Cream Cheese Cookies with Almond Flour
Cutest Cookies Ever!
Well at least ones I’ve made. Thanks to a recipe found on Wholesome Yum, I’ve made what I would consider the cutest cookies ever. Of course they can be made into just round shapes but I think a set of cookie cutters or cookie stamps can make food fun not only for kids but those young at heart (like me!!) too.
I see lots of complaints about talking about the food and then the recipe so I will post the recipe first and then get to the commentary 🙂
Keto Almond Flour and Cream Cheese Biscuit or cookie
- 67 g butter / 1/4 cup Butter softened
- 65 g / 2 oz Plain cream cheese softened
- 1/2 cup Erythritol / Stevia mix use the granulated one as the powdered version at 1/2 cup will make it super sweet!
- 1 large Egg white
- 2 tsp Vanilla extract
- 3 cups Blanched almond flour
- 1/4 tsp Sea salt
- Preheat the oven to 180 degrees C or 350 degrees Line a large cookie sheet with parchment paper or use a baking mat.
- Use a hand mixer or stand mixer cream (beathe butter, cream cheese, and erythritol, until it's fluffy and light in color.
- Beat in the vanilla extract, salt and egg white.
- Beat in the almond flour, a bit at a time, say in 5 lots. (The dough will be dense and a little crumbly, but should stick when pressed together.)
- Use a small cookie scoop (about 1 tbsto scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm. Or use the scoop and put it in the cookie mould/stamp and press down. You may need to moisten the stamp so it doesn't keep sticking to the dough.
- These cookies don't spread so you can place them quite close together.
- Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (and move to a cooling rack -- cookies will harden as they cool.
- Store in an airtight container in the fridge.
I started making the cookies (or biscuits) and after making one tray’s worth I remembered my Winnie the Pooh and Tigger Cookie stamps. Which I had never used before! I love it when I have something to use already on hand. And I just LOVE the result (if you couldn’t tell!) They are super cute and added to the yummy-ness makes it one of my favourite things. Actually I think it’s my most popular Instagram post to date!
My recipe (above) is pretty much exactly as the original recipe but because I was using metric numbers AND I am better at just rounding things up or down to whatever is on the scale I’m not super precise. For example I didn’t have enough erythritol so I ended up substituting some baking Natvia which is a mix and is a powdered sweetener which meant I needed less. So I guestimated the sweetness and tend not to have my foods very sweet so it worked out well but you may want to play with this if you are making it yourself. The amount in the recipe is based on the original as I used about 1/6 cup Sugarless (stevia + erythritol) and 1/8 cup Baking Natvia.
I want to use some “chunks” of nuts next time in the cookies so it’s more like a shortbread with nuts (there’s this Walkers brand of shortbread I am thinking of even if I haven’t had them for years and years!) I still have quite a few of these in the freezer as with a smaller scoop I got 37 cookies! My estimate on nutritional values are based on 35 cookies as some of mine are slightly bigger than others (I am pretty sure Winnie the Pooh is a bit more mass than the round ones 😉 ).
Here are some more photos of my cookies pre and post baking!