Description
These Sugar-Free Blueberry Cheesecake Cookies combine soft lemon almond flour cookies with creamy cheesecake filling and a sweet blueberry topping. They are low carb, gluten-free, and full of fresh berry flavor with crisp edges and tender centers.
Ingredients
- 2 cups almond flour
- 1/3 cup Lakanto monk fruit sweetener
- 3 tablespoons Kerrygold butter, softened
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 4 ounces Philadelphia cream cheese, softened
- 2 tablespoons Lakanto monk fruit sweetener (for filling)
- 1/2 teaspoon pure vanilla extract (for filling)
- 1 cup fresh blueberries
- 1 tablespoon Lakanto monk fruit sweetener (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and monk fruit sweetener until light and fluffy.
- Add the egg, lemon zest, and vanilla extract, then mix until fully combined.
- Fold in the almond flour and baking powder until a soft dough forms.
- Roll the dough into 12 equal balls and place them on the prepared baking sheet.
- Press a deep well into the center of each dough ball.
- In another bowl, beat the cream cheese, monk fruit sweetener, and vanilla extract until smooth.
- Spoon the cheesecake filling into the center of each cookie.
- In a small saucepan over medium heat, cook the blueberries with monk fruit sweetener for about 5 minutes until thickened slightly.
- Allow the blueberry mixture to cool slightly, then spoon it over the cheesecake centers.
- Bake the cookies for approximately 18 minutes until the edges are lightly golden.
- Allow the cookies to cool completely before serving so the filling can fully set.
Notes
- Frozen blueberries can be used but may require extra cooking time.
- Extra lemon zest adds brighter citrus flavor.
- Raspberries or blackberries work well as substitutions for blueberries.
- Chopped almonds can be sprinkled on top for crunch.
- Refrigerate the dough ahead of time if preparing in advance.
- Store cookies in the refrigerator because of the cream cheese filling.
- These cookies are naturally gluten-free and low carb.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 168
- Sugar: 3g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 38mg
