These Low Carb Raspberry Cheesecake Cookies are a delightful treat! They have a creamy cheesecake flavor paired with sweet raspberry bits, all while keeping carbs low.
These cookies are perfect when you want a sweet bite without the guilt. I love how easy they are to make and how they satisfy my sweet tooth. 🍪💖
Key Ingredients & Substitutions
Cream Cheese: Look for full-fat cream cheese for the best texture and flavor. You could use Neufchâtel for a lighter option, or vegan cream cheese if you’re dairy-free.
Unsalted Butter: I love using unsalted butter for better control of the cookie’s saltiness. If you’re aiming for a dairy-free version, coconut oil or vegan butter works well too.
Sweetener: I prefer erythritol for its low-carb benefits, but you can use stevia, monk fruit, or any sweetener of your choice. Just be sure to adjust the quantity according to sweetness level.
Almond Flour: Almond flour gives a nice texture, but if you have nut allergies, you might consider using sunflower seed flour instead.
Coconut Flour: Coconut flour is very absorbent, so it’s not as easy to substitute. If you’re out, you could skip it, but the cookie might be a little different in texture.
Raspberries: Fresh raspberries are best for flavor, but frozen ones work too. Just thaw and drain excess water before using!
How Do I Make Creamy Cheesecake Cookies Without Making Them Dry?
To keep your cookies creamy and soft, focus on these key techniques:
- Make sure your cream cheese and butter are room temperature. This helps achieve a smooth batter that incorporates air for fluffiness.
- Don’t overmix the dough after adding dry ingredients. Mix until just combined to prevent dense cookies.
- Monitor the baking time closely. Remove them as soon as the edges start to turn golden, as they’ll continue cooking on the baking sheet.
- Let the cookies cool on the baking sheet to help them set. If you move them too early, they can crumble.
Following these steps will help keep your cookies soft and delicious every time! Happy baking! 🍪✨
How to Make Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (100 g) powdered erythritol or your preferred low carb sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (160 g) almond flour
- 1/4 cup (25 g) coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen raspberries, chopped
- Optional: 1/4 cup white chocolate chips (sugar-free) or cream cheese chunks for extra cheesecake bits
For The Glaze (Optional):
- 1/4 cup powdered erythritol
- 1-2 tablespoons heavy cream or cream cheese, softened
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and around 12-15 minutes of baking time. You’ll need an additional 10 minutes for cooling after baking. So, in total, plan for about 40 minutes to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). You’ll also want to line a baking sheet with parchment paper, so your cookies don’t stick!
2. Mix the Cream Cheese and Butter:
In a large mixing bowl, combine the softened cream cheese and unsalted butter. Use a hand mixer or a whisk to beat them together until the mix is smooth and creamy.
3. Sweeten it Up:
Add the powdered erythritol to the bowl and continue beating until the mixture becomes fluffy and light.
4. Add Egg and Vanilla:
Mix in the egg and vanilla extract until everything is well combined.
5. Prepare the Dry Ingredients:
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This will ensure even distribution of the dry ingredients.
6. Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture to your wet ingredients. Mix everything together until a dough forms. Be careful not to overmix!
7. Add Raspberries:
Gently fold in the chopped raspberries and, if you’re using them, the white chocolate chips or cream cheese chunks. This will give your cookies an extra burst of flavor!
8. Scoop the Dough:
Using a cookie scoop or spoon, scoop out dough balls (about 1-2 tablespoons each) and place them on the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie.
9. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are lightly golden and the cookies are set in the middle.
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. Afterward, transfer them to a wire rack to cool completely.
11. Optional Glaze:
If you’d like to add a glaze for extra sweetness, mix the powdered erythritol, heavy cream or softened cream cheese, and vanilla extract in a small bowl until smooth.
12. Drizzle and Serve:
Once the cookies have completely cooled, drizzle the glaze over the top before serving. Enjoy your delicious low carb raspberry cheesecake cookies!
These scrumptious cookies are perfect for a keto-friendly dessert or snack that’s both satisfying and guilt-free!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, make sure to thaw them beforehand and gently press to remove excess moisture. This helps prevent the cookie dough from getting too soggy!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These cookies also freeze well—just make sure they’re fully cooled and wrapped tightly!
Can I Make These Cookies Dairy-Free?
Yes! You can use vegan cream cheese and coconut oil or a dairy-free butter alternative. This will keep the creamy texture while making the cookies dairy-free!
What Can I Substitute for Almond Flour?
If you need a nut-free option, you can use sunflower seed flour or a gluten-free all-purpose flour blend. Adjust any additional moisture if necessary, as different flours may absorb liquid differently!
