Every time I make my Keto Cheesecake Tarts, which happens to be weekly lately as my family is addicted to them, I always have a little bit of the almond crust mixture leftover. So one day, I decided to use the rest of the mixture to make a cookie. What came out of the oven this buttery, crumbly Keto Cream Cheese Almond Cookies!
This got my creative juices flowing and the next day I started working on an almond cookie recipe, my first low-carb/keto cookie recipe in fact (update – we now have a whole series of these going on)! I made 6 different variations and had my family and friends taste them. This recipe was the clear winner so I’m so excited to share it with all of you.
What makes these cookies special is the coarsely chopped almonds that give it that extra crunch and texture.
If you prefer a more smooth cookie, you can skip this part without compromising the taste.
And like most cookies, this one is pretty easy to make. We just throw all the ingredients into a mixing bowl, roll the cookie dough into a ball, flatten them out with your palm and throw them in the oven for 16-20 minutes.
The next step is probably the hardest and most important of all the steps, which is to wait for at least 10 minutes once the cookies are done before you touch them! This time gives the cream cheese a chance to harden and bind the cookie together. If you try to pick these up before it cools down, chances are that it’ll crumble on you.
Once the long hard wait is over, go right ahead and enjoy the cookies of your labor!
Now, let’s get making this Cream Cheese Almond Cookies recipe!
- Prepping Time 10M
- Cooking Time 16-20M
- Cooling Time 10M
- Total Time 40M
- Net Carb/Cookie ~1.5g
- Servings 12 Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener (sugar alternative or preferred sweetener)
- 1/3 Cup Butter Melted
- 2oz Cream Cheese (softened)
- 1/4 Cup Dry Roasted Almonds (coarsely chopped)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) Using a food processor, pulse Dry Roasted Almonds until coarsely chopped but not finely ground. This will provide the nutty crunch in the cookie.
4) In a large mixing bowl, combine Almond Flour, sweetener, chopped Dry Roasted Almonds, cream cheese, Vanilla Extract and melted butter (melt butter in the microwave, about 30 seconds). Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
5) With a hand or stand mixer, beat until fully combined.
6) Roll the dough into 1 inch size balls and place on a silicon baking mat or greased baking sheet. Press down the dough balls using your palm of your hand to roughly 1/2 inch thickness.
7) Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy your Cream Cheese Almond Cookies!
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Cream Cheese Almond Cookies
Ingredients
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener sugar alternative or preferred sweetener
- 1/3 Cup Butter Melted
- 2 oz Cream Cheese softened
- 1/4 Cup Dry Roasted Almonds coarsely chopped
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- Using a food processor, pulse almonds until coarsely chopped but not finely ground. This will provide the the nutty crunch in the cookie.
- In a large mixing bowl, combine Almond Flour, sweetener, chopped almonds, cream cheese, vanilla and melted butter (melt butter in the microwave, about 30 seconds). Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
- With a hand or stand mixer, beat until fully combined.
- Roll the dough into 1 inch size balls and place on a silicon baking mat or greased baking sheet. Press down the dough balls using your palm of your hand to roughly 1/2 inch thickness.
- Bake at 325 F for 16-20 minutes (ours took 16 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
Video
Nutrition
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My cookies turned out like soft cookies even when cooled. Is it supposed to be the texture? How should I store them?
Hi Cheryl! Yes, these are softer cookies even after cooling. You can place them in the fridge for storage and eat as is (the texture will be neutral) or throw them in the microwave for ~10 seconds for a softer texture. Hope that helps!
made 23 cookies. crispy & thin. added 4 capfuls of almond extract, next time will double erythrotol as they were not sweet enuff 4me🙂. only 2% of erythrotol gets absorbed into body, so am generous with it.
thanks so much for recipe!
Glad you like the recipe Eden!