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.
Notes
Nutrition (per serving = 1 cookie)
Calories: 143 kcal, Carbohydrates: 4,9g, Protein: 5,3g, Fat: 11,4g, Saturated Fat: 3g, Polyunsaturated fat: 0g, Monounsaturated fat: 0g, Trans fat: 0g, Cholesterol: 10,3mg, Sodium: 108,2mg, Potassium: 26,4mg, Net Carbs: 2,7g, Fiber: 2,2g, Sugar: 2,1g