Keto Cheesecake Cookies

Course Dessert

Cuisine American

Keyword cheescake cookies, keto christmas cookies, keto cookies, paleo chirstmas cookies, paleo cookies

Prep Time 5

Cook Time 13

Total Time 18

Servings cookies

Calories 105kcal

4 ounces cream cheese room temp
1/2 cup butter
1/2 cup granulated sugar erythritol, stevia baking blend, organic cane sugar (not keto), as preferred, to taste
1 teaspoon vanilla extract
1 teaspoon minced lemon zest or lemon extract, but not preferred

1 3/4 cup almond flour may replace with 1 1/4 cup cassava flour for an nut free version
1/2 teaspoon sea salt

Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper.
In the bowl of a mixer, beat the cream cheese, butter, and sugar until well blended. Add in the vanilla.
With the mixer still on on low, sprinkle in the sea salt, then the flours. If your ingredients are very warm, may freeze briefly to firm up.
Using a cookie scoop for consistency (I used a 1.5 T cookie scoop), drop the dough onto the baking sheet, leaving space for spreading.
Bake in the preheated oven for 12-13 minutes until the edges are just turning golden.
Let cool on sheet for at least 5 minutes to firm up before moving to cookie sheet to cool all the way.
Because these cookies are a tad fragile, I like to store them in the fridge or freezer...they stay good and firm and never freeze solid because of the fat content.

Nutritional facts are using erythritol