Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step is crucial for preventing sticking and ensuring even baking.
- In a large mixing bowl, beat together the softened cream cheese and softened unsalted butter with an electric mixer until smooth and well combined. Ensure both ingredients are at room temperature for the best amalgamation.8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened
- Add the erythritol (or your chosen keto sweetener) to the cream cheese and butter mixture. Beat until light and fluffy. Stir in the large egg and the vanilla extract until fully incorporated, creating a rich, aromatic base.1/2 cup erythritol (or your preferred keto sweetener), 1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the almond flour, coconut flour, xanthan gum, baking soda, and salt. Whisking these dry ingredients ensures no clumping and an even distribution of leavening agents.1 1/2 cups almond flour, 1/4 cup coconut flour, 1/2 teaspoon xanthan gum, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tougher cookies.
- Drop rounded tablespoons of dough onto the prepared baking sheet. For a classic cookie shape, you can gently press them down with the back of a spoon or a fork. If you want a smoother top or a dusting of sweetener, this is the time to do it.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while still warm.
Notes
These cookies can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months.
