How To Make Cream Cookies

Cookies (low carb )

 Protein Cream Cookies– Cooking Master Recipes

By CookingMaster by Carmine – 

Yields 16 cookies | Prep 10 min | Bake 10–12 min | Total 22 min | 95 kcal per cookie

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Ingredients

•  4 oz (113 g) full-fat cream cheese, softened to 70°F

•  2 tbsp (28 g) unsalted butter, softened

•  1 large egg, room temperature

•  1 tsp pure vanilla extract

•  ½ cup (50 g) vanilla whey protein isolate (or unflavored)

•  ½ cup (56 g) blanched superfine almond flour

•  ⅓ cup (53 g) powdered erythritol (or 1:1 monk fruit blend)

•  ½ tsp aluminum-free baking powder

•  Pinch fine sea salt

•  ½ cup (60 g) raw pecans, chopped medium

Equipment

•  Stand mixer with paddle or hand mixer

•  Two medium mixing bowls

•  Whisk, silicone spatula

•  1-tbsp cookie scoop

•  Half-sheet pan

•  Parchment paper

•  Wire cooling rack

Full Method

1.  Oven Setup: Preheat oven to 350°F (175°C) convection if available; conventional otherwise. Position rack in upper-middle. Line half-sheet pan with parchment.

2.  Soften Fats: Cut cream cheese and butter into ½-inch cubes. Rest 30 min at room temperature.

3.  Cream Base: In stand mixer bowl, beat cream cheese and butter on medium (speed 4) 60 sec until homogenous. Scrape sides.

4.  Emulsify Wet: Crack egg into small bowl first to avoid shells. Add egg and vanilla. Beat 30 sec. Mixture should be glossy.

5.  Dry Blend: In second bowl, whisk protein powder, almond flour, powdered erythritol, baking powder, salt 20 sec. Break lumps.

6.  Incorporate Dry: With mixer on low (speed 2), add dry blend in three additions. Mix 15 sec each. Finish by hand if needed. Dough will be soft but not sticky.

7.  Nut Integration: Fold chopped pecans with spatula in figure-8 motion. Ensure even distribution without crushing nuts.

8.  Portion: Scoop 16 level 1-tbsp mounds 2 inches apart. Lightly press to ½-inch thickness using damp fingertips.

9.  Bake: 10 min rotate pan; total 10–12 min. Edges golden, centers pale and puffy.

10.  Cooling Phase: Rest on pan 3 min. Transfer to rack. Cookies firm to chewy texture as they cool—critical step.

Nutrition per cookie

Calories 95 | Protein 6 g | Fat 8 g | Total Carbs 3 g | Fiber 1 g | Net Carbs 2 g | Sugar Alcohols 0 g

Pro Tips

•  Protein Choice: Vanilla whey isolate yields best flavor; unflavored works but add ¼ tsp extra vanilla. Avoid plant proteins—texture suffers.

•  Sweetener: Powdered erythritol prevents grittiness. Monk fruit 1:1 blend interchangeable.

•  Pecans: Toast 5 min at 350°F for deeper flavor; cool completely before chopping.

•  Storage: Airtight container at room temp 3 days; fridge 7 days; freezer 3 months.

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