2 ounces cream cheese
8 tbsp butter softened
3/4 powdered monkfruit, sifted
1 large egg, room temp
2 tsp vanilla extract
1 1/3 cups almond flour
1/3 cup coconut flour
1 tsp baking powder
Cream butter and cream cheese until fluffy, then add in sifted powdered monkfruit. Add egg and vanilla and mix until combined. Add all dry ingredients and mix well. Once done, place in plastic wrap and chill for 1 hour. ***This must be done in order for them to be fluffy.
Roll out 14 2-oz balls of dough and place on a parchment-lined baking sheet. Press down each cookie with hands to flatten. Bake at 325° for 15 minutes. Allow to cool.
1/2 cup heavy whipping cream
1/3 cup powdered monkfruit
8 oz cream cheese, room temp
1 tsp vanilla
1 tsp blueberry powder (I use Jungle Powder from Amazon)
In a mixing bowl, cream the cream cheese with hand mixer, then add vanilla, whipping cream, powdered sugar, and blueberry powder for color. Mix until fluffy. Add about 1 tbsp to 1 1/2 tbsp of frosting per cookie
Macros per serving: 257 cal, 24g fat, 6g protein, 2 net carbs
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