Keto Cream Cheese Chocolate Chip Cookies LowCarbingAsian Cover

Keto Cream Cheese Chocolate Chip Cookies


We have been on a cookie baking spree lately!  In the last 5 days (long hours with a lot of Bulletproof Coffee), we have made so many batches of different cookies, I lost count!  It wasn’t because we were in a rush or anything, it’s just the inspiration and ideas kept on coming! 

During that time, we of course had to make ‘the’ cookie of all cookies right?  So here is LCA’s version of the Keto Cream Cheese Chocolate Chip Cookie!  We started with the base dough of our cream cheese cookie and added from there. 

We thought it would probably only take 1-2 tries to get it right but boy we were wrong!  We ended up going through a total of 5 batches to find the kind of character and tastes we were going for.  But we think the end cookie was totally worth it!  I

t retains all the classic elements of a chocolate chip cookie and adds the LCA element of the delicious cream cheese dough!  Hope you agree and will give this cookie a try soon!

Keto Cream Cheese Chocolate Chip Cookies LowCarbingAsian Pin 1

These cookies come out to ~1.6g net carbs per cookie, very low-carb/keto friendly for a dessert!

The cookies are filled with textures reminiscent of a pillowy soft shortbread along with notes of vanilla and nut and of course, the chocolate chips at the end!

Keto Cream Cheese Chocolate Chip Cookies LowCarbingAsian Pic

For this one, you will need Almond Flour, Swerve/Monkfruit and Low Carb Chocolate Chips (we used Lily’s) as the special ingredients, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 10M

Cooking Time 16-20M

Cooling Time 10M

Total Time 40M

Net Carb/Cookie ~1.6g

Servings 12 Cookies

Ingredients

Directions

1) Gather all the ingredients.

Keto Cream Cheese Chocolate Chip Cookies Recipes (1)

2) Preheat oven to 325F.

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3) In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.

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4) In the meantime use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, vanilla extract and browned butter.  Mix well for about 1 minute with a hand/stand mixer.  Note – make sure browned butter is at room temperature when pouring otherwise it will ‘cook’ the batter.

Keto Cream Cheese Chocolate Chip Cookies Recipes (20)

Keto Cream Cheese Chocolate Chip Cookies Recipes (21)

Keto Cream Cheese Chocolate Chip Cookies Recipes (22)

5) Once mixed, fold in the Low Carb Chocolate Chips by hand.

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6) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.

Keto Cream Cheese Chocolate Chip Cookies Recipes (11)

7) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.

Keto Cream Cheese Chocolate Chip Cookies Recipes (12)

8) Bake at 325 F for 16-20 minutes (ours took 17 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!

Keto Cream Cheese Chocolate Chip Cookies Recipes (25)

Hope you enjoy our Keto Cream Cheese Chocolate Chip Cookies!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

Keto Cream Cheese Chocolate Chip Cookies LowCarbingAsian Pin 2

 

Keto Cream Cheese Chocolate Chip Cookies LowCarbingAsian Cover

Keto Cream Cheese Chocolate Chip Cookies

The BEST Asian Low-Carb/Keto recipe for Cream Cheese Chocolate Chip Cookies. Enjoy this delicious  cookie at only ~1.6g Net Carb / Cookie. Step by step directions with pictures makes this recipe quick and easy.
4.67 from 6 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketochocolatechipcookie, ketochocolatecookies, ketocookie, lowcarbchocolatechipcookies, lowcarbchocolatecookies, lowcarbcookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 cookies
Print Recipe

Ingredients

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 1/4 Cup Low Carb Chocolate Chip (we used Lily's)
  • 2 oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • In a small Teflon fry pan, add butter on medium-low heat. Melt and continuously mix the butter until color turns amber/light brown, about 3-4 minutes. Once browned, remove from heat and let it cool down.
  • In the meantime use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, vanilla extract and browned butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure browned butter is at room temperature when pouring otherwise it will 'cook' the batter.
  • Once mixed, fold in the Low Carb Chocolate Chip by hand.
  • Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
  • Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
  • Bake at 325 F for 16-20 minutes (ours took 17 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!

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