👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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2
In a medium mixing bowl, add the softened cream cheese, almond flour, granulated erythritol blend, egg yolk, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is completely smooth, creamy, and well combined, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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3
Spoon rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. A small cookie scoop works perfectly for this.
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4
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still be very soft when removed from the oven and will not spread much.
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5
Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up considerably as they cool.
💡 Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. These cookies also freeze well for up to 2-3 months. For variations, add lemon zest, sugar-free chocolate chips, or a pinch of cinnamon to the dough.
🥗 Nutrition (per serving)
Calories
85 kcal
Protein
2g
Total Fat
8g
Saturated Fat
4g
Carbs
3g
Fiber
1g
Sugar
0g
Sodium
45mg
Cholesterol
30mg