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.
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