Description
Delicious and easy-to-make Keto New York Cheesecake Cookies that are perfect for satisfying your sweet tooth while staying on track with your keto diet.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup granulated erythritol (or preferred keto sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, baking powder, and salt.
- In a large mixing bowl, beat the softened cream cheese and erythritol until smooth and creamy.
- Add the egg, vanilla extract, lemon juice, and lemon zest (if using) to the cream cheese mixture and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Using a tablespoon, scoop out the dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of the spoon.
- Bake for 12-15 minutes or until the edges are golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe makes about 12 cookies.
- For a richer flavor, consider adding a tablespoon of cocoa powder for chocolate cheesecake cookies.
- You can also drizzle melted sugar-free chocolate over the cooled cookies for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg