Keto Gingerbread Cheesecake Cookies
6 servings Imagine the classic flavors of gingerbread and creamy cheesecake combined into one perfect bite! These keto gingerbread cheesecake cookies offer a delightful fusion of textures and tastes. A warm, spiced gingerbread exterior acts as a crispy crust, encasing a lusciously creamy, ginger-infused cheesecake center. This irresistible treat is a... Read more ... must-have for your holiday baking! Read less x saved olivia.wyles Resident Chef October 27, 2024 30 min.30 min.2/5 30 min. 30 min. 2/5 Tools: 1x Measuring Cups1x Measuring Spoons3x Medium Mixing Bowl (3 – 4 QT)1x Hand Mixer (or self standing kitchen mixer with a whisk attachement)1x Silicone Spatula1x Baking Sheet1x Baking Sheet with Parchment Paper or Silicone Matt1x Disher (0.75 FL OZ cookie scoop or set of spoons)1x Cooling Rack 1x Measuring Cups 1x Measuring Spoons 3x Medium Mixing Bowl (3 – 4 QT) 1x Hand Mixer (or self standing kitchen mixer with a whisk attachement) 1x Silicone Spatula 1x Baking Sheet 1x Baking Sheet with Parchment Paper or Silicone Matt 1x Disher (0.75 FL OZ cookie scoop or set of spoons) 1x Cooling Rack Directions: 1. Preparation: Preheat your oven to 350° F (177° C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat your oven to 350° F (177° C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside. 2. Create Cheesecake Filling: In a medium mixing bowl, use an electric mixer to beat the cream cheese, granulated sugar-free sweetener, and vanilla extract on medium-high speed until the mixture is light and fluffy and the sweetener has fully dissolved, about two minutes. Using a small cookie scoop (0.75 FL OZ) or a tablespoon, portion out the cream cheese mixture into about 6 portions onto a plate or baking sheet. Place in the freezer to harden for about 30 minutes as you prepare the dough. (See Note 1) In a medium mixing bowl, use an electric mixer to beat the cream cheese, granulated sugar-free sweetener, and vanilla extract on medium-high speed until the mixture is light and fluffy and the sweetener has fully dissolved, about two minutes. Using a small cookie scoop (0.75 FL OZ) or a tablespoon, portion out the cream cheese mixture into about 6 portions onto a plate or baking sheet. Place in the freezer to harden for about 30 minutes as you prepare the dough. (See Note 1) 4. Assemble Cookies: Using a small cookie scoop (about 0.75 FL OZ) or a tablespoon, divide the gingerbread cookie dough into approximately 12 portions on the prepared baking sheet. Flatten each portion. Place a dollop of frozen cream cheese in the center of 6 of the flattened cookies. Cover each with another flattened cookie and press the edges to seal in the cream cheese. Flatten slightly to ensure even baking since these will not spread in the oven, but don’t allow the cream cheese to escape. In a small bowl, mix granulated sugar-free sweetener and spices. Roll each prepared gingerbread cheesecake cookie dough in sweet gingerbread spice coating until completely covered, then place on a prepared baking sheet. Using a small cookie scoop (about 0.75 FL OZ) or a tablespoon, divide the gingerbread cookie dough into approximately 12 portions on the prepared baking sheet. Flatten each portion. Place a dollop of frozen cream cheese in the center of 6 of the flattened cookies. Cover each with another flattened cookie and press the edges to seal in the cream cheese. Flatten slightly to ensure even baking since these will not spread in the oven, but don’t allow the cream cheese to escape. In a small bowl, mix granulated sugar-free sweetener and spices. Roll each prepared gingerbread cheesecake cookie dough in sweet gingerbread spice coating until completely covered, then place on a prepared baking sheet. 5. Bake: Bake for 11-12 minutes at 350 degrees F (177 degrees C). Allow to cool for 10 minutes on a baking sheet, then transfer to a cooling rack to cool completely. Bake for 11-12 minutes at 350 degrees F (177 degrees C). Allow to cool for 10 minutes on a baking sheet, then transfer to a cooling rack to cool completely. Tip: If you prefer a cool cheesecake center instead of a gooey one, place in the refrigerator for several hours or overnight to set up. Notes: Freezing the cream cheese before baking allows for easier handling and ensures it keeps its shape during baking. Keep it in the freezer until you’re ready to bake. The coconut oil should be soft yet remain solid. If it’s overly soft, refrigerate it briefly to firm up. If it’s too hard, let it sit out until it reaches room temperature. The coconut oil mixture will look crumbly at first, but it will start to cream together as you mix. You can substitute the coconut oil with unsalted grass-fed butter if you desire. Make sure the sweetener has dissolved before moving on to the next step. Be careful not to overmix, as coconut flour will absorb the liquid as it sits. If the dough is too crumbly to work with, add a tiny amount of unsweetened almond milk or water. If the dough is too wet, allow it to sit for about 5 minutes to allow the coconut flour to absorb the liquid. Special thanks to In Bloom Bakery and All Day I Dream About Food for recipe inspiration. Freezing the cream cheese before baking allows for easier handling and ensures it keeps its shape during baking. Keep it in the freezer until you’re ready to bake. The coconut oil should be soft yet remain solid. If it’s overly soft, refrigerate it briefly to firm up. If it’s too hard, let it sit out until it reaches room temperature. The coconut oil mixture will look crumbly at first, but it will start to cream together as you mix. You can substitute the coconut oil with unsalted grass-fed butter if you desire. Make sure the sweetener has dissolved before moving on to the next step. Be careful not to overmix, as coconut flour will absorb the liquid as it sits. If the dough is too crumbly to work with, add a tiny amount of unsweetened almond milk or water. If the dough is too wet, allow it to sit for about 5 minutes to allow the coconut flour to absorb the liquid. Special thanks to In Bloom Bakery and All Day I Dream About Food for recipe inspiration. Nutrition of Keto Gingerbread Cheesecake Cookies 40.9 Carbs – 4.2 Fiber – 31.61 Sugar Alcohols = 5.08 Net Carbs Serving: 88g Calories: 301.6kcal (15%) Carbohydrates: 40.9g (14%) Protein: 4.2g (8%) Fat: 27.2g (42%) Saturated Fat: 20.1g (126%) Trans Fat: 0.2g Cholesterol: 79.1mg (26%) Sodium: 208.6mg (9%) Fiber: 4.2g (18%) Sugar: 2.9g (3%) Net Carbohydrates: 5.08g Sugar Alcohols: 31.61g Forget the Fruitcake, These Keto Gingerbread Cheesecake Cookies Are the REAL Holiday Heroes! Read more Okay, let’s be honest, fruitcake has had its time in the spotlight (and maybe a little too much of it!). This year, we’re ditching the dense, questionable “treat” and embracing a holiday dessert that actually tastes as good as it looks: Keto Gingerbread Cheesecake Cookies! Imagine this: you bite into a perfectly spiced gingerbread cookie, crisp on the outside and soft on the inside. But wait, there’s more! Hidden within this festive exterior lies a creamy, dreamy cheesecake center, bursting with the warm flavors of ginger, cinnamon, and nutmeg. It’s like a Christmas miracle in every bite. The Best of Both Worlds (Without the Carbs!) These little wonders are like the lovechild of a classic gingerbread cookie and a velvety cheesecake. They’re the perfect way to indulge your holiday cravings without sacrificing your keto goals. And the best part? They’re surprisingly easy to make! Remember those keto pumpkin cheesecake cookies that took the internet by storm? Well, these gingerbread beauties are their festive cousins. If you’ve mastered those, you’re already halfway to cookie heaven! Just swap out a few spices, and you’ve got a gingerbread hit ready to steal the show at your next holiday gathering. “Wait, THAT’S Low-Carb?!” Get ready for the shocked faces and incredulous questions when your friends and family try these cookies. “That’s low-carb?!” they’ll exclaim between delighted bites. It’s the magic of keto baking, my friends. With the right swaps and a little know-how (like using room temperature eggs – a keto baking commandment!), you can create treats that are both delicious and guilt-free. A Word on Keto Cookies (and Impatient Bakers) Now, keto cookies do have a slight quirk: they don’t spread like their traditional counterparts. That’s why we give them a little pre-oven flattening to ensure perfect cookie shapes. But trust me, this minor adjustment won’t diminish their incredible flavor. They’re so close to the real deal, you won’t even miss the carbs! (My husband, teenager, and parents can confirm – they all gave these cookies a resounding “YES!”) So, ditch the flour and sugar this holiday season (yes, even if you’re not keto!). These gingerbread cheesecake cookies are a guaranteed crowd-pleaser for everyone. Let’s Break Down the Magic: The Cheesecake Center: Cream Cheese: The star of the show, providing that lusciously creamy texture we all crave. (Pro tip: go for the brick-style cream cheese, not the whipped kind!) Granulated Sugar-Free Sweetener: Keeps things keto-friendly while adding the perfect touch of sweetness. (Lakanto’s classic sweetener is my go-to!) Vanilla Extract: A dash of vanilla enhances the flavors and adds a touch of warmth. Cream Cheese: The star of the show, providing that lusciously creamy texture we all crave. (Pro tip: go for the brick-style cream cheese, not the whipped kind!) Granulated Sugar-Free Sweetener: Keeps things keto-friendly while adding the perfect touch of sweetness. (Lakanto’s classic sweetener is my go-to!) Vanilla Extract: A dash of vanilla enhances the flavors and adds a touch of warmth. The Gingerbread Cookie Dough: Coconut Flour: This keto baking superhero is low in carbs, high in fiber, and creates a fantastic cookie texture. Plus, it’s nut-free, making it a great option for those with allergies. The Spice Squad: Ginger, cinnamon, nutmeg, allspice, and cloves – the dream team of holiday flavors! Coconut Oil or Unsalted Grass-fed Butter: Both options bring richness and moisture to the cookies. (Coconut oil behaves just like butter in this recipe, so feel free to use whichever you prefer.) Brown Sugar-Free Sweetener: For that classic gingerbread color and moistness without the carb overload. Egg Yolks: Richness and binding power – just make sure they’re at room temperature for optimal results. Vanilla Extract: Because every good cookie deserves a hint of vanilla. Coconut Flour: This keto baking superhero is low in carbs, high in fiber, and creates a fantastic cookie texture. Plus, it’s nut-free, making it a great option for those with allergies. The Spice Squad: Ginger, cinnamon, nutmeg, allspice, and cloves – the dream team of holiday flavors! Coconut Oil or Unsalted Grass-fed Butter: Both options bring richness and moisture to the cookies. (Coconut oil behaves just like butter in this recipe, so feel free to use whichever you prefer.) Brown Sugar-Free Sweetener: For that classic gingerbread color and moistness without the carb overload. Egg Yolks: Richness and binding power – just make sure they’re at room temperature for optimal results. Vanilla Extract: Because every good cookie deserves a hint of vanilla. The Sweet Gingerbread Spice Topping: More Sugar-Free Sweetener: To add a touch of sweetness to the final dusting. The Spice Squad (Reprise): Another sprinkle of gingerbread magic to complete the experience. More Sugar-Free Sweetener: To add a touch of sweetness to the final dusting. The Spice Squad (Reprise): Another sprinkle of gingerbread magic to complete the experience. Ready to Bake Some Holiday Cheer? Head over to the recipe card below for the full instructions and all my tips and tricks. But before you do, here’s a little sneak peek into the process: Whip up that cheesecake filling: Cream cheese, sweetener, and vanilla – beat them until light and fluffy! Portion and freeze: Scoop out little mounds of cheesecake heaven and pop them in the freezer while you prepare the dough. Mix those dry ingredients: Coconut flour, spices, baking powder, and salt – whisk them together and set them aside. Cream together the wet ingredients: Coconut oil (or butter) and brown sugar substitute – beat them until light and fluffy. Combine wet and dry: Add the egg yolks and vanilla to the wet ingredients, then gently fold in the dry ingredients. Assemble your cookie sandwiches: Scoop out the gingerbread dough, flatten it, add a dollop of frozen cheesecake filling, top with another flattened cookie, and seal the edges. Spice things up: Roll those cookie sandwiches in a mixture of sweetener and spices for the perfect finishing touch. Bake and cool: Bake until golden brown, then let them cool completely (or dive in while they’re still warm – I won’t judge!). Whip up that cheesecake filling: Cream cheese, sweetener, and vanilla – beat them until light and fluffy! Portion and freeze: Scoop out little mounds of cheesecake heaven and pop them in the freezer while you prepare the dough. Mix those dry ingredients: Coconut flour, spices, baking powder, and salt – whisk them together and set them aside. Cream together the wet ingredients: Coconut oil (or butter) and brown sugar substitute – beat them until light and fluffy. Combine wet and dry: Add the egg yolks and vanilla to the wet ingredients, then gently fold in the dry ingredients. Assemble your cookie sandwiches: Scoop out the gingerbread dough, flatten it, add a dollop of frozen cheesecake filling, top with another flattened cookie, and seal the edges. Spice things up: Roll those cookie sandwiches in a mixture of sweetener and spices for the perfect finishing touch. Bake and cool: Bake until golden brown, then let them cool completely (or dive in while they’re still warm – I won’t judge!). Don’t Forget the Grand Finale! These cookies are delicious as is, but for an extra touch of indulgence, pop them in the fridge for a few hours or overnight to allow the cheesecake center to set up. Read less About the Author: olivia.wylesResident Chef # 5 40 Followers Published Recipes: 16Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-25 Published Recipes: 16 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-25 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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