These chocolate chip cream cheese cookies are a delicious low carb and gluten free cookie that are quick and easy to make.   They have a texture that is almost like shortbread and are utterly addictive.

I have a popular cream cheese cookie recipe made with coconut flour, but these ones use almond flour. I found the dough to be less sticky than the coconut flour to handle with less firming time in the fridge required. We have declared these my best low carb cookies to date and enjoyed them so much that another batch was made that week. Purely for research purposes of course.


4 oz cream cheese softened

1/2 cup butter, unsalted softened

1 teaspoon vanilla extract

1 egg

1/2 cup erythritol

2 1/2 cup almond flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips unsweetened (high cocoa solids)


Preheat the oven to 180C/350F degrees.

Line a couple of baking trays with parchment paper. (I used two large trays to cook the whole batch)

In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).

Add the vanilla extra and egg. Beat until smooth.

Add the almond flour, baking powder and salt and beat until combined.

Stir in the chocolate chips

With damp hands, make walnut sized balls from the dough.

Place the cookie balls on the tray, evenly placed.

Either using your hand or a large spoon, press down on the cookies to shape them.

Bake 15-20 minutes until golden around the edges

Gently remove from the oven and allow to cool. When warm, the cookies are more delicate when cooled.

Store in the fridge.


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