These Low Carb Raspberry Cheesecake Cookies are sweet little treats that blend the flavors of cheesecake with a fun cookie shape. Made with cream cheese and fresh raspberries, they are simply delightful!
What I love about these cookies is that they’re easy to whip up and guilt-free. You can enjoy them without the carb overload! Plus, they make a perfect snack for any time of day! 🍪
Key Ingredients & Substitutions
Cream Cheese: This is key for the cheesecake flavor! Make sure it’s softened for easy mixing. If you’re looking for a lower-fat option, use Neufchâtel cheese instead, which has less fat but a similar taste.
Erythritol: This low carb sweetener keeps the cookies sweet without adding sugar. If erythritol isn’t available, you can substitute with other low carb sweeteners like stevia or monk fruit, but adjust the amount as they differ in sweetness.
Almond Flour: The base for these cookies, giving them a wonderful texture. If you’re nut-free, coconut flour is an option, but you’ll need to adjust the quantity since it absorbs more moisture – use about 1/2 cup and add extra liquid as needed.
Fresh Raspberries: They add a burst of flavor! If fresh raspberries aren’t available, frozen ones can work too, but don’t thaw them before adding; just fold them in while still frozen to avoid mushiness.
How Do I Make Sure My Cookies Stay Soft and Moist?
The key to soft and moist cookies is not overbaking them. Keep an eye on them as they bake. When the edges turn golden brown, that’s your cue to take them out. Here’s how to bake perfectly:
- Set your oven to 350°F (175°C) and line your baking sheet with parchment for easy removal.
- Be careful with mixing! Overmixing can create dry cookies; mix just until combined.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This lets them firm up without drying out.
Following these tips will help ensure your cookies are chewy and delicious every time! Enjoy baking these sweet treats!
Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) erythritol or preferred low carb sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, chopped gently
For the Optional Glaze:
- 1/2 cup powdered erythritol
- 1-2 tablespoons heavy cream or unsweetened almond milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cookie recipe will take you about 15 minutes to prepare and another 12-15 minutes for baking. Plus, allow for some cooling time, around 5 minutes on the baking sheet and then to a wire rack until completely cool. In no time, you’ll have delicious low carb raspberry cheesecake cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this will make for easy cleanup and help prevent sticking!
2. Cream Together Ingredients:
In a large mixing bowl, use a hand mixer or whisk to combine the softened cream cheese, butter, and erythritol until the mixture is smooth and creamy. This should take a few minutes! It’s important to get this step right for a delicious texture.
3. Add in the Egg and Vanilla:
Once your cream cheese mixture is well blended, add in the egg and vanilla extract. Mix until everything is fully incorporated—no lumps, please!
4. Combine Dry Ingredients:
In another bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This will ensure that the baking powder is evenly distributed throughout the cookie dough.
5. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring gently until you form a soft dough. Be careful not to overmix!
6. Fold in the Raspberries:
Gently fold in the chopped raspberries. Go easy on them—don’t crush them too much! You want nice pieces of raspberry in every bite.
7. Scoop and Shape the Cookies:
Using a tablespoon, scoop out the dough and place it onto your prepared baking sheet. Keep them about 2 inches apart. You can flatten them slightly with your fingers or the back of a spoon.
8. Bake Them:
Pop the cookies into your preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges start to turn golden brown. Watch them closely!
9. Cool Down:
When done, 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. Make the Optional Glaze:
If you’d like to add the glaze, whisk together the powdered erythritol, heavy cream (or almond milk), and vanilla extract until smooth. Drizzle this over your cooled cookies for an extra special touch!
11. Enjoy!
Your low carb raspberry cheesecake cookies are ready to be devoured! Enjoy them with a warm cup of tea or coffee, or simply on their own as a delightful snack!
These cookies are soft, moist, and oh-so-delicious while being low in carbs—perfect for satisfying your sweet tooth without the guilt!
Can I Use a Different Sweetener?
Absolutely! You can substitute erythritol with other low carb sweeteners like stevia or monk fruit. Just keep in mind to adjust the quantity since different sweeteners vary in sweetness levels.
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just fold them in directly from the freezer to prevent them from becoming mushy. However, avoid thawing them beforehand to maintain their texture.
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag, where they can last for up to 2 months. Just thaw at room temperature when ready to enjoy!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just allow it to come to room temperature before scooping and baking. This also enhances the flavor of the cookies!