Cream Cheese Cookies
These Cream Cheese Cookies are chewy, soft, and a mix between cookie and cake and while they don't need the powdered sugar garnish, it's a wonderful addition.
1/2 Cup, softened
1/2 stick unsalted butter, softened
granulated erythritol-based sweetener
blanched almond flour
Powdered erythritol-based sweetener
swerve, for dusting
Preheat the oven to 350° F and line a baking sheet with a silicone baking mat or parchment paper
In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the sweetener and continue to beat until well incorporated. Bea in the egg and vanilla extract.
Whisk together the almond flour, baking powder, and salt in a medium bowl then add the flour mixture to the cream cheese mixture and stir until just combined.
Drop the dough by rounded tablespoons onto the lined baking sheet; the batter will be quite sticky. Press the cookies down lightly with the heel of your hand to flatten them slightly.
Bake for 10 to 12 minutes, until puffed. The cookies will still be very soft and light in color. Remove from the oven and let cool completely on the pan. When cool, dust with powdered sweetener.
Fiber: 1.5 g Erythritol: 10g