Description
Enjoy these Keto Cheesecake Stuffed Cookies. They are a delightful treat that combines the best of both worlds: a soft, chewy cookie and a creamy cheesecake filling.
Ingredients
Scale
- 4 oz Cream Cheese, softened
- 2 tbsp Erythritol
- 1/2 tsp Vanilla Extract
- 1 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 cup Erythritol
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 6 tbsp Unsalted Butter, softened
- 1 Large Egg
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, beat cream cheese, 2 tbsp erythritol, and 1/2 tsp vanilla until smooth. Set aside.
- In a large bowl, whisk together almond flour, coconut flour, 1/4 cup erythritol, baking soda, and salt.
- In another bowl, cream together butter, egg, and 1 tsp vanilla.
- Add wet ingredients to dry ingredients and mix until a dough forms.
- Scoop a tablespoon of dough and flatten it. Place a teaspoon of cream cheese filling in the center.
- Wrap the dough around the filling and form a ball.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
- Let cool completely before serving.
Notes
- Store cookies in the refrigerator.
- You can add sugar-free chocolate chips to the cookie dough.
- Adjust sweetener to your taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg