Description

These decadent Keto Cheesecake Cookies feature a buttery, cinnamon-spiced almond flour base topped with a silky smooth cream cheese frosting. At less than 5 grams of carbohydrates per serving, they offer a rich, New York-style cheesecake experience in a convenient, handheld form.

Ingredients

2 1/4 cups blanched almond flour
1/2 cup brown sugar replacement
1/2 cup unsalted butter, melted
1 large egg
1 1/2 teaspoons vanilla extract, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
5 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/4 cup powdered sweetener
2 tablespoons heavy whipping cream

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Instructions

Preheat your oven to 325ºF (163ºC) and line a large baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, whisk together the almond flour, brown sweetener, cinnamon, baking soda, and salt until well combined.
Add the melted butter, egg, and 1 teaspoon of vanilla extract, folding the mixture together until a thick dough forms.
Roll the dough into 15 balls, each approximately 2 inches in diameter, and place them 3 inches apart on the prepared baking sheet.
Bake for 3 minutes, then remove the pan and use a flat-bottomed glass to gently press each cookie down to 1/2-inch thickness.
Return the cookies to the oven and bake for 12 to 15 more minutes until the edges are barely firm.
Once cooled, select the largest cookie and crumble it into a small bowl to use as a garnish.
In a separate bowl, beat the softened cream cheese and 2 tablespoons of butter until smooth; add the powdered sweetener, heavy cream, and the remaining 1/2 teaspoon of vanilla, then whip until light and fluffy.
Pipe the frosting in a spiral onto the 14 remaining cookies and sprinkle with the reserved cookie crumbs.

Notes

For the smoothest frosting, ensure your cream cheese and butter are completely at room temperature before mixing to prevent clumping. Chilling the finished cookies for 20 minutes before serving helps the frosting set and enhances the cheesecake-like texture. If the dough feels too soft to roll initially, let it rest for a few minutes to allow the almond flour to absorb the wet ingredients.

Prep Time: 15 mins
Cook Time: 18 mins
Category: Dessert
Method: Baking
Cuisine: American