This low carb cheesecake stuffed cookies recipe is the ultimate treat for anyone craving a decadent dessert without the sugar overload.
Perfectly soft and chewy on the outside with a rich, creamy cheesecake filling, these cookies are a dream come true for low carb and keto dessert lovers.
We first came across this idea while brainstorming for a family gathering. We wanted something that combined the comfort of a classic cookie with the indulgence of cheesecake and this recipe was born!
These cookies have quickly become one of our favorite creations, and we can’t wait for you to try them too.
Quick Look at What’s Inside
Nutrition Benefits
When you choose these low carb cheesecake stuffed cookies, you’re treating yourself to a dessert that’s both indulgent and mindful of your health goals. Here’s why we love them:
- They’re made with almond flour and coconut flour, which are low in carbs and high in fiber, making them a great alternative to traditional wheat flour.
- Cream cheese provides a rich source of healthy fats, perfect for keeping you satisfied and supporting a keto-friendly lifestyle.
- Sweetened with keto-friendly options like erythritol or monk fruit, these cookies are free from refined sugar while still offering a deliciously sweet flavor.
- Chocolate chips (sugar-free or dark) add a boost of antioxidants, making this dessert a little more nourishing.
Ingredients for Low Carb Cheesecake Stuffed Cookies
We love how simple this recipe is to pull together with just a handful of keto-friendly ingredients. Here’s what you’ll need:
For the cookie dough:
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup sugar-free chocolate chips
For the cheesecake filling:
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons powdered erythritol or monk fruit sweetener
Step-by-Step Instructions for the Best Low Carb Cheesecake Stuffed Cookies
Let’s bake these cookies together! Follow these simple steps for a foolproof treat every time.
Prepare the cheesecake filling
In a small bowl, combine softened cream cheese, powdered sweetener, and vanilla extract. Mix until smooth and creamy, then refrigerate for about 15 minutes to firm up while you prepare the cookie dough.
Make the cookie dough
In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. In a separate larger bowl, beat softened butter, cream cheese, and granulated sweetener until fluffy.
Add the egg and vanilla extract, mixing until smooth. Slowly incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips.
Assemble the cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out about 2 tablespoons of cookie dough and flatten it slightly in your hand.
Add about 1 teaspoon of the cheesecake filling to the center, then fold the dough around the filling, sealing the edges completely.
Place the stuffed cookie on the prepared baking sheet and repeat with the remaining dough and filling.
Bake and cool
Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Simply Nourished Life’s Baking Tips
Here are a few tricks to make your cookies turn out perfectly every time:
- Use softened cream cheese for both the filling and the dough to ensure everything blends smoothly.
- Don’t skip chilling the cheesecake filling, it makes assembling the cookies much easier.
- To prevent sticking, lightly grease your hands when shaping the dough.
- If you prefer a slightly crispier cookie, bake for an extra 1–2 minutes, but keep a close eye to avoid overbaking.
Variations, Leftovers & Storage
One of the best things about this recipe is how versatile it is. You can easily customize it to suit your taste or dietary needs:
- Swap the chocolate chips for chopped nuts, shredded coconut, or your favorite keto-friendly mix-ins.
- Add a pinch of cinnamon or a few drops of almond extract for a flavor twist.
- Store leftover cookies in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 2 months. Thaw at room temperature or warm in the microwave for a fresh-from-the-oven experience.
Nutrition Facts
We’ve calculated these nutrition facts to help you stay on track with your goals. Per serving (1 cookie):
- Calories: 150
- Protein: 4g
- Fat: 12g
- Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
Frequently Asked Questions
Can I use only almond flour instead of both almond and coconut flour?
Yes, you can use just almond flour, but the combination of almond and coconut flour creates a better texture. Coconut flour absorbs more moisture, so if you omit it, you may need to adjust the amount of almond flour slightly.
What sweetener works best for this recipe?
We recommend erythritol or monk fruit sweetener for the best results. Both are keto-friendly and won’t affect the texture of your cookies. Avoid using liquid sweeteners, as they can make the dough too wet.
Can I make these cookies dairy-free?
Yes! Substitute the butter and cream cheese with dairy-free alternatives like coconut oil and almond-based cream cheese. Just be sure the substitutes are firm enough to hold their shape.
Do I have to refrigerate the cheesecake filling?
While it’s not absolutely necessary, chilling the filling makes it much easier to handle and ensures it stays in the center of the cookie while baking.
Low-carb never tasted this good!
These low carb cheesecake stuffed cookies are the perfect way to satisfy your sweet tooth while staying true to your health goals. With their soft, buttery cookie dough and creamy cheesecake filling, they’re a treat you’ll want to make again and again.
We’d love to hear how your cookies turned out! Leave a comment below or share your creations on social media.
Be sure to tag Simply Nourished Life so we can celebrate your baking success. If you’re looking for more low carb dessert ideas, check out our recipes for keto chocolate chip cookies or no-bake keto cheesecake bites.
Low Carb Cheesecake Stuffed Cookies
Ingredients
For the cookie dough:
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter softened
- ¼ cup cream cheese softened
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup sugar-free chocolate chips
For the cheesecake filling:
- 4 ounces cream cheese softened
- 2 tablespoons powdered erythritol or monk fruit sweetener
- ½ teaspoon vanilla extract
Instructions
Prepare the cheesecake filling
- In a small bowl, combine softened cream cheese, powdered sweetener, and vanilla extract. Mix until smooth and creamy, then refrigerate for about 15 minutes to firm up while you prepare the cookie dough.
Make the cookie dough
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. In a separate larger bowl, beat softened butter, cream cheese, and granulated sweetener until fluffy.
- Add the egg and vanilla extract, mixing until smooth. Slowly incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips.
Assemble the cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out about 2 tablespoons of cookie dough and flatten it slightly in your hand.
- Add about 1 teaspoon of the cheesecake filling to the center, then fold the dough around the filling, sealing the edges completely.
- Place the stuffed cookie on the prepared baking sheet and repeat with the remaining dough and filling.
Bake and cool
- Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.