Sugar Free Keto Cream Cheese Cookies (Low Carb, Nut Free, Gluten Free)
Servings 15 cookies
Place your softened butter and cream cheese into a stand mixer or large bowl and use an electric hand mixer to combine until smooth. Blend in your eggs, vanilla extract and vanilla stevia.
Whisk together the remaining dry ingredients and add a half of this to your stand mixer. Blend until smooth then add remaining dry mixture and blend again.
Place a piece of parchment paper onto a large baking sheet pan. Use a large cookie scoop, or 2 tablespoons to measure out cookie batter and place onto baking pan about an inch apart from each other. You should be able to make 15 large cookies. Use your hands to roll the batter into balls then flatten each ball slightly but keeping a puffy pillow like shape.
Freeze the cookies for 1 hour. Once out of the freezer, preheat oven to 350 degrees F.
Bake 18-22 minutes until slightly browned around the edges and bottoms are browned. Allow to cool completely. Do not attempt to remove them from the baking pan until they are cooled. Enjoy!
Optional Cream Cheese Frosting
Net Carbs: 2g
If you would like to swap out the vanilla stevia or the Better Than Sugar, use my sweetener conversion chart to help you determine how much to use of your favorite sweetener.
Serving: 1cookie | Calories: 102kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 241mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Calcium: 11mg | Iron: 1mg