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A rich and decadent recipe for Keto cream cheese chocolate cookies. The addition of cream cheese makes it a soft-batch cookie and a perfect keto treat.


Prep Time: 10 Minutes | Cook Time: 15 Minutes | Additional Time: 5 Minutes | Total Time: 30 Minutes | Yield: 16


  • 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

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

Keto Chocolate Icing

  • Melt the butter in a saucepan or in the microwave in increments of 10 seconds
  • Add powdered sugar substitute or make your own powdered sugar substitute in a clean coffee grinder.)
  • Stir in the cocoa powder and add the MCT oil or coconut oil. Combine well.
  • Stir in the pinch of sea salt and instant espresso coffee.

Baking Instructions

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


Yield: 16 | Serving Size: 1

Total Fat: 17.1g | Saturated Fat: 10.7g
Cholesterol: 81mg | Sodium: 127mg
Carbohydrates: 6.2g | Net Carbohydrates: 5.1g
Fiber: 1.1g | Sugar: 3.9g | Protein: 3.5g

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