Keto Strawberry Cheesecake Cookies

5 from 1 vote

Keto Strawberry Cheesecake Cookies

These delightful Keto Strawberry Cheesecake Cookies are the perfect mashup between cheesecake and freshly baked cookies with strawberry sauce - made low in sugar and carbs!

Prep Time15

Cook Time1

Cooling time30

Total Time1 45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 322kcal

Author: Briana

Ingredients

For the cookies:

196 grams brown sugar replacement (1 cup)
½ cup unsalted butter, melted (1 stick)
4 ounces cream cheese, softened
1 tablespoon vanilla extract
2 whole eggs, room temperature
224 grams almond flour (2 cups)
28 grams coconut flour (¼ cup)
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon xanthan gum

To frost and top:

1 batch keto cream cheese frosting
1 batch strawberry topping for cheesecake

Instructions

Line cookie sheets with parchment paper. Preheat the oven to 350°F.
In a large bowl, combine melted butter with a brown sugar replacement using a hand mixer. Mix until light and fluffy, about 3-5 minutes on medium-high speed. Add in softened cream cheese, and vanilla extract. Mix again until well combined, and make sure to scrape the sides of the bowl to ensure everything is incorporated. Add in the eggs one by one, mixing them into the batter completely.
In a separate medium bowl, combine almond flour, coconut flour, baking soda, xanthan gum, and kosher salt. Sift into the wet mixture, then fold in the ingredients gently to completely combine. Once combined, cover with plastic wrap and chill for at least 30 minutes in the fridge.
After chilling the dough, using a large cookie scoop, scoop out large balls of dough and gently roll them into a round shape. Place them with plenty of space between each cookie on a parchment-lined cookie sheet. Bake for a total of 15-18 minutes, and if desired, remove the cookies from the oven about halfway through and bang the pan a few times to create a nice ripple effect in the cookies.
As soon as the cookies come out of the oven, use a large cookie cutter to "scoot" the cookies while they are still hot, giving them a nice round shape.
Allow them to cool for 10 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.
Once completely cool frost with cream cheese frosting, then the strawberry sauce. Enjoy right away!
For best results, these should be enjoyed fresh. They can be stored in an airtight container in the fridge for up to 3-4 days. You can also store the ingredients separately in air-tight containers in the fridge for up to a week.

Notes

Please use room temperature ingredients for the best results!
Cool cookies completely before frosting.
Be sure to chill the cookie dough before baking.
Always use an oven thermometer and kitchen scale for the most accurate measurements and temperatures, as this can have a big impact on the outcome.
Smaller cookies can be made but this will impact the baking time.
For substitutions, please visit the body of this post where we covered many frequently asked questions, tips, tricks, and information on variations or substitutions.

Nutrition