Low-Carb Cream Cheese Biscuits

Cream cheese delivers a wonderful texture and flavor to these Cream Cheese Biscuits.

Coconut flour makes sure they’ll be low in carbs and gluten-free as well.

Cream cheese is a staple of keto recipes but beware of industrial processors adding sugar to make the taste more palatable.

Check the carb content before purchase.

Pasteurized milk is the main ingredient in cream cheese, which makes it safe to eat without any additional processing.

Coconut flour is gotten through coconut milk-making.

Basically, no part of coconut’s pulp is thrown away, so once producers squeeze out coconut milk, coconut pulp is dried and ground into a powder that goes on to become coconut flour.

Since it’s all coconut, coconut flour shares plenty of the same health benefits as coconut oil.

A quarter cup full of coconut flour has about 6g of net carbs.

It’s quite a bit towards your daily carb limit but that’s all these recipe needs.

For example, a whole batch of cookies baked using only a 1/4 cup of coconut flour, each of those cookies will have merely 0.5g of net carbs — that’s a pretty good tradeoff for something that gives you that sweet jolt once in a while.

Soft and chewy, these Cream Cheese Cookies tend to get firm after being stored in the fridge for a day.

Low-Carb Cream Cheese Biscuits

Prep Time 35 mins
Cook Time 18 mins
Total Time 53 mins
Servings 12
Calories 91.38 kcal


  • 1/2 cup Butter softened
  • 3 tbsp Cream Cheese softened
  • 1/2 cup Stevia granulated
  • 1 tsp Vanilla Extract
  • 1 large Egg
  • 1/2 cup Coconut Flour
  • 1/2 tsp Baking Powder
  • 1-2 pinches Salt
  • Cheddar Cheese shredded, optional


  • In a bowl, stir together the butter, stevia sweetener and softened cream cheese.
  • Stir the vanilla extract and egg. Stir until all ingredients combine well.
  • Add the coconut flour, salt, and baking powder; continue to stir until combined well.
  • Place the sticky batter onto a plate lined with the wax or parchment paper.
  • Mold into a log shape, using the paper to roll out and wrap the paper around the dough.
  • Refrigerate for at least an hour.
  • Preheat oven to 350F/180 C.
  • Line a baking tray with parchment paper.
  • Remove the dough from the fridge and use a sharp knife to cut any shape of cookie you like.
  • Place cookies on the baking tray, and sprinkle with cheddar cheese (optional).
  • Bake for 18 minutes or until golden.
  • Serve hot or cold.
  • Keep refrigerated into closed container up to 4 to 5 days.


Net Carbs: 0.5g

Leave a Reply

Chick Pea and Bulgur Wheat Patties

These patties are my jazzed up healthy version of my all time favourite Middle Eastern street food the Falafel. I have...

Herb Roasted Chicken Salad

Spring has apparently arrived down here in kiwi land. I say apparently because it is not what you imagine spring to be like. I am yet...

Roasted Broccoli, Carrot and Spicy Chickpea Salad

A meat-free medley of protein packed spicy roasted chickpeas, broccoli and carrot unite with a herbaceous yogurt dressing to make this satisfying...

Vegan Sweet Potato Hummus Dip

You will fall in love with this sweet and smooth vegan sweet potato hummus dip that goes great with your favorite pita chips! Are you...

Homemade Spicy Wedges

These oven baked Homemade Spicy Wedges are fantastically crispy on the outside and super soft in the middle. They are a much...

Smoked Chicken and Mushroom Risotto

Learn how to make risotto like a pro with this simple and tasty smoked chicken, spinach and mushroom risotto recipe. Have you ever eaten...