Vanilla Keto Cream Cheese Cookies – Quick and Easy Grain Free Recipe

I find baking very relaxing and in a way cathartic. I’ve always baked when I’m bored or stressed out. At the beginning of the COVID epidemic, I was baking cakes and cookies several times a week and I gained tons of weight. It became obvious after a few months that I was going to have to pump the breaks.

In May, I transitioned to a keto diet because I wanted to rapidly drop the pounds I had gained and start the process of getting back in shape. However, recently, I decided that I really missed baking and wanting to explore ways of baking that would keep me from sabotaging my body.

I consulted various cookbooks and online recipes before I found a recipe that fit my taste buds perfectly. Wholesum Yum is a site that I consult often for recipes and I took a recipe that I found there by Maya Krampf and tweaked it a tad bit.


The original recipe called for blanched almond flour but I always use Bob’s Red Mill Almond Flour so that’s what I used in my version. I still found the texture very much like a short bread and since Bob’s Red Mill Almond Flour is using the whole nut you get more fiber.

I followed the instructions from the original recipe exactly. It was definitely quick and easy and took about 10 minutes of prep time as stated on Wholesome Yum.


1. Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.

2. Use a hand mixer to beat together the butter, cream cheese, and Lakanto Monkfruit Sweetener, until it’s fluffy and light in color.

3. Beat in the Simply Organic Vanilla Extract and egg and heavy cream.

4. Slowly beat in the Bob’s Red Mill Almond Flour.

5. Use a medium cookie scoop to scoop the dough onto the lined cookie sheet and flatten.

6. Bake for about 15 minutes at 350 degrees.

These cookies were wonderfully delicious. Finally, a moist keto cookie with no grains and no sugar. Let me know if you try them in the comments below.

Note: This recipe makes about 24 cookies 2 inch cookies.


Calories: 110 | Fat: 10g | Total Carbs: 3g | Net Carbs: 1g | Fiber: 2g | Sugar: 1g | Protein: 3g

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