Cream cheese cookies are naturally rich and tender, making them PERFECT candidates for a low-carb makeover. With almond flour, sugar-free sweeteners, and toasted pecans, these cookies taste every bit as satisfying as the original — but without the crash.
They’re ideal for diabetic-friendly treats, keto snacks, holiday cookie trays, or everyday coffee dipping.
🧾 Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ½ cup granulated monk fruit or allulose
- ¼ cup golden/brown monk fruit sweetener (Swerve Brown or Lakanto Golden)
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 ¼ cups blanched almond flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- Optional: ½ tsp cinnamon (amazing with pecans!)
Mix-Ins
- 1–1½ cups chopped pecans (toasted for best flavor)
- Extra pecan halves for decorating the tops
🍴 Instructions
1. Cream butter + cream cheese
Mix until smooth and fluffy.
2. Add sweeteners
Beat in the monk fruit/allulose until creamy.
3. Add egg + vanilla
Mix well.
4. Combine dry ingredients
Whisk almond flour, baking powder, baking soda, salt, and cinnamon.
5. Mix wet & dry
Fold dry mixture into wet mixture until a soft dough forms.
Stir in chopped pecans.
6. Chill the dough
Refrigerate for 30–45 minutes to help the almond flour hydrate and prevent spreading.
7. Scoop & top
Roll dough into 2-tbsp balls.
Press a pecan half into the top for that beautiful bakery-style look.
8. Bake
Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden.
9. Rest before moving
Let cookies cool on the tray for 10 minutes — almond flour cookies firm up as they cool.
Nutrition Info (Per Cookie)
Based on 24 cookies, using sugar-free sweeteners:
- Calories: 145–155
- Protein: 3.5g
- Fat: 13–14g
- Total Carbs: 4–5g
- Net Carbs: 2–3g
- Fiber: 2g