Keto Cream Cheese Chocolate Cookies

These keto cream cheese chocolate cookies make the perfect low carb chocolate treat. They are low in carbs, gluten-free, sugar-free, and nut-free.

What makes these keto cookies extra special is the rich chocolate glaze that tops them. And because these cookies are so decadent one cookie will satisfy your chocolate craving. If that’s not a winning low carb cookie recipe I don’t know what else is.

I created these low carb cream cheese chocolate cookies after so many you loved my keto lemon cream cheese cookies, my keto orange cranberry cream cheese cookies, and my nut-free, egg-less keto cream cheese cookies.

I figured if you loved those other cream cheese cookies, you would embrace a chocolate one too. Thankfully, I was correct and today it’s helping people stay faithful to the ketogenic diet.

If there’s one thing that is easy to miss on any diet, it’s chocolate chip cookies! They are hard to stay away from really… whether it’s a church gathering, workplace cafeteria, or even the bakery at the grocery store, chocolate chip cookies are an American favorite.  I love how each person has their own way of making chocolate chip cookies, too.

If you have recently started a Keto diet, finding a tried and true low carb cookie is probably on your to do list! If you have been searching for one, you’re in luck! See below for this easy recipe that uses standard Keto friendly ingredients.

And that my friend is what keeps this girl encouraged to keep coming up with keto recipes.

Can you tell that I am a huge fan of adding cream cheese to my keto baked recipes? But why is this? Well, because the creaminess and richness that it adds are unmatched.

Make sure you remember to also check out our Keto Cream Cheese Recipes for other delicious recipes that feature cream cheese. And if that’s not enough I have a complete list of Keto Cookies that as a fan of cookies I encourage you to also visit.


  • 1 1/2 Heaping Cups (200g) Coconut Flour
  • 1/4 Cup (20g) Unsweetened Cocoa Powder
  • 2/3 Cup (100g) Granulated Erythritol
  • Heaping 1/3 Cup (56g) Lily’s Chocolate Chips
  • 1 Tsp Baking Powder
  • Just a pinch of salt
  • 1 Stick Unsalted – Room Temperature – Butter (112g)
  • 8 oz (112g) Full Fat Cream Cheese (room temperature)
  • 3 Large Eggs
  • 1 Tsp PURE Vanilla extract


  1. Pre-heat the oven to 350 Degrees.
  2. Add all of the dry ingredients to a large bowl mix, combine, and set the bowl aside.
  3. Add all of the wet ingredients to an even larger bowl, and use aa hand mixer to combine those ingredients.
  4. Once the wet ingredients are combined, add the dry ingredients, and use a spatula to combine them until crumbly.
  5. Once crumbly use your hands to form a ball of dough.
  6. When a ball of dough is formed, take a cookie scoop out, and scoop 30 equal sized cookies onto baking sheets lined with parchment paper.
  7. Bake for around 12-15 minutes….keep an eye on them they bake quick
  8. Remove the sheets from the oven and let the cookies cool on the sheets.
  9. While they’re cooling use the bottom of a spoon to flatten the cookies, and give them more of a “cookie” shape.
  10. When the cookies have cooled, add them to a dish and enjoy.
  11. Store them in a sealed container in the fridge

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