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.
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.
Notes
Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months.