These Low Carb Raspberry Cheesecake Cookies are a sweet treat, perfect for anyone who wants to keep it light! Made with cream cheese and fresh raspberries, they pack a fruity punch.
Honestly, who wouldn’t love cookies that taste like cheesecake? I enjoy them with a cup of tea, and the best part is, they won’t weigh you down! 😊
Key Ingredients & Substitutions
Cream Cheese: This is key for the cheesecake flavor. Make sure it’s fully softened for easy mixing. You can use Neufchâtel cheese for a lower-fat option, if desired.
Butter: Unsalted butter adds richness. If you’re dairy-free, consider using coconut oil or a plant-based butter substitute.
Erythritol: A popular low-carb sweetener, erythritol makes these cookies sweet without the carbs! You can swap it with monk fruit sweetener or stevia, but remember to adjust the quantity as they can be sweeter.
Almond Flour: This gives the cookies a light texture. If nut allergies are a concern, try sunflower seed flour or a gluten-free all-purpose blend.
Coconut Flour: This absorbs moisture, so don’t skip it. If you don’t have it, use more almond flour, but reduce the amount by 1/4 to avoid density.
Raspberries: Fresh berries bring delightful flavor. Frozen raspberries can work too, just be sure to drain them well first!
How Do You Make Sure Your Cookies Come Out Soft and Chewy?
The secret to soft cookies lies in mixing and baking correctly. Here’s how to keep them chewy:
- Beat cream cheese and butter until creamy. This introduces air, keeping cookies light.
- Don’t overmix once you add the dry ingredients. Mixing just until combined helps maintain tenderness.
- Flatten lightly on the baking sheet—this ensures even baking without overly crisp edges.
- Watch them closely in the oven. They should be set but not browned for that perfect softness.
Once cooled, add the glaze while warm but not too hot; this gives the cookies a lovely finish. Enjoy baking!
How to Make Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) powdered erythritol or your preferred low-carb sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (100 g) almond flour
- 1/4 cup (25 g) coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
For the Glaze:
- 1 oz (30 g) cream cheese, softened
- 1-2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons heavy cream or milk (optional, to thin glaze)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and another 12-15 minutes for baking. Don’t forget to let your cookies cool for about 10 minutes before adding the glaze. In total, you’re looking at around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the softened cream cheese, unsalted butter, and powdered erythritol. Beat them together until your mixture is smooth and creamy, which is essential for a rich cookie texture.
3. Add Egg and Vanilla:
Next, mix in the egg and vanilla extract. Keep mixing until everything is well combined and looks nice and creamy.
4. Combine the Dry Ingredients:
In another bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This will ensure that your dry ingredients are evenly distributed.
5. Bring It All Together:
Now, gradually add your dry mixture into the wet mixture. Stir until a soft dough forms. Be careful not to overmix—just mix until combined!
6. Fold in the Raspberries:
Gently fold in the fresh raspberries. Take your time with this step to ensure you don’t crush them too much; you want those lovely bursts of flavor!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded portions of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Flatten the Cookies:
Using the back of a spoon, lightly flatten the tops of the cookies to help them bake evenly.
9. Bake the Cookies:
Place the cookies in your preheated oven and bake for about 12-15 minutes. Keep an eye on them; you want the edges set and just barely golden.
10. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 10 minutes. This will help them firm up. After that, transfer them to a wire rack to cool completely.
11. Make the Glaze:
To prepare the glaze, mix together the softened cream cheese, powdered erythritol, and vanilla extract. If it’s too thick, you can add a little heavy cream or milk to reach your desired consistency.
12. Drizzle and Serve:
Once the cookies have cooled, drizzle the glaze over each cookie. Let the glaze set, and then your delicious Low Carb Raspberry Cheesecake Cookies are ready to enjoy!
Indulge in these delightful cookies that combine the tanginess of raspberries with the creaminess of cheesecake without the guilt. Enjoy every bite! 🍪
Can I Use Different Sweeteners for This Recipe?
Absolutely! You can use any low-carb sweetener of your choice, like monk fruit or stevia. Just make sure to adjust the quantity since some sweeteners are sweeter than erythritol.
Can I Substitute the Almond Flour?
If you have nut allergies or need a different option, you can replace almond flour with sunflower seed flour. If you use a gluten-free all-purpose flour, be sure to check the ratio as you may need different measurements.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week if you prefer them chilled!
Can I Freeze These Cookies?
Yes, you can freeze the baked cookies! Layer them between parchment paper in an airtight container, and they should stay good for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or gently warm them in the microwave.