These cookies are based off my previous Keto Cheesecake Stuffed Chocolate Chip Cookies but for this recipe I’ve enhanced the texture of the cookies themselves with a few ingredient changes! Plus of course, added some cinnamon.
Prep Time15 minsCook Time11 minsTotal Time26 minsCourse: DessertKeyword: keto cheesecake, Keto cookies, keto snickerdoodle cookies Servings: 12 cookies Calories: 198kcal
- 1 cup almond flour 112g
- 1/4 cup coconut flour 28g
- 1 tbsp whole psyllium husks you can try using 1 tsp ground, see my tips above for this
- 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
- 4 oz cream cheese softened, 1/2 cup, 112g
- 4 1/2 tbsp powdered monkfruit/erythritol sweetener 54g
- 1 tsp of the egg white you set aside earlier
- 1/8 tsp vanilla extract
- 2 tbsp truvia sweetener or any granular sweetener
- 1/2 tsp cinnamon
- Pre-heat your oven to 350*F.
- In a food processor, combine together your almond flour, coconut flour, psyllium husks, xanthan gum, baking soda and salt.
- In a separate bowl, add your butter and sweetener. Beat until light and fluffy.
- Add in your whole egg, egg yolk and vanilla extract. Beat again just until everything is smooth.
- Add the dry ingredients to the butter and egg mixture and stir quite a few times until a thick dough forms. Set aside.
- In another bowl, beat your softened cream cheese, sweetener, egg white and vanilla extract until smooth.
- Place the cream cheese mixture in the freezer for 5-10min.
- To assemble, grease 2 cookie sheets. Take a piece of the cookie dough about half the size you want your cookie and form it into a ball. Flatten the ball on the baking sheet then top it with a small spoonful of cream cheese.
- Form another small ball of dough, flatten it in your hands then form it over top of the cream cheese and other piece of dough, squishing the edges from the two pieces of dough together. (This doesn’t have to be perfect, if some cream cheese shows through it won’t melt out). Then flatten the cookie JUST slightly on the tray as shown in the photos.
- Mix together the sweetener and cinnamon, sprinkle the tops of the cookies then bake them for 10-12min at 350*F. They should be still very soft. Let them cool completely on the tray before trying to lift them. They will harden up as they cool. (After ~5-10min you can set them in the fridge to speed up the cooling)
- Store the cookies in an airtight container between layers of parchment or wax paper in the fridge for up to 5 days OR freeze and thaw/microwave for 10-20s as a quick snack. Enjoy your Keto Cheesecake Stuffed Snickerdoodle Cookies!
- Feel free to make these cookies half the size to allow for smaller portions and reduced calories. I personally just enjoy having one large cookie and I think they look cool when they are jumbo! Haha.
- I don’t recommend trying to sub with ground psyllium unless you use 1 tsp in replacement of the 1 tbsp because sometimes you can end up with a weird slightly slimy texture to the center of your cookies if you use too much. I’d also recommend still using a a food processor to grind everything together for this recipe EVEN if using ground psyllium.
- Unfortunately these contain cream cheese so they cannot be left on the counter. They are fine sitting out for a few hours after baking them but I’d recommend storing them in the fridge or freezer after that.
- These come out super soft at first. Don’t be tempted to over-bake them. They will harden up as they cool. 10-11min is perfect for most ovens but feel free to do a test cookie or bake them longer if your prefer a crunchier cookie. (*Note make sure these are FULLY cool, as-in not hot anymore whatsoever if you want to check the texture as they set quite a lot in the fridge)
Serving: 1cookie | Calories: 198kcal | Carbohydrates: 1.4g | Protein: 3.8g | Fat: 19.4g | Fiber: 2.3g