Keto Chocolate Chip Cheesecake Cookies
These moist cakey cookies are full of rich cheesecake flavor and lightly sweetened. They aren't going to punch you in the face with sugar like a typical cookie, but rather provide a satisfying snack that is just as hard to resist!
If you have an assertive sweet tooth that needs to be satisfied, you may want to increase the sweetener in this recipe, which is xylitol, to 2/3 cup.
This recipe was originally shared with me by Debra Costlow, from Mother Duck Farms.
Cream Cheese Chocolate Chip Cookies
- 1 stick softened butter
- 6 oz softened cream cheese
- 1/2 cup xylitol
- 2 tsp vanilla
- 2 eggs
- 1 3/4 cup almond flour
- 1/4 cup tapioca starch/flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Preheat oven to 350.
Beat butter, cream cheese, xylitol, vanilla, and eggs. Stir in flour, baking powder, salt, and chocolate chips.
Use a cookie scoop to form mounds on a parchment lined baking sheet (you may need 2 baking sheets).
Bake at 350 for 16 minutes or until the edges are golden and the centers spring back when touched. Cool for several minutes before removing from baking sheet.
Yields: about 15-20 cookies, depending on how big you make them.