These Low Carb Raspberry Cheesecake Cookies are a sweet treat that won’t break your diet! Made with cream cheese and fresh raspberries, they’re soft and delicious.
Who knew cookies could be guilt-free? I love how they satisfy a sweet craving while keeping the carbs low. Perfect for snack time or when you just want something tasty! 😋
Key Ingredients & Substitutions
Cream Cheese: This is the heart of your cheesecake flavor. If you’re looking for a dairy-free option, consider using vegan cream cheese. It’ll still give you that creamy texture and taste.
Sweetener: I typically use erythritol, as it behaves like sugar without the carbs. However, you can swap it out for stevia or monk fruit sweetener if you prefer something different. Just adjust the amount since they can be sweeter than erythritol.
Almond Flour: This ingredient makes the cookies gluten-free and adds a nice nutty taste. If you need a nut-free option, you can try using sunflower seed flour, but be aware it might slightly change the cookies’ color.
Coconut Flour: It absorbs moisture, so less is needed compared to almond flour. You can omit it if you don’t have any, but it may change the texture a bit. Just remember to reduce the total flour amount to ensure the right consistency.
How Do You Avoid Overmixing the Batter?
Mixing properly is key to these cookies’ perfect texture. Overmixing can lead to tougher cookies. Follow these tips:
- When you combine the wet and dry ingredients, mix just until you no longer see flour. It’s okay if the batter looks a bit uneven.
- When folding in the raspberries, use a gentle hand. Just fold to incorporate them without crushing them too much.
- Starting with softened butter and cream cheese helps blend the ingredients easily without excessive mixing.
With these tips, you’ll have fluffy, melt-in-your-mouth raspberry cheesecake cookies that are both delicious and low-carb!
How to Make Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 4 oz (115g) cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1/2 cup erythritol or preferred low carb sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh raspberries
For the Optional Drizzle:
- 1 tbsp cream cheese
- 1 tbsp powdered erythritol
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes to prepare and around 12-15 minutes to bake. After baking, allow some time for cooling (5 minutes on the baking sheet and then on a wire rack). You’ll have tasty cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven heats, line a baking sheet with parchment paper for easy cleanup.
2. Cream the Butter and Cheese:
In a medium mixing bowl, beat together the softened cream cheese and butter until the mixture is creamy and smooth. This step is important, as it will create a nice texture for your cookies!
3. Add the Wet Ingredients:
Next, incorporate the erythritol, the egg, and the vanilla extract into your cream mixture. Mix everything together until fully combined for a sweet, creamy base.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This ensures you evenly distribute all the dry ingredients, helping the cookies rise properly.
5. Mix Dry and Wet Ingredients:
Gradually add the dry mixture into the wet ingredients, mixing gently until a dough forms. Be careful not to overmix—just combine until you don’t see any flour.
6. Fold in the Raspberries:
Gently fold in the fresh raspberries. Take care not to crush them too much, as you want those lovely pieces to remain intact in your cookies.
7. Shape Your Cookies:
Scoop about 1 tablespoon of dough for each cookie and place it on the prepared baking sheet, leaving about 2 inches of space between them. Slightly flatten each dough ball with your fingers for a nice shape.
8. Bake the Cookies:
Pop those cookies in the oven and bake for 12-15 minutes or until the edges are golden brown. Keep an eye on them, so they don’t overbake!
9. Cool the Cookies:
Once baked, remove them 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. This helps them firm up!
10. Optional Drizzle:
If you want to add a nice finishing touch, mix together the cream cheese and powdered erythritol to create a glaze. Drizzle it over the cooled cookies for extra sweetness and a cheesecake flavor.
11. Serve and Enjoy:
Now that you’ve completed your cookies, it’s time to dig in! These low-carb raspberry cheesecake cookies are soft, fruity, and rich in flavor. Perfect for a guilt-free treat!
Enjoy your baking! These cookies are not only delicious but also a delightful low-carb alternative. 🍪💖
Can I Use Different Sweeteners?
Absolutely! While erythritol works well, you can substitute it with stevia or monk fruit sweetener. Just be sure to adjust the quantity since some sweeteners are sweeter than erythritol.
Can I Make These Cookies Dairy-Free?
Yes, you can! Use a dairy-free cream cheese alternative and coconut oil or a plant-based butter in place of unsalted butter for a delicious dairy-free version.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If you want to keep them longer, you can freeze them for up to a month. Just thaw before enjoying!
Can I Use Frozen Raspberries Instead?
Definitely! If using frozen raspberries, let them thaw and drain excess liquid before folding them into the dough to prevent the cookies from getting too soggy.