Preheat your oven and line a baking sheet with parchment paper or a silicone mat. In a mixing bowl, combine the softened cream cheese with the egg, powdered keto sweetener, and vanilla extract. Beat with an electric mixer or whisk until smooth and creamy, ensuring there are no lumps. This creates the rich base for your cookies.

Add the almond flour, baking powder, and a small pinch of salt if using. Stir gently until just combined. The dough will be slightly sticky — this is normal. Be careful not to overmix, as excessive stirring can make the cookies denser rather than soft and airy.

Use a spoon or cookie scoop to portion the dough onto the prepared baking sheet, spacing them slightly apart. Lightly press each mound to flatten just a bit — these cookies don’t spread much in the oven. This step helps ensure even baking and a tender interior.

Bake in the preheated oven until the cookies are lightly golden at the edges and set in the center. Let them cool briefly on the baking sheet before transferring to a rack to cool completely. Cooling helps them firm up gently while staying soft and fluffy inside.