I wanted to figure out a couple of new keto holiday cookies and I've never had a cream cheese cookie which I have had mentioned to me several times. I happen to see a picture of a clipping on Facebook and it seemed like a pretty straight forward recipe very similar to a butter cookie. So I got to experimenting and changed up the recipe a bit from my Keto Italian Butter Cookie Recipe- https://youtu.be/SpGCjUchUKM
I kept most of the ingredients the same besides the flour mix I use and the sweetener. So I use salted soft butter and full fat cream cheese. I prefer to use salted butter as it's been so long, I always forget to add salt to the dry ingredients. But if you are using unsalted just add 1/2 tsp. salt to the dry ingredients.
For the sweetener I used a classic monkfruit/erythritol blend. I also reduced the sweetener by 1/4 cup from the original because most keto peoples taste buds are accustom to less sweet desserts. You can minus some sweetener if you really don't like sweet dessert but I didn't find it very sweet especially with the addition of the cream cheese. The only kind of sweetener that I know will work in this recipe is any 1:1 erythritol blend. Allulose 1:1 will not work for cookie recipes because it holds onto moisture so the cookie will fall apart and if you try to cook it to the point it isn't moist the cookie will get to brown. I haven't experimented with using no sugar alcohol yet but I'm sure it's doable with some modifications to the recipe.
I used my usual flour blend of whey protein isolate and coconut flour, I left out the egg white protein powder from my butter cookie recipe, for this cookie to simplify the recipe. You can replace some of the coconut flour with egg white protein or even all of the whey with egg white protein but I think it gives a drier cookie. The whey protein isolate gives a soft texture inside and I use coconut flour because I find it less grainy than almond flour. You can swap out 3x the coconut flour for the almond if that is what you prefer, but I don't think almond flour gives a very good texture to keto baked goods. Then the usual xanthan gum in place of the gluten we are lacking.
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The cream cheese cookie recipe I followed had you squish them with a glass and put colored sugar on top before they bake. We don't have commercially made colored sugar so I just added some food coloring to granular erythritol sweetener to put on the cookies. Gel based dyes work better but liquid will work just fine. Just add a few drops to a ziplock with some granulated sweetener and mix it around until you have an even colored sugar.
How long you chill the dough will determine how flat and crispy the cookies come out. If you like a crispy cookie, scoop and refrigerate for a few minutes until you can roll them without getting too dough covered. Then roll them and squish flat, sprinkle with the colored sweetener and bake no more than 8 minutes. The more you chill the dough, the less they will spread and the softer and more pillow like they will be in the middle.
You can also scoop, roll, flatten and freeze on a sheet tray to keep in a freezer bag to bake later. You can place on a parchment lined sheet tray, into the fridge to defrost overnight and bake the next day. You can also pull out and put on a parchment lined baking sheet and leave out near the oven while it preheats and bake. I would reduce the oven temperature to 325 degrees and bake a little bit longer until just turning brown around the edges. Doing it this way the cookies will not spread much at all if they are still a little bit frozen in the middle. I don't recommend baking then freezing, they will be fine but not as good as fresh baked out of the oven.
Cream Cheese Cookie Recipe
2 Sticks/8oz./224g- Salted Softened Butter
3oz./1/4Cup+2Tbs. Softened Cream Cheese
144g/3/4 Cup Granular 1:1 Erythritol Sweetener of choice
2 Egg Yolks
1 tsp. Vanilla Extract
80 g/1 Cup Unflavored Whey Protein Isolate (Isopure is my preferred brand)
40 g/1/4 Cup+1Tbs.+1tsp. Coconut Flour
1/2 tsp. Xanthan Gum
1/2 tsp. Salt if using unsalted butter
Instructions:
Pull out the eggs and place in warm tap water, in a stand mixer or with a hand mixer beat the butter, cream cheese and sweetener for 8 minutes, scraping down a few times
While that beats if using a stand mixer, weight, sift and mix dry ingredients together
Once butter, cream cheese and sweetener are super fluffy, add the egg yolks and vanilla extract and beat to combine scraping down a few times to make sure the egg is all incorporated
When everything is combined well, add all the dry ingredients at once and beat until it looks like a thick buttercream frosting, scraping down a few time to make sure you get everything at the bottom
Mix with a spatula after done mixing on the mixer to make sure all of the butter is mixed well
If you want a crispy cookie preheat oven to 350 degree and scoop about 1 tablespoon or 14g onto a parchment lined baking sheet, then refrigerate just enough that you can roll and squish them
Sprinkle the tops with the colored sweetener, if using, and bake for 6-8 minutes depending on how crispy you want your cookies
For a softer baked center, once mixed well, refrigerate for at least 30 minutes to overnight, and preheat oven to 350 degree when you start to scoop, roll and flatten the dough
Sprinkle the tops with the colored sweetener, if using, and bake for 7-9 minutes until just getting golden brown around the edges and still pale in the middle
Once the cookies are golden brown around the edges they can be pulled, if you want a harder, crispier cookie can bake a few minutes longer
Let cool completely before removing from the pan, will last on the counter in a ziplock bag for weeks
Macros for one serving of 5 out of 45 cookies (half ounce each)
280 Calories
25g Fat
19g Total Carbs
2g Fiber
16g Sugar Alcohol
1g Net Carbs
10g Protein
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