6 oz Cream Cheese (softened) 1/4 Cup Sweetener ( Monkfruit Erythritol Blend or sweetener of choice) 1/2 tsp Vanilla Extract 1) Gather all the ingredients. 2) Preheat oven to …
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These little low carb cream cheese cookies are crisp on the outside and super tender in the inside, thanks to the cream cheese and coconut flour combo. And yes, they are low carb, keto friendly and gluten free. Enjoy! Try this for dinner! 1. In a bowl, cream together the butter, cream cheese and erythritol (or your sugar substitute) using a mixer.
You can make the dough for low carb cream cheese cookies ahead of time and store it in your fridge for a couple of days if you need to. Or if you want to bake them, they can be stored in the fridge for up to 5 days, or you can freeze them and pull them out when they are ready to be served. How to Store Cream Cheese Cookies?
A little bit of vanilla extract makes the cookies taste like vanilla shortbread. But you can use almond extract or lemon extract to change up the flavor. I found that xanthan gum is the perfect binder and thickener in low-carb recipes. However, it's not essential for these baked cookies.