Envision the classic taste of Oreo meeting the luscious richness of cheesecake batter, resulting in a dessert that surpasses anticipations. By following the recipe for these Low Carb Oreo Cheesecake Cookies, you’ll be perfectly prepared for your upcoming keto-friendly snack gathering.
Ingredients for Low Carb Oreo Cheesecake Cookies
If you’re looking for a delicious low carb dessert, then these Low Carb Oreo cheesecake cookies are a must-try! Here are the ingredients you’ll need to make these yummy treats:
Main Ingredients
Almond Flour
Almond flour is a great low carb alternative to regular flour. It’s high in protein and healthy fats, making it a great choice for those following a low carb or keto diet. Almond flour is also gluten-free, which is perfect if you have a gluten allergy or intolerance.
Cream Cheese
Cream cheese is the star of the show when it comes to making cheesecake cookies. It gives the cookies a creamy, rich texture and adds a delicious tangy flavor. Make sure the cream cheese is softened before mixing it with the other ingredients.
Sweetener
To keep these cookies low carb, you’ll need a low carb sweetener. Some good options include erythritol, stevia, or monk fruit sweetener. These sweeteners are all natural and won’t raise your blood sugar levels like regular sugar would.
Black Cocoa Powder
Cocoa powder is what gives these cookies their chocolatey Oreo flavor and look. Make sure to use unsweetened cocoa powder to keep the cookies low carb.
Vanilla Extract
Vanilla extract adds a delicious vanilla flavor to the cookies. Make sure to use pure vanilla extract for the best flavor.
What you also need:
- Egg
- Heavy Cream
- Butter
- Salt
Make Low Carb Oreo Cheesecake Cookies
These low carb Oreo cheesecake cookies are easy to make and perfect for satisfying your sweet tooth while keeping your carb count low. Here are the 5 easy steps to make these delicious cookies.
Prepare the Cookie Dough
You’ll need almond flour, cocoa powder, sweetener, butter, and an egg to make the low carb Oreo cookie dough. Mix the dry ingredients together in a bowl, then add the butter and egg. Mix until a dough forms. Roll the dough into small balls and flatten them into cookie shapes. Place the cookies on a baking sheet lined with parchment paper.
Bake the Cookies
Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes. Let them cool completely before adding the cheesecake filling.
Prepare the Cheesecake Filling
To make the cheesecake filling, you’ll need cream cheese, sweetener, vanilla extract, and heavy cream. Mix the cream cheese and sweetener together until smooth, then add the vanilla extract and heavy cream. Mix until well combined.
Assemble and Serve
To assemble the cookies, spread a layer of the cream cheese filling on the bottom side of one cookie and sandwich it with another cookie. Refrigerate the cookies for at least 30 minutes before serving.
These Cookies in combination with a glass of almond milk is one of my favorite snack between lunch and dinner.
Tips and Tricks for Perfect Cookies
As someone who has made Low Carb Oreo Cheesecake Cookies many times, I’ve learned a few tips and tricks to ensure they come out perfectly every time. Here are some of my best tips:
1. Use Room Temperature Ingredients
Important for most of all baking recipes especially when butter and cream cheese are used. Take your cream cheese and butter out of the fridge at least an hour before you start baking. Room-temperature ingredients mix together more easily, which means your cookies will have a more consistent texture.
2. Don’t Overmix the Dough
When combining the ingredients for your low carb oreo cheesecake cookies, it’s important not to overmix the dough. Overmixing can lead to tough cookies. Mix the ingredients until everything is just combined, and then stop. If you’re using a stand mixer, use the lowest speed setting.
3. Chill the Dough
Chilling the dough before forming is one of the most important steps to ensure your cookies come out perfectly. Low Carb Oreo Cheesecake Cookies dough can be quite sticky, so chilling it for at least an hour will make it easier to handle.
4. Use Glass to Cut Out the cookies
I like to use a glass or similar types of equipment, that the cookies always have the same shape and size to make the assembly process easier. You can use every type of shape you want, even a cookie cutter with Christmas spirit can do the job.
Do you want even more dessert options that are keto-friendly? Then have a look at these 5 Low Carb Thanksgiving Desserts I tested for you.
FAQ
How do I make Low Carb Oreo Cheesecake Cookies?
To make Low Carb Oreo Cheesecake Cookies, you’ll need almond flour, cream cheese, unsweetened cocoa powder, a sugar substitute, and vanilla extract. Mix these ingredients together to form a dough, shape into cookies, and bake until they’re set.
What are the main ingredients to ensure the cookies are low-carb?
The key low-carb ingredients for these cookies include almond flour instead of regular flour, a sugar substitute like stevia or erythritol instead of traditional sugar, and unsweetened cocoa powder. These substitutions help reduce the overall carbohydrate content while maintaining the delicious taste of Oreo Cheesecake Cookies.
Can I still enjoy the flavor of Oreo Cheesecake Cookies while following a low-carb diet?
Yes, you can! By using low-carb alternatives like almond flour and sugar substitutes, you can create a version of Oreo Cheesecake Cookies that fits into a low-carb diet.
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Low Carb Oreo Cheesecake Cookies
Ingredients
For the Dough
- 2 cups almond flour
- 1 egg
- 8 oz cream cheese, softened
- 1/4 cup heavy cream
- 1 tbsp vanilla extract
- 3 tbsp black cocoa powder
- 1/4 cup butter, melted
- sugarfree sweetener to taste
For the Filling
- 4 oz cream cheese, softened
- 2 tbsp sugarfree sweetener
- additional vanilla extract if you like
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, egg, softened cream cheese, heavy cream, vanilla extract, black cocoa powder, melted butter, and sweetener. Mix until a dough forms. Let the dough chill in the fridge for about 30min.
- Role out the dough and cut out the cookies using a glass or other equipments. If the dough is to sticky take them again in the fridge.
- Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool completely.
- During baking you can prepare the filling. Mix softened cream cheese and sweetener until smooth. Add some vanilla extract if you like.
- Spoon a dollop of the cream cheese filling onto the bottom side of one cookie and sandwich it with another. Refrigerate the cookies for at least 30 minutes before serving.
- Repeat until all cookies are paired with a delicious cream cheese center.
