Lemon Cheesecake Stuffed Keto Cookies
If you are eating low-carb or Keto and are missing cheesecake and cookies, I have just the recipe for you to try. I will show you how to make these lemon cheesecake-stuffed Keto cookies.
These lemon cheesecake stuffed Keto cookies are about 2 net carbs per serving. They only take a total time of about 35 minutes to make from start to finish.
If you are looking for other low carb and Keto recipes to try, be sure to check out a few of my other recipes.
- Keto Mug Cheesecake Recipe
- Low Carb Cheesecake Berry Salad Recipe
- Keto No Bake Cheesecake Recipe In A Jar
- Keto Peach Cheesecake Fluff
Prep Time: 25 minutes
Cook Time: 10-15 minutes
Servings: 12
Net Carbs: 2 net carbs per serving
Ingredients Needed:
For the cookies:
- 4 Tbsp. Butter, softened
- 1 oz. Cream Cheese, softened
- 1 ¼ Cup Almond Flour
- ¼ Cup Swerve Confectioners Sugar Substitute
- 2 tsp. Lemon Juice
- 1 tsp. Vanilla Extract
- Zest of half a lemon
Cheesecake filling:
- Squeeze of fresh lemon juice
- Zest from half a lemon
- 1 Cup Swerve Confectioners Sugar Substitute
- 4 oz. Cream Cheese, softened
How To Make Lemon Cheesecake Stuffed Keto Cookies:
Mix the ingredients for the cookies together until the dough is nice and smooth. Cover the dough in plastic wrap. Chill the dough for at least 1 hour.
Roll out the chilled dough onto a nonstick mat or parchment paper with a piece of parchment paper over the dough. You want it to be about ¼ of an inch thick.
Using a small circle cookie or biscuit cutter, cut out 24 circles of dough. Place the cut-out circles of dough on a parchment-lined cookie sheet.
Bake the cookies in the center of the oven at 350 degrees for 10-15 minutes until lightly browned.
Remove from oven and cool to room temperature.
Making The Cheesecake Filling & Stuffing The Cookies:
In a medium mixing bowl, mix together the ingredients for the cheesecake filling.
Spread the cheesecake filling on 12 of the cooled cookies.
Top the filling with another cookie to form a sandwich.
Cookies should be stored in an airtight container in the fridge until ready to serve.
Lemon Cheesecake Stuffed Keto Cookies
Ingredients
Cookies:
- 4 Tbsp Butter softened
- 1 Oz Cream Cheese softened
- 1 1/4 Cup Almond Flour
- 1/4 Cup Swerve Confectioners Sugar Substitute
- 2 Tsp Lemon Juice
- 1 Tsp Vanilla Extract
- Zest of half a lemon
Cheesecake Filling:
- Squeeze of fresh lemon juice
- Zest from half a lemon
- 1 Cup Swerve Confectioners Sugar Substitute
- 4 Oz Cream Cheese softened
Instructions
- Mix the ingredients for the cookies together until the dough is nice and smooth.
- Cover dough in plastic wrap.
- Chill the dough for at least 1 hour.
- Roll out the chilled dough onto a nonstick mat or parchment paper with a piece of parchment paper over the dough. You want it to be about ¼ of an inch thick.
- Using a small circle cookie or biscuit cutter, cut out 24 circles of dough.
- Place the cut-out circles of dough on a parchment-lined cookie sheet.
- Bake the cookies in the center of the oven at 350 degrees for 10-15 minutes until lightly browned.
- Remove from oven and cool to room temperature.
- In a medium mixing bowl, mix together the ingredients for the cheesecake filling.
- Spread the cheesecake filling on 12 of the cooled cookies. Top the filling with another cookie to form a sandwich.
- Cookies should be stored in an airtight container in the fridge until ready to serve.
Notes
