LOW CARB KETO CREAM CHEESE COOKIES

INGREDIENTS:

1/4 cup Unsalted butter (softened)
2 oz Cream cheese (softened)
1/3 cup Besti Monk Fruit Allulose Blend (or up to 1/2 cup if you like them very sweet)
1 large Egg (at room temperature)
1 tsp Vanilla extract
1/4 tsp Sea salt
1 tbsp Sour cream (optional, but recommended)
3 cups Blanched Almond Flour

Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter, cream cheese, and sweetener, until it’s fluffy and light in color.
Beat in the vanilla extract, salt and egg. Beat in sour cream, if using (optional).
Beat in the almond flour, 1/2 cup (64 g) at a time. The dough will be soft. If it sticks to your hands when you touch it, refrigerate for 30 minutes.
Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
Bake for about 12-15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will firm up as they cool, but are intended to be soft).

Serving size: 1 cookie

Nutrition info does not include optional sour cream.

Amount per serving. Serving size in recipe notes above.

Calories110

Fat10g

Protein3.4g

Total Carbs3.2g

Net Carbs1.7g

Fiber1.5g

Sugar0.6g