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Keto Raspberry Cheesecake Cookies

Keto Raspberry Cheesecake Cookies

These little thumbprint cookies are baked with a creamy cheesecake and raspberry filling. These remind me a lot of the holiday cookie season, but they’re great to serve up for any special occasion.

Potluck at your kids school, birthday party, or other family function? Bring these! Everybody will be glad that you did.  Plus, at just over 2 net carbs per servings, you can feel free to indulge a little too

Raspberry Cheesecake Cookies

Keto Raspberry Cheesecake Cookies

The Preparation

Raspberry Filling

Cream Cheese Filling

Cookie Dough

Keto Raspberry Cheesecake Cookies

Cheesecake Cookies

The Execution

First Preheat your oven to 350F. Line a cookie sheet with parchment paper. Complement the raspberries and powdered erythritol to a blender, then purée until smooth. Use a mesh sieve to strain out the raspberry seeds.

Then Moderately simmer the raspberry sauce over low heat, then allow to reduce by 1/3. Take off the heat and let it cool to room temperature.

egg and vanilla

After use a hand mixer to blend the cream cheese, erythritol, egg, and vanilla from the cream cheese filling ingredients together.

Then In another bowl beat the butter, cream cheese, and erythritol from the cookie dough ingredients together.

cream cheese, erythritol

After Combination in the vanilla extract, remaining egg, and almond flour. The dough will become crumble but able to press together.

Form the cookie dough into 2 tablespoon portions then roll into balls. Use the back of a spoon to flatten the dough and create small wells inside.

cookie dough

Then put some cream cheese filling into each well, then add a small dollop of raspberry purée to each cookie also. Use a toothpick to slightly swirl together.

Bake for about 10-15 minutes. The edges will be slightly brown, and the filling will have started to set. Allow the cookies to totally cook before attempting to remove them from the pan.

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