Keto Chocolate Chip Cheesecake Cookies – Soft, Creamy, and Low-Carb
If you’ve ever wished cheesecake could be a cookie, this recipe is for you. These Keto Chocolate Chip Cheesecake Cookies are soft, slightly tangy, and dotted with melty chocolate chips. They deliver all the comfort of a bakery-style treat without the sugar crash.
Simple ingredients, a quick chill, and a fast bake time make them weekday-friendly. Keep a batch in the fridge, and you’ve got a sweet bite ready whenever a craving hits.
Ingredients
Method
- Prep the pans: Line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.
- Cream the fats: In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 1–2 minutes. A hand mixer works best.
- Sweeten and flavor: Add the powdered sweetener and beat until well combined and creamy. Mix in the vanilla extract, and almond extract or lemon zest if using.
- Add the egg: Beat in the egg until just combined. Don’t overmix at this stage.
- Combine dry ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt. Break up any lumps.
- Form the dough: Add dry ingredients to the wet mixture and mix on low until a thick, soft dough forms. Fold in the chocolate chips.
- Chill: Cover the bowl and refrigerate for 30–45 minutes. This helps the cookies hold their shape and improves texture.
- Preheat: While the dough chills, preheat the oven to 350°F (175°C).
- Portion: Scoop the dough into 1 1/2-tablespoon mounds onto the prepared sheets. Space about 2 inches apart. Gently press the tops to slightly flatten; they won’t spread much.
- Bake: Bake for 10–12 minutes, or until the edges are set and just turning golden. The centers will look a little soft—that’s okay.
- Cool: Let cookies cool on the pan for 10 minutes before moving to a rack. They firm up as they cool and get that cheesecake-like bite.
What Makes This Recipe So Good
- Cheesecake texture in cookie form: Cream cheese creates a tender, velvety crumb that stays soft for days.
- Truly low-carb: Almond flour and keto-friendly sweetener keep carbs down without sacrificing flavor.
- Easy to make: No complicated steps. A quick chill prevents spreading and keeps the cookies thick and chewy.
- Everyday ingredients: You likely have most of these in your keto pantry already.
- Customizable: Swap chips, add nuts, or play with extracts for new flavors.
Ingredients
- 4 ounces full-fat cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1/2 cup powdered erythritol or powdered allulose (or a blend), to taste
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fine almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup sugar-free chocolate chips (dark or semi-sweet style)
- Optional: 1/4 teaspoon almond extract or 1/2 teaspoon lemon zest for a cheesecake-like tang
Step-by-Step Instructions
- Prep the pans: Line two baking sheets with parchment paper.
This prevents sticking and helps the cookies bake evenly.
- Cream the fats: In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 1–2 minutes. A hand mixer works best.
- Sweeten and flavor: Add the powdered sweetener and beat until well combined and creamy. Mix in the vanilla extract, and almond extract or lemon zest if using.
- Add the egg: Beat in the egg until just combined.
Don’t overmix at this stage.
- Combine dry ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt. Break up any lumps.
- Form the dough: Add dry ingredients to the wet mixture and mix on low until a thick, soft dough forms. Fold in the chocolate chips.
- Chill: Cover the bowl and refrigerate for 30–45 minutes.
This helps the cookies hold their shape and improves texture.
- Preheat: While the dough chills, preheat the oven to 350°F (175°C).
- Portion: Scoop the dough into 1 1/2-tablespoon mounds onto the prepared sheets. Space about 2 inches apart. Gently press the tops to slightly flatten; they won’t spread much.
- Bake: Bake for 10–12 minutes, or until the edges are set and just turning golden.
The centers will look a little soft—that’s okay.
- Cool: Let cookies cool on the pan for 10 minutes before moving to a rack. They firm up as they cool and get that cheesecake-like bite.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 1 week. The flavor improves after the first day.
- Freezer: Freeze in a zip-top bag or airtight container for up to 2 months.
Place parchment between layers to prevent sticking.
- Thawing: Let thaw at room temperature for 20–30 minutes or warm gently in the microwave for 10–15 seconds.
Benefits of This Recipe
- Low in net carbs: Almond flour and a sugar-free sweetener keep macros keto-friendly.
- Satisfying texture: The cream cheese adds moisture and richness, so one or two cookies feel indulgent and filling.
- Steady energy: With minimal sugar, you avoid blood sugar spikes and crashes.
- Make-ahead friendly: Dough chills well, and baked cookies store beautifully.
- Gluten-free: Naturally gluten-free for those who need or prefer it.
Pitfalls to Watch Out For
- Skipping the chill: Warm dough can spread too much and bake unevenly. Chill for at least 30 minutes.
- Overbaking: Pull them when edges are lightly golden and centers look soft. Overbaking dries out the cream cheese.
- Using granulated sweetener: Granulated erythritol can make the texture gritty.
Use a powdered sweetener for a smooth crumb.
- Incorrect flour swap: Don’t replace almond flour 1:1 with coconut flour. Coconut flour is far more absorbent and will make the cookies dry.
- Cold butter and cream cheese: If not softened, the dough can be lumpy and dense. Bring them to room temp first.
Recipe Variations
- Double Chocolate: Add 1 tablespoon unsweetened cocoa powder to the dry ingredients and increase sweetener by 1–2 teaspoons to balance bitterness.
- Nutty Crunch: Fold in 1/3 cup chopped pecans or walnuts for crunch and extra flavor.
- Mocha Chip: Add 1 teaspoon instant espresso powder to the wet ingredients for a subtle coffee note.
- Lemon Cheesecake: Add 1 teaspoon lemon juice and 1 teaspoon lemon zest; use white chocolate-style keto chips if available.
- Salted Caramel Vibe: Sprinkle a tiny pinch of flaky sea salt on each cookie right after baking and use caramel-flavored keto chips.
- Cinnamon Swirl: Mix 1/2 teaspoon cinnamon into the dry ingredients and add a few chopped sugar-free white chips if you like.
FAQ
Can I use a different sweetener?
Yes.
Powdered erythritol, allulose, or a blend all work well. Allulose browns more and gives a slightly softer cookie; erythritol stays crisper. Adjust sweetness to taste.
Do I have to use both almond and coconut flour?
Using both improves texture.
Almond flour provides body, while a small amount of coconut flour absorbs moisture and keeps the cookies from getting too soft. If you omit coconut flour, add 2–3 extra tablespoons of almond flour and chill a bit longer.
Why did my cookies spread too much?
Warm dough, a hot kitchen, or using melted butter can cause spreading. Make sure you chill the dough, use parchment, and lightly flatten only after scooping.
If needed, chill the scooped dough balls for 10 more minutes before baking.
What’s the best way to get a smooth texture?
Use powdered sweetener, fully softened cream cheese and butter, and beat until fluffy. Don’t overbake, and let the cookies cool on the sheet so they set gently.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours.
If it firms up too much, let it sit at room temperature for 10–15 minutes before scooping.
Are these cookies diabetic-friendly?
They are low in sugar and carbs, which can be helpful. Still, everyone’s needs are different. Check the ingredients and macros and consult your healthcare provider if you’re unsure.
How many net carbs per cookie?
It varies by brand of sweetener and chips.
As a general estimate, each cookie is about 2–3 net carbs when made with almond flour, coconut flour, and sugar-free dark chips. Calculate with your specific ingredients for accuracy.
In Conclusion
Keto Chocolate Chip Cheesecake Cookies deliver the best of both worlds: the creamy tang of cheesecake and the cozy comfort of a chocolate chip cookie. They’re easy to make, dependable, and endlessly customizable.
Keep a batch in the fridge for quick desserts, coffee breaks, or post-dinner treats. Once you try them, they’ll become a go-to low-carb favorite.
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