Cloud-Soft Keto Cream Cheese Cookies with a Sweet Dusting

👩‍🍳 Instructions

1. 1

   In a large mixing bowl, beat the softened cream cheese and unsalted butter together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. 2

   Add the 3/4 cup powdered erythritol and continue beating until fully incorporated and creamy, about 1 minute. Beat in the egg and vanilla extract until just combined.
3. 3

   In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.
5. 5

   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours, to allow it to firm up.
6. 6

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
7. 7

   Using a small cookie scoop (about 1.5 tablespoons) or two spoons, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. 8

   Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are set but still look slightly soft. Avoid overbaking for a tender cookie.
9. 9

   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. 10

    Once completely cooled, dust generously with additional powdered erythritol using a fine-mesh sieve before serving.