Keto Cream Cheese Matcha Cookies
The BEST Asian Low-Carb/Keto recipe for Cream Cheese Matcha Cookies. Enjoy this delicious fusion dessert at only ~1.4g Net Carb / Cookie. Step by step directions with pictures makes this recipe quick and easy.
Servings 12 Cookies
- 1 1/2 Cup Almond Flour
- 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
- 1/3 Cup Salted Butter
- 1 tbsp Matcha Powder
- 2 oz Cream Cheese (softened)
Gather all the ingredients.
Preheat oven to 325F.
Melt butter in a small bowl in the microwave (about 45-60 seconds). After the butter is melted, mix in Matcha Powder until dissolved and set aside.
In a large mixing bowl, combine Almond Flour, Swerve/Monkfruit, cream cheese and melted butter with Matcha Powder. 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.
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!
Calories: 144kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Calcium: 36mg | Iron: 1mg