Low Carb Keto Cookies (1.7g Net Carbs!) - Wholesome Yum (2024)

You will want to add 1/3 cup more of cream cheese and use more sweetener and then they taste good!

The cookies taste good, kind of like a macaroon, but they are very dry and crumbly, even when cold. I made a thumb print and put my strawberry jam, which is a little runny, on the last batch and they were good. They are just about the size of a quarter.

Very good recipe. Due to a milk allergy, I used Earth Balance butter, Violife cream cheese and Tofutti sour cream. After the cookies cooled, I melted some ChocoZero chocolate chips and dipped part of each cookie in, they were heavenly! I also took the advice and used about a half cup of the sweetener. My only knock was the cooking time. I ended up cooking for about 21 minutes. It may be my oven though.

I made this recipe as given, but used xylitol as a sweetener and included the sour cream. I added the zest of 1 lemon. They were not sweet enough so I made icing out of xylitol icing and lemon juice. This worked well, but for the second batch I added 1/2 cup more xylitol. The taste was good, but they were more inclined to crumble. Next time I will add only a little xylitol to the mixture and add icing to the top. They are soft in the middle, so differ from a standard cookie. This recipe is a great starting point for someone who hasn’t made a keto cookie before (me). Thankyou.

So while putting the recipe together, I tasted along the way, and did notice the dough was very bland. So I added 2 tbsp lemon juice and 1 tsp lemon zest. I also cranked the cream cheese up to 1/3c as others have suggested, and added 1 tbsp of ground poppyseed. I did use a full 1/2c of sucralose, as I flat out hate the taste of monk fruit sweetener. This made the dough overall a lot “stickier” which I am fine with as once baked, they had a nice crunchy texture that I really like in a cookie. So, for me, the recipe “as is” would get 3 stars. A good start, but not so great as a stand alone by the book recipe.

• Wholesome Yum D

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  December 6, 2023Reply

  Hi Cindy, Star ratings are reserved for readers that follow the recipe as written. It sounds like you made quite a few changes to the recipe.

If I want to make this same recipe with regular flour and regular sugar, would the measurements for the ingredients be the same?

• Wholesome Yum D

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  December 1, 2023Reply

  Hi Nicole, I have never tried that with this recipe so I can’t for sure say if it would work.

Tastes sorta like a shortbread. Best keto cookie that I’ve made so far.

These are my first low carb cookies. They came together quickly and easily on a Saturday night when I was desperate for a treat with my tea. I used the sour cream. They did not require refrigerating and I found pressing them down gently with a fork worked perfectly. I will definitely make them again.

I made these with the optional sour cream and subbed Swerve as the sweetener. Iced with a cream cheese icing and they were delicious! Will definitely make again.

I’m confused about your total carb counts. Besti has 4 grams carbs per tsp (64 for 1/3 cup) and almond flour has 72 carbs in 3 cups. Divided by 24, that equals 5.6 carbs per cookie, not 3.2. What am I missing? Also, what do you recommend when substituting liquid stevia for Besti? Thanks!

• Wholesome Yum D

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  February 20, 2023Reply

  Hi Barbara, Nutrition facts are provided as a courtesy. If you have questions about calculations or why you got a different result? Please see our nutrition policy. If you want to replace liquid sweetener, I recommend Wholesome Yum Simple Syrup.

I swapped 1/2 the almond flour for pecan meal* and the cookies came out great. I also added more sweetener but I like things sweet.
Thank you for another go-to cookie recipe that is good as is but also easy to modify with citrus, nuts, chips, frosting, spices… lots of possibilities here.
This is a “Keeper”.
*Watching my omega 3/6 ratio.

Yummy!

how to soften cream cheese?

• Maya | Wholesome Yum

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  February 4, 2023Reply

  Hi June, Just let it sit on the counter until soft. It’ll be faster if you cut it into pieces first.

Made the recipe. After reading all the reviews I added the zest from 1 lemon and 2 mandarin oranges to a doubled recipe. It’s a good base recipe to add zest or flavorings too. It picks up other flavors well. Sure they fall apart while warm. So do most keto cookies.

• Nikki

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  January 22, 2023Reply

  Let me add in the difference I used. I used off brand Splenda and Nature’s Valley Blanched Almond Flour.

These are delicious. We added a keto choc drizzle for a little extra treat!

These were not sweet enough. I used only Allulose and followed the conversion chart (aka I added more). Not sure if it would be sweeter with a monkfruit/allulose blend. I know they’d be sweet enough with a monfruit/erythritol blend, but I’m not a fan of the cooling effect. I suppose it wouldn’t be noticeable if eating hot. I’d prefer to use just allulose though. I’d add more, but I’m concerned about getting a stomachache. However, I don’t get them from erythritol. Can erythritol and allulose be mixed? Aka allulose in the cookies, but a cream cheese frosting with monfruit/erythritol?

• Wholesome Yum D

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  January 20, 2023Reply

  Hi Whitney, Yes, you could mix allulose and erythritol.

I love this cookie, just added chocolate chips, and they are delicious. Thank you!!!

Made these for the first time. Its a nice textured cookie but was expecting more in the flavour dept given its a cream cheese cookie. Noted someone else suggested adding 1/3 cup more cream cheese which was my first consideration. Don’t like loading cookies with sweets so next time will also try the lemon zest option to enhance the flavour. Would like another try at them to see possible improvements.

I made this recipe for a family gathering, it was my first time making the recipe. I’m not sure if I did anything incorrectly, as the cookies were extremely bland. I used the exact ingredients. Disclosure: I am new to cooking with almond flour and sugar substitutes. I ended up not taking the cookies to the gathering. I did find out, they were better after a few days, however, looking for some suggestions on how to make them better. I used the minimal amount of the sugar replacement, as one time I used Stevia to make keto cupcakes and they were so sweet. Any hints or suggestions on how to make these better is much appreciated! I also wanted to ask if I should use more Vanilla extract, and is there a way to make them taste a little more like cheesecake? Thanks again!!!

• Wholesome Yum D

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  December 9, 2022Reply

  Hi Pamela, These cookies aren’t really meant to taste like cheesecake. I suggest trying them with more sweetener, Best Monkfruit Sweetener is less sweet than stevia (which is 300x sweeter than sugar).

  • Pamela

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    December 12, 2022Reply

    
    Thanks so much!!! I did use the Best Monkfruit Sweetener, but was afraid to add too much since I had used the Stevia on another recipe and it was really sweet. I’ll try again, thank you so much!! Oh, and as with most recipes, it tasted much better a few days later. They were soft, just the way I love my cookies!! A great recipe for when you want to have a dessert, but not overdue it on the carbs. I also realized, I didn’t dust the top with any sweetener either. I’ll try that as well. Thanks again!!! Love the website!!!!

    • Elizabeth Schaeffer

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      August 26, 2023Reply

      I made these and followed instructions. The “batter” was extremely dry and crumbly. I added 1/3 cup of cream cheese, which was one suggestion, but still crumbly. Not ever a sticky dough.

There is a tree nut allergy in my house…is there a way to adapt the recipe to regular flour? It looks so delicious I would love to be able to make & bake.
Thank you

• Maya | Wholesome Yum

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  December 8, 2022Reply

  Hi Nicollette, I have not tried this recipe with wheat flour, so am not sure how that would work. Please let me know how it goes if you try it!

  • Feli

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    January 21, 2023Reply

    
    These were really good! They remind me of the classic sugar cookies I grew up eating during the holidays, but without being loaded with sugar and carbs. I didn’t have sour cream so I used Greek yogurt and it worked well. I def plan to make again. Thank you for the recipe!

Can’t print recipe! Endless loop of downloads and clicking but no recipe ever comes up.

• Wholesome Yum D

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  November 7, 2022Reply

  Hi, When you click the print button, it will open a new window/tab that you will be able to print from. If this does not happen you may have to change the pop-up settings on your computer.

• Janelle

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  November 17, 2022Reply

  These tasted a little bland to me, but I usually like them extra sweet. How should I adjust the sweetener if I’m using Lakanto monkfruit instead of allulose if I like them sweeter?

  • Wholesome Yum D

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    November 21, 2022Reply

    Hi Janelle, I recommend using Besti Monkfruit Allulose Blend because it provides the perfect taste and texture. You can add 1/2 cup if you prefer these cookies to be extra sweet.

I’ve been using your keto recipes for a few years and I always love them. This one fell a little short, but that’s ok! I think there’s too much almond flour and not enough cream cheese. Otherwise, love whay you’re doing- keep it up!

I am going to try this recipe as instructed as we all love “cream cheese sugar cookies”, so hoping these at least come close to my recipe. My question is can they be frozen or how do you normally store them and for how long? Thank you.

• Wholesome Yum D

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  October 28, 2022Reply

  Hi Georgina, Yes, they can be frozen, and you can find the full storage instructions in the post.

Amazing recipe, great texture and taste!!!!

Can you substitute the monk fruit and allulose blend to the monk fruit with erythritol?

• Wholesome Yum D

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  October 17, 2022Reply

  Hi Shelly, You can substitute, but the cookies will be more dry if you do.

I made the keto cream cheese cookies and my goodness they were delicious and buttery tasting, soft chewing I love them P.S.get you A cup of coffee wow so good.

It turned out to be fluffy and delicious! YUM! Highly recommended!

Love how quickly these tasty cookies come together! That means I can make them pretty much anytime we are craving a little treat and still be guilt free!

A good recipe to have on hand for the holidays! Thank you so much!

Cookies made from cream cheese are supposed to be refrigerated after being out for 2 hours. Since these have cream cheese, they would need to be refrigerated, right?

• Wholesome Yum D

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  August 23, 2022Reply

  Hi Steve, Yes, you can store them in the refrigerator.

Very good, haven’t eaten cookies, bread etc. in over a year. My husband and I loved them.

This was sooo good!!

These cookies were horrible. They went straight in the trash. Totally flavorless.

• Wholesome Yum D

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  June 30, 2022Reply

  Hi Elizabeth, Sorry this recipe didn’t meet your expectations. I would love to help you troubleshoot, did you follow the recipe exactly as written?

  • Michelle Seamer

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    December 3, 2022Reply

    
    So yum! I may have undercooked them – I made about 15 cookies and left them in for about 15-16min. I only let it cool for about 5min before trying one so it was still warm and soft. But SO YUM! I had never heard of Monk Fruit sweetener before but was pleased to find it at Coles (Australia) but it had erythritol in it too (whatever that is). The end result was so yum!! I also made it with almond meal – which I accidentally bought instead of the flour but … STILL SO YUM! I hope I can limit myself to one a day.

• Susan Thomas

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  June 29, 2023Reply

  
  Agree. Mine had the same fate, which is a real shame given how expensive almond flour has become. I’m a very experienced baker, and the dough was way too dry. I think adding more butter and cream cheese or either reducing the flour is the way to go. I’m eager to try again, as so many others had good results, and the recipe certainly sounds delicious on paper. I’m really enjoying this site, btw.

Confused…Video shows adding egg WHITE, not whole egg. Recipe says add 1 egg. Which is it? 1 whole egg or just the egg white. Thank you!
Diane

• Wholesome Yum D

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  June 17, 2022Reply

  Hi Diane, This recipe has been updated recently to include the whole egg. I recommend using the recipe as written in the recipe card.

I don’t have almond flour. I’m using coconut… its all I have… for sweetener I’m using Stevia in the raw.. we shall see.

• Wholesome Yum D

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  May 23, 2022Reply

  Hi Sharon, Coconut flour is usually not a suitable substitute for almond flour.

Great recipe. I make Italian Ricciarelli cookies at Christmas and these are so close. I use 2 tsp of orange zest and pure almond extract instead. They are amazing.

These turned out great! Thanks for the recipe!

This did not cook at all lol

• Wholesome Yum D

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  April 4, 2022Reply

  Hi Jessica, I would love to help you troubleshoot the issues that you had if you can be a little more specific on what you mean by did not cook at all.

You show servings as a gauge on how much to make. What is a serving?

• Wholesome Yum D

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  February 18, 2022Reply

  Hi Doug, The serving size is 1 cookie and the recipe makes 24 servings.

Allergic to almond flour what can I substitute?

• Wholesome Yum D

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  January 28, 2022Reply

  Hi Karen, They might work with sunflower seed flour but I have not personally tried that.

  • blessedmar

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    March 22, 2023Reply

    
    I used half sunflower seed ‘flour’ (I grind them myself) and half tigernut flour. They turned out great. I will not hesitate to use all sunflower seed ‘flour’ when I make them again as tigernut flour is very expensive. I like to think of these little cookies as golden nuggets. lol It is a great base cookie and I will be experimenting with other flavors. The best part for me was mixing this up with my 5 year old grandson who bakes with me. I am teaching him how to grind seeds and how to use alternate sweeteners. He loves to eat what we cook.

YUM!! These turned out FANTASTIC! Thanks for the recipe! Any other good Keto dessert recipes I should try?

• Maya | Wholesome Yum

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  December 4, 2021Reply

  So glad you liked them, Shad! I have lots of other keto dessert recipes here.

I don’t want to be rude, but I made this recipe to the t, other than using stevia instead of allulose, and they were absolutely awful… i’m trying again and using less vanilla because all I could taste was straight nasty vanilla extract.

• Maya | Wholesome Yum

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  November 15, 2021Reply

  Hi Madison, Sorry to hear your cookies didn’t turn out. Unfortunately, swapping out the sweetener is not following the recipe to the T. 😉 The sweetener makes a big difference in both flavor and texture, and stevia would definitely have an aftertaste, that is likely what you are tasting. It could also be, if you used a low quality vanilla, that the flavor of that was not the best. I link the ingredients I use and recommend on the recipe card, and hope you’ll have the chance to try the recipe as written.

I really don’t mean to be rude, but these are absolutely disgusting! I have tried so many different low carb cookie recipes that everyone swears by and they are all disgusting. I’m trying to figure out how anyone finds these recipes appetizing in any way.

• Gail Caruso

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  November 21, 2022Reply

  
  I completely agree!

Thank you for the recipe! If I want to use honey, how much should I use? Would I need to make any other adjustments since I’d be using a liquid sweetener? Gracias~

• Wholesome Yum D

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  November 2, 2021Reply

  Hi Valerie, I do not test any recipes using honey so I can’t speak to the adjustments that would be needed.

• Candida Schleining

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  January 31, 2024Reply

  
  I made this as given and I love my cookies. I love the tangy flavor 😋 and how crumbling they turned out.

I used marscapone for the cream cheese and added extra marscapone in place of sour cream. Used 2.5 tbls stevia for the sweetener, so a bit less than stated. Added 1 tsp almond extract along with the stated vanilla. I also added 1/2 tsp baking powder. The mix was soft and pliable, so not as dry and dense as expected. I baked at 177C in my Vortex Airfryer, directly on the lift out tray, for 10 mins, turning half way through. They are quite golden brown and definitely cooked through. Taste good warm so I’m looking forward to tasting the cold version to see the texture.

I like the cookies but am having an issue with the bottoms getting too dark. I’ve tried shortening the cooking time to 12 mins, lowering the temp to 325 but had the same result. They look perfect from the top, the edges are just starting to get golden but the bottoms are burned and don’t taste good. I have to cut the bottoms off to enjoy the cookie.

• Deb Giesler

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  December 3, 2021Reply

  
  I cooked mine for 8 min. They were great.

I used snøfrisk cream cheese and duck eggs for these and they are beyond delicious 🙂 Thanks for the recipe, SO GOOD!

Can I use mascarpone for the cream cheese?

• Wholesome Yum M

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  September 18, 2021Reply

  Hi Marjorie, The flavors will be more subtle, but the recipe will still work. Enjoy!

  • Darci

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    March 3, 2022Reply

    
    My husband and I really enjoyed these. The recipe was very easy and the instructions were clear. We did find the first batch good but a little plain. On the second batch, I rolled the dough balls in a mix of cinnamon and erythritol before flattening them out. Kind of like when you make Snickerdoodles. They turned out great! I also made a few with sprinkles. Sprinkles are for winners. 🙂
    Thanks for the recipe. I will definitely make these again!

Love your cookies…a bit of cinnamon was nice. I also had a strip of parchment paper about 4 inches wide and I could lay that on top of a roll of cookies and flatten them with my hands no sticky mess. I was wondering what sugar substitute you like that doesn’t leave that nasty aftertaste? Thanks Jewel

• Wholesome Yum M

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  September 1, 2021Reply

  Hi Jewel, I have my own line of keto-friendly sweeteners! They don’t have any aftertaste, and several options to suit your needs. Check out Wholesome Yum Foods to see the full lineup of sweeteners!

• Cornflakes

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  February 2, 2022Reply

  
  Loved these. Added a little lemon extract to everything else and they are so tasty!