These raspberry cheesecake cookies are a tasty treat that fits into a low-carb diet! With cream cheese and fresh raspberries, they’re both creamy and fruity, making each bite special.
Plus, they’re super easy to whip up! I love enjoying them with a cup of tea while pretending I’m at a fancy café. You totally deserve a sweet moment like this! 🍪
Key Ingredients & Substitutions
Cream Cheese: This adds creaminess to the cookies. If you’re looking for a dairy-free option, try using a plant-based cream cheese instead. Just make sure it’s a block style rather than the spreadable kind to maintain texture.
Erythritol: It’s a popular low-carb sweetener, but if you prefer, you can use stevia or monk fruit sweetener as well. Just check the conversion ratio since they can be sweeter than erythritol!
Almond Flour: This is a staple in low-carb baking. If you’re allergic or want a nut-free option, sunflower seed flour works well too, though it might change the cookie’s color slightly.
Coconut Flour: It’s very absorbent. If you don’t have it, you could use more almond flour, but use less since coconut flour soaks up more moisture. Try substituting 1/4 cup of almond flour instead of the coconut flour.
Raspberries: Fresh raspberries are best, but you can also use frozen. Just thaw them first and drain excess moisture to avoid soggy cookies.
How Do I Properly Combine Ingredients for the Best Texture?
The mixing process is key to achieving the right cookie texture. Start by creaming the cream cheese and butter with erythritol until smooth. This helps to incorporate air, making the cookies lighter.
- Make sure both the cream cheese and butter are at room temperature for easy blending.
- After adding the egg and vanilla, mix until combined but don’t overdo it — too much mixing can lead to more dense cookies.
- When you add the dry ingredients, stir just until everything is combined. This helps retain some texture.
- Gently fold in the raspberries at the end, to keep them intact and avoid mushy cookies.
How to Make 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
- 2/3 cup (135g) granulated erythritol or preferred low-carb sweetener
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (180g) almond flour
- 1/4 cup (28g) coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh raspberries
For the Optional Glaze:
- 1/4 cup cream cheese, softened
- 2 tbsp powdered erythritol (or powdered low carb sweetener)
- 1 tsp vanilla extract
- 1-2 tsp heavy cream or unsweetened almond milk, to thin if needed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15-18 minutes to bake. Don’t forget to let your cookies cool for a little while before enjoying them! Overall, you’re looking at about 35-40 minutes in total.
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). This ensures it’s hot and ready to bake those cookies perfectly! Line a baking sheet with parchment paper for easy cookie release.
2. Cream the Ingredients:
In a large bowl, combine the softened cream cheese, butter, and erythritol. Using an electric mixer or a sturdy spatula, beat it all together until you get a smooth and creamy mixture. This step is super important for the right texture!
3. Add the Wet Ingredients:
Next, add in the egg and vanilla extract. Mix again until everything is well combined and looks lovely and creamy. It’s coming together nicely!
4. Mix the Dry Ingredients:
In another bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This helps to blend everything evenly and prevents clumps. Now gradually add this mixture into the wet ingredients. Mix until you have a soft, cohesive dough.
5. Fold in the Raspberries:
Gently fold in the fresh raspberries using a spatula. Be careful not to squish them too much; you want those beautiful bits of fruit in your cookies!
6. Shape the Cookies:
Scoop about 2 tablespoons of dough for each cookie and place them on the lined baking sheet, spacing them about 2 inches apart. Flatten them slightly with your fingers to create cookie shapes.
7. Bake the Cookies:
Bake in your preheated oven for 15-18 minutes, or until the edges are lightly golden. Your kitchen will smell delightful!
8. Cool the Cookies:
Once baked, remove them from the oven and let the cookies cool on the baking sheet for about 10 minutes. This helps them firm up a bit before moving them to a wire rack to cool completely.
9. Optional Glaze Time:
While the cookies cool, you can prepare the optional glaze. Mix the softened cream cheese, powdered erythritol, vanilla extract, and heavy cream in a small bowl until it’s smooth. Add milk or cream as needed to get a nice drizzle consistency.
10. Drizzle and Enjoy!
Once the cookies are completely cool, drizzle the glaze over the top. Let it set for a few minutes to harden a little, then they’re ready to be served!
11. Storing Your Cookies:
If you have any leftovers (though I doubt it!), store the cookies in an airtight container in the fridge for up to 5 days. But trust me; they won’t last that long!
Enjoy your delicious, low carb raspberry cheesecake cookies! They’re perfect for a sweet treat without the guilt! 😊
Can I Use A Different Sweetener in This Recipe?
Absolutely! You can substitute erythritol with other low-carb sweeteners like stevia or monk fruit, but make sure to check the conversion ratios, as they can vary in sweetness. You may need to adjust the quantity to your taste!
What Can I Substitute for Almond Flour?
If you need a nut-free option, sunflower seed flour is a great alternative to almond flour. It has a similar texture, but keep in mind that the cookies might have a slight greenish hue due to the sunflower seeds reacting with baking soda.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the fridge for up to 5 days. They can also be frozen for longer storage; just make sure to place parchment paper between layers to prevent sticking!
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just be sure to thaw them completely and blot off excess moisture with a paper towel to avoid making the cookie dough too wet.
