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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. 
Print Recipe
Prep Time:15 mins
Cook Time:12 mins
Total Time:27 mins


  • 4 ounces cream cheese 1/2 Cup, softened
  • 1/4 Cup 1/2 stick unsalted butter, softened
  • 1/2 Cup granulated erythritol-based sweetener Swerve
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 Cups blanched almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 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 
Cuisine: Keto
Keyword: keto
Servings: 24 Cookies
Calories: 154kcal
Author: Rachel