Description

These delightful Keto Cheesecake Cookies capture the rich, tangy essence of a classic New York cheesecake with a buttery almond flour base and velvety cream cheese frosting. They are the perfect low-carb solution for satisfying a sweet tooth in under an hour without any complicated baking steps.

Ingredients

2 cups almond flour
1/2 cup brown sugar replacement
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 large egg
4 tbsp butter, melted
1 tsp vanilla extract
8 oz cream cheese, softened
4 tbsp butter, softened
1/2 cup powdered sweetener
2 tbsp heavy whipping cream
1 tsp vanilla extract

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Instructions

Preheat oven to 325ºF (163ºC) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, brown sweetener, cinnamon, baking soda, and salt.
Stir in the egg, melted butter, and vanilla extract until a cohesive dough forms.
Roll the dough into 15 equal balls, about 2 inches in diameter, and space them 3 inches apart on the baking sheet.
Bake for 3 minutes, then remove and use the flat bottom of a glass to press each ball down to 1/2 inch thickness.
Return to the oven for 12 to 15 minutes until edges are firm; let cool completely on the pan.
Beat softened cream cheese and butter until smooth, then add powdered sweetener, heavy cream, and vanilla.
Set aside one cookie to crumble; pipe the frosting onto the remaining 14 cookies and top with the crumbs.

Notes

For the best texture, ensure your cream cheese and frosting butter are truly room temperature to avoid lumps. If you prefer a firmer cookie base, you can chill the dough for 15 minutes before rolling, though it is not strictly necessary for this drop-style recipe.

Prep Time: 20 mins
Cook Time: 18 mins
Category: Dessert
Method: Baking
Cuisine: American