These Low Carb Raspberry Cheesecake Cookies are a tasty treat that won’t weigh you down! They’re chewy, sweet, and packed with delicious raspberry flavor, all while being low in carbs.
Every bite feels like dessert without the guilt. I love how easy they are to whip up—just mix the ingredients and enjoy some yummy cookies, perfect for a snack or a sweet craving!
Key Ingredients & Substitutions
Almond Flour: This is the main flour in the recipe, giving cookies a chewy texture. If you’re allergic to nuts or want a nut-free option, try sunflower seed flour instead. The taste may vary slightly, but it works well!
Coconut Flour: Adding a bit of coconut flour helps absorb moisture. You could skip it or replace it with more almond flour, but watch for consistency as coconut flour is much more absorbent.
Erythritol: This is a common low-carb sweetener that mimics sugar without the carbs. For a different flavor, you can use monk fruit sweetener or stevia, but adjust the amount since they are often sweeter than erythritol.
Cream Cheese: You’ll want it softened for easy mixing. If you want a lighter option, use Greek yogurt, but the texture will be a bit different and slightly tangy.
Raspberries: Fresh raspberries add a burst of flavor. Frozen ones work too; just make sure to thaw and drain excess moisture to prevent soggy cookies!
How Can You Make Sure Your Cookies Hold Their Shape?
When baking these cookies, achieving the right shape and consistency is key. A few simple techniques can help! First, be sure to chill your dough for about 30 minutes. This helps firm it up and keeps your cookies from spreading too much.
- When scooping the dough, aim for uniform size to ensure even baking.
- Before baking, use the back of a spoon to slightly flatten the dough balls. This helps them spread out just right in the oven.
- Keep an eye on them in the final minutes of baking to ensure they don’t over-bake, leading to dry cookies.
Following these tips will give you cookies that are perfectly shaped, soft, and absolutely delicious!
Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Mixture:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup granulated erythritol or other low-carb sweetener, divided
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
For the Glaze (Optional):
- 2 tbsp powdered erythritol
- 1 tsp water or lemon juice
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 12-15 minutes to bake. After that, just let them cool for a few minutes before enjoying your tasty treats! Overall, you should set aside around 30-40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper to ensure your cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and half of the granulated erythritol. Mixing these dry ingredients together ensures even flavor in your cookies.
3. Combine Cream Cheese and Butter:
In a large bowl, beat the softened cream cheese and softened butter together until they are smooth and creamy. This will form the rich base for your cookies.
4. Add the Wet Ingredients:
Next, add the egg and vanilla extract to the cream cheese mixture. Beat everything together until it is well combined.
5. Combine the Mixtures:
Gradually add the dry flour mixture to your wet ingredients, mixing until a soft dough forms. Be patient and ensure everything is well mixed!
6. Fold in the Raspberries:
Gently fold in the raspberries. Be careful not to crush them too much; you want them to be whole for yummy bursts of flavor in each cookie!
7. Scoop and Flatten:
Scoop the dough into balls, about 1.5 tablespoons each, and place them on your prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each ball with the back of a spoon for a nice cookie shape.
8. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes, or until the edges are golden and the cookies are set.
9. Cool Before Serving:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. (Optional) Make the Glaze:
If you’d like to add a sweet glaze, mix the powdered erythritol with water or lemon juice until smooth. Drizzle it over the cooled cookies to give them a beautiful finish!
11. Enjoy:
Your delicious low-carb raspberry cheesecake cookies are ready! Enjoy them as a sweet, guilt-free treat!
This recipe yields cookies that are soft and rich with a creamy cheesecake flavor, studded with tart raspberries, making them perfect for a low-carb diet.
Can I Use a Different Sweetener in This Recipe?
Absolutely! You can substitute erythritol with other low-carb sweeteners like monk fruit or stevia. Just remember to adjust the amount, as some sweeteners are much sweeter than erythritol. Check the packaging for substitution guidelines!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months. Just thaw them in the fridge before enjoying!
Can I Make These Cookies Dairy-Free?
Yes! To make them dairy-free, use a dairy-free cream cheese alternative and substitute the butter with coconut oil or vegan butter. The texture may vary slightly, but they should still taste great!
What If I Can’t Find Almond Flour?
If almond flour is unavailable, you can use sunflower seed flour as a nut-free alternative. Keep in mind that the flavor may differ a bit, but it will still give you a nice result!
