Almond cream cheese cookies
These almond cream cheese cookies are soft and chewy, thanks to the addition of vanilla collagen powder. Adding this ingredient gives them such a nice texture, sometimes missing in many keto cookie recipes.
Place your room temperature butter and cream cheese in a bowl and whip them together with your sweetener. I use a hand mixer but a stand mixer will work just fine :). Once smooth, add your egg and your extracts. Mix again until well incorporated, this step only took me about 30 seconds. Next, add in your dry ingredients and mix until combined. I use the brand Preferred Keto Collagen in my baking. You can get 10% off of your purchase of this collagen with the code ketocopy here! You may substitute another collagen but may need to add a bit more vanilla extract (1 tsp. total) and another Tbs. sweetener. At this point, your dough should resemble a traditional cookie dough. If you are opting to add sliced almonds, add them and fold them in by hand. I like to keep the slices intact and a powered mixer sometimes combines them a bit too vigorously. You can chill the dough or spoon onto a parchment or silicone lined baking sheet right away. I’ve tried both methods and noticed no difference. I also use a measured cookie dough scoop, you can find that here! I find that using a scoop gives me a super consistent end product because all of the cookies are the exact same size and therefore cook at the exact same rate. It’s also great for nutrition information purposes. You know, ahhhhh this guy is little…. Won’t count the whole thing. You know what I mean…. No? Just me? Fiiiine…..
I mention the chilling option because people often ask me how many steps can be done in advance. It’s totally possible to make this dough ahead of time and bake as needed. Just make sure you are storing the dough in the fridge either covered or in an air tight container.
Spoon your cookie dough onto a parchment lined baking sheet and bake at 325 for 12 minutes. At 12 minutes, remove the baking sheet from the oven and gently press the dough down with the back of a smooth spatula. I use this. These cookies won’t spread on their own. Place the pressed cookies back into the oven for 5-10 minutes. I prefer a less browned cookie and only cook them for an additional 5 minutes.
I bake these cookies at 325 because the bottoms tend to brown up much faster and darker than other recipes I’ve tried. Cooking them at 325 allows them to cook through without browning up the bottoms too fast.
Nutrition Information. Using my scoop, I got 22 cookies out of this batch of dough. Nutrition information provided below is for one cookie using my ingredients and DOES include the optional sliced almonds. I always encourage people to calculate their own macros with their brands. I use the free version of My Fitness Pal. :)
Fat: 7.4 grams
Carbs: 1.4 ( - .7 g. fiber) = 0.7 net carbs
Protein: 2.6 grams