These Cream Cheese Raspberry Cookies are soft with a pleasant creamy sweet and sour taste from a combination of cream cheese and raspberries. Made with classic low-carb pantry staple – almond flour. They are sweetened with erythritol, and with just 2,7 g of net carbs per cookie, they are the perfect low-carb keto snack. And the best part is, you’ll only need 5 ingredients to whip them up.
Why you’ll love this low-carb cream cheese raspberry cookies recipe
Low-Carb These cookies are easy-to-make low-carb keto cookies, made with naturally low-carb ingredients, sweetened with erythritol, and frozen raspberries. One cookie contains 2,7g of net carbs.
Only 5 simple ingredients Almond flour, cream cheese, erythritol, baking powder, and frozen raspberries (or berries of your choice) are all ingredients you need to make these deliciously soft and creamy low-carb cookies.
One bowl recipe You’ll only need one bowl, to put together the cookie dough.
Ingredients and substitutes
Almond flour Low-carb baking pantry staple. The almond meal should work fine, as well.
Cream Cheese Is what makes these cookies uniquely creamy and delicious.
Sweetener Granulated sweetener – erythritol or xylitol.
Baking powder Leavening agent.
Vanilla extract An optional ingredient, but highly recommended to enhance the taste.
Frozen raspberries Juicy acidic raspberries combine well with creamy cream cheese. I highly recommend using frozen raspberries, because they are much firmer than fresh ones. The cookie dough is quite dense and frozen raspberries will better hold their shape when folded. Don’t substitute with fresh raspberries.
TIP You can substitute raspberries with any berries of your liking. You can also combine the raspberries with blueberries or currants. Make sure to use frozen berries.
How to make these cream cheese raspberry cookies
Making these cream cheese cookies is super easy. You can whip a batch in just 10 minutes using just one bowl. If you are in a hurry, this is a perfect treat to prepare.
- Mix all ingredients, except raspberries, in a medium bowl until well combined.
- Gently fold in frozen raspberries.
- Scoop 2 tbsp of the cookie dough, roll it in your hands into a ball, place it onto a baking sheet, and with your fingers, flatten it into a cookie shape. Repeat with the remaining dough.
- Bake at 180°C/350°F degrees for 20 minutes. Let the cookies cool completely on the baking sheet. It will help them firm up.
More Low-Carb recipes
Low-Carb Cream Cheese Raspberry Cookies (gluten-free, egg-free)
Ingredients
- 1/2 cup (110g) cream cheese
- 1 cup (115g) almond flour
- 1/4 cup (50g) granulated sweetener (I used erythritol)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract (optional)
Add-ins
- 1/3-1/2 cup (40-65g) frozen raspberries
Instructions
- Preheat the oven to 180°C/350°F degrees and line the baking sheet with parchment.
- In a medium bowl, mix all ingredients, except raspberries, until well combined.
- Gently fold frozen raspberries into the dough.
- Scoop 2 tbsp of the cookie dough, roll it into a ball, place it onto a baking sheet, and flatten it with your fingers into a cookie shape. Repeat with the remaining dough.
- Bake for 18-20 minutes or until the edges get golden.
- Let cool on a baking sheet completely before serving. Warm cookies will be too soft for handling. Cooling on the baking sheet will help them harden, and hold their shape.