Go Back
5 homemade keto peanut butter cream cheese cookies stacked on top of each other.
Stephanie

​Easy Keto Peanut Butter Cream Cheese Cookies Recipe

The simple ingredients in these easy keto peanut butter cookies offer amazingly soft cookies with a bit of a crunch that will satisfy any sweet tooth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

  • 1 cup natural peanut butter no sugar added
  • ¾ cup monk fruit sweetener or sugar substitute of choice
  • 1 egg room temperature
  • ¼ teaspoon sea salt
  • 4 ounces cream cheese
  • 1 cup almond flour
  • ½ teaspoon baking soda

Method
 

​Preheat the oven to 350 degrees.
  1. Prepare a baking sheet with unsalted butter and a dusting of almond flour or piece of parchment paper.
  2. Measure out the peanut butter and the cream cheese.
  3. Place it into a large bowl.
  4. Using a hand mixer or a stand mixer, turn the setting on medium speed.
  5. Then slowly increase the speed to high.
  6. Occasionally, stop the mixer and scrape down the sides to make sure that both ingredients get well incorporated.
  7. Once creamy, add the egg.
  8. Beat the ingredients on high speed until they are creamed together.
  9. In a separate bowl whisk the almond flour, baking soda, sugar, and the salt together.
  10. Combine the dry ingredients with the wet ingredients.
  11. Turn the mixer on medium speed and then on high until mixed well.
  12. Use a large spoon or a cookie scoop to measure out 1 and ½ inch cookie dough balls.
  13. Place them on top of the prepared cookie sheet.
  14. Smash them down with the palm of your hand until they are between a ¼ to a ½ an inch thick.
  15. Use the teeth of a fork to make a cross-hatch pattern on top of the cookies
  16. Bake cookies for 12 minutes or until golden brown.
  17. Store these keto cream cheese cookies in an airtight container and place in the fridge for up to 4 days.
  18. Enjoy!