These Low Carb Raspberry Cheesecake Cookies are a sweet treat without the guilt! They are soft, chewy, and full of creamy cheesecake goodness, with bursts of juicy raspberry in every bite.
Trust me, your taste buds will thank you! I love enjoying these cookies with a hot cup of tea. They satisfy my sweet tooth while keeping things light and tasty. Plus, they’re super easy to make!
Key Ingredients & Substitutions
Almond Flour: This is a star ingredient that keeps the carbs low. If you don’t have almond flour, you can use sunflower seed flour or finely ground hazelnut flour. Just note that the flavor and texture may be slightly different.
Coconut Flour: Just a little coconut flour helps absorb moisture. If you’re out of it, try using more almond flour. Just reduce the amount slightly since coconut flour is very absorbent.
Sweetener: I like using powdered erythritol for its great sweetness without the carbs. If you prefer, you can use stevia or monk fruit sweetener as a one-to-one substitute but taste to adjust for personal preference.
Raspberries: Fresh raspberries are ideal for flavor! If they’re not in season, frozen raspberries can work, but squeeze out excess liquid before adding them to the dough to avoid sogginess.
How Do I Achieve the Perfect Cookie Texture?
Getting that soft, chewy texture is key! Start by creaming the butter and cream cheese together until fluffy; this incorporates air for a lighter cookie. Don’t over-mix once you add in the dry ingredients. Just mix until you see no dry spots to keep them tender.
- Be gentle when folding in the raspberries. This keeps them intact and prevents extra moisture from leaking into your cookie dough.
- Make sure to space the cookies 2 inches apart on the baking sheet so they have room to spread.
- Let them cool for a bit on the baking sheet before moving them. They’ll firm up as they cool!
How to Make Low Carb Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered erythritol (or your preferred low carb sweetener)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries, gently crushed
For the Optional Glaze:
- 1/4 cup cream cheese, softened
- 1-2 tbsp powdered erythritol
- 1 tsp heavy cream or milk (dairy or non-dairy)
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes to prepare and another 12-15 minutes to bake. Allow about 10 minutes for cooling, so in total, you can have these treats ready in about 40 minutes!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper to prevent the cookies from sticking. This will make clean-up a breeze!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This mix is what will give our cookies a lovely texture! Set this bowl aside while you work on the wet ingredients.
3. Creaming the Butter and Cream Cheese:
In a large bowl, take your electric mixer and beat together the softened cream cheese and butter until the mixture is smooth and fluffy. This step is important as it helps to create a nice texture in your cookies.
4. Sweetening Things Up:
Add the powdered erythritol to your butter and cream cheese mix. Keep mixing until everything is well combined and creamy. Then, manually add in the egg and vanilla extract, beating until combined.
5. Bringing It All Together:
Now, it’s time to bring your dry and wet ingredients together. Gradually add the flour mixture to the wet mixture, stirring gently until a dough forms.
6. Adding the Juicy Raspberries:
Carefully fold in the gently crushed raspberries, being cautious not to break them up too much, which can add too much moisture to your dough.
7. Scooping the Dough:
Using a tablespoon, scoop the dough out and place rounded portions onto the prepared baking sheet. Make sure to space them about 2 inches apart so they can spread as they bake.
8. Baking the Cookies:
Pop them into the preheated oven and bake for 12-15 minutes, or until the edges are golden and the cookies appear set. Keep an eye on them so they don’t overbake!
9. Cooling Time:
Take the cookies out and let them cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack to cool completely. This step helps them firm up for that perfect bite.
10. Optional Glaze:
If you feel like jazzing things up with a glaze, mix the softened cream cheese, powdered erythritol, and a bit of cream in a small bowl until smooth. Drizzle this over the cooled cookies for that extra sweet touch!
11. Enjoying Your Cookies:
Time to dig in! Serve the cookies fresh, and if you have leftovers, store them in an airtight container in the refrigerator to keep them fresh for several days.
These Low Carb Raspberry Cheesecake Cookies are not only delicious but also a great treat for anyone watching their carbs. Enjoy every yummy bite!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and gently squeeze out any excess liquid before adding them to the dough. This will help prevent the cookies from becoming too wet.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 5 days. If you prefer them to be a bit firmer, you can also freeze them. Just make sure to wrap them well to prevent freezer burn.
Can I Substitute Cream Cheese with Greek Yogurt?
While you can substitute cream cheese with Greek yogurt, the texture and flavor will be different. Greek yogurt will make the cookies a bit tangier and less creamy. If you’re aiming for a similar texture, it’s better to stick with cream cheese!
What Other Flavors Can I Add?
You can definitely get creative! Consider adding a bit of lemon zest for a citrusy twist or a handful of chopped nuts for some extra crunch. Just adjust the wet ingredients if you add something with moisture!
