Keto Gingerbread Cheesecake Cookies

A new cookie to add to your next holiday cookie tray this year! Delectable cream cheese filled gingerbread cookies that are spiced just right and keto-friendly.

Course Dessert

Cuisine American

Keyword gingerbread cookies

Prep Time 30

Cook Time 12

Servings cookies

Calories 301.6kcal

Author Olivia Wyles

Ingredients

Cream Cheese Filling

4 ounces cream cheese
¼ cup granulated sugar-free sweetener
½ teaspoon vanilla extract

Gingerbread Cookie Dough

½ cup coconut flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cloves
½ teaspoon baking powder
¼ teaspoon salt
½ cup coconut oil (or unsalted grass-fed butter)
½ cup brown sugar-free sweetener
2 egg yolks , room temperature
1 teaspoon vanilla extract

Sweet Gingerbread Spice Topping

¼ cup granulated sugar-free sweetener
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cloves

Instructions

Preheat your oven to 350 degrees F (177 degrees C). Line a 18″ x 13″ baking sheet with parchment paper or a silicone baking mat. Set aside.

Create Cheesecake Filling

In a medium mixing bowl, use an electric mixer to beat the cream cheese, granulated sugar-free sweetener, and vanilla extract on medium-high speed until the mixture is light and fluffy and the sweetener has fully dissolved, about two minutes.
Using a small cookie scoop (equivalent to 1 to 1.5 tablespoons) or a tablespoon, portion out the cream cheese mixture into about 6 portions onto a plate or baking sheet. Place in the freezer to harden for about 30 minutes as you prepare the dough. (See Note 1)

Prepare Gingerbread Cookie Dough

In a small mixing bowl, combine the coconut flour, baking powder, spices, and salt. Whisk the ingredients together, then set the bowl aside.
In a large mixing bowl, use an electric mixer to cream together the coconut oil and brown sugar-free sweetener on medium speed until fluffy, about 2-5 minutes until dissolved. (See Note 2)
Add egg yolks and vanilla extract. Beat on medium speed until light and fluffy.
Add coconut flour mixture and combine on low speed until just mixed. (See Note 3)

Assemble Cookies

Using a small cookie scoop (about 1 to 1.5 tablespoons in size) or a tablespoon, divide the gingerbread cookie dough into approximately 12 portions on the prepared baking sheet.
Flatten each portion. Place a dollop of frozen cream cheese in the center of 6 of the flattened cookies. Cover each with another flattened cookie and press the edges to seal in the cream cheese. Flatten slightly to ensure even baking since these will not spread in the oven, but don’t allow the cream cheese to escape.
In a small bowl, mix together granulated sugar-free sweetener and spices.
Roll each prepared gingerbread cheesecake cookie dough in sweet gingerbread spice coating until completely covered, then place on a prepared baking sheet.

Bake

Bake for 11-12 minutes at 350 degrees F (177 degrees C).
Allow to cool for 10 minutes on a baking sheet, then transfer to a cooling rack to cool completely. If you prefer a cool cheesecake center instead of a gooey one, place in the refrigerator for several hours or overnight to set up.

Video

Notes

1. Freezing the cream cheese before baking allows for easier handling and ensures it keeps its shape during baking. Keep it in the freezer until you’re ready to bake.

2. The coconut oil should be soft yet remain solid. If it's overly soft, refrigerate it briefly to firm up. If it's too hard, let it sit out until it reaches room temperature. The coconut oil mixture will look crumbly at first, but then it will start to cream together as you mix. You can substitute coconut oil with unsalted grass-fed butter if you desire. Make sure the sweetener has dissolved before moving onto the next step.

3. Careful not to overmix as coconut flour will absorb the liquid as it sits. If the dough is too crumbly to work with, add a tiny amount of unsweetened almond milk or water. If the dough is too wet, allow it to sit for about 5 minutes to allow the coconut flour to absorb the liquid.

4. Special thanks to In Bloom Bakery and All Day I Dream About Food for recipe inspiration.

40.9 Carbs - 4.2 Fiber - 31.61 Sugar Alcohols = 5.08 Net Carbs

Nutrition