Keto Patriotic Cheesecake Cookies so tasty you won't be craving sweets. Made with fresh berries and cream cheese, these cookies taste just like cheesecake.
Preheat oven to 325F and line two baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
In a large bowl, beat cream cheese and butter together with sweetener until light and slightly fluffy. Beat in egg, vanilla and stevia extract until smooth.
Add almond flour mixture in two additions, scraping down beater and sides of bowl as necessary.
Carefully fold in chopped strawberries until mixed in. Roll dough into 1 inch balls and space 1 inch apart on prepared baking sheets. Gently flatten balls with the palm of your hand to about 1/2 inch thick. Press 4 or 5 blueberries into the top of each cookie.
Bake 15 Minutes to 20 Minutes or until just firm to the touch and barely beginning to brown, rotating the pans halfway through baking.
Remove and let cool. Serve.
Servings 12
- Amount Per Serving
- Calories 108
- % Daily Value *
- Total Fat 9g14%
- Net Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 325F and line two baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
In a large bowl, beat cream cheese and butter together with sweetener until light and slightly fluffy. Beat in egg, vanilla and stevia extract until smooth.
Add almond flour mixture in two additions, scraping down beater and sides of bowl as necessary.
Carefully fold in chopped strawberries until mixed in. Roll dough into 1 inch balls and space 1 inch apart on prepared baking sheets. Gently flatten balls with the palm of your hand to about 1/2 inch thick. Press 4 or 5 blueberries into the top of each cookie.
Bake 15 Minutes to 20 Minutes or until just firm to the touch and barely beginning to brown, rotating the pans halfway through baking.
Remove and let cool. Serve.