These keto cream cheese cookies are tender and sweet, and studded with white chocolate and raspberries. The soft-baked texture and delectable flavor makes them a favorite with everyone.
This post is sponsored by ChocZero.
So apparently Subway now sells a raspberry cheesecake cookie. I wouldn’t know, as I haven’t stepped inside a Subway in many years. However, these cookies are exceptionally popular, judging by the number of copycat recipes out there.
But I have my finger on the pulse of the foodie world, and I started to notice many a blogger creating their own version. I was intrigued, because who doesn’t love white chocolate raspberry cheesecake?
So I decided to try them myself. I adapted the popular keto cream cheese cookies from my cookbook, Easy Keto Desserts, and adapted it. And I was totally blown away!
If you prefer more classic flavors, check out these Keto Chocolate Chip Cookies or my Keto Snickerdoodles.
Why you need to make this recipe
Did I mention how tender these keto cookies are? They have a beautiful soft-baked texture but they also hold together very well. They aren’t overly fragile, as many cream cheese cookies are.
But I think my favorite part is the raspberry and white chocolate combination. Using freeze-dried berries intensified the raspberry flavor. And it complimented the white chocolate chips from ChocZero so nicely!
And they’re easy to make too. You can enjoy these keto raspberry cheesecake cookies in less than half an hour. And they have only 2.9g net carbs per serving.
Ingredients you need
- Cream Cheese: They wouldn’t be cheesecake cookies without some cream cheese! I use 4 ounces, or ½ cup, in this recipe.
- Butter: You can use salted or unsalted. I have a high tolerance for salt, so I often just grab salted butter.
- Swerve Brown: A brown sugar replacement like Swerve gives these cookies a deeper, richer flavor. But you can use a granular sweetener instead. I recommend erythritol based sweeteners for this recipe, as allulose and BochaSweet will make them overly soft.
- Almond Flour: Make sure to use finely ground almond flour like Bob’s or King Arthur Baking, to make the consistency better.
- Coconut Flour: I use a little coconut flour here to firm up the cookies a bit more and give them structure. If you really don’t like coconut flour, you can try adding another ⅓ cup of almond flour, but it will raise the carb count.
- Freeze Dried Raspberries: Freeze-dried berries are a must! Fresh raspberries are fragile and will crush too easily, and they bleed juices everywhere during baking. The freeze dried berries also provide extra raspberry flavor.
- Keto White Chocolate Chips: I used ChocZero chips in these cookies, and I only put half in the cookie dough. Then I add more when the cookies come out of the oven. This ensures that they don’t all melt away during baking, and it adds to the visual appeal.
- Pantry Staples: Eggs, baking powder, vanilla, and salt.
Step-by-step directions
Mix the wet ingredients: Beat the cream cheese and butter until well combined and smooth. Then beat in the sweetener, egg, and vanilla extract. Sweetener goes in with the wet ingredients to help it incorporate better.
Add the dry ingredients: Add the almond flour, coconut flour, baking powder, and salt all at once and beat until the dough comes together.
Fold in the raspberries: Freeze dried raspberries are crisp and delicate so they will break apart a little as you work them into the dough. That’s expected and actually allows for better distribution. You can fold in half of the white chocolate chips at this point as well.
Roll into balls: I like to make these a little larger, so I do 1 ½ inch balls to make 15 cookies. You can make them bigger or smaller, as you see fit.
Bake until golden: The cookies should be golden brown around the edges, but they will still be quite soft to the touch when you remove them from the oven.
Press more chips into the top: Because keto white chocolate melts a lot during baking, I always save some of the chips for the tops of the cookies. I press them in right after they come out of the oven, while the cookies are still soft.
Recipe Tips and FAQ
Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days.
Yes, these keto cookies freeze very nicely. Make sure that they are wrapped up tightly or in an airtight container to avoid freezer burn. You can freeze the cookies for up to 2 months.
I highly recommend Swerve or another erythritol-based sweetener for the best keto cookies. Other sweeteners, such as allulose or BochaSweet, make them overly soft. Allulose also causes them to brown more quickly, so they look too dark.
Read more about the best keto sweeteners for baking.
Swaps and Substitutions
Nut-free:
I don’t recommend using just coconut flour for these cookies, as it makes them too firm and not very tender. However, you can replace the almond flour with sunflower seed flour at a 1:1 ratio. But you will also need to add a tablespoon of lemon juice to offset the green reaction.
Dairy-Free:
I am not entirely sure that dairy-free subs will work in these cheesecake cookies, but you can try using dairy-free cream cheese and coconut oil or ghee. White chocolate chips contain dairy as well so you may want to swap in for dark chocolate.
More delectable raspberry recipes
Keto Raspberry Cheesecake Cookies
Ingredients
- 4 ounces cream cheese softened
- ¼ cup butter softened
- ⅔ cup Swerve Brown
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 2 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup freeze dried raspberries lightly crushed
- ⅓ cup sugar-free white chocolate chips divided
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with a silicone mat or parchment paper. Use two baking sheets if necessary, as you don't want to crowd the cookies.
- In a large bowl, beat the cream cheese with the butter until very smooth. Then beat in the sweetener. Add the egg and vanilla extract and beat in until well combined.
- Add the almond flour, coconut flour, baking soda, and salt and beat in until the dough comes together.
- Gently fold in the freeze dried berries and half of the white chocolate chips until well distributed.
- Roll the dough into 1 ½ inch balls and place a few inches apart on the prepared baking sheet(s). You should get 15 or 16 balls. Press down to about ½ inch thick with the palm of your hand.
- Bake 12 to 15 minutes, or until turning light golden brown. Remove from the oven and press the remaining white chocolate chips into the top of the cookies.
- Let cool completely on the pan. They will still be very soft when you remove them from the oven but should firm up as they cool.
Jlizz says
Hi Carolyn,
Could I use cranberry’s, fresh dried ones? I an not a fan of raspberries.
Love all you do for those on a needed Keto diet.
jlizz
Kristina Edmark Cargill says
So want to make these. No freeze dried raspberries in Canada. Read the blog and no substitutions listed. Could you bring some to me the next time you come to Canada. I believe in your first book, you said Ottawa. I’m only in Toronto. Piece of cake!
Carolyn says
So I am Canadian, and while I live in the US now, I visit often. There most certainly is freeze dried fruit in Canada, and I’ve seen it stores like Loblaws. And at the very least, you can get it on Amazon.ca. https://www.amazon.ca/freeze-dried-fruit/s?k=freeze+dried+fruit
Kristyn says
We will definitely have to make freeze-dried raspberries to use in this recipe! So yummy! Raspberries & white chocolate are the perfect combination!
Toni says
My kids couldn’t stop eating this!! So good and delish!
Allyssa says
This tasted so amazing! Thanks a lot for sharing this super easy to make raspberry cheesecake cookies recipe! Fam really loves it! Will surely have this again! Loved it!
Lisa says
Hi Carolyn! I just put together this batter but it is so hot here I popped it in the fridge so I can cool off.
My question is do you feel it is beneficial to chill keto recipe batter prior to baking? When I bake non keto I always chill the batter for quite some time- sometimes 24 plus hours- to allow the batter to chill together and the flavors meld. Do you feel with keto baking this holds true as well? I’ve searched for tips on this in your baking cookbook but haven’t found any ideas. Unless I’m looking in the wrong place?
Carolyn says
Chilling is usually more about firming up the dough so it doesn’t spread too much and thus… not necessary for these cookies.
Lisa says
Ok thank you very good to know! I did wind up chilling but only because I needed to cool off for a bit. It’s been a very hot summer here!
I used freeze dried strawberries because that’s what I had on hand and also added macadamia nuts. The flavor was good but the strawberry flavor was not as present as I thought they would be. Also, they had a very grainy texture. I did use Bob’s Red Mill Ultra fine almond flour and coconut flour. Let them cool completely as well. It was not inedible but just grainy. I don’t find any of your recipes to be grainy so I am assuming it was something I did. Nevertheless I am going to make them again but this time use the freeze dried raspberries instead.
As always thank you so much for all of your delicious recipes and knowledge of keto baking and cooking!
Lisa says
I figured out why my cookies were grainy….I used whole almond flour instead of blanched almond flour! See I know it was something I did wrong!
I made them again this time correctly and used freeze dried raspberries. They are ahhhhh-mazing!
Lesson learned always always double check your ingredients!
Carolyn says
Yes, it makes a big difference!
Joy says
I’ve been on the lookout for a great tasting keto cookie and this one is really great! I substituted cashew flour for the almond flour and was stoked at how awesome they were. Tried with sugar free chocolate chips for a different twist too!
Carolyn says
Excellent!
Suzanna Evans says
I dont like white chocolate chips so if I can do raspberry with almond nut or dark chocolate chips or what with raspberry best?
Carolyn says
Dark chocolate would be lovely!
Carol says
Delicious. I added chopped macadamia nuts to it.
Carolyn says
Great idea!
Michelle says
This is not the recipe that the email spoke about. “I believe I have perfected the Keto chocolate chip cookie.” LOL Honestly, it took me a few clicks to figure this out; my caffeine level is low this morning. HA! I will say the cookie the link takes me to looks very good! Let me know where to find the chocolate chip cookie recipe.
Happy Monday!
M
Carolyn says
Many apologies and I will be sending out a corrected email soon. But I am VERY jetlagged so my caffeine level was off too! 🙂
Carolyn says
Here’s the corrected link, by the way: https://alldayidreamaboutfood.com/keto-chocolate-chip-cookies/
Chris says
Are you a child with refractory epilepsy? No? Then you don’t need a “keto” diet. Enough with these fads. To the extent that they work, it’s due to calorie restriction brought about by a strict focus on monitoring food intake, which all diets have in common.
Carolyn says
No, Chris, I am not a child with epilepsy. But I am an adult with pre-diabetes, and keto and low carb are part of my way of controlling my blood sugar without medication. I’d also like to point out that I am a very well educated adult capable of reading research and clinical studies, the vast majority of which indicate that excess carbohydrates are a significant part of the issue in America’s slide into obesity, diabetes, and many other health issues. Please do not presume to know what’s good for me or for anyone else. Take care!
Debbie says
Well said!! Great recipe. Thanks
Debra says
I’d like to ask Chris if he’s noticed that there is a diabetes epidemic in the world today. Type 2 diabetes can be conquered by eating properly – less carbs, less refined or processed food, good fats, and protein. Type 1 diabetes patients can benefit greatly from a keto or low carb diet. Less carbs equals less insulin for both type 1 and type 2. Carolyn strives to post healthy recipes and I certainly have my favorites! Carolyn posts excellent alternatives to sugar laden desserts and high carb meals and strives to give us great tasting healthy alternatives. Don’t knock it as you’ve obviously not tried it, and maybe you should. By the way, diabetes meds have undesirable side effects and don’t always resolve high blood sugar issues. Not sure where you got your info from, but keep researching as you’re uninformed.
Carolyn says
Indeed! Thanks, Debra.
Robin Jackson says
I would like to say that as a diabetic, keto has not only helped me to lose weight but has also helped me to bring my A1C under control without adding additional meds which was looming on the horizon. In fact I have been able to reduce my meds. Keep up the good work. I am using several of your recipes and enjoy your page.
Laurie Edel says
very well put, Debra…I was about to reply to Chris’ post but decided I couldn’t have said it better!
Keep the wonderful recipes coming for those of us who love your site…others can go elsewhere!
Christy says
Chris, Why are you on a keto/low carb site if you have such an opinion?!?! Carolyn, well said and kudos for putting up with these types of people/comments!! Thank you for all you do!!
Jerri says
Don’t knock it til you try it!!