Personally, I prefer crispy cookies. But I have received requests for these pillowy-soft keto cream cheese cookies so, here it is. Surprisingly, I can get used to these melt-in-the-mouth cookies particularly with the tanginess from the lemon juice which I prefer over vanilla extract but the choice is yours. And I especially love them straight out of the fridge or freezer – so good ! Overall, I like the savory, sweet and tangy taste with a creamy texture.

Normally, I would not use coconut flour for crispy cookies but since these are soft cookies, it is really suitable. On the other hand, the almond flour version is pretty good too and yields slightly more servings.

The recipe can be viewed and printed at this link;

[ Total Servings = 19 ]
Per serving ;
Total Carbs = 0.4 g
Dietary Fiber = 0.2 g
Net Carb = 0.2 g
Calories = 69
Total Fat = 7.2 g
Protein = 0.9 g

[ Total Servings = 24 ]
Per serving ;
Total Carbs = 1.6 g
Dietary Fiber = 0.7 g
Net Carb = 0.9 g
Calories = 93
Total Fat = 8.8 g
Protein = 2.1 g


Unsalted Butter (softened) = 113 g / 1/2 cup
Cream Cheese (softened) = 113 g / 1/2 cup
Coconut Flour = 60 g / 1/2 cup ( Almond Flour = 240 g / 2 cups)
Lakanto = 50 g / 1/4 cup (Note: You can also use any other keto friendly sweetener)
Egg = 1 large
Lemon Juice = 15 ml / 1 tbsp (Note: You can replace with 15 ml / 1 tbsp of Vanilla Extract)
Salt = A pinch

1. Preheat the oven at 350F or 180C.
2. In a bowl, add the butter, cream cheese, sweetener and beat with a handheld mixer until light and fluffy.
3. Add the egg and lemon juice (or vanilla extract) and whisk to combine.
4. Add the flour, salt and whisk to combine until a soft dough is formed.
5. Use a cookie scoop to scoop the dough onto a baking tray lined with parchment paper.
6. Bake for 8 to 10 mins until the edges are slightly brown.
7. Half way through baking, use a fork to press down the cookies gently to create a pattern.
8. Continue to bake until done.
9. You can also freeze the dough for about 15 minutes to shape them into balls. Then press down gently to flatten slightly and bake accordingly.
10. This recipe makes about 19 servings for coconut flour and 24 servings for almond flour using a 4 cm cookie scoop.
11. As these cookies are pillowy-soft, they are quite delicate. It’s best to store them in the refrigerator up to 1 to 2 weeks or freezer for months. They taste so good straight out of the fridge or freezer.

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