If you’re craving a guilt-free chocolate fix, these keto cream cheese chocolate cookies are your answer. Rich, decadent, and satisfyingly low-carb, they’re the perfect treat for anyone watching their sugar intake. Plus, they’re gluten-free, sugar-free, and nut-free, making them a versatile option for those with dietary restrictions.

Ingredients You’ll Need

8 ounces of full-fat cream cheese, softened

1 cup of coconut flour

1/4 cup of cocoa powder

2 ounces of baking chocolate, melted

1 cup of granulated sugar substitute

1 teaspoon of vanilla extract

1 teaspoon of instant espresso coffee (optional)

1 teaspoon of baking powder

1/4 teaspoon of sea salt

1/2 cup of unsalted butter, softened

4 eggs, room temperature

Tools You’ll Need

Baking sheets

Parchment paper

Cooling rack

Electric mixer (hand mixer or stand-up mixer)

Large mixing bowl for the cookie dough

Separate bowl for the icing

How to Make:

Prepare Ingredients: Begin by allowing your eggs, cream cheese, and butter to come to room temperature. Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper or lightly grease it.

Melt Chocolate: Melt the baking chocolate in a double boiler or microwave using 20-second intervals, stirring each time until smooth. Set aside to cool slightly.

Mix Wet Ingredients: In a large mixing bowl or stand-up mixer, beat together the softened butter, cream cheese, vanilla extract, instant coffee (if using), and granulated sugar substitute until light and fluffy, about 3-4 minutes.

Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated into the mixture.

Add Melted Chocolate: Pour the melted chocolate into the bowl with the wet ingredients and mix until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the coconut flour, cocoa powder, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until thoroughly combined.

Form Dough Balls: Using a small cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing the cookies about an inch apart. Gently flatten each cookie with your fingers.

Bake: Bake the cookies for 15-20 minutes, or until set. Transfer to a wire rack to cool completely.