAurele
There is a cream cheese taste and you should be able to add a little more if you'd like.
Amanda
Turned out great! I split the recipe in half (including the egg)
Teresa Tucker
If this makes about 75 cookies then they are really small...I made them and I got 37 ..I made about an inch size ball and used a fork to flatten some what.. good but not about 75...
Lisa MarcAurele
I used a tablespoon cookie scoop and a cookie press.
Susan
I made the dough yesterday. I added an extra egg and a tsp of xanthan gum. I left them in the fridge overnight.
I just baked these today. I left them in a log and just cut them. They baked fine and aren't crumbly at all. They made 70 cookies.
The only problem that my husband and I have with them is they aren't real sweet and dont have much of a flavor.
My husband said that next time we should add more sweetener and cinnamon and they would make a great snickerdoodle cookie. He loves snickerdoodles. So I'll try them again that way. When I do I'll update how they turned out.
Lisa MarcAurele
More sweetener, vanilla, and or cinnamon are great adds for more flavor.
Shirley
What was the diameter of the log you made to get the 70 cookies? Thanks.
Lisa MarcAurele
I'd say about 1.5 inches.
sean
Complete waste of money, time, ingredients. Still has cold aftertaste, left dough in fridge for well over 4hrs, tried different times, thickness, cooling methods all the above did nothing to combat the crumbly mess that these things caused. Wasted 6 hours and at least 10 bucks worth of ingredients for a wasted pile of crumbs.
Lisa MarcAurele
What brand of sweetener and coconut flour did you use? I'm starting to think that either might be an issue. These have never made a crumbly mess for me. However, coconut flour can vary and sometimes less will need to be used. It sounds like your dough was too dry so it could have been that the coconut flour was a lot more absorbent than mine so you needed to use less or add more butter and or egg.
Susan
I added an extra egg and a tsp xanthan gum and mine weren't crumbly. Maybe that would help.
Sharon Hite
Thanks I have been searching for this type cookie.+
Lisa MarcAurele
I hope they turned out well for you!
Valerie Jones
I was wondering if the coconut flour is must or if I can just use almond flour, as that is what I have.
Lisa MarcAurele
It should work with all almond flour but the texture will be a bit different.
Karen
Excellent cookies! Especially here at Christmas! These make great take-a-longs so low carb-ers can enjoy holiday treats. Thanks for sharing! 5 star!
Lisa MarcAurele
Agree! These cream cheese cookies are great portable holiday treats.
Jen
Could you use Peppermint extract in these?
Lisa MarcAurele
Any extract can be used in the cookies to change up the flavor.
Mariam Karim Razaque
Hey Lisa
LOVED LOVED LOVED this recipe! These cookies are so moist and taste delicious! I've tried so many keto recipes but this one is the best.
THANK YOU
Lisa MarcAurele
You're welcome Mariam! So glad you loved the cookies.
Crystal
I think it’s very delicious. Only difference I did was left in refrigerator for a hour. I couldn’t wait any longer to try it !! And I spoon dropped them. Very nice !!!!!
Barbie
I can't stand the taste of anything that has almond flower in it. I have tried. Isn't there a better way? I haven't tried your recipe. My son is also allergic to nuts. In looking for a better way.
Lisa
You can use finely ground sunflower seeds as a one-for-one substitute.
Deborah
Pork Panko, Amazon has it. Expensive but worth it, and no carbs
Kathy
I did not have the best expectations due to a lot of the comments, but these were super easy and delicious! My whole family loved them! I ate like 12 though. I’m getting ready to make them with the butter extract and pecans like another lady said she did. Thanks for the recipe! I want to try making them Dipped in chocolate...
MJL
I made these and I agree with the others that said they were greasy, crumbly and gritty. I did not like the taste at all. Normally, I love cream cheese cookies, but these were not what I was expecting. I shaped the dough into a log, wrapped in plastic wrap and chilled overnight. At 12 minutes, they were still raw -- I baked them longer until the were golden on the bottom, about 20 minutes. I cooled them on a rack and even after cooling they were fall apart soft. Two sticks of butter is a crazy amount of butter for 2 cups of almond flour and 1/2 cup coconut flour. This was a waste of good (and expensive) ingredients.
Donna
The same thing happened to me, but they were very delicious. I kept baking and baking and finally took them out. ( probably 25+ minutes ) I wonder what I could’ve done wrong.
Lisa MarcAurele
Some of it could be the coconut flour used. I find that the absorbency of the flour can vary. It also seems to help letting the batter sit for a bit to allow the flour to absorb liquid.
Terri Larimore
Lisa,
I am wondering if you could add some cocoa powder for a slightly different taste .. what do you think?
Terri
Lisa
It should be okay but you may need to add liquid if the batter is too thick.
Deborah
To much almond flour,. 20carbs in a cup of almond flour. You can Substitute it with pork Panko, or use hall almond flour and Panko.
Melisa Fielder-Spence
Hello, this recipe looks delicious. Can you substitute lemon zest and/or juice for the vanilla?
Lisa
You can if you prefer a lemon flavor.
Ellen
Followed the recipe to the as is but kept in the refrigerator overnight. Yum! Thanks for sharing the recipe.
Lisa
My pleasure!
Alana
I made the presses cookies in a watermelon shape and color they look amazing so far they are cooking right now can't wait to try them
Lisa
Great shape for summer!
LaWanda
Hi Lisa. I want to make your cream cheese cookies; however, I really do not want them to turn out crumbly. For the best results, should I refrigerate the dough before baking or refrigerate the baked cookies before eating them? I am so confused. Many thanks.
Lisa
It's best to refrigerate the dough and let the cookies fully cool. I find the cookies are actually a little better the next day after being in the refrigerator.
Amy
I added 1 T xanthan gum and 2 extra eggs no extra net carbs but took care of the crumbly problem.
Lisa
Thanks for sharing that info Amy!
Cynthia
Sold!!! I made these cookies and they were very satisfying. I ate only one 12 g cookie. I made half the cookie dough and added a pinch of salt and a little more vanilla extract. I have officially made them a part of my Keto journey. I really liked the texture. Sure it was a little crumbly, but also soft and crunchy (baked at different times for different textures). It even looks like a cookie cooked with wheat flour. The video and pictures were an added bonus - that's what inspired me to make the recipe. Thanks so much for this recipe.
PS - Please clarify the Nutrition per 12 g cookie versus the Nutritional Facts that is given based on 4 g cookie. Does the smaller 4 g cookie have MORE Nutritional Values than the larger 12 g cookie? I look forward to your response.
Lisa
It should have said 4 cookies, not 4g. I also just updated the nutritional info.
Amanda
Is it possible to substitute either flax meal or almond meal for the almond flour?
Lisa
It is and typically it's a one-for-one substitute.
Amanda
Would flax meal work in place of the almond flour?
Lisa
You can try it, but it has a different flavor profile and texture.
Amanda
This recipe looks great and I'm excited to try it! Could you use something like Yupik's blanched almond powder as the almond flour? Or is it not fine enough?
Lisa
I'm not familiar with the almond powder. But if it works as almond flour it's worth a try.
Chrissy
Omg I just made these and they were AMAZING!!!!! Thank you thank you thank you. My picky 4 year old even loved them. I did butter extract instead of vanilla, added pecans and used 1/2 swerve 1/2 Sukrin brown sugar blend. I found sifting my almond flour also helps get rid of any gritty texture. You’d never know they weren’t a sugar carb loaded pecan sandie!
Lisa
Thanks for sharing. The cookies sound awesome with those tweaks.
Kelly H
....are there really 75 servings here? I've been keto for years now, and I can tell this doesn't make that many cookies. So, if less than that, each cookie will be way over the 200 and something calories listed. Is that right?
Lisa
I got 75 cookies, if you get less, you'll need to calculate each cookie differently.
Bethany
I wish I could post photos on here! So I LOVED these! Here's my tweak though: I don't have a cookie press so I went with the log slicing option. Well, all my cookies turned out in different strange shapes, nothing nearly as pretty as the ones above! Frustrated by my lack of skill, I threw all the dough back into the bowl and reformed it, then I busted out my cookie scoop (aka my tiny ice cream scoop) and BOOM: 48 perfectly round cookies appeared! I then took a shot glass and wet the bottom w/ some cold water so it wouldn't stick and gently pressed each ball down, so they looked like thumbprint cookies. I did leave a couple in the round shape for a test, and they came out just as tasty, but I ended up making an icing for these and icing the balls was a pain. I did end up baking them for slightly longer than the above time, but I think it was b/c they were a little thicker. I started watching them closely at about the 12 minute mark and pulled them out when the bottoms were turning brown. So good! Thanks for posting this! 🙂
Lisa
Thanks for sharing that tip Bethany! I've done it that way too.
Lynn Ellis
I have made these cookies twice. The first time with almond extract, the second with vanilla nut extract. Yummy both times. Today I'm trying them with lemon extract. I love these cookies. I think my fav so far with all the Keto recipes I've tried since about May.
Lisa
Lemon extract is my favorite.
Lynn Ellis
I've made this recipe twice now. The first time the same and the second using almond extract. Not quite gone yet, but I'm going to make another batch today using lemon, just to see if they taste as good. I left them in the fridge rolled up and had no problem cutting them when I wanted some. Love this recipe.
Lisa
Thanks for letting us know Lynn!
Terri
I'm sorry but these were gross. They fell apart, had a gritty texture, were bland, and were just plain yuck.
They only yielded 3 doz as opposed to the 75 cookies the recipe states. A waste of ingredients!
Lisa
You definitely did something wrong or the ingredients were off. I've made these numerous times without any issues.
Mike
I too made them and they turned into a crumbly, gritty mess. My ingredients were not more than a week old and not a good turn out at all.
Lisa
Did you let them sit in the fridge overnight? That typically fixes the crumbling issue if it happens.
Nicole
So very impressed with these cookies! I made them using erythritol. I do not like sugar cookies or shortbread cookies but these are amazing! Thank you for the great recipe! One question though, because there is cream cheese in these cookies, should they be refrigerated or?
Thanks again and Merry Christmas!
Lisa
I store all my low carb baked goods in the refrigerator, but they should be okay left out for a day or two.
Jo
This isn't Keto. Just low carb. Keto is a medical diet with a strict ratio of Carbs:Fat
Lisa
There are several versions of the ketogenic diet. The standard ketogenic diet is usually 5% carbs daily. Sweets are typically avoided on standard keto as well.
Jamie
Can you put the dough in the fridge overnight? Make the dough one day bake another?
Lisa
You can either refrigerate the dough to use in a few days or freeze it for longer storage.
Windy
Lisa,
Love, love, love these cookies. Made them again today but added butter extract and chopped pecans. They taste just like pecan sandies!!! Thank you for your hard work on the recipes...
Merry Christmas & Happy New Year!
Lisa
Yum! I'll need to try the butter extract and pecans.
Diane
I made this recipe today, but not as cookies. I don't have the patience! So I spread the batter into a 9x13 pan and baked it like a cake. I didn't chill it first, but I still expected it to come out crisp like shortbread. It didn't, but the pleasant surprise is it made a nice and tasty sheet cake! It was delicious plain, but I added some whipped cream. I did alter the recipe slightly - it wasn't tasting cream cheesy enough for me, so I used the entire 8 oz. block. And, as suggested by someone else, I added a capful of orange extract. I would have preferred lemon, but will try that next time. I can see this as a delicious shortbread to pair with strawberries or peaches in the summer.
Lisa
What a neat idea!
Terri Larimore
I am wondering about adding some unsweetened chocolate to these cookies. Any ideas?
Lisa
A little cocoa or unsweetened chocolate should be okay. You may need to make minor adjustments depending on how it works out.
Stacey
Can you replace the sukrin with honey instead? Maybe would you use like 1/2 cup of honey instead?
Lisa
Although not low carb, honey should work with a similar amount.
anita reisdorf
Great recipe! I let the dough sit in my fridge overnight before baking. They needed to be cooled off before I could take them off the sheet without crumbling them.
Lea
I was struggling to find almond flour anywhere locally for thease piked up some peanut flour as dying to try them! will it work ok with peanut flour in place of the almond flour do you think? I've only ever baked with coconut flour up to now so almond and peanut are new to me and I'm unsure of how similar they are, thanks!
Lisa
If you don't mind the peanut flavor, it may work. You can always grind up your own almond or sunflower seed meal in a coffee grinder.
James
Love these cookies! Swerve is the absolute best sugar substitute AND it comes in confectioners style. Mix a little confectioners swerve with some cream, add food coloring, and you'll have the best icing ever! I made these cookies for the second time yesterday for our Halloween party. We have several friends that are on the Keto diet and a couple who are gluten intolerant. These cookies are not a disappointing substitute for a cookie but instead a delicious replacement for a low carb, no sugar, or gluten free diet! I can't wait to make them for my sister who has celiac disease!
Lisa
Love that you made festive Halloween cookies with the recipe!
Julie
If I'm doing 1/2 the recipe and using swerve confectioner how much would I use? Thanks in advance.....
Lisa
I'd try 1/3 cup and add in a bit more if needed.
Amanda
This recipe looks great! I’d like to make 1/4 of the recipe since it yields so many cookies. Would you suggest still using 1 whole egg? 1 egg white? Not sure how to measure it..
Lisa
You could scramble the egg first and use a little less than a tablespoon.
Nives
Hello Lisa, I love your blog. A question: can I substitute Sukrin:1 with Sukrin Granulated Sugar or even Sukrin Melis?
Lisa
Any sugar replacement will work. Just adjust amount if needed.
Jenny
Made these today and added slivered almonds on top and glad I did cuz it gave an extra crunch. The cookies are more crumbly than I thought they they would be though.
Lisa
They tend to be crumbly after baking. Put them in the fridge overnight and they are much better.
Sinea
Lisa, these cookies are amazing. I am a coffee drinker and they are perfect with my coffee! Last night I just needed "something" so I whipped up half a batch (yes, 1/2 an egg went into it LOL) and decided to write about it. I used Pyure sweetener in mine and, like I said, laughed about the 1/2 egg in the recipe. Linked it to your original. Stop by Duckd 'n a Row and take a look. Since I had no time to let it refrigerate at all, they come out looking different but still yummy!
Sinea ♥
Lisa
Thanks for sharing Sinea. I'm thinking you had to scramble that egg first before halving.
Jeanine Goulet
I followed the recipe perfectly but my cookies fell apart! What happened ?
Lisa
Did you let them cool completely? After cooling, I refrigerate them and they are usually best next day.
Louise
Can I substitute Truvía Brown Sugar Blend? I don't like white sugar of any kind.
Lisa
Any sugar substitute should be fine. I believe the Truvia blend does have some sugar in it, though.
Connie Dinkins
some does, some doesn't Just be careful which Truvia you pick up
Matt
Not a fan of if im not drinking tea with it but probably the best cookie possible when i am Bravo!
Lisa
Cookies and tea are a great combo!
Erma
What about substituting stevie for the sweetener.
Lisa
Plain stevia typically doesn't have as good results as a erythritol/stevia blend, particularly in baking. But, it's worth a try. You'll just need to convert the amount (which is an equivalent sugar amount) which is about 3/4 tsp stevia powder or 1-1/2 tsp stevia liquid.
Sarah
Hi, so what would be the equivalent of 3/4 cup of sukrin if we were to use powdered steviA? Also 3/4 cup?
Lisa
Stevia powder (not bulk powder with added erythritol or inulin) would be about 3/4 teaspoon.
Patti
so is the cup measurement wrong on the Sukrin1- is it supposed to be teaspoon? I just made a cookie recipe with this and tried converting sevia which said it is 1/3 tsp. to 1 tsp sugar and so I added a 1/4 cup for your 3/4 cup you have in recipe and they taste terrible. Is this a typo?
Lisa
Sukrin:1 is a one for one sugar substitute, the measurement is correct. I'm not sure what you are asking about converting stevia, but I think you have things reversed. If it's pure concentrated stevia, you'd never use cup amounts.
Sary
Se modifica el resto de los ingredientes si reemplazo la harina de coco por el total de almendra? No me gusta el coco.
Lisa
You can sub the 1/2 cup coconut flour with 1/2 cup almond flour if you prefer in this recipe.
Tabitha Parenti
Well, that answers my question. I was just about to ask if I could sub out the 2 cups almond for 1/2 cup coconut, as I am allergic to almonds. Glad I read the comments. I wish more ppl did.
Sara
What is the best way to store these cookies after baking?
Lisa
I keep them covered in the fridge, but they can probably sit out for a day or so. You can also freeze them for long term storage.
Iman
Can I add more almond flour instead of the coconut flour? Or is that what makes them more moist? Thanks!
Lisa
You should be able to replace the coconut flour with almond flour. I just prefer the mix versus all almond flour.
Tanya
Coconut flour usually dries things out more. I've found that I like recipes better with freshly ground up coconut, it isn't as chokingly dry and chalky.
Lisa
Coconut flour is defatted. It's best to add more fat and liquid when using it.
Angie
If I were to only use coconut flour, how would I do that?
Lisa
You'd have to experiment. Typically, you use about 1/4 to 1/3 the amount and increase eggs and liquid in the recipe.
Jenine
Just wondering if it's ok to use Xylitol in this recipe?
Lisa
It is. Any sweetener should work in the recipe.
Angie Dutton
I made these cream cheese cookies today but I'm a little confused on the net carbs? Are they 0.5?
Lisa
It's 0.5g net per cookie. The data in the label is for 4 cookies.
Nancy
So would it be 2carbs for 4 cookies?
Lisa
That's what I'm getting for the NET carbs.
Julie nix
Yes I am too? I only had 26 cookies from this recipe and I’m thinking how on earth did you get 75? I put the macros in my app and I cookie is 5 net carb?
Lisa
It depends on whether you slice, press, or scoop the dough and the shape you use.
Silvia
Hi there! Do you roll these up with parchament paper then freeze them in the fridge or freezer for four hours? Can't wait to make these!
Lisa
I usually just use plastic wrap, but parchment paper works too. If you put them in the freezer, it shouldn't take longer than 30 minutes. I use the refrigerator.
Geri
I was happy to find this recipe that will work with my Keto diet plan and that I can use with my new cookie press. Unfortunately I printed it today with the hope of making them tonight only to find that the dough has to be refrigerated for 4 hours. If I'm using a cookie press do I still need to refrigerate?
Lisa
I just find it easier to work with the dough when chilled if slicing. You shouldn't need to chill that long if scooping or pressing.
Pam
I made these yesterday, but I put orange extract and orange peel in them.. then (as if that weren't enough, lol) I dipped them in chocolate coating I made with Baker's chocolate and butter. This will be a hit at Christmas.
Lisa
Love the chocolate dip! I've got to remember that for Christmas cookies.
Kristina
Is it possible to sub one of the flours for protein powder? Can't wait to try this recipe
Lisa
Texture would be a little different, but it should work.
Agnes
Thank you for your recipe. The cookies go well with a cup of tea. I decided to go for millet flour instead of almond flour, and it worked well; it is less greasy this way. I also added ksylitol as the sweetener. 100 g (1/2 cup) is enough for me. Sorry for tweaking the original recipe so much.
Oh, and do you use US cups or metric cups? I ditched cups and bought myself scales. Now every time I find a recipe that calls for cups, I do math, then cooking. 😉
Lisa
I need to break the habit of using cups and break out my kitchen scale. It's tough when all recipes in the US use cup measurements, but I have been starting to weigh out my flours as it can definitely vary is using volume.
Dina
Hello,
Is there any way Splenda could be substituted for the erythritol? I really, really hate erythritol with a passion 🙁
Lisa
You can certainly sub erythritol for Splenda. I'm not a fan of erythritol either. And, although Splenda is an artificial sweetener, it's not a bad option.
T
Hi, can I use regular sugar? How much? Obviously itsnot healthy option but I chose this recipe for its gluten-freeness.....
Lisa
Absolutely! Just use 3/4 cup sugar in place of the Sukrin:1.
Trish
Does anyone have suggestions on how to make cookies more crunchy. It seems no matter how thin I make them they are still a bit chewy consistency. I made these tonight and put a bit of vanilla,orange and almond extract and they were amazing in flavor. Any feedback is welcome
Lisa
Other then cooking them well done, I'm not sure.
Bea
Have you tried monk fruit? Or a monk fruit/erythritol (lakanto) which I really like and doesn't seem to have the cooling effect or the flavor of erythritol. So far its my favorite of the alternative sweeteners, especially with chocolate.
about to try this recipe!
Amanda Gayle
I'm intrigued and plan to try this recipe asap! My family loves the homemade Dutch Butter Cookies Imused to make, but since we're living a lower carb lifestyle I'm hoping these will be a nice alternative. I plan to just put the douh into a lined pan, bake, and cut into squares. Really excited to try, thank you for sharing the recipe.
Lisa
I'd love to know how the squares come out.
Linda Buie
How did they turn out? I'm lazy and want to try that. Ok, I'll just have to try for myself. 😉
Dee
I love this recipe! It makes a lot of cookies, so I can freeze them and have a supply. So far I have rolled it out and sprinkled granulated fake sugar (monk fruit), cinnamon, cardamom and some garam marsala, rolled it up and sliced it - delish! Then I added chopped nuts and some stevia chocolate chunks - also delicious. The other day, I used the dough to line a cake pan, baked it for about 15 minutes, then filled it with a homemade strawberry rhubarb custard and topped the custard with a strawberry meringue - this was soooo decadent that I always feel like I'm cheating when I eat it. This really is the best cookie recipe I found so far!
Lisa
Thanks for sharing Dee! Those are some great additions to the recipe.
Shelley Hodge
Hi, can you tell me if you used monk fruit as the main sweetener in the cookies? I have been wanting to try it but wasn't sure how much to use. Thanks!
Lisa
The cookies need about 3/4 cup of sugar replacement or a little less. If you'd like to use concentrated monk fruit sweetener, you'd need about 1 1/2 teaspoons of the powder or twice as much liquid (3 teaspoons). Hope that helps.
Heidi Santiago
Strawberry rhubarb custard recipe please! 🙂
Stephanie
These cookies are delicious! It's great to have options when you are in a keto diet. Thank you for posting this recipe. Instead of cutting the cookies, I made small balls and pushed them down. Worked fine 🙂
Lisa
I've done that too! They do need to be pressed and that works as well as rolling and cutting.
Judi Fikes
For an inexperienced baker like me...omitting the size of the logs presents a situation! And the size of the slices! Food bloggers have a t ndency to write very skimpy recipe directions! I don't like to waste these expensive ingredients on mistakes in baking time or thickness...that said...would add some different flavor next time as they are pretty bland!
Lisa
The logs will work no matter what size. You just need to bake until they are browned on the outside.
JJ
Is there a reason for leaving out the baking powder? Just curious before I try baking these.
Thanks for posting this recipe!
Lisa
It's not needed in these cookies. They do rise a bit without it.
Viola
I followed the instructions to the letter but it was impossible to slice the cookies. The batter is too soft. It's also impossible to roll it out and cut them.
In the end I stuffed it into silicone molds, since don't have a cookie press. They turned out okay, but it's definitely NOT the recipe for cut-out sugar cookies.
Lisa
You need to chill or freeze it first to slice.
Lori Geurin
I've been looking for an indulgent recipe that will fit into my keto eating plan and these look delicious! I think I'll try adding some lemon juice and lemon zest like someone else mentioned.
Can't wait to try them!
Lisa
I think you'll love these Lori!
Mary Beth
This recipe is one of my son's favorite low carb treats. He is diabetic and follows a low carb diet. I made them this time with the glaze and added almond extract to it. They were delicious. I used Swerve for the sweetener. I think I will try adding lemon extract instead of vanilla and use a little lemon in the glaze also. I did freeze one of the logs and the cookies were just as delicious. When I first made them, I rolled them into small balls after chilling for awhile instead of using a cookie press. Then flattened them a little. Worked really well. Thanks for this delicious recipe!!
Lisa
You're welcome Mary Beth! I'm so glad to hear that your son enjoys them.
L. Ruby
hi, i am also making this recipe for a diabetic and the nutrition facts seem off. only the flour has carbs and if the recipe makes 75 cookies (which seems like a lot for such a small recipe) it means that the dough has more than 75 carbs, sounds like a lot. also, can I substitute the coconut flour with additional almond flour (lower carbs).
Lisa
I've seen a lot of variations when calculating. I've used both MyFitnessPal and Calorie Count to estimate the nutritional data. It's always a good idea to double check the numbers.
Maria
L Ruby. This is what the nutrition label states: The recipe makes 75 cookies. Each cookie is .5 (1/2) net carb. 2 cookies are 1 net carb. ONE SERVING is 4 cookies, or 2 NET carbs. If my math is correct, NET CARBS PER ENTIRE recipe as written: 37.5.
I personally plan to cut the log in half lengthwise so I'll have 1/2 a circle/round cookie, then I can eat 8, yes count them 8 cookies and still keeping it to 2 net carbs total. It's a mind thing for me. I mean 8 cookies without guilt, especially when one is trying to keep at or under 20 net carbs per day 🙂
Loraine
These look amazing!! Just wondering if they are "crisp" biscuits, most low carb cookies are soft and i would like something closer to the original hard cookies...
Lisa
The almond flour does make these cookies crisp when baked until browned.
Shirley
So, if I want a soft cookie should I add more cream cheese or something else in addition to not letting them brown? Thanks.
Lisa MarcAurele
You could try adding a little more coconut flour and less almond flour as I've found coconut flour makes a softer cookie.
Steve
LOVE this recipe! I make them as listed, except I use Swerve Granulated, Lemon Extract instead of vanilla extract, and I ice these cookies once they've completely cooled with Swerve Confectioners sugar mixed with lemon juice and a bit of zest. I call them "Alemonds", and EVERYONE eats them up, regardless of their carb intake!
Thank you very much, Low Carb Yum!!!!
Lisa
I need to give that a try! I have been wanting to do these as lemon cookies.
Adrien Chandler
Didn't read through all of the comments, but is there a substitute for the coconut flour? I have gluten-free oat fiber which is very flour-like, but I don't think 1/2 cup would give a good texture. Maybe half and half? Thanks!
Lisa
In this recipe, you should be able to sub the coconut flour out with another low carb flour like oat fiber.
Isata
I just baked these at the spur of the moment. Everyone is asleep in my house and I was going to wait until tomorrow since I have to chill the dough but decided to skip that part and just put the dough straight in the oven. I cut the ingredients in half since it's just for babe and I and it came out sooo yummy. I added maple extract and a dash of cinnamon and I don't regret it. It definitely reminded me of a snickerdoodle cookie. However I am sad that my cookie is crumbly so I do regret skipping the step to chill my dough. Next time I'll do that but the cookies came out perfect nonetheless.
Lisa
If you put the baked cookies in the fridge, they should not crumble. Most low carb cookies do crumble shortly over baking, but they are a whole different texture the next day.
Isata
Yes after letting them sit out and cool off they stayed together and didn't crumble. I baked more today and put the batter to chill for an hour or so. Thank you for the tip.
Caz
I added 2 small mashed bananas ? and cut the butter to 1/2 a cup, they turned out great!
Lisa
Good to know!
Diane
Hi Lisa
Your sight looks like it has some great recipes but I am only able to see comments
And other info but no recipes or ingredients etc. I know I must be doing something wrong but don't know what the problem is
Any suggestions
Lisa
You need to click the "Read More" button.
Reena
Hi Lisa, just wondering if it's salted or unsalted butter for the cookies?
Thank you
Lisa
It's always salted unless specified. But, either should work in this recipe.
Sofie
Hi Lisa,
what almond flour do you use? The link in the recipe directs to dried cranberries and not to almond flour?
Is it a very fine almond flour or almond meal?
thank you!
Lisa
Hi Sofie! Thanks for finding that error! I use Anthony's brand and fixed the link.
Angie Sadowski
I made these cookies for Christmas, and dipped half of the cookie into melted dark chocolate with a dash of holiday sprinkles for a little extra something. I know it adds a little to the nutritional info, but it was worth it! They were so good, that even my family members who aren't low carb loved them!
Lisa
What a fantastic idea! It's the holidays, so might as well splurge!
Laurie
I was going to make these anyway. Then I read your comment and I'm even happier to try this! Lol
Eve
Just stopping by to let you know that I made these for a holiday party and they were great! I added cinnamon and maple extract and used a little less erythritol than you, so that they wouldn't be so sweet I'd wanna eat them all in one go. I made half a recipe and used my candycane molds to make 25 cookies. They are great with tea or coffee! Thanks for the recipe! Happy Holidays
Lisa
The cinnamon and maple flavor sounds awesome!
Nessa
I love your recipes (new to low carb life!), please keep them coming! I was wondering, though, (because I am NOT an accomplished baker!) what the "chill for at least 4 hours" does for this recipe? And, in reading your responses to questions here, I realize that coconut flour has some affect on moisture. It gives more moisture or it absorbs it?? Would you educate me on these questions, please? I'm desperate to find a "normal consistency" (most all of my low carb sweets have turned out just a crumbly and chokingly dry chunk of almond/coconut flour) cookie/treat.
Thanks so much, and
Merry Christmas!!
Lisa
Chilling keeps it from falling apart in your hand. I find the cookies very fragile immediately after baking. And, putting in the fridge helps with texture for some reason.
Daryl
Because the butter in them solidifys and tightens them back up
Peta
My partner can't have any nuts or nut products (including almond meal) I'd there a substitute i can use without using high carb flours?
Lisa
You can try a seed flour made from finely ground sunflower seeds or sesame seeds.
Michele
I used sunflower seeds ground fine and it worked great
Lisa
Thanks Michele! Good to know finely ground sunflower seeds is a good option.
Deborah Coleman
I have swerve. Would the measurement be the same?? Thanks for recipe!!!
Lisa
Yes. Measurement is the same for Swerve.
Sandi M
Perfect timing for this recipe. I don't use any artificial sweeteners. Do you think this will work with a bit of organic local honey. I know this will increase the net carbs but we don't believe in using fake sweeteners as I don't react to them very well (migraines/digestive isdues).
Lisa
Honey will increase carbs as its primarily sugar. You can use any sweetener you like in this recipe.
Joan
Can I substitute Truvia Baking Sugar for the Eyrithritol?
Lisa
You can. You'd need to using the conversion at https://www.truvia.com/conversion-charts
Emily
I'm very new to the gluten free baking and I tried two different cookie recipes from other blogs this past week and had no luck with the almond flour. I used Bob's Red Mill Almond Flour/Meal and pyure organic stevia as the sweetener. Both times the edges burned and the centers were still runny. Anyway, do you have any advice for me? Do you think I could use just coconut flour, increasing the amount of course, so I don't have to face my almond flour fears again? Again, the recipes I tried were not your recipes, so perhaps the other recipes weren't great, or, most likely, it's my error since I'm new to this whole thing. Thanks!
Lisa
You may need to check your oven temp. If the edges were burnt and the inside not fully cooked, your oven could be baking at a higher temp than indicated.
Muna
I am a bit confused... i let it bake for 10 minutes and i can see the sides have turned brown... but the part in the middle is still gooey ... what do i do?
Lisa
It really depends on the cookie thickness. You need to bake until cooked completely.
Lauri
Hi,
I made these but seething is wing! Yours look like sugar cookies men came out all spotted, I used up blanched almond flour/meal, plus everything else in recipe what do you thNk I did went?
Lisa
Did you also use coconut flour? I'm not sure what you mean by spotted.
Megan Young
I think that the cookies may have been spotted if the cream cheese wasn't completely softened before using. (Just a thought.) I can't wait to try to this recipe!
Lisa
That is a possibility.
Becky Addington
How do I adjust sweetener other than sukrin to equal the taste of the 1/4 cup? Many thanks.
Lisa
You need about 3/4 cup of sugar equivalent so it depends on the sweetener you are using. I used Sukrin which is a one-for-one replacement. If you use Pyure which is 2 times as sweet, you'll need a little more than 1/3 cup.
isabel garcia
Ughhh geez...u used 3/4 cup of pyure?? i hope it will still taste ok!!
isabel garcia
I mean i used that amount. I did think it seemed quite sweet. Its chilling in fridge now so we shall see. In other news i love all your recipes. Yours are my go to for all things keto and low carb friendly. Ty ty ty!!!
Lisa
I hope so! I've made mistakes like grabbing coconut flour instead of almond flour. Sometimes, I'm able to salvage it, other times, I just have to trash it.
Julie
Hi! First of all thanks so much for all your great recipes! I have your site bookmarked and keep it handy 🙂
Question for you: how can I get these cookies to not be so crumbly? It seems like no matter what I do they break apart before we even bite them!
Lisa
I'm not sure what's going on. You could try reducing the baking time. These cookies should be crisp, but not crumbly.
Noelle
Mine turned out crumbly as well but they hold together long enough for me to bite them. They are super dry, can't eat them without something to wash them down.
On a positive note, The flavor is OK, I think after these are gone I'll add another egg and perhaps make them with more butter next time. I used baking Splenda btw.
I dip or frost mine with cool whip free. It is no carb as well.
VG
These are absolutely delicious! Thank you!! I love how simple the recipe is. I "only" was able to make 58 cookies and I did slice them pretty thin, but may be my log was too large in size? I am looking forward to trying this again with different flavors! Wonderful!
Lisa
Yes. It has a lot to do with the size of the log. And, some of my cookies were pressed which don't use as much dough. Glad you enjoyed it! It's a very basic recipe with lots of room for adding more flavor or add-ins.
kestl
Made these tonight...I actually ordered unblanched almond meal/flour...they still turned out great but next time I'm ordering blanched almond flour in a finer grind. The taste if these really remind me of a cross between a shortbread and a macaroon. I personally would add a little more sweetener if I'm eating them plain...and leave the sweetener the same if I'm decorating with icing. Can't wait to try in my cookie press!
Lisa
I made the mistake of buying unblanched almond meal before. I found it pretty good for breads.
kestl
Good idea...I need to try some zucchini bread!
Dianna
I have every ingredient handy except the coconut flour.... do you think I could I use more almond flour or sweetener to make up the difference?
Lisa
I would think so. I'd just add until it feels right. For this recipe, you should be able to use about an equal amount or a little more.
Eliz
Hi Catherine, these cookies look amazing! May I know how much protein is there in one serving?
Lisa
It's about 1g protein per cookie.
Kay
I love your blog! Is it possible to add chocolate chip cookies to this recipe? Also, I have some low carb brownies made...i was thinking of adding a few bits of those to the recipe as well. Please let me know.
Thanks,
Kay
Lisa
Are you wanting to add pre-made cookies and brownies to the dough? If so, I don't see why not. The cooking time isn't very long.
Kay
I'm sorry...couldn't edit my comment. Can I add chocolate chips to this dough?
Lisa
You can add chocolate chips to the dough if you'd like!
Carla
I make these with chocolate chips all the time. Delicious! Also, you can add cinnamon and they taste like snickerdoodles.
Lisa
Thanks for the info! I never thought about adding cinnamon. I'm going to give it a try!
Chantelle
I just had to take a minute to say T-H-A-N-K Y-O-U for this AMAZING recipe!! We've been eating low carb for over a year now and I have tried MANY various cookie recipes but this is BY FAR the best! 🙂 You are so right about the cream cheese cutting the 'cooling' affect of the erythritol!! That has a been a major hang up of mine because I don't care for that cooling affect but have a major sweet tooth. Thank you so so much! -- Do you know of a way to use cream cheese in a chocolate (or vanilla) frosting with erythritol to cut the cooling - but that doesn't end up tasting like 'cream cheese frosting' intended for pumpkin or spice cake? Anyway thanks a million!
Lisa
Thanks so much for the feedback Chantelle! I have to give Pernille, the distributor of Sukrin products in the USA the credit for the tip of using cream cheese. She told me about it a few months ago. You don't need a lot of cream cheese to offset the cooling taste so try adding an ounce or two of cream cheese to one of your favorite frosting recipes. I also try cutting back on the erythritol sweetener and adding in a few drops of liquid sweetener as needed.
M G
Using a little Inulin cuts down on the cooling effect of the erythritol
Jessica
I had the hardest time getting rid of that cooling affect until I learned that plain powdered stevia or stevia glycerite also cuts the cooling affect. 🙂 I mix 3 cups Eyrithritol (or swerve) with 1 1/2 TBS of Better stevia powder together and store in a container. Or add 1/2 tsp of stevia glycerite per 1/2 cup of Eyrithritol 🙂
Lisa
Great tip Jessica!
Helena Angelina
Wonderful idea!
Helena Angelina
These look so bloody cute! I have a similar recipe, using just almond meal (no coconut flour), and I just love the soft-batch consistency. But I've never tried pressing them into shapes, so I'm going to have to give your recipe a whirl. They look great!
Lisa
Thanks Helena! I'm going to bake them in hearts for Valentine's Day.
Kim
Love this site
Lisa
Thanks Kim!
Wendy
These are amazing! I used the suggestion of adding another flavor and made lemon cookies by adding lemon extract and kicked it up a bit with grated lemon peel, then made a lemon icing. Amazing!!! I really love the light, soft texture of the cookies. This recipe is a keeper!
Lisa
I knew the lemon extract would be amazing! I'm going to make it that way next time. Thanks for giving it a try!
Dianne
Is there a way to omit the almond flour and just use all coconut flour? Love your recipes by the way. I've made several of them and they are all very good!
Lisa
Replacing the almond flour with all coconut flour will result in a softer cookie. I'd have to experiment to determine the correct amount, but I'd start with about 3/4 to 1 cup of just coconut flour and add more if needed. The dough should be fairly stiff after the coconut flour has had time to absorb the moisture.
Lovisa
Can you use gluten free all purpose flour instead of almond and coconut flour?
Lisa
You can certainly use a gluten free all purpose flour in place of the other flours. It would be about the same amount.
Catherine
Dear Lisa, your cream cheese cookies look so pretty! I love that you used almond flour and coconut flour...I bet it really enhances the taste. A perfect holiday recipe. Wishing you and yours a very Merry Christmas! xo, Catherine
Lisa
Thanks Catherine! Enjoy the holidays!