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Keto Chocolate Chip Cheesecake Cookies - Soft, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

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

Method
 

  1. Prep the pans: Line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.
  2. 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.
  3. 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.
  4. Add the egg: Beat in the egg until just combined. Don’t overmix at this stage.
  5. Combine dry ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt. Break up any lumps.
  6. 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.
  7. Chill: Cover the bowl and refrigerate for 30–45 minutes. This helps the cookies hold their shape and improves texture.
  8. Preheat: While the dough chills, preheat the oven to 350°F (175°C).
  9. 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.
  10. 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.
  11. 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.