Cream Cheese Cookies

Well, my other half has been craving cheese cookies. His mom made them when he was a kid and I asked him last weekend what baked recipe he wanted me to try keto-fying. So, cheese cookies it is. His mom sent me her recipe and we were off to the races. Lo and behold, they turned out delicious. These are also dairy-free, for anyone who has sensitivities (like I appear to).


Keto Cream Cheese Cookies
(makes approx 45 cookies)

1 cup (8 Tbsp) butter (softened)
3/4 cup Swerve Confectioners Sugar Substitute
4 oz cream cheese (softened)
1 egg
1.5 cups almond flour
1 cup coconut flour
(the dual flours were really helpful in balancing the recipe and not having it turn out too coconutty or almondy)
1 tsp vanilla extract


  1.  Preheat oven to 350 degrees.
  2. Mix butter and Swerve with an electric mixer until you have even beads.
  3. Add cream cheese and mix.
  4. Mix in egg and each flour individually.
  5. Add vanilla extract.
  6. Use a spoon to form small balls of the dough (about an inch diameter).
  7. Press with fork
  8. Bake in the oven for 12 minutes.
  9. Let set on the pan for about 5 minutes, then move to a wire rack to continue cooling.

They will be a little brown at the edges and on the bottom, but don’t worry. They aren’t burnt. The boys both indulged in a few and I was told considering they’re made with nut flours they’re pretty darn close to the ones his mom made for him growing up. Win!


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