Keto Patriotic Cheesecake Cookies
About This Recipe
Delight your palate and ignite your patriotic spirit with the incredibly tasty Keto Patriotic Cheesecake Cookies. These beautifully vibrant, health-friendly cookies incorporate the classic red, white, and blue theme to bring an aesthetically pleasing and flavorsome twist to your regular cookie munching routine. Emanating a rich blend of natural sweetness from fresh strawberries and blueberries, smooth creaminess from softened cream cheese and butter, as well as the balanced nuttiness from almond and coconut flour, these cookies are truly on a league of their own. Without a doubt, their unique, mouthwatering flavor profile will be an instant hit with both adults and kiddos in your life!
Specially curated for those who are on a ketogenic diet, or simply for folks who prefer less refined sugar in their diets, the Keto Patriotic Cheesecake Cookies pack a flavorful punch while complying with your dietary constraints. The granulated sweetener and liquid stevia extract used in this recipe ensure that you get the right amount of sweetness without spiking your blood sugar levels. Whether you're snacking during the day, looking for a quick breakfast bite, or need a savory dessert, these versatile cookies got you covered.
Speaking of keto, have you tried our convenient keto mobile app yet? With quick access to a myriad of keto-friendly recipes like the Keto Patriotic Cheesecake Cookies, following a ketogenic diet has never been simpler! This nutritious and delicious cookie recipe presents the perfect blend of indulgence and health, making it a must-try for lovers of good food. The textural contrast of the chewy cookies against the soft, baked fruit is a delightful surprise for your tastebuds. So why wait, get their flavor dance started right away!
Ingredients












Directions
Preheat oven to 325F 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 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.
Remove and let cool before serving.
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