Looking for a delectable treat that won’t derail your keto journey? Say hello to our Keto Cheesecake Stuffed Snickerdoodle Cookies! Whether you’re satisfying a sweet craving or impressing guests at your next gathering, these cookies are a delightful indulgence. Picture this: a soft and chewy snickerdoodle cookie with a creamy cheesecake filling, topped with a hint of cinnamon sweetness.
Keto Cheesecake Stuffed Snickerdoodle Cookies
It’s a heavenly combination that’s perfect for any occasion. Get ready to elevate your keto dessert game with these irresistible treats!
Ingredients
Snickerdoodle Cookies:
- 1 cup almond flour (112g)
- 1/4 cup coconut flour (28g)
- 1 tbsp whole psyllium husks (or 1 tsp ground)
- 1 1/2 tsp xanthan gum
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 10 tbsp softened butter (150g)
- 1/2 cup powdered monkfruit/erythritol sweetener (90g)
- 1 egg, room temperature
- 1 egg yolk, room temperature (reserve the egg white for later!)
- 1 tsp vanilla extract
Cheesecake Filling:
- 4 oz cream cheese, softened (1/2 cup, 112g)
- 4 1/2 tbsp powdered monkfruit/erythritol sweetener (54g)
- 1 tsp of the reserved egg white
- 1/8 tsp vanilla extract
Topping:
- 2 tbsp granular sweetener (e.g., Truvia)
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F.
- In a food processor, combine almond flour, coconut flour, psyllium husks, xanthan gum, baking soda, and salt.
- In a separate bowl, beat softened butter and sweetener until light and fluffy.
- Add whole egg, egg yolk, and vanilla extract to the butter mixture. Beat until smooth.
- Add dry ingredients to the butter mixture and stir until a thick dough forms. Set aside.
- In another bowl, beat softened cream cheese, sweetener, reserved egg white, and vanilla extract until smooth. Place in the freezer for 5-10 minutes.
- Grease 2 cookie sheets. Take a piece of cookie dough and form it into a ball, then flatten it on the baking sheet.
- Top the flattened dough with a spoonful of cream cheese mixture.
- Form another small ball of dough, flatten it in your hands, and place it over the cream cheese, pressing the edges together.
- Sprinkle the tops of the cookies with sweetener and cinnamon mixture.
- Bake for 10-12 minutes at 350°F until soft. Let cool completely on the tray before serving.
Breakdown of Ingredients and Average Carb Content
- Almond flour, coconut flour, psyllium husks, xanthan gum, baking soda, salt: Negligible carb content
- Butter: Negligible carb content
- Monkfruit/erythritol sweetener: ~1.4g net carbs per serving
- Eggs: Negligible carb content
- Cream cheese: Negligible carb content
Keto Cheesecake Delight!
With our Keto Cheesecake Stuffed Snickerdoodle Cookies, you can indulge in a delicious dessert without sacrificing your keto lifestyle. These soft, chewy cookies filled with creamy cheesecake are sure to satisfy your sweet tooth while keeping you on track with your goals. Whether you enjoy them as a midday snack or a post-dinner treat, these cookies are bound to become a new favorite in your keto repertoire. So go ahead, bake up a batch, and treat yourself to a little taste of keto heaven!
Credit to sammysamgirl on Reddit
