Keto Cream Cheese Chocolate Cookies

These keto cheese chocolate cookies create the right low carb chocolate treat. they’re low in carbs, gluten-free, sugar-free, and nut-free.

What makes these keto cookies exceptional is that the wealthy chocolate glaze that first-rate them. and since these cookies ar therefore decadent one cookie can satisfy your chocolate desire. If that’s not a winning low carb cookie direction I don’t grasp what else is.


  • 1 cup of coconut flour
  • 1/4 cup of cocoa powder
  • 2 ounces of baking chocolate
  • 1 tsp of vanilla extract
  • 2 teaspoons of baking powder
  • 1/4 teaspoon sea salt
  • ½ cup unsalted butter softened
  • 8 ounces of full fat cream cheese softened
  • 1 cup granulated sugar substitute
  • 4 eggs
  • 1 teaspoon of instant espresso coffee

Keto Chocolate Icing

  • ¼ cup of unsalted butter
  • 1 tsp of MCT oil or coconut oil
  • 1/2 cup powdered sugar substitute
  • Pinch of sea salt
  • 2 ounces of baking chocolate
  • 1/2 teaspoon of instant espresso coffee


Keto Cream Cheese Chocolate Cookie Dough

  1. Pre-heat oven to 350 degrees
  2. Melt the baking chocolate in a double boiler or in the microwave (20 seconds) then set aside.
  3. Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
  4. Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
  5. To the cookie dough add the melted chocolate and beat dough until it’s perfectly mixed.
  6. Next stir in the coconut flour, cocoa powder, baking powder, salt and mix well.

Keto Chocolate Icing

  1. Melt the butter in a saucepan or in the microwave in increments of 10 seconds
  2. Add powdered sugar substitute or make your own powdered sugar substitute in a clean coffee grinder.)
  3. Add the MCT oil or coconut oil
  4. Stir in the pinch of sea salt and instant espresso coffee.

Baking Instructions

  1. Add the cookie dough in spoonfuls to a parchment-lined cookie sheet.
  2. Flatten the cookies slightly.
  3. Bake cookies for 15-20 minutes (Do not over-bake)
  4. Allow cookies to fully cool
  5. Spread about a teaspoon of icing onto each cookie.
  6. Allow the icing to set about 5 minutes.

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