Patriotic Cheesecake Cookies (Low Carb)

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Patriotic Cheesecake Cookies

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.

(40 votes, average: 3.50 out of 5)
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Patriotic Cheesecake Cookies (Low Carb)

Ingredients

  • 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

Instructions

  1. Preheat oven to 325F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
  3. 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.
  4. Add almond flour mixture in two additions, scraping down beater and sides of bowl as necessary.
  5. 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.
  6. Bake 15 to 20 minutes or until just firm to the touch and barely beginning to brown, rotating the pans halfway through baking.
  7. Remove and let cool on pans.

Yield: Makes 30 cookies. Serves 15 (2 cookies per serving)

Cholesterol: 16mg

Food energy: 108kcal

Total fat: 9g

Calories from fat: 80kcal

Carbohydrate: 4.34g

Protein per serving: 2.56g

Total dietary fiber: 1.56g

Sodium per serving: 84mg

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13 Comments on "Patriotic Cheesecake Cookies (Low Carb)"

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Lisa

I made these last week and had the same consistency problem. But I’m not giving up! Making a double batch today for a picnic tomorrow. I will grind the almond flour first to be sure it’s fine enough AND I am adding more coconut flour. If they don’t turn out, my family of 4 will still eat them up! They TASTED so good! Just got to get the consistency right! I will report back!

Teresa Steward

These look so good. Great idea for holidays but after hearing everyone’s complaint of texture I’d like to ask if you might could just use the. all-purpose flour or all-purpose with coconut flour combination. I tried the wheat flour in biscuits and we didn’t like them. Thanks for the recipe, Really want to try these.

Ruth

Would you know what a good dairy-free option would be for the cream cheese?

Stacey

I made these for Christmas, omitting the fruit and adding almond extract. They were delicious. I also ground the almonds myself into a “flour” as almond flour is difficult for me to find. This worked fine and the dough held together well. Thanks so much for this wonderful recipe.

Tracy

Thank you so much for this recipe. I decided to substitute the fruit for dark chocolate chips and it was AMAZING. even my kids, who are VERY picky, LOVED them.

Lisa Bostick

Had trouble with the consistency too.  Dough was not soupy but not firm enough to roll.  Wonder if I should have chilled the dough?  Taste good but not good texture.
 

Stacey

Has anyone tried these with fresh blueberries? 
I’d like to try that way but wondering . . .

Carley

I just made these and had a similar problem. Dough was too gooey to roll into balls so i just spooned and flattened. I had to cook closer to 30 minutes and they were still soggy on top. I use honeyville almond flour and used lets do organic coconut flour. Disappointed because I made up a double batch for relatives this weekend. Flavor was good but consistency was way off.

Sarah B

Eva, I don’t have the Mama’s coconut flour but I *think* it’s actually a blend of coconut flour and something else – which might be partly why the cookies were runny. Check the bag. If so, try again with coconut flour (I use Coconut Secret) and see if that works better. :) 

Carolyn
Hi Ava, Yes, the Bob’s Red Mill would definitely have something to do with it. I don’t know about the Mama’s Coconut Flour because I have never used it. I love Bob’s products but their almond flour is just not that finely ground and it doesn’t gel with the liquid ingredients as much. If you were to make them again, with Bob’s, I would add an additional tbsp or two of coconut flour to thicken up the dough. As for storing, I left mine on the counter in an uncovered container. They would do fine in the fridge too, uncovered.… Read more »
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