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Low Carb Cheesecake Cookies

August 20, 2016

Ingredients:

  • 1 cup Almond Flour
  • 1 tbsp Coconut Flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cp Swerve Sweetener or other erythritol sweetener
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp liquid stevia extract
  • 1 cup chopped fresh strawberries (1/4 – inch pieces)
  • 1/2 cup frozen wild blueberries

Directions:

  • Preheat oven to 325 degrees and line two baking sheets with parchment paper
  • In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
  • In a large bowl, beat cream cheese and butter together with sweetener until light and slightly fluffy. Beat in egg, vanilla and stevia extract until smooth
  • Add almond flour mixture in two additions, Scraping down beater and sides of bowl as necessary.
  • Carefully fold in chopped strawberries until mixed in. Roll dough into 1 inch balls and space 1 inch apart on prepared baking sheets. Gently flatten balls with the palm of your hand to about 1/2 inch thick. Press 4 or 5 frozen blueberries into the top of each cookie
  • Bake 15 to 20 minutes or until just firm to the touch and barely beginning to brown, rotating the pans halfway through baking.
  • Makes 30 cookies. Serves 15 (2 cookies per serving)

Nutritional Value:

  • Calories – 108 (80 from fat)
  • Protein  – 2.56 g
  • Carbs    – 4.34 g
  • Fiber – 1.56 g
  • Net Carbs: 2.78 g
  • Sodium – 84 mg
  • Fat – 9 g
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