Web1 pint raspberries, rinsed and patted dry 2 tsp pectin 1/2 cup monk fruit granulated sweetener stevia drops to taste (I used 3 servings) Directions Preheat oven to …
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Soft & chewy Raspberry Cheesecake Cookies topped with white chocolate are the perfect cookies for any celebration. Make for Christmas, Mother's Day & summer holidays. Beat cream cheese and butter together until fluffy. Add sugar, and beat well.
Allow the cookies to completely cook before attempting to remove them from the pan. This makes a total of 18 servings of Keto Raspberry Cheesecake Cookies. Each serving comes out to be 147.28 Calories, 13.36g Fats, 2.13g Net Carbs, and 4.18g Protein. These little thumbprint cookies are baked with a creamy cheesecake and raspberry filling.
The good news is, swirling is simple! Simply lay down the cream cheese base, then pour the raspberry filling on top and use a spatula to gently create swirls into the cheesecake mix. I prefer to make my low-carb raspberry swirl cheesecake in one large dish.
Directions. In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.