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.
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
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.
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
- 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.