Description
Enjoy all the creamy, decadent flavor of New York cheesecake in an easy, keto-friendly cookie! These Keto New York Cheesecake Cookies are rich, luscious, and perfectly sweet—with less than 2g net carbs per serving. Perfect for low-carb dessert lovers or anyone craving a guilt-free treat.
Ingredients
Units
Scale
For the Cookie Base
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/3 cup Erythritol or monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Cheesecake Filling
- 6 oz cream cheese, softened
- 1/4 cup powdered sweetener (erythritol or monk fruit)
- 1 large egg yolk
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This will prevent sticking and make cleanup much easier.
- Make the Cookie Base: In a large mixing bowl, cream together the softened butter and 1/3 cup sweetener until light and fluffy. Beat in the egg and vanilla extract until well combined. Add the almond flour, coconut flour, and salt, mixing until a soft dough forms.
- Shape the Cookies: Using a cookie scoop or spoon, roll the dough into 1.5-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart. Flatten each ball with your thumb or the back of a spoon to create a small well in the center.
- Mix the Cheesecake Filling: In a separate bowl, blend the softened cream cheese with the powdered sweetener, egg yolk, lemon zest, and vanilla extract until smooth and creamy.
- Fill and Bake: Spoon about 1 teaspoon of cheesecake filling into the center of each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cheesecake filling is just set. Keep an eye on them to prevent over-baking.
- Cool and Serve: Allow the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. The centers will firm up as they cool. Enjoy!
Notes
- You can substitute the sweetener for any keto-friendly options, like stevia or allulose.
- Letting the cookies cool completely helps the cheesecake centers set properly.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Optional: Add a sugar-free berry sauce or lemon zest on top for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0.5g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg
