​Preheat the oven to 350 degrees.

• Prepare a baking sheet with unsalted butter and a dusting of almond flour or piece of parchment paper.
• Measure out the peanut butter and the cream cheese.
• Place it into a large bowl.
• Using a hand mixer or a stand mixer, turn the setting on medium speed.
• Then slowly increase the speed to high.
• Occasionally, stop the mixer and scrape down the sides to make sure that both ingredients get well incorporated.
• Once creamy, add the egg.
• Beat the ingredients on high speed until they are creamed together.
• In a separate bowl whisk the almond flour, baking soda, sugar, and the salt together.
• Combine the dry ingredients with the wet ingredients.
• Turn the mixer on medium speed and then on high until mixed well.
• Use a large spoon or a cookie scoop to measure out 1 and ½ inch cookie dough balls.
• Place them on top of the prepared cookie sheet.
• Smash them down with the palm of your hand until they are between a ¼ to a ½ an inch thick.
• Use the teeth of a fork to make a cross-hatch pattern on top of the cookies
• Bake cookies for 12 minutes or until golden brown.
• Store these keto cream cheese cookies in an airtight container and place in the fridge for up to 4 days.
• Enjoy!