Keto Recipes


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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.


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Course: Keto Recipes
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  • 1 cup Coconut Flour
    ¼ cup Cocoa Powder
    2 ounces Baking Chocolate, melted
    1 teaspoon Vanilla Extract
    2 teaspoons Baking Powder
    ¼ teaspoon Sea Salt
    ½ cup Unsalted Butter, softened
    8 ounces Full-Fat Cream Cheese, softened
    1 cup Granulated Sugar Substitute
    4 Eggs, room temperature
    1 teaspoon Instant Espresso Coffee (optional)

  • Keto Chocolate Icing:
    ¼ cup Unsalted Butter
    1 teaspoon MCT Oil or Coconut Oil
    ½ cup Powdered Sugar Substitute
    Pinch of Sea Salt
    2 ounces Baking Chocolate, melted


  • Preheat oven to 350 degrees.
  • Melt the baking chocolate in a double boiler or microwave using 20-second increments, stirring each time. Set aside.
  • Using a mixer, combine cream cheese, butter, sugar substitute, instant coffee, and vanilla extract until thoroughly mixed.
  • Add eggs one at a time, ensuring full incorporation.
  • Blend in the melted chocolate until the dough is uniform.
  • Stir in coconut flour, cocoa powder, baking powder, and salt until well combined.
  • Drop spoonfuls of dough onto a parchment-lined baking sheet, slightly flattening each cookie.
  • Bake for 15-20 minutes. Do not over-bake.
  • Allow cookies to cool completely before icing.
  • For the icing, melt baking chocolate and combine with melted butter and coconut oil.
  • Stir in powdered sugar substitute and salt until smooth.
  • Spread icing onto cooled cookies and allow to set for 5 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Nutrition Facts

  • Carbohydrates: 4.2g
  • Fat: 16g
  • Cholesterol: 69mg
  • Sodium: 110mg

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