Keto Cheesecake Stuffed Chocolate Chip Cookies

Keto Cheesecake Stuffed Chocolate Chip Cookies

I made these after seeing a bunch of stuffed cookies on instagram going around..

You know, those epic videos when they break them open to showcase this ridiculously epic filling?

I figured, why not make a keto version?

And here we are.

Please ignore the nail polish in the Pinterest photo above, that was actually a still taken from a video clip.

My Mom was kind enough to do the epic cookie breaking for me so I could film it but she said her nails looked bad because she'd broken one earlier and wanted to cover it up quickly with nail polish. Hence the rushed job, LOL.

Anyway, I hope you give these a shot! They really aren't tough to make and are a great spin off my most popular recipe: Chewy Keto Chocolate Chip Cookies

Tools I Used To Create Keto Cheesecake Stuffed Chocolate Chip Cookies

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Tips For Making Keto Cheesecake Stuffed Chocolate Chip Cookies

• Feel free to make these cookies half the size to allow for smaller portions and reduced calories. I personally just enjoy having one large cookie and I think they look cool when they are jumbo! Haha.
• To make these cookies look like bakery-style cookies, take a few extra chocolate-chips and push them into the tops of the cookies and sprinkle a bit of granular sweetener right before baking.
• Unfortunately these contain cream cheese so they cannot be left on the counter. They are fine sitting out for a few hours after baking them but I'd recommend storing them in the fridge or freezer after that.
• These come out super soft at first. If they are just a bit golden brown on the edges then they are done! Don't be tempted to over-bake them. They will harden up as they cool.

Ingredients In Keto Cheesecake Stuffed Chocolate Chip Cookies

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Xanthan gum This is used to create a batter more similar to that of white flour. It helps give the muffins a fluffier texture.
• Powdered/Granular Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• I use Krisda chocolate-chips in this recipe as they are just 2 NET carbs per tbsp.. but you can also use dark chocolate or lily’s chocolate-chips.

Keto Cheesecake Stuffed Chocolate Chip Cookies

Serves: 10 Jumbo Size Cookies or 16 regular cookies

Ingredients:

Chocolate Chip Cookies

• 1 cup almond flour, 112g
• 1/2 cup coconut flour, 54g
• 1/2 cup powdered monkfruit/erythritol sweetener, 90g
• 1 tsp xanthan gum
• 1/4 tsp salt (1/2 tsp if using unsalted butter)
• 1/2 cup + 2 tbsp salted butter, softened, 150g
• 1 egg
• 1 yolk (reserve the egg white for later!)
• 1 tsp vanilla extract
• 6 tbsp stevia sweetened chocolate-chips (85g)

Cheesecake Filling

• 4 oz cream cheese, softened, 1/2 cup, 112g
• 5 tbsp powdered monkfruit/erythritol sweetener
• 1 tsp of the egg white you set aside earlier
• 1/8 tsp vanilla extract

Directions:

1. Pre-heat your oven to 350*F.
2. In a large bowl whisk together your almond flour, coconut flour, xanthan gum and salt.
3. In a separate bowl, add your butter and sweetener. Beat until light and fluffy.
4. Add in your whole egg, egg yolk and vanilla extract. Beat again until everything is smooth.
5. Add the wet mixture to the dry ingredients and stir until a thick dough forms.
6. Fold in your chocolate chips and place the dough in the fridge to chill..
7. Place the cream cheese mixture in the freezer for 10min.
8. To assemble, grease 2 cookie sheets. Take large scoops of dough (think ice-cream scoop size) and form them into a ball shape. Make a well in the centre and place a glob of the cream cheese mixture inside.
9. Form the cookie dough around the cream cheese as best as you can (this doesn't have to be perfect, if some cream cheese shows through it won't melt out). Then flatten the cookie partially on the tray as shown in the photos.
10. Bake the cookies for 11-13min at 350*F. They should be lightly golden around the edges but still very soft. Let them cool almost completely on the tray before trying to lift them. They will harden up as they cool.
11. Store the cookies in an airtight container between layers of parchment or wax paper in the fridge for up to 5 days OR freeze and thaw/microwave for 10-20s as a quick snack. Enjoy your Keto Cheesecake Stuffed Chocolate-Chip Cookies!

Nutrition for 1/10th of recipe (1 jumbo cookie): 275 calories | 25g fat | 3.5g NET carbs | 6g fibre

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