Description
Enjoy the decadent flavor of a classic New York cheesecake in a convenient, low-carb cookie form. These soft almond flour cookies feature a velvety cream cheese frosting and a warm hint of cinnamon, offering a sophisticated dessert that fits perfectly into a keto lifestyle.
Ingredients
- Almond flour
- Brown sugar replacement
- Cinnamon
- Baking soda
- Salt
- Melted butter
- Egg
- Vanilla extract
- Cream cheese
- Butter
- Sweetener
- Heavy cream
- Vanilla
Instructions
- Preheat your oven to 325ºF (165°C) and line a large baking sheet with a silicone mat or parchment paper.
- In a large mixing bowl, whisk together the almond flour, brown sweetener, cinnamon, baking soda, and salt until no lumps remain.
- Add the melted butter, egg, and vanilla extract to the dry mixture and stir until a soft dough forms.
- Roll the dough into 15 balls, each about 2 inches in diameter, and place them 2 to 3 inches apart on the prepared baking sheet.
- Bake for 3 minutes, then remove from the oven and use a flat-bottomed glass to gently press each cookie down to 1/2 inch thickness.
- Return to the oven for 12 to 15 minutes until the edges are firm; once cooled, frost 14 cookies with a beaten mixture of cream cheese, butter, sweetener, cream, and vanilla, then crumble the 15th cookie over the top.
Notes
To achieve the smoothest frosting, ensure your cream cheese and butter are completely softened at room temperature before mixing. If you want a more set frosting texture, let the finished cookies chill in the refrigerator for about thirty minutes before serving.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American