This Instant Pot Garlic Parmesan Spaghetti Squash is one of the tastiest spaghetti squash recipes out there . And not only is it crazy good, but it’s a great vegetarian side dish that’s easy to make, and makes a beautiful presentation to boot .
Why You’ll Love This Stuffed Spaghetti Squash Recipe
- Fast. Done in under 30 minutes .
- Easy. Just a few easy steps to have a delicious meal on the table everyone will love.
- Vegetarian . A recipe so delicious you won’t even miss the meat.
- Low Carb . Only 12 net carbs per serving.
As someone who has lived a keto lifestyle for quite some time now, I can tell you that one of the hardest things to give up is pasta–but not any longer!
One of the best tasting low carb pasta options I’ve found is spaghetti squash. This Garlic Parmesan Spaghetti Squash recipe has to be one of the best pasta substitute dishes I’ve ever had!
If you’ve never tried spaghetti squash before, prepare for a deliciously unique experience. It has a very neutral flavor to it. That makes it the perfect vessel for flavorful dishes like this Garlic Parmesan Spaghetti Squash recipe .
I’ve always loved the flavor combination of garlic and parmesan, and this dish really accentuates their flavor profiles!
With the addition of the nutty flavor of the almonds, the earthiness of the spinach, and the slight heat from the red pepper, this is easily one of the best spaghetti squash recipes you’ll find!
Now that you know how tasty this Garlic Parmesan Spaghetti Squash recipe is, let’s get into how simple this recipe is to make. Not only is it easy to prep the dish, but thanks to the Instant Pot the cooking of this recipe is quick and painless. No need to babysit a boiling pot, Spaghetti Squash in the Instant Pot .
Is Spaghetti Squash Healthy?
Spaghetti squash actually has many health and dietary benefits. One of the main benefits is how low carb it is in comparison to pasta. One cup of spaghetti squash yields only 7 grams of carbs, with 1.5 grams of that being dietary fiber. That means only 5.5g of net carbs per cup!
In contrast, regular spaghetti has a staggering 43 grams of carbs, with only 2.5 grams being dietary fiber. That’s over 6 times the amount of carbs as spaghetti squash!
And just because you’re not living a low carb lifestyle doesn’t mean you can’t enjoy the health benefits spaghetti squash as well. People of all dietary walks of life enjoy spaghetti squash as a healthy alternative to pasta! It’s also low in calories, high in vitamin C and high dietary fiber.
Get over 100 pressure cooker recipes that are nutritious in my new Instant Pot Healthy Cookbook !
Should I Make Instant Pot Spaghetti Squash?
First, let me tell you WHY you should use your Instant Pot for making Spaghetti Squash. I find that the biggest problem I face with spaghetti squash is cutting through the really tough skin. I have come dangerously close to slicing my fingers off more than once.
When my hands are flared with Rheumatoid Arthritis, I also find it nearly impossible to slice through it.
The advantage of cooking spaghetti squash, or really any hard-skinned winter squash in a pressure cooker, is that you do not need to slice it before cooking. Yup. You read that right.
If you want complete instructions on how to cook the spaghetti squash, check out my Easy Instant Pot Spaghetti Squash Recipe !
How Many Net Carbs Are In Spaghetti Squash?
Well, it depends on how much you eat. With the high fat and protein content, you should feel full with less than you would imagine.
One cup of spaghetti squash only has 5.5g of net carbs! Don’t let the overall carb count intimidate you. It is packed with fiber, which brings the net carb count down to a totally acceptable low carb level.
As long as it is not discolored or soft in spots, your squash is still good.
As you see from this post, it is totally possible, and in fact, is a lot easier than trying to find a pot large enough for your stovetop .
Usually, this is about environmental stressors such as lack of water, drastic changes in temperatures, and sometimes soil content. There’s not a lot a cook can do about that sadly.
That’s one of the most commonly asked questions. Since spaghetti squash is so high in fiber, it makes it a delicious low carb option.
Ingredients You’ll Need
- 1 large spaghetti squash - This is the star of the show, stepping in as the noodle alternative. When cooked, it magically pulls into long, tender strands that become the perfect base for all the buttery, garlicky goodness.
- 3 tablespoons olive oil - Provides richness and helps sauté the garlic and nuts so they bloom with flavor. It also lightly coats the squash strands for a silky finish.
- 8 cloves garlic - The heart and soul of this dish. Garlic adds bold aromatics and a savory punch that infuses the squash with irresistible flavor.
- 1 teaspoon red pepper flakes - Brings a gentle, satisfying heat that cuts through the creaminess and prevents the dish from feeling too heavy.
- ½ cup slivered almonds - Adds crunch and a nutty depth of flavor, giving the dish that joyful textural contrast we didn’t know we needed.
- 4 cups fresh spinach - Contributes vibrant color, subtle earthiness, and a dose of nutrients. It wilts beautifully into the warm squash for a veggie-forward boost.
- 1 teaspoon salt - Enhances every ingredient, ensuring the dish tastes flavorful from the first twirl of squash to the last bite.
- 1 cup shredded parmesan cheese - Provides salty, savory, cheesy richness that melts into the strands and forms a luscious coating.
- 1.5 cups water, for the Instant Pot - Used to generate steam pressure in the pot to cook the squash quickly and evenly. The foundation of Instant Pot magic!
How To Make Garlic Parmesan Spaghetti Squash
- Follow the directions above to cook your spaghetti squash.
- Empty out the Instant Pot and wipe it dry.
- Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pinenuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir. You can also do this in a skillet on the stovetop.
- Add in the spaghetti squash and mix until all ingredients are well incorporated.
- Sprinkle with parmesan cheese just before serving.
Tips And Tricks
Stuffed spaghetti squash may look impressive, but with a few clever techniques up your sleeve, it becomes a simple and satisfying dish that stands tall on the dinner table. Here are some helpful tips to ensure success every time:
- Don’t skimp on flavorings. This recipe is all about the flavored oil and the cheese, so don’t skimp on either.
- Double up. I ask you to use half the squash in this recipe, but of course, you can always use all of it and double all the other ingredients.
- Tips and Tricks. See the notes above on how to make Spaghetti squash in your Instant Pot . It’s got a lot of tips and tricks that will make this easier for you.
Variations
Stuffed spaghetti squash is incredibly versatile. Whatever flavor path you take, it ends in deliciousness. Here are some creative variations to help you switch up the stuffing and keep your squash game exciting:
- Use pine nuts instead of almonds
- Add ½ cup of cranberries to the hot oil along with the garlic and red peppers
- Add roasted cherry tomatoes to the finished dish
- Use feta cheese instead of shredded parmesan.
- Add ¼ cup of chopped fresh basil along with the spaghetti squash.
- Add tomatoes or cranberries. You can also add cherry tomatoes or cranberries to this recipe for a little pop of color and taste.
How Long Does It Last?
Stuffed spaghetti squash typically lasts 3–4 days in the refrigerator when stored in an airtight container. Because the squash is already cooked and mixed with ingredients like cheese, it’s best to keep it chilled promptly after serving.
Reheat it gently in the oven or microwave until warmed through.
Can You Freeze It?
Yes! It’s hard for us to eat a whole squash before it goes bad, so we’re practically pros at freezing them. Put the strands into a ziptop bag, and squash the bag flat. Not only does this make for easier stacking in the refrigerator, but it also helps the squash defrost more evenly than if you had a large hunk o’ squash.
More Great Vegetarian Instant Pot Recipes
- How to make Acorn Squash is a step by step tutorial to make it fun and easy.
- This easy Keto Tabouli recipe uses hemp hearts for a delicious, vegetarian keto side dish. Eat it as a salad, or use it as a savory fat bomb and enjoy a wonderful, fast salad.
- This Mascarpone Mushroom Pasta is definitely at the top of my list when it comes to choosing my favorite pasta dishes. It’s just SO GOOD!
- Mushroom Mascarpone Pasta - One of the creamiest, tastiest pastas I’ve ever had.
- Instant Pot Greek Green Beans - A deliciously hearty vegetarian-friendly dish.
- Farro Risotto with Butternut Squash - a delicious side dish or main course.
- Butternut Squash Soup - The perfect autumn comfort food.
Stuffed Spaghetti Squash | Garlic Parmesan Spaghetti Squash
Equipment
- Instant Pot
- Good set of Kitchen Knives
- Steamer Rack
- Grapefruit Spoons
Ingredients
- ▢ 1 large spaghetti squash
- ▢ 3 tablespoons olive oil
- ▢ 8 cloves Garlic , sliced thinly
- ▢ 1 teaspoon red pepper flakes
- ▢ ½ cup slivered almonds , or other nuts of choice
- ▢ 4 cups fresh spinach , chopped
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 cup shredded parmesan cheese
- ▢ 1.5 cups water , for the Instant Pot
Instructions
- Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.
- Put 1.5 cups of water into the Instant Pot . Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
- Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
- Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.
- Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.
- Empty out the Instant Pot and wipe dry.
- Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.
- Add in spaghetti squash.
- Sprinkle with parmesan cheese just before serving.
Watch The Video
Tips And Tricks For Making Garlic Parmesan Spaghetti Squash
- Don’t skimp on flavorings. This recipe is all about the flavored oil and the cheese, so don’t skimp on either.
- Double up. I ask you to use half the squash in this recipe, but of course, you can always use all of it and double all the other ingredients.
- Tips and Tricks. See the notes above on how to make Spaghetti squash in your Instant Pot. It’s got a lot of tips and tricks that will make this easier for you.
Variations On This Delicious Spaghetti Squash Recipe
- Use pine nuts instead of almonds
- Add ½ cup of cranberries to the hot oil along with the garlic and red peppers
- Add roasted cherry tomatoes to the finished dish
- Use feta cheese instead of shredded parmesan.
- Add ¼ cup of chopped fresh basil along with the spaghetti squash.
- Add tomatoes or cranberries. You can also add cherry tomatoes or cranberries to this recipe for a little pop of color and taste.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Instant Pot Garlic Parmesan Spaghetti Squash is one of the tastiest spaghetti squash recipes out there . And not only is it crazy good, but it’s a great vegetarian side dish that’s easy to make, and makes a beautiful presentation to boot .
Why You’ll Love This Stuffed Spaghetti Squash Recipe
- Fast. Done in under 30 minutes .
- Easy. Just a few easy steps to have a delicious meal on the table everyone will love.
- Vegetarian . A recipe so delicious you won’t even miss the meat.
- Low Carb . Only 12 net carbs per serving.
As someone who has lived a keto lifestyle for quite some time now, I can tell you that one of the hardest things to give up is pasta–but not any longer!
One of the best tasting low carb pasta options I’ve found is spaghetti squash. This Garlic Parmesan Spaghetti Squash recipe has to be one of the best pasta substitute dishes I’ve ever had!
If you’ve never tried spaghetti squash before, prepare for a deliciously unique experience. It has a very neutral flavor to it. That makes it the perfect vessel for flavorful dishes like this Garlic Parmesan Spaghetti Squash recipe .
I’ve always loved the flavor combination of garlic and parmesan, and this dish really accentuates their flavor profiles!
With the addition of the nutty flavor of the almonds, the earthiness of the spinach, and the slight heat from the red pepper, this is easily one of the best spaghetti squash recipes you’ll find!
Now that you know how tasty this Garlic Parmesan Spaghetti Squash recipe is, let’s get into how simple this recipe is to make. Not only is it easy to prep the dish, but thanks to the Instant Pot the cooking of this recipe is quick and painless. No need to babysit a boiling pot, Spaghetti Squash in the Instant Pot .
Is Spaghetti Squash Healthy?
Spaghetti squash actually has many health and dietary benefits. One of the main benefits is how low carb it is in comparison to pasta. One cup of spaghetti squash yields only 7 grams of carbs, with 1.5 grams of that being dietary fiber. That means only 5.5g of net carbs per cup!
In contrast, regular spaghetti has a staggering 43 grams of carbs, with only 2.5 grams being dietary fiber. That’s over 6 times the amount of carbs as spaghetti squash!
And just because you’re not living a low carb lifestyle doesn’t mean you can’t enjoy the health benefits spaghetti squash as well. People of all dietary walks of life enjoy spaghetti squash as a healthy alternative to pasta! It’s also low in calories, high in vitamin C and high dietary fiber.
Get over 100 pressure cooker recipes that are nutritious in my new Instant Pot Healthy Cookbook !
Should I Make Instant Pot Spaghetti Squash?
First, let me tell you WHY you should use your Instant Pot for making Spaghetti Squash. I find that the biggest problem I face with spaghetti squash is cutting through the really tough skin. I have come dangerously close to slicing my fingers off more than once.
When my hands are flared with Rheumatoid Arthritis, I also find it nearly impossible to slice through it.
The advantage of cooking spaghetti squash, or really any hard-skinned winter squash in a pressure cooker, is that you do not need to slice it before cooking. Yup. You read that right.
If you want complete instructions on how to cook the spaghetti squash, check out my Easy Instant Pot Spaghetti Squash Recipe !
How Many Net Carbs Are In Spaghetti Squash?
Well, it depends on how much you eat. With the high fat and protein content, you should feel full with less than you would imagine.
One cup of spaghetti squash only has 5.5g of net carbs! Don’t let the overall carb count intimidate you. It is packed with fiber, which brings the net carb count down to a totally acceptable low carb level.
As long as it is not discolored or soft in spots, your squash is still good.
As you see from this post, it is totally possible, and in fact, is a lot easier than trying to find a pot large enough for your stovetop .
Usually, this is about environmental stressors such as lack of water, drastic changes in temperatures, and sometimes soil content. There’s not a lot a cook can do about that sadly.
That’s one of the most commonly asked questions. Since spaghetti squash is so high in fiber, it makes it a delicious low carb option.
Ingredients You’ll Need
- 1 large spaghetti squash - This is the star of the show, stepping in as the noodle alternative. When cooked, it magically pulls into long, tender strands that become the perfect base for all the buttery, garlicky goodness.
- 3 tablespoons olive oil - Provides richness and helps sauté the garlic and nuts so they bloom with flavor. It also lightly coats the squash strands for a silky finish.
- 8 cloves garlic - The heart and soul of this dish. Garlic adds bold aromatics and a savory punch that infuses the squash with irresistible flavor.
- 1 teaspoon red pepper flakes - Brings a gentle, satisfying heat that cuts through the creaminess and prevents the dish from feeling too heavy.
- ½ cup slivered almonds - Adds crunch and a nutty depth of flavor, giving the dish that joyful textural contrast we didn’t know we needed.
- 4 cups fresh spinach - Contributes vibrant color, subtle earthiness, and a dose of nutrients. It wilts beautifully into the warm squash for a veggie-forward boost.
- 1 teaspoon salt - Enhances every ingredient, ensuring the dish tastes flavorful from the first twirl of squash to the last bite.
- 1 cup shredded parmesan cheese - Provides salty, savory, cheesy richness that melts into the strands and forms a luscious coating.
- 1.5 cups water, for the Instant Pot - Used to generate steam pressure in the pot to cook the squash quickly and evenly. The foundation of Instant Pot magic!
How To Make Garlic Parmesan Spaghetti Squash
- Follow the directions above to cook your spaghetti squash.
- Empty out the Instant Pot and wipe it dry.
- Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pinenuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir. You can also do this in a skillet on the stovetop.
- Add in the spaghetti squash and mix until all ingredients are well incorporated.
- Sprinkle with parmesan cheese just before serving.
Tips And Tricks
Stuffed spaghetti squash may look impressive, but with a few clever techniques up your sleeve, it becomes a simple and satisfying dish that stands tall on the dinner table. Here are some helpful tips to ensure success every time:
- Don’t skimp on flavorings. This recipe is all about the flavored oil and the cheese, so don’t skimp on either.
- Double up. I ask you to use half the squash in this recipe, but of course, you can always use all of it and double all the other ingredients.
- Tips and Tricks. See the notes above on how to make Spaghetti squash in your Instant Pot . It’s got a lot of tips and tricks that will make this easier for you.
Variations
Stuffed spaghetti squash is incredibly versatile. Whatever flavor path you take, it ends in deliciousness. Here are some creative variations to help you switch up the stuffing and keep your squash game exciting:
- Use pine nuts instead of almonds
- Add ½ cup of cranberries to the hot oil along with the garlic and red peppers
- Add roasted cherry tomatoes to the finished dish
- Use feta cheese instead of shredded parmesan.
- Add ¼ cup of chopped fresh basil along with the spaghetti squash.
- Add tomatoes or cranberries. You can also add cherry tomatoes or cranberries to this recipe for a little pop of color and taste.
How Long Does It Last?
Stuffed spaghetti squash typically lasts 3–4 days in the refrigerator when stored in an airtight container. Because the squash is already cooked and mixed with ingredients like cheese, it’s best to keep it chilled promptly after serving.
Reheat it gently in the oven or microwave until warmed through.
Can You Freeze It?
Yes! It’s hard for us to eat a whole squash before it goes bad, so we’re practically pros at freezing them. Put the strands into a ziptop bag, and squash the bag flat. Not only does this make for easier stacking in the refrigerator, but it also helps the squash defrost more evenly than if you had a large hunk o’ squash.
More Great Vegetarian Instant Pot Recipes
- How to make Acorn Squash is a step by step tutorial to make it fun and easy.
- This easy Keto Tabouli recipe uses hemp hearts for a delicious, vegetarian keto side dish. Eat it as a salad, or use it as a savory fat bomb and enjoy a wonderful, fast salad.
- This Mascarpone Mushroom Pasta is definitely at the top of my list when it comes to choosing my favorite pasta dishes. It’s just SO GOOD!
- Mushroom Mascarpone Pasta - One of the creamiest, tastiest pastas I’ve ever had.
- Instant Pot Greek Green Beans - A deliciously hearty vegetarian-friendly dish.
- Farro Risotto with Butternut Squash - a delicious side dish or main course.
- Butternut Squash Soup - The perfect autumn comfort food.
Stuffed Spaghetti Squash | Garlic Parmesan Spaghetti Squash
Equipment
- Instant Pot
- Good set of Kitchen Knives
- Steamer Rack
- Grapefruit Spoons
Ingredients
- ▢ 1 large spaghetti squash
- ▢ 3 tablespoons olive oil
- ▢ 8 cloves Garlic , sliced thinly
- ▢ 1 teaspoon red pepper flakes
- ▢ ½ cup slivered almonds , or other nuts of choice
- ▢ 4 cups fresh spinach , chopped
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 cup shredded parmesan cheese
- ▢ 1.5 cups water , for the Instant Pot
Instructions
- Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.
- Put 1.5 cups of water into the Instant Pot . Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
- Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
- Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.
- Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.
- Empty out the Instant Pot and wipe dry.
- Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.
- Add in spaghetti squash.
- Sprinkle with parmesan cheese just before serving.
Watch The Video
Tips And Tricks For Making Garlic Parmesan Spaghetti Squash
- Don’t skimp on flavorings. This recipe is all about the flavored oil and the cheese, so don’t skimp on either.
- Double up. I ask you to use half the squash in this recipe, but of course, you can always use all of it and double all the other ingredients.
- Tips and Tricks. See the notes above on how to make Spaghetti squash in your Instant Pot. It’s got a lot of tips and tricks that will make this easier for you.
Variations On This Delicious Spaghetti Squash Recipe
- Use pine nuts instead of almonds
- Add ½ cup of cranberries to the hot oil along with the garlic and red peppers
- Add roasted cherry tomatoes to the finished dish
- Use feta cheese instead of shredded parmesan.
- Add ¼ cup of chopped fresh basil along with the spaghetti squash.
- Add tomatoes or cranberries. You can also add cherry tomatoes or cranberries to this recipe for a little pop of color and taste.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Stuffed Spaghetti Squash | Garlic Parmesan Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil
- 8 cloves Garlic sliced thinly
- 1 teaspoon red pepper flakes
- ½ cup slivered almonds or other nuts of choice
- 4 cups fresh spinach chopped
- 1 teaspoon Kosher Salt
- 1 cup shredded parmesan cheese
- 1.5 cups water for the Instant Pot
Instructions
- Using the tip of a sharp, short knife, pierce the spaghetti squash in 7-8 places.
- Put 1.5 cups of water into the Instant Pot . Place a steamer rack into the pot. Place the pierced spaghetti squash on the rack.
- Close the lid and set the Instant Pot to cook on HIGH PRESSURE for 7 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes.
- Remove the squash and cut it open lengthwise, so that you can have long spaghetti-like strands. Put away half for another use.
- Drag a fork along the squash to get long strands of spaghetti squash. Measure out 4 cups and set the rest aside for another use (like eating all the time at any excuse.) Save the squash shell since you will be serving your elegant creation in it.
- Empty out the Instant Pot and wipe dry.
- Press Sauté. When the pot is hot, add oil. To the hot oil, add garlic, red pepper, and slivered almonds or pine nuts. Toast for 1 minute without letting the garlic burn. Add in the spinach and salt and stir.
- Add in spaghetti squash.
- Sprinkle with parmesan cheese just before serving.
Tips And Tricks For Making Garlic Parmesan Spaghetti Squash
- Don’t skimp on flavorings. This recipe is all about the flavored oil and the cheese, so don’t skimp on either.
- Double up. I ask you to use half the squash in this recipe, but of course, you can always use all of it and double all the other ingredients.
- Tips and Tricks. See the notes above on how to make Spaghetti squash in your Instant Pot. It’s got a lot of tips and tricks that will make this easier for you.
Variations On This Delicious Spaghetti Squash Recipe
- Use pine nuts instead of almonds
- Add ½ cup of cranberries to the hot oil along with the garlic and red peppers
- Add roasted cherry tomatoes to the finished dish
- Use feta cheese instead of shredded parmesan.
- Add ¼ cup of chopped fresh basil along with the spaghetti squash.
- Add tomatoes or cranberries. You can also add cherry tomatoes or cranberries to this recipe for a little pop of color and taste.
Stuffed Spaghetti Squash | Garlic Parmesan Spaghetti Squash https://twosleevers.com/garlic-parmesan-spaghetti-squash/
Roger is a huge cookie fan, and I must say, that for me, it’s a toss up between cookies and cake–but I do love cookies (especially keto cookies). That’s why I came up with these tasty Cream Cheese Cookies. They’re perfect for when the Cookie Monster strikes!
What Makes These Keto Cream Cheese Cookies So Great?
- Easy - As simple as every other cookie recipe you’ve ever made.
- Fast - Done in under 30 minutes (not counting prep time).
- Gluten-Free - Great for a gluten-free snack or dessert .
- Low Carb - Only 3 net carbs per serving
I truly love my cookies when it comes to dessert or snack options. I’ve come up with these Cream Cheese Cookies along with some other keto dessert recipes that really help you when you’re just dying for a little something indulgent, but something that won’t knock you out of ketosis.
Honestly, when you take a bite of these Cream Cheese Cookies , you won’t believe it’s keto. No worries, it won’t throw you out of ketosis. If you follow the directions and ingredients, you are definitely within the keto diet guidelines.
Is Cream Cheese Allowed On A Keto Diet?
Absolutely, it is. Cream cheese is one of the foods that seems to be made specifically for the keto diet. It’s low carb and high fat, which makes it ideal to add to many main dishes or fat bombs to keep your macros on track.
If you need help figuring out what your macros should be for a ketogenic diet, check out my free Macros Calculator .
Do Cookies Made With Cream Cheese Need To Be Refrigerated?
As with a lot of keto baking, you should carefully wrap and store these cookies in the refrigerator. When they’re first done, these Keto Cream Cheese Cookies are likely to be a little soft and crumbly.
But if you let them cool completely (if you have that much patience!) you will be richly rewarded.
You can store these cookies in the refrigerator for about 3-5 days. They also freeze well, but you have to be patient about defrosting them. Do not try to defrost in a microwave. That didn’t work out so well for me!
Cream Cheese Cookie Variations
These tasty low carb cookies are quite the delight the way the recipe is written, but I consider most of my recipes a guide. The fun in cooking is making something perfect for YOU.
That being said, here are a few variations I’ve tried when making these cookies that might give you a little more inspiration as well:
- Press down in the middle of the cookie with your thumb before baking to create an indent. Fill with sugar-free preserves and bake.
- Omit Almond extract and use 1 tablespoon orange zest and orange extract.
- Use 1 tablespoon lemon zest and lemon extract.
What To Serve With These Keto Cream Cheese Cookies
I do love these Keto Cream Cheese cookies dunked into a hot cup of masala chai. or alongside my Keto Iced caramel Macchiato recipe.
Instant Pot Masala Chai
You can also serve them with a small dollop of sugar-free preserves if you’d like. But honestly, I’m not sure they need anything else.
They’re moist, soft little morsels of delight.
Can I Have Cookies On A Keto Diet?
You may assume that since cookies are known to be a sweet treat, that you can’t have them on a keto diet. Well, you would be wrong. With the right keto-friendly ingredients, you can have cookies that rival even your sweetest favorites while staying in ketosis.
If you’re looking for more of our best cookie recipes , check out my Keto Chocolate Chip Cookies . They’re delightfully warm, gooey, chocolaty and completely low carb!
These Gluten-Free Spiced Keto Cookies are another great example of some cookies that are so delicious you won’t be able to tell they’re low carb. Give them a try as well!
Another fantastic keto cookie recipe is my Keto Almendrados Cookies recipe . They’re a popular Spanish almond cookie and they’re so good!
Another great keto cookie is my Almond Flour Cookies recipe ! They’re simple, delicious and keto 5-ingredient cookies.
I know it can be hard to believe that these are keto cookies. However, they definitely are. So, throw a batch together and enjoy knocking that sweet tooth craving out of the water while still complying with your planned way of eating.
In this Keto Cream Cheese Cookies recipe , the cream cheese really helps not just provide creaminess, and a slight tang, it actually also helps hold that almond flour together and makes the cookies easy to hold together.
They are a little crumbly when hot, so if you can be patient and let them cool off completely , you will be a lot happier with these keto cookies once you are done.
Not that I’m the most patient person in the world, but for a good cookie?
Yeah, I think I will hold a little!
If you try this recipe for Cream Cheese Cookies and love it, make sure you share it with your friends on Facebook and Pinterest so they can make them too.
Cream Cheese Cookies
Equipment
- STAINLESS STEEL MEASURING CUPS
- Measuring Spoons
- KITCHENAID STAND MIXER
- COOKIE SHEET
Ingredients
- ▢ 2 cups ( 224 g ) Superfine Almond Flour
- ▢ 1/4 cup ( 30 g ) coconut flour
- ▢ 1 teaspoon ( 1 teaspoon ) Baking Powder
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ 1/2 cup ( 113.5 g ) Butter , at room temperature
- ▢ 4 ounces ( 113.4 g ) Cream Cheese , at room temperature
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 1 ( 1 ) Eggs
- ▢ 1 teaspoon ( 1 teaspoon ) Almond Extract
Instructions
- In a small bowl, stir together the almond flour, coconut flour, baking powder, and salt and set aside.
- Using a paddle attachment on a stand mixer, or using a hand mixer, cream together the cream cheese, butter, and Truvia until fluffy.
- Add the egg and almond extract and beat until well incorporated.
- Gradually add in the almond flour, baking powder and salt. almond extract and egg.
- Cover the bowl and chill the dough in the fridge for about 30 minutes.
- Meanwhile preheat the oven to 350F. Line a 9 x 13 cookie sheet with parchment paper.
- Remove the dough from the fridge and scoop out the 2 tablespoons of dough at a time. Flatten each cookie.
- Bake for 22 minutes, or until golden brown.
Variations
- Press down in the middle of the cookie with your thumb before baking to create an indent. Fill with sugar free preservers and bake.
- Omit Almond extract and use 1 tablespoon orange zest and orange extract, or use 1 tablespoon lemon zest and lemon extract.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
