Keto Cinnamon Cheesecake Cookies

I always look for simple ways to satisfy my sweet tooth without eating too much sugar. These keto cinnamon cheesecake cookies are one of my favorite treats to make on the weekend.

They have a soft cookie base with a creamy center that tastes like real cheesecake.

This recipe is low carb and keto friendly, so it is helpful if you want to keep your blood sugar steady.

You do not need any complicated ingredients or special kitchen tools to make them.

They bake quickly and will make your entire kitchen smell like warm cinnamon.

Why You’ll Love This Recipe

Creamy Cheesecake Center – The soft cream cheese filling gives you a real cheesecake texture without all the heavy carbs.

Sugar Free Sweetness – Using allulose ensures these sweet treats keep you in ketosis while satisfying your sweet tooth.

Smart Flour Blend – A smart mix of almond and coconut flour creates a soft cookie texture without any gluten.

Recipe Ingredients

For the Cookies

• 1 1/3 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Powdered Allulose
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt

For the Cheesecake Center

• 3 oz Cream Cheese, Softened
• 1 tablespoon Powdered Allulose
• 1/4 teaspoon Vanilla Extract

For the Cinnamon Top

• 1 tablespoon Powdered Allulose
• 1/2 teaspoon Cinnamon

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter and powdered allulose until creamy, then mix in the egg and vanilla extract.

Step 3

Stir in the almond flour, coconut flour, cinnamon, baking powder, and sea salt until a thick dough forms.

Step 4

Mix the cream cheese, powdered allulose, and vanilla extract in a separate bowl until smooth.

Step 5

Scoop the dough into 12 mounds and press a small well into each one.

Step 6

Add a small spoonful of cheesecake filling to each well.

Step 7

Stir together the cinnamon top ingredients and sprinkle over the cookies.

Step 8

Bake for 12 to 14 minutes, then cool completely so the centers set.

Tips

Use Room Temperature Cream Cheese

I recommend leaving your cream cheese on the counter for about an hour before you start baking. If it is too cold, you will end up with lumps in your cheesecake filling.

From my experience, trying to mix cold cream cheese makes it difficult to get a smooth texture. Soft cream cheese blends easily with the sweetener and vanilla.

If you are short on time, you can warm it in the microwave for ten seconds on low power. Just make sure it does not melt or get hot.

Measure the Coconut Flour Carefully

Coconut flour absorbs a lot of moisture, so even a little extra can make your cookie dough dry and crumbly. I’ve found that spooning the flour into your measuring cup and leveling it off works best.

You’ll get the best results if you do not scoop the flour directly with the measuring cup. Scooping packs the flour down, which means you end up using too much.

If your dough still feels too dry to shape after mixing, you can add a teaspoon of unsweetened almond milk to help it come together.

Shape the Dough Wells Gently

When you press a well into the center of each cookie dough ball, do it gently with your thumb or the back of a small spoon. If you press too hard, you might crack the edges of the cookie.

My favorite trick here is to damp your thumb with a tiny bit of water first. This keeps the low carb dough from sticking to your skin and makes a clean space for the filling.

Try to make the walls of the cookie even all the way around so the cheesecake filling does not leak out while baking.

More Recipes

• Keto Cinnamon Roll Cheesecake
• Keto Cream Cheese Cookies
• Keto Snickerdoodle Blondies
• Keto Sopapilla Cheesecake Bars
• Low Carb Snickerdoodle Cookies

Frequently Asked Questions

Can I use erythritol or monk fruit instead of powdered allulose?

Yes, you can use other powdered sweeteners like erythritol or monk fruit, but allulose is ideal because it keeps the cookies soft. Erythritol can sometimes make the cookies feel a bit dry or cool to the tongue after they cool down.

If you do switch, make sure your sweetener is powdered so it blends smoothly into both the cookie dough and the cheesecake filling.