Inspired by the 1917 diabetic cookbook, Diabetic Cookery, I decided to make low carb cookies. The cookies I’d had in my mind for a while after seeing a regular flour and sugar version were ginger cookies… Read more
Fresh summer produce makes for wonderful patriotic dishes. If you celebrate the Fourth of July, berries make the best additions to your Independence Day themed treats. From drinks to dessert, strawberries, raspberries and blueberries help you wave your red, white and blue and eat healthy and low carb. These simple cheesecake cookies are bursting with strawberries and blueberries and won’t blow your healthy diet.
1 cup almond flour
2 tbsp coconut flour
1 tsp baking powder
1/8 tsp salt
4 oz cream cheese, softened
1/4 cup butter, softened
1/2 cup Swerve Sweetener or other erythritol sweetener
1 large egg
1/2 tsp vanilla extract
1/4 tsp liquid stevia extract
1 cup chopped fresh strawberries (1/4-inch pieces)
1/2 cup frozen wild blueberries
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 frozen blueberries into the top of each cookie.
Bake 15 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 on pans.