Cream Cheese Chocolate Chip Cookies (Keto)
These cream cheese chocolate chip cookies are super soft on the inside, crispy around the edges, and simply irresistible! They’re also gluten-free, keto-friendly, and only take minutes to prep.
Preheat your oven to 375°F (160°C).
Add all of the ingredients except the chocolate chips to a large mixing bowl. Mix well, making sure the flour is fully incorporated.
Fold in the chocolate chips.
Roll the dough into 10 balls and place them onto a cookie sheet, evenly spaced apart. Press the dough balls into flat circles with your hands or a fork.
Bake for 25 minutes or until the middle of the cookies are set and the edges are slightly brown.
Transfer to a wire rack and allow to cool for at least 15 minutes.
This recipe is for 10 servings. If you make 10 cookies, each cookie will be 1 serving.
Leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for up to 1 week.
Serving: 1cookie | Calories: 157kcal | Carbohydrates: 2.1g | Protein: 1.8g | Fat: 15.5g | Saturated Fat: 7.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 24.8mg | Sodium: 145.6mg | Potassium: 13.7mg | Fiber: 0.6g | Sugar: 0.6g | Net carbs: 1.5g