Keto Cinnamon Cream Cheese Cookies

Servings: 18 cookies
|
Cals: 138
|
Fat: 13
|
Carbs: 2
|
Fiber: 1
|
Protein: 3
|
Time: 23 minutes
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Where are all my cinnamon lovers? Check out these super tasty and easy to make Keto Cinnamon Cream Cheese Cookies! Bursting with cinnamon and sweetness in every bite, these soft cookies will be a great treat for any occasion!

At only 1 net carb each, these keto cream cheese cookies are the perfect cookie to keep stashed in your freezer whenever a sweet craving hits.  They are so easy to make…you are going to love them!

keto cinnamon cream cheese cookies on a wire rack

How to make keto cream cheese cookies

What I love about this recipe is it is so similar to a traditional cream cheese cookie.  Just a few simple swaps and these turn out to be delicious sugar free cookies!  We start by making our cookie dough which consists of butter, cream cheese, sugar free powdered sweetener egg, baking powder, vanilla, and almond flour.  We combine these ingredients and then chill the dough for 20 minutes.

We then scoop the dough out into 20 tablespoon servings, roll in balls, roll in cinnamon and sugar, and bake in the oven.  The result is a melt in your mouth keto cream cheese cookie!

Checkout these other keto friendly recipes:

Checkout these other keto friendly cookie recipes

I hope you enjoy this Keto Cream Cheese Cookie recipe.  Here at Low Carb with Jennifer we aim to deliver family friendly keto recipes that are easy to make with ingredients found in most grocery stores.  No crazy ingredients here!  If you are interested in more keto friendly recipes, I have an e-cookbook that can be found by clicking here:  https://jenniferbanz.com/ketocookbook

Keto Cinnamon Cream Cheese Cookies

cream cheese cookies on a wire rack
Where are all my cinnamon lovers? Check out these super tasty and easy to make Keto Cinnamon Cream Cheese Cookies! Bursting with cinnamon and sweetness in every bite, these soft cookies will be a great treat for any occasion!
Jennifer Banz
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 23 minutes
Serving Size 18 cookies

Ingredients

Instructions

  • In a large mixing bowl add softened butter and cream cheese. Using a hand mixer, mix until butter and cream cheese is smooth. Slowly add your powdered sugar and continue to mix until fully combined. Add egg, baking powder, vanilla and salt. Mix until all your ingredients are combined. Add your almond flour slowly until incorporated.
  • In a small mixing bowl, combine the cinnamon and granulated sugar. Line a cookie sheet with parchment paper and set aside.
  • Using a 2 tablespoon scoop, scoop out cookie dough and roll into a ball. Should make about 18 cookies. Place in cinnamon/sugar mixture. Toss to coat and place on parchment paper lined cookie sheet. Repeat with the remaining cookies. Refrigerate the dough for 20 minutes or until the cookies are firm.
  • Preheat oven to 350F. Place into already preheated oven and bake for 13 minutes. Let cool completely on cookie sheet.

Nutrition

Calories: 138 | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Fiber: 1g

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Recipe Reviews




15 Comments

  1. 5 stars
    These are the best keto cinnamon cookies I ever tasted!! Thank you for this recipe!!! I downloaded your other recipes. Can’t wait to try them too!! ???? love, love these cookies Mmmmmmm!!!

  2. Followed the recipe exactly and these basically melted down into crepes versus cookies. Any idea what could have caused this?

  3. Delicious! I found 20 minutes of refrigeration wasn’t nearly enough to firm up the butter and cream cheese so I ended up with a melty mess during the cinnamon rolling. Next time I’ll refrigerate at least an hour.

  4. 5 stars
    These are really YUMMY! I found that I had to bake them a little bit longer than stated in the recipe, but this is a keeper for sure!

  5. 5 stars
    Made these cookies this afternoon… they smell delicious coming out of the oven… love cinnamon! Can’t wait til they cool to taste one ????

  6. 5 stars
    Made these today following the recipe exactly and I loved them! Soft, thick and tasty, they are like moist, tender mini cakes. Very delicious and easy to make. Thank you, Jennifer!