Lemon Cheesecake Stuffed Keto Cookies
Eating low carb but have a sweet craving? These easy to make lemon cheesecake stuffed keto cookies are out of this world! A must try recipe!
Print
Pin
Servings: 12 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
Estimated Nutrition Information For Recipe As Is: Serving Size 1, Number of Servings 12, Calories 196, Total Fat 14 grams, Net Carbohydrates 2 grams, Protein 3 grams
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.