Soft and Chewy Keto “Sugar” Cookies

Ingredients:

1/2 cup unsalted butter (softened)
3 ounces full fat cream cheese
1 1/2 cups erythritol
1 eggs
1 teaspoon vanilla extract
3 cups super-fine almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Combine the softened butter, cream cheese, and erythritol in a large mixing bowl. Using a mixer with a whisk attachment, mix on medium speed until pale and fluffy, about 1 minute.
Add the egg and vanilla extract. Continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.
Turn the mixer to low speed. Add the almond flour, baking soda, and salt to the bowl. Mix for about 1 minute to combine all ingredients.
Form the cookie dough into 24 balls. Arrange on the prepared baking sheets.
Preheat the oven to 350°F.
Place the baking sheets in the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small baking sheet or large plate, and transfer back to the baking sheets just before baking.
Bake the cookies on middle and upper-middle racks of oven until they are puffy and slightly golden brown at edges, 12-13 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.

Servings: 12

Nutritional Information: Calories: 267, Fat: 23.8g, Carbohydrates: 6g, Fiber: 3g, Protein: 7.1g