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prep time
10 min
cook time
20 min
ready time
30 min
Keto Cream Cheese Chocolate Cookies
If you’re craving a decadent dessert that’s both Low-Carb and High-Protein, these Keto cream cheese chocolate cookies are the perfect treat. Combining the richness of cream cheese, the indulgence of chocolate, and the subtle kick of espresso, these cookies are a dream for anyone following a Keto lifestyle. They’re soft, chocolatey, and topped with a creamy chocolate icing that will satisfy your sweet tooth without spiking your Carbs.
How to make these cookies Dairy-Free
While this recipe relies on cream cheese and butter for its rich texture, it’s easy to adapt for a Dairy-Free diet. Swap the cream cheese with a plant-based alternative like almond or cashew cream cheese. Use Dairy-Free butter or coconut oil in place of traditional butter. These substitutions maintain the same soft texture and ensure the recipe remains Keto-friendly.
Can this recipe be made with other types of flour?
Coconut flour is a Keto staple, but you can experiment with almond flour for a slightly different texture. Since coconut flour absorbs more liquid, you’ll need to adjust the egg quantity if using almond flour. Start by replacing the coconut flour with 2 cups of almond flour and adding eggs gradually to achieve the right consistency. Either option keeps the cookies low-carb and high-protein while allowing you to tailor the recipe to your preference.
How to store and freeze these cookies for later
These cookies are perfect for meal-prepping your Keto treats. Store them in an airtight container in the fridge for up to five days. For longer storage, freeze the cookies (iced or un-iced) in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. Simply thaw at room temperature or reheat for a few seconds in the microwave for a warm, chocolatey treat anytime.
Net Carbs
3.3 g
Fiber
3.6 g
Total Carbs
10.2 g
Protein
4.1 g
Fats
19.1 g
216 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut flour
1 cup
Cocoa powder
0.25 cup
Dark chocolate bar, sugar free
60 g
Vanilla extract
1 tsp
Baking powder
2 tsp
Salt
0.25 tsp
Butter
8 tbsp
Cream cheese
8 oz
Granulated Allulose
1 cup
Raw egg
4 large
Espresso
1 tbsp
Butter
4 tbsp
Coconut Oil
1 tsp
Himalayan Pink Sea Salt
0.13 tsp
Dark chocolate bar, sugar free
60 g
Recipe Steps
steps 8
30 min
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Melt the baking chocolate in a double boiler or microwave in 20-second increments, stirring each time until smooth. Set aside to cool slightly.Step 2
In a large mixing bowl, use a hand or stand mixer on high to beat the cream cheese, softened butter, sugar substitute, instant espresso (if using), and vanilla extract until light and fluffy.Step 3
Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate and mix until smooth.Step 4
Stir in the coconut flour, cocoa powder, baking powder, and sea salt until the dough is well combined.Step 5
Scoop the dough into spoonfuls and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers.Bake in the preheated oven for 15–20 minutes. Avoid overbaking to maintain a soft texture.Step 6
Melt the baking chocolate for the icing and mix with softened butter, MCT or coconut oil, powdered sugar substitute, and a pinch of sea salt until smooth.Step 7
Allow the cookies to cool completely before spreading about a teaspoon of icing on each. Let the icing set for 5 minutes before serving.Step 8
Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 weeks.
