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Keto Churro Cheesecake Cookies

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Soft and creamy keto churro cheesecake cookies with a cinnamon coating and a rich cheesecake center, perfect for a low-carb indulgent treat.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Low Calorie

Ingredients

  • For the cookie dough:
  • 2 cups almond flour
  • 1/3 cup powdered erythritol
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • For the filling:
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract
  • For the coating:
  • 1/4 cup granulated erythritol
  • 1 teaspoon ground cinnamon

Instructions

  1. Mix cream cheese, powdered erythritol, and vanilla until smooth, then freeze for 20–30 minutes.
  2. Combine almond flour, powdered erythritol, and baking powder in a bowl.
  3. Add butter, egg, and vanilla, mixing until a soft dough forms.
  4. Preheat oven to 180°C (350°F) and line a baking tray.
  5. Flatten dough portions, add chilled filling, and seal into balls.
  6. Mix erythritol and cinnamon, then roll cookies to coat.
  7. Place on tray with spacing and bake for 12–15 minutes until lightly golden.
  8. Cool slightly before serving.

Notes

  • Chill filling well to prevent leaking.
  • Do not overbake to keep cookies soft.
  • Store in refrigerator due to cream cheese filling.
  • Reheat briefly for a warm center.
  • Use keto-friendly sweeteners only.

Nutrition

Find it online: https://savorymomskitchen.com/keto-churro-cheesecake-cookies/