Keto Peach Cream Cookies LowCarbingAsian Cover

Keto Peach Cream Cheese Cookies


“Oops, we ~ did ~ it ~ again~”…silence with tumbleweeds rolling across the screen….we know, it’s a lame way to start a recipe post but after 200+ recipes write-ups, we’re sometimes running low on ideas so we think we’re allowed a pass every now and then! 

Anyway, going back to these cookies, much like our Keto Blueberry Cream Cheese Cookies, we experimented with these cookies because we had some Low Carb Peach Sauce already made!  Peach probably isn’t something you associate with cookies, but maybe you should start because they are pretty darn good together! 

The peach, its sweet and tartness all comprise a taste experience that we’re sure your palate will enjoy!  So if you happen to have some peaches laying around your house, make some Low Carb Peach Sauce to complement your breakfast and along with some Keto Peach Cream Cheese Cookies as your breakfast side dish! 

Just kidding….at least wait ’til lunch!

Keto Peach Cream Cookies LowCarbingAsian Pin 1

Much like our other Cream Cheese Cookies, this one has the same creamy and moist base with a light kiss of sweet-peach at the end. 

It only requires 8 ingredients to put together and comes at a little under ~2g of net carbs per cookie.

Keto Peach Cream Cookies LowCarbingAsian Pic

For this one, you will need Almond Flour and Swerve/Monkfruit as the special ingredients, which can be purchased on Amazon or a local specialty supermarket. You will also need a food processor or a blender.

Now, let’s get started!

Prepping Time 15M

Cooking Time 16-20M

Cooling Time 10M

Total Time 45M

Net Carb/Cookie ~2g

Servings 12 Cookies

Ingredients

Peach Sauce

  • 1 Whole Ripened Peach
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 3 1/2 tbsp Water

Cookies

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 2oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract

Directions

1) Gather all the ingredients.

Keto Peach Cream Cheese Cookies Recipe (1)

2) Preheat oven to 325F.

Keto Cream Cheese Lemon Drop Cookies Recipes (25)

3) Peel off skin and remove pit from peach.  You can either slice or chop peaches into cubes, either way set aside once done.

Low Carb Peach Sauce Recipe (9)

4) In a small saucepan, add peaches, Swerve/Monkfruit, and 3 1/2 tbsp of water.  Note – depending on how ripe your peach is, you may have to use 3-4 tbsp of Swerve/Monkfruit.

Low Carb Peach Sauce Recipe (10)

5) Cook on medium heat until boiling, then turn down to low, stirring often and crushing peach with a soft spatula until a nice syrupy sauce forms.  Roughly 10-15 minutes and will depend on how ripe the peach is.  Set aside cool down.

6) Once cooled, pulse in a food processor or blender until smooth. Set aside to cool.

Keto Peach Cream Cheese Cookies Recipe (5)

7) In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).

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

Keto Peach Cream Cheese Cookies Recipe (19)

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

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

Keto Peach Cream Cheese Cookies Recipe (15)

11) With your thumb, make an imprint and press about 3/4 the way down.

Keto Peach Cream Cheese Cookies Recipe (16)

12) Fill each cookies with about 1/2 tsp of peach sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.

Keto Peach Cream Cheese Cookies Recipe (8)

13) Bake at 325 F for 16-20 minutes (ours took 18 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!  Note – if you prefer a stronger peach taste on these cookies, you can add an additional tsp of Low Carb Peach Sauce prior to enjoying.

Keto Peach Cream Cheese Cookies Recipe (9)

Hope you enjoy our Keto Peach Cream Cheese 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 Peach Cream Cookies LowCarbingAsian Pin 2

Keto Peach Cream Cookies LowCarbingAsian Cover

Keto Peach Cream Cheese Cookies

The BEST Asian Low-Carb/Keto recipe for Peach Cream Cheese Cookies . Enjoy these delicous cookies at only ~2g Net Carb / Cookie. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketopeachcookies, ketopeachdessert, ketopeachdrink, lowcarbpeachcookies, lowcarbpeachdessert, lowcarbpeachdrink
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Servings: 12 Cookies
Print Recipe

Ingredients

Peach Sauce

  • 1 Whole Ripened Peach
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 3 1/2 tbsp Water

Cookies

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 2 oz Cream Cheese softened
  • 1/2 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • Peel off skin with a peeler and remove pit from peach. You can either slice or chop peaches into cubes, either way set aside once done.
  • In a small saucepan, add peaches, Swerve/Monkfruit, and 3 1/2 tbsp of water. Note - depending on how ripe your peaches are, you may have to use 3-4 tbsp of Swerve/Monkfruit.
  • Cook on medium heat until boiling, then turn down to low, stirring often and crushing peach with a soft spatula until a nice syrupy sauce forms. Roughly 10-15 minutes and will depend on how ripe the peach is. Set aside cool down.
  • Once cooled, pulse in a food processor or blender until smooth. Set aside to cool.
  • In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
  • Use a large mixing bowl to combine Almond Flour, Swerve/Monkfruit, cream cheese, melted butter and vanilla extract. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
  • 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.
  • With your thumb, make an imprint and press about 3/4 the way down.
  • Fill each cookies with about 1/2 tsp of peach sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
  • Bake at 325 F for 16-20 minutes (ours took 18 minuteor 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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