These Low Carb Raspberry Cheesecake Cookies are a tasty treat that’s both sweet and satisfying. They combine the creamy goodness of cheesecake and the fruity zing of raspberries!
I love how these cookies are guilt-free and perfect for any occasion. Just bake a batch, and I guarantee they’ll disappear fast—who can resist cheesecake in cookie form? 😋
Key Ingredients & Substitutions
Cream Cheese: This is the base of the cheesecake flavor. Make sure to use full-fat cream cheese for the best texture. If you’re dairy-free, consider using a vegan cream cheese alternative.
Butter: I like using unsalted butter to control the saltiness of the cookies. You can substitute with coconut oil or a vegan butter if you have dietary restrictions.
Erythritol: This low-carb sweetener keeps the cookies sweet without the carbs. Monk fruit sweetener is a great alternative if you prefer a different taste.
Almond Flour: A staple for low-carb baking, almond flour gives these cookies a wonderful texture. If you’re nut-free, coconut flour can work, but use less (about 1/4 of what’s called for) since it’s more absorbent.
Raspberries: Fresh raspberries add a lovely tartness. If they’re not in season, frozen raspberries can work, but thaw and drain them first to avoid excess moisture in the dough.
How Do I Prevent My Cookies from Spreading Too Much?
To keep your cookies from spreading too much during baking, the key is to ensure your butter and cream cheese are well-blended but not too warmed up. Here are some helpful tips:
- Use softened butter and cream cheese, but not melted. Room temperature works best.
- Chill your cookie dough for about 30 minutes before baking. This helps the cookies hold their shape.
- Avoid overmixing the dough once you add the dry ingredients, as this can contribute to spreading.
By following these tips, your cookies should come out perfectly puffy and delicious! Enjoy baking!
Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 8 oz (225g) cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup powdered erythritol or your preferred low-carb sweetener
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup fresh raspberries
For the Optional Glaze:
- 2 oz cream cheese, softened
- 2 tbsp powdered erythritol
- 1 tsp heavy cream or milk (optional, for thinning)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 15-18 minutes for baking. You can get these delicious cookies on the table in just under an hour, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This will help prevent the cookies from sticking.
2. Mix the Cream Cheese and Butter:
In a large mixing bowl, use a hand mixer or whisk to beat together the softened cream cheese and butter until the mixture is smooth and creamy. It should look well combined and fluffy.
3. Add Sweetener and Eggs:
Next, add in the powdered erythritol, the egg, and vanilla extract. Beat these ingredients together again until everything is well mixed.
4. Combine Dry Ingredients:
In another bowl, whisk together the almond flour, salt, and baking powder. This ensures that your dry ingredients are evenly distributed.
5. Form the Dough:
Gradually add the dry mixture into the wet mixture, gently folding with a spatula until a dough forms. Be careful not to overmix!
6. Add Raspberries:
Now it’s time to add the fresh raspberries! Gently fold them into the dough, being careful not to crush them too much. The raspberries will add a burst of flavor.
7. Scoop the Cookies:
Scoop about a tablespoon of the dough onto your prepared baking sheet, spacing each cookie about 2 inches apart. They will spread a little while baking.
8. Flatten Slightly:
Use the back of a spoon or your fingers to flatten the tops of the cookie dough slightly. This helps them bake evenly.
9. Bake the Cookies:
Place your baking sheet in the oven and bake for approximately 15-18 minutes. Keep an eye on them, and remove them when the edges start to turn golden.
10. Cool the Cookies:
After baking, take the cookies out and let them cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely.
11. Make the Optional Glaze:
While the cookies are cooling, you can prepare the glaze. In a small bowl, mix together the softened cream cheese, powdered erythritol, and vanilla. If it’s too thick, add a little heavy cream or milk to reach the desired consistency.
12. Drizzle and Serve:
Once the cookies are completely cool, drizzle the glaze over them. Let it set for a few minutes before enjoying your delicious low-carb treats!
Enjoy these delightful low-carb cookies that combine creamy cheesecake flavor with juicy raspberries, perfect for a keto-friendly dessert!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but make sure to thaw them first and drain any excess liquid. This helps prevent too much moisture in your cookie dough, ensuring the right texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them, but be sure they are well sealed to avoid drying out.
Can I Substitute Almond Flour with a Different Flour?
Almond flour is essential for keeping the cookies low-carb, but if you need a substitute, try coconut flour. Keep in mind you’ll need to use about 1/4 of the amount called for in the recipe and may need to adjust moisture levels.
Is It Necessary to Add the Glaze?
The glaze is optional, but it adds a lovely touch of creaminess and sweetness! If you prefer a simpler cookie, feel free to skip it or dust with powdered erythritol for a sugar-free sweet finish.
