Keto Cheesecake Stuffed Cookies
Chewy almond and coconut flour chocolate chip cookies with a cheesecake centre that sets as it bakes. Ten jumbo cookies at 3.5g net carbs each.
Ingredients
Cookie Dough
- 1 cup almond flour 112g; blanched, finely ground
- 1/2 cup coconut flour 54g; sift first, it clumps
- 1/2 cup powdered monkfruit/erythritol 90g; sifted if clumpy
- 1 teaspoon xanthan gum essential for structure — do not skip
- 1/4 teaspoon salt use 1/2 tsp if your butter is unsalted
- 1/2 cup salted butter 150g total with the 2 tbsp below; softened to room temperature
- 2 tablespoons salted butter the rest of the 150g
- 1 whole egg room temperature
- 1 egg yolk save the white for the filling
- 1 teaspoon vanilla extract pure vanilla recommended
- 6 tablespoons stevia chocolate chips 85g; sugar-free
Cheesecake Filling
- 4 oz cream cheese 112g; softened completely
- 5 tablespoons powdered sweetener the same one used in the dough
- 1 teaspoon reserved egg white from the egg above
- 1/8 teaspoon vanilla extract just a touch
Instructions
- Heat the oven to 350°F (175°C) and line two large baking sheets with parchment or silicone mats.
Cookie Dough
- Whisk the almond flour, coconut flour, xanthan gum and salt together in a large bowl. Sift the coconut flour first — it clumps.
- In a separate bowl, cream the softened butter with the powdered sweetener for 2–3 minutes until light and fluffy. This step decides the texture, so do not rush it.
- Beat in the whole egg, the egg yolk and the vanilla until completely smooth and uniform.
- Pour the wet mixture into the dry and stir gently until a thick dough forms. Do not overmix or the cookies turn tough — the dough should hold together when squeezed but not feel sticky. Fold in the chocolate chips, then refrigerate the dough for 15 minutes.
Cheesecake Filling
- Beat the softened cream cheese until smooth, add the powdered sweetener and beat to combine, then mix in the reserved egg white and vanilla until completely smooth. Put the filling in the freezer for 10 minutes to firm up — this is what stops it leaking during baking.
Assemble and Bake
- Portion the chilled dough into 10 equal pieces, about 3 tablespoons each. Roll each into a ball and press a well into the centre with your thumb, deep enough to hold about 1 tablespoon of filling.
- Spoon the chilled filling into each well without overfilling, then wrap the dough around it and seal the edges as best you can. A little filling showing through is fine — it will not leak out.
- Space the cookies about 2 inches apart on the prepared sheets and flatten each to about 1/2 inch thick. Bake for 11–13 minutes, rotating the pans halfway, until the edges are lightly golden but the centres still look soft.
- Cool on the baking sheets for 10 minutes before moving to a wire rack. They finish setting as they cool, so this rest is not optional.
Notes
Use a scale. Keto baking is unforgiving about ratios and volume measures vary a lot — the gram weights in the ingredient list are the reliable ones.
Room temperature ingredients mix more evenly. Take the eggs and cream cheese out 30 minutes ahead.
Do not overbake: they keep cooking on the hot pan. Slightly underbaked comes out perfectly chewy once cooled. Cracked cookies usually mean overbaking or an oven running hot — check it with a thermometer.
Dough too wet? Add a tablespoon of almond flour. Too dry? A teaspoon of melted butter. It should be mouldable, not sticky.
Smaller cookies: divide into 16 instead of 10 and bake 9–11 minutes.
Variations: lemon zest in the cheesecake filling, or chopped nuts in place of the chocolate chips.
Storage: these must be refrigerated because of the cream cheese filling. Layer between parchment in an airtight container for up to 5 days, or freeze for up to 3 months. Thaw at room temperature, or microwave 10–15 seconds for a warm one.