If you love Oreo cookies, you’re going to absolutely adore these low-carb, keto-friendly cookies n’ cream cheesecake cookies. They’re like a bigger, softer, and waaaay lower carb/sugar version. It hits my cravings for both an Oreo and a slice of cheesecake all in one delicious and surprisingly huge cookie for only having 160 calories and 2g of net carbs. I highly recommend investing in some black cocoa powder for the most authentic flavor and appearance (this is the secret to the flavor of Oreos) though regular Dutched cocoa can also be used if necessary. I usually buy mine on Amazon.
If you love these, I have a few more keto cheesecake filled cookie recipes in my complete guide to Keto baking, The Keto Dessert eBook 2.0. Peanut butter cheesecake cookies and pumpkin snickerdoodle cheesecake cookies, anyone?
Just look at that gooey, creamy bite!
If you’re looking for a complete guide to keto baking, I highly recommend The Keto Dessert eBook 2.0. This is my most popular resource containing over 120+ and counting of my absolute best low carb baking recipes, all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more. Use code KETO2024 for 20% off!
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Please leave a comment or send me a DM on Instagram if you give these keto cookies n’ cream cheesecake cookies a try! I always love hearing what you think.
Enjoy!!
Low-Carb Cookies n' Cream Cheesecake Cookies
Ingredients
Cookies:
- 3/4 cup blanched almond flour
- 2 Tbsp coconut flour
- 1/4 cup black cocoa powder
- 1/2 cup granulated sugar-free sweetener
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter softened
- 1 large egg
Filling:
- 3/4 cup cream cheese softened
- 1/2 cup powdered sugar-free sweetener
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a bowl, combine all dry cookie ingredients. Add softened butter and egg, and stir until dough forms. Place bowl of dough in the refrigerator while you make the filling.
- Combine softened cream cheese, powdered sweetener, and vanilla in a bowl and beat until smooth.
- Divide half of the dough into 12 small balls, flatten each one, and place on lined cookie sheet. Spoon about 1 tablespoon of cheesecake filling on the center of each cookie.
- Repeat with remaining dough, place each flattened dough circle over the filling, and seal edges with your fingers.
- Bake for 7-10 minutes. Allow to cool.
- To make the icing drizzle on top, just combine a small amount of powdered sweetener with a few drops of water or almond milk. Enjoy!
6 Comments. Leave new
Would you mind sharing exactly what sugar free sugar brand you used for this. I don’t currently own any and would like to get the ones you used for this. Thanks!!!
Hi Danielle! I used Lakanto but have also used other brands that I’ve found on Amazon or at the grocery store with great results! I hope you enjoy 🙂
Hey Sarah! I was wondering if you could pass along the recipe for the gingerbread cheesecake cookies?? I commented to get the recipe but didn’t know if you would see it!
Hi Savannah! The gingerbread cheesecake cookie recipe is available in this ebook!
Do these need to be refrigerated after cooking due to the cream cheese?
Hi Marisa! Yes, I would recommend refrigerating if you plan to keep them longer than 24 hours.