keto Cream Cheese Chocolate Chip Cookies
Introducing our irresistible Cream Cheese Chocolate Chip Cookies, a keto-friendly delight that’s sure to satisfy your sweet cravings guilt-free. These cookies are wonderfully soft and chewy, packed with luscious Lily’s chocolate chips and a hint of vanilla. Created with cream cheese and coconut flour, each bite delivers a rich, creamy texture without the carbs. Perfectly balanced and easy to bake, these cookies are a must-try for anyone embracing a low-carb lifestyle.
Here’s a detailed recipe for Cream Cheese Chocolate Chip Cookies, perfect for a keto-friendly treat:
Cream Cheese Chocolate Chip Cookies
Ingredients:
- 8 oz Cream Cheese, softened to room temperature
- 2 tbsp Granular Erythritol
- 1 tbsp Sukrin Gold (brown sugar alternative)
- 1/2 cup Salted Butter, softened to room temperature
- 1 tsp Pure Vanilla Extract
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Coconut Flour
- 6 oz Lily’s Chocolate Chips (half a bag)
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Instructions:
- Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
- Mix Cream Cheese and Butter: In a large bowl, combine the softened cream cheese, softened butter, granular erythritol, and Sukrin Gold. Mix until smooth and creamy.
- Add Vanilla and Dry Ingredients: Add the vanilla extract, baking soda, salt, and coconut flour to the bowl. Mix until all ingredients are well combined, being careful not to overmix.
- Add Chocolate Chips: Gently fold in the Lily’s chocolate chips until evenly distributed in the dough.
- Form Cookies: Using a medium-sized cookie scoop or spoon, place dough onto the prepared baking sheet about 1 inch apart.
- Bake: Place the baking sheet on the middle rack of the preheated oven. Bake for 10-14 minutes, or until the cookies turn lightly golden brown on top.
- Cool and Store: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Once cooled, store the cookies in an airtight container.