Description

These decadent keto cheesecake cookies combine a buttery, cinnamon-spiced almond flour base with a rich, silky cream cheese frosting. Perfectly portioned and structurally sound, they offer a grain-free alternative to traditional New York-style desserts with minimal impact on blood sugar.

Ingredients

225g (2 1/4 cups) Super-Fine Almond Flour
100g (1/2 cup) Brown Sugar Replacement
1/2 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/2 tsp Salt
1 Large Egg (50g)
113g (1/2 cup) Melted Unsalted Butter
2 tsp Vanilla Extract, divided
140g (5 ounces) Full-Fat Cream Cheese, softened
1 tbsp Unsalted Butter, softened
1/2 cup Powdered Sweetener, sifted
30ml (2 tbsp) Heavy Whipping Cream

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Instructions

Preheat your oven to 325°F (163°C) and line a large baking sheet with a silicone mat or parchment paper.
In a large bowl, whisk together the almond flour, brown sweetener, cinnamon, baking soda, and salt until no clumps remain.
Mix in the egg, melted butter, and 1 teaspoon of vanilla extract until a thick, cohesive dough forms.
Divide the dough into 15 spheres (about 2 inches each) and space them 3 inches apart on the prepared baking sheet.
Bake for 3 minutes, remove from the oven, and use a flat-bottomed glass to press each cookie down to 1/2 inch thickness.
Return to the oven for 12 to 15 minutes until edges are golden, then allow to cool completely on the pan to set the structure.
For the frosting, beat the softened cream cheese and 1 tablespoon of butter until smooth, then sift in the powdered sweetener.
Add the heavy cream and the remaining teaspoon of vanilla, beating on high for 60 seconds to create a light, stable emulsion.
Set aside one cookie to crush into fine crumbs; pipe the frosting onto the remaining 14 cookies and garnish with the cookie crumbles.

Notes

To achieve a cleaner break when crumbling the reserved cookie, let it air-dry for an extra hour after cooling so it reaches maximum crispness. If you find your dough is too oily, it may be due to the almond flour being stored in a warm pantry; chilling the dough for 10 minutes before portioning can help manage the fat consistency. Store leftovers in an airtight container in the fridge to maintain the perfect contrast between the creamy topping and the firm base.

Prep Time: 20 mins
Cook Time: 18 mins
Category: Dessert
Method: Baking
Cuisine: American