Chocolate Keto Cream Cheese Cookies

Chocolate Keto Cream Cheese Cookies


  • 115 g coconut flour
  • 25 g cocoa powder
  • Approximately 60 g of Krisda Chocolatey chips
  • 5 ml of vanilla extract
  • 10 ml of baking powder
  • A Pinch of salt
  • 115 g soft unsalted butter
  • 225 g of full-fat cream cheese softened
  • ± 200 g granulated Krisda sugar
  • 4 eggs
  • 5 ml instant espresso coffee


Krisda Chocolatey topping

  • ½-1 tsp coconut oil
  • ± 150g Krisda Chocolatey chips (Stevia Sweetened, Semi-sweet, sugar-free and GMO-Free)


Chocolate Keto Cream Cheese Cookies

Chocolate Keto Cream Cheese Dough

  1. Pre-heat oven to 350C
  2. Line baking trays with parchment paper.
  3. Melt the Krisda Chocolatey chips in a small glass container in the microwave at 20-second intervals.   Stir with a spoon until melted.  If needed, return to the microwave for another 20-second blitz and stir again.  Set aside. Do not overcook it!
  4. In a mixer, combine the cream cheese, butter, granulated Krisda sugar, vanilla extract and turn on high and blend/mix.
  5. When all ingredients fully incorporated, add the eggs one at a time and blend well between each addition.
  6. Now add the melted Chocolatey chips and beat the dough until you have it perfectly mixed through.
  7. It will look very watery, but remember, once you add the coconut flour, it will stabilize so do not change anything.
  8. Mix coconut flour, cocoa powder, baking powder, salt, and instant espresso coffee in a separate bowl and then add to the mixer and mix well.
  9. It should be a nice chocolate mixture with no visible flour pockets.
  10. Give it a good mix in the mixer.


Chocolate Keto Cream Cheese Cookies


  1. Use two teaspoons and scoop out a large teaspoon full of Chocolate Keto Cream Cheese dough and drop it on the parchment-lined cookie sheet.
  2. Once done, shape it lightly into a round form.
  3. Use wet fingers to slightly flatten each Chocolate Keto Cream Cheese ball.
  4. Bake cookies for 15-20 minutes, but be careful, not over-bake
  5. Leave it on the baking tray and let it fully cool down.  If you remove it too quickly it will crumble.
  6. Smear ± 1 teaspoon of melted Krisda Chocolatey mixture onto each cookie.
  7. Let it set about 10 minutes or until solid and dry.
  8. Do not stack before totally dry.  Place it in the fridge if needed.


We made a double batch and have 6 dozen of the best ever soft cream cheese keto cookies, which also happened to be sugar-free, low-carb and out of this world decadent!

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Prepared, tried and tested Corlea Smit and Esme Slabs

Sure, we do have more Keto dishes, cookies, etc. from which you can choose

Tried this recipe?
 @_EsmeSalon or tag #shareEScare

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