These keto cream cheese cookies are so soft, gooey, and with crispy edges, you won’t believe it is low carb! 5 main ingredients and ready in under 15 minutes!


1 cup cream cheese 8 oz, softened

1 cup peanut butter

1 cup granulated sweetener of choice

1 large egg

1 teaspoon baking soda

1 teaspoon vanilla extract optional


Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.

In a large mixing bowl, add all your ingredients and mix well, until combined.

Using a cookie scoop or a large spoon, scoop out heaping 2 tablespoon portions of the cookie dough and place them on the lined tray. Bake the cookies for 12-15 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool on the pan completely.

TO STORE: Leftover cookies can be stored at room temperature, covered, for up to 5 days. If you’d like them to keep longer, store them in the refrigerator for up to 2 weeks.

TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.