These Low Carb Raspberry Cheesecake Cookies are a delightful treat! With a creamy cheesecake flavor and a burst of raspberry, they’re perfect for satisfying sweet cravings without the extra carbs.
Making them is a breeze! I love how easy it is to mix the ingredients, shape the dough, and bake. They always disappear quickly, so be ready to share—or not! 😄
Key Ingredients & Substitutions
Cream Cheese: This is key for that rich, cheesecake flavor. If you’re looking for a dairy-free option, use a nut-based cream cheese alternative. It might change the texture slightly, but it will still be yummy!
Butter: Unsalted butter gives the best flavor here. If you prefer a dairy-free alternative, coconut oil works well, but it may alter the taste subtly.
Erythritol: This low-carb sweetener is great for sweetness without guilt. You can substitute it with stevia or monk fruit sweetener, but adjust the amounts since they’re sweeter than erythritol.
Almond and Coconut Flour: Together they create the perfect cookie texture. If nut allergies are a concern, you could swap out the almond flour for oat flour, though it may increase carbs slightly.
Raspberries: Fresh raspberries add a lovely tartness. If they’re out of season, feel free to use frozen raspberries—just be cautious of adding too much liquid when mixing.
How Do I Keep My Cookies From Spreading Too Much?
One common issue with cookies is them spreading too much while baking. Here are some tips to help keep them thick and chewy!
- Chill your dough for at least 30 minutes before baking. This solidifies the fats (butter and cream cheese), helping the cookies maintain their shape.
- Make sure you accurately measure your flours. Too little flour can lead to spreading, so spoon the flour into your measuring cup, then level it off for accuracy.
- Don’t skip the cooling time after baking. Allowing cookies to cool on the baking sheet for a few minutes before moving them helps them set up better.
With these tips, you’ll make perfect raspberry cheesecake cookies every time! Enjoy baking!
How to Make Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated erythritol (or your 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 raspberries (fresh or frozen, gently chopped if large)
For the Optional Glaze:
- 1/4 cup cream cheese, softened
- 2 tbsp powdered erythritol
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons unsweetened almond milk or heavy cream (to thin)
Time Needed:
This delightful cookie recipe takes about 10 minutes to prepare, and then you’ll need another 15-18 minutes for baking. Don’t forget to let them cool for a bit afterward! So in total, you’ll spend roughly 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent cookies from sticking and make cleanup easier.
2. Cream the Base:
In a large mixing bowl, use an electric mixer to beat together the softened cream cheese, butter, and erythritol. Mix until it’s nice and smooth and creamy—this should take a couple of minutes.
3. Add Wet Ingredients:
Crack in one large egg and pour in the vanilla extract. Continue to mix until everything is fully combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This will help ensure that your dough is evenly mixed.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Mix well until you form a soft dough that holds together.
6. Add Raspberries:
Gently fold in the raspberries. Be careful not to smash them too much to avoid excess moisture in the dough.
7. Portion the Dough:
Using a cookie scoop or a spoon, portion the dough into balls (about 1.5 tablespoons each) and place them on the prepared baking sheet, making sure to leave about 2 inches between each ball.
8. Flatten the Dough:
Slightly flatten each dough ball with your fingers or the bottom of a glass to help them spread evenly while baking.
9. Bake Them Up:
Pop the baking sheet into the oven and bake for 15-18 minutes, or until the edges turn golden and the center is set. Your kitchen will smell amazing!
10. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack to cool completely.
11. Optional Glaze:
For an extra touch, prepare the optional glaze. In a small bowl, beat together the softened cream cheese, powdered erythritol, and vanilla extract. Add almond milk or cream little by little until you reach a drizzle consistency.
12. Drizzle and Serve:
Once the cookies are cool, drizzle the glaze over the top. Let it set a few minutes before serving.
13. Enjoy!
Savor your delicious low carb raspberry cheesecake cookies! They’re soft, slightly crumbly, and packed with creamy cheesecake flavor and refreshing raspberry goodness.
Happy baking! 🍪
Can I Use Frozen Raspberries in This Recipe?
Absolutely! Using frozen raspberries is fine; just make sure to gently fold them into the dough to avoid breaking them too much. Keep in mind they might add a little extra moisture, so try to pat them dry with paper towels before adding.
Can I Substitute the Erythritol with Another Sweetener?
Yes, you can substitute erythritol with other low-carb sweeteners like stevia or monk fruit. Just adjust the quantity since they can be sweeter than erythritol—check the packaging for conversion ratios!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week or freeze them for up to 3 months. Just ensure they are in a suitable container to prevent freezer burn!
Can I Make These Cookies Dairy-Free?
Yes, you can make them dairy-free by using a dairy-free cream cheese alternative and substituting the butter with coconut oil or a plant-based butter. The texture and flavor may vary slightly, but they should still be delicious!