Cream Cheese Cookies

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Seal approval GF small

The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site

4.01:1 Ratio

297 Calories

4.75g Protein

2.62g Carbohydrate

makes 6 small cookies (intended to be a snack or dessert portion of 3 cookies)



26g butter, melted

16g cream cheese, room temperature, tested with Organic Valley Cream Cheese

18g raw egg, mixed well

8g coconut flour, tested with Bob’s Red Mill Brand

0.5g baking powder

0.5g baking soda

0.5g vanilla extract, be creative and try orange, lemon, peppermint or almond!

Sweetener of Choice, recipe tested with 3g Truvia (will need to reduce coconut flour by 0.5g to calculate Truvia)

Optional: 0.1g xanthan gum, this helps hold all of the fat and improve texture.



Pre-heat the oven to 350 degrees

1.     Combine the butter and cream cheese in a bowl and blend until completely combined. 

2.     Add the dry ingredients to the butter mixture and stir until all lumps have completely dissolved.

3.     Add the egg to the batter.  Stir very well.

4.     Line a baking sheet with parchment paper.  Drop 6 spoonful’s of the batter onto the lined baking sheet.

5.     Bake the cookies for 7-10 minutes or until they are slightly brown around the edges and the centers look dry.


Note: This recipe also makes an excellent cupcakes. You may also use this recipe for a pizza base by leaving out the sweetener and extract and reducing the baking soday by half.




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