Buttery, chewy, and oh so simple, these keto cheesecake cookies will make every season bright! With just a few ingredients, this non-traditional Christmas cookie will be asked for again and again! As an added bonus, it is egg free too!
As a young girl, I loved all things baking. You could frequently find me in the kitchen with flour all over my parts ‘helping’ my mom.
When Christmas time cam around, my family knew that anything related to baking was sure to make me smile. One year, my dad selected a “Sunset Cookies” cookbook to gift me. I used that book until it was falling apart and tattered….and maybe had a giant circular electric stove coil burned into the back….just maybe.
When this season rolled around, I selected one of my favorite recipes of old titled “Cream Cheese Gems,” and decided to recreate to be gluten free, grain free, and low carb!
Dense and chewy, these Christmas cookies are a perfect texture that will transport you into cheesecake heaven….in a bite sized form!
Totally rich and satisfying, the simple ingredients make these super easy to whip up. As a drop cookie, they require minimal time and effort!
And we all like simple, am I right?! Especially this time of year with so many things filling up our calendars!
Not Keto or Low Carb? Gluten Free Cheescake Cookies!
You can easily use some organic cane sugar in this recipe as an alternative!
More Gluten Free & Paleo Christmas Cookie Recipes:
- Paleo ‘Boot Tracks” – Waffle Iron Cookies
- Gluten Free & Vegan Thumbprints
- Paleo Chocolate Peppermint Cookies – Nut Free
- Paleo Cinnamon Snowflake Cookies @ Raising Generation Nourished
- Gluten Free Chocolate Crinkle Cookies @ Fearless Dining
Do you have a favorite Christmas cookie from your childhood? Or any good memories in the kitchen with family?
Low Carb Keto Cheesecake Cookies Recipe:
Keto Cheesecake Cookies
- 4 ounces cream cheese room temp
- 1/2 cup butter
- 1/2 cup granulated sugar erythritol, stevia baking blend, organic cane sugar (not keto), as preferred, to taste
- 1 teaspoon vanilla extract
- 1 teaspoon minced lemon zest or lemon extract, but not preferred
Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper.
In the bowl of a mixer, beat the cream cheese, butter, and sugar until well blended. Add in the vanilla.
With the mixer still on on low, sprinkle in the sea salt, then the flours. If your ingredients are very warm, may freeze briefly to firm up.
Using a cookie scoop for consistency (I used a 1.5 T cookie scoop), drop the dough onto the baking sheet, leaving space for spreading.
Bake in the preheated oven for 12-13 minutes until the edges are just turning golden.
Let cool on sheet for at least 5 minutes to firm up before moving to cookie sheet to cool all the way.
Because these cookies are a tad fragile, I like to store them in the fridge or freezer...they stay good and firm and never freeze solid because of the fat content.
Nutritional facts are using erythritol