These Keto Cheesecake Stuffed Snickerdoodle Cookies are the perfect soft and chewy cookies.

They combine two of what I've deemed to be reader recipe favourites, Snickerdoodles and Cheesecake. (See some of my past most popular recipes at the bottom of this post!)

These cookies are based off my previous Keto Cheesecake Stuffed Chocolate Chip Cookies but for this recipe I've enhanced the texture of the cookies themselves with a few ingredient changes! Plus of course, added some cinnamon.

(*BONUS I've also figured out a way easier way to stuff them so you don't end up with a mess) 

KETO CHEESECAKE STUFFED SNICKERDOODLE COOKIES

Ingredients In Keto Cheesecake Stuffed Snickerdoodle 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 cookies a chewier 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!
• Whole Psyllium Husks – This is my secret ingredient for creating soft and chewy low carb cookies! I don't recommend trying to sub with ground psyllium unless you use 1 tsp in replacement of the 1 tbsp because sometimes you can end up with a weird slightly slimy texture to the center of your cookies if you use too much.

Tips For Making Keto Cheesecake Stuffed Snickerdoodle 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.
• I don't recommend trying to sub with ground psyllium unless you use 1 tsp in replacement of the 1 tbsp because sometimes you can end up with a weird slightly slimy texture to the center of your cookies if you use too much. I'd also recommend still using a a food processor to grind everything together for this recipe EVEN if using ground psyllium.
• 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. Don’t be tempted to over-bake them. They will harden up as they cool. 10-11min is perfect for most ovens but feel free to do a test cookie or bake them longer if your prefer a crunchier cookie. (*Note make sure these are FULLY cool, as-in not hot anymore whatsoever if you want to check the texture as they set quite a lot in the fridge)

What If I Don't Have A Food Processor?

• If you don't have a food processor you can still make these! I would just suggest leaving out the psyllium husks entirely and instead adding 2 extra tablespoons of coconut flour (14g) when making these. 

 

Tools I Used To Make Keto Cheesecake Stuffed Snickerdoodle 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!
• Cookie Sheets
• Spatula
• Mixing Bowls
• Whisk

How To Store Keto Snickerdoodle Cream Cheese Cookies

• Store these in an airtight container in the fridge for up to three days OR freeze in an airtight container between layers of wax paper for a future snack!

Other Cheesecake and Snickerdoodle Recipes:

• No Bake Keto Snickerdoodle Cheesecake Bars
• Keto Cheesecake Stuffed Snickerdoodle Muffins
• Keto Snickerdoodle Cheesecake Fat Bombs
• Keto Snickerdoodle Mug Cake

Keto Cheesecake Stuffed Snickerdoodle Cookies

Ingredients:

Serves: 12 cookies

Snickerdoodle Cookies

• 1 cup almond flour, 112g
• 1/4 cup coconut flour, 28g
• 1 tbsp whole psyllium husks (you can try using 1 tsp ground, see my tips above for this)
• 1 1/2 tsp xanthan gum
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 10 tbsp softened butter, 150g
• 1/2 cup powdered monkfruit/erythritol sweetener, 90g
• 1 egg, room temperature
• 1 egg yolk, room temperature *(reserve the egg white for later!)
• 1 tsp vanilla extract

Cheesecake Filling

• 4 oz cream cheese, softened, 1/2 cup, 112g
• 4 1/2 tbsp powdered monkfruit/erythritol sweetener, 54g
• 1 tsp of the egg white you set aside earlier
• 1/8 tsp vanilla extract

Topping

• 2 tbsp granular sweetener (I use Truvia for this)
• 1/2 tsp cinnamon

Directions:

1. Pre-heat your oven to 350*F.
2. In a food processor, combine together your almond flour, coconut flour, psyllium husks, xanthan gum, baking soda 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 just until everything is smooth.
5. Add the dry ingredients to the butter and egg mixture and stir quite a few times until a thick dough forms. Set aside.
6. In another bowl, beat your softened cream cheese, sweetener, egg white and vanilla extract until smooth.
7. Place the cream cheese mixture in the freezer for 5-10min.
8. To assemble, grease 2 cookie sheets. Take a piece of the cookie dough about half the size you want your cookie and form it into a ball. Flatten the ball on the baking sheet then top it with a small spoonful of cream cheese.
9. Form another small ball of dough, flatten it in your hands then form it over top of the cream cheese and other piece of dough, squishing the edges from the two pieces of dough together. (This doesn’t have to be perfect, if some cream cheese shows through it won’t melt out). Then flatten the cookie JUST slightly on the tray as shown in the photos.
10. Mix together the sweetener and cinnamon, sprinkle the tops of the cookies then bake them for 10-12min at 350*F. They should be still very soft. Let them cool completely on the tray before trying to lift them. They will harden up as they cool. (After ~5-10min you can set them in the fridge to speed up the cooling) 
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 Snickerdoodle Cookies!

Nutrition for 1/12th of recipe (1 cookie): 198 calories | 19.4g fat | 1.4g NET carbs | 3.8g protein | 2.3g fibre

Store these in an airtight container in the fridge for up to three days OR freeze in an airtight container between layers of wax paper for a future snack!

Print Recipe

4.25 from 8 votes

Keto Cheesecake Stuffed Snickerdoodle Cookies

Prep Time15 minutes mins

Cook Time11 minutes mins

Total Time26 minutes mins

Course: Dessert

Keyword: keto cheesecake, Keto cookies, keto snickerdoodle cookies

Servings: 12 cookies

Calories: 198kcal

Ingredients

Snickerdoodle Cookies

• 1 cup almond flour 112g
• 1/4 cup coconut flour 28g
• 1 tbsp whole psyllium husks you can try using 1 tsp ground, see my tips above for this
• 1 1/2 tsp xanthan gum
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 10 tbsp softened butter 150g
• 1/2 cup powdered monkfruit/erythritol sweetener 90g
• 1 egg room temperature
• 1 egg yolk room temperature *(reserve the egg white for later!)
• 1 tsp vanilla extract

Cheesecake Filling

• 4 oz cream cheese softened, 1/2 cup, 112g
• 4 1/2 tbsp powdered monkfruit/erythritol sweetener 54g
• 1 tsp of the egg white you set aside earlier
• 1/8 tsp vanilla extract

Topping

• 2 tbsp truvia sweetener or any granular sweetener
• 1/2 tsp cinnamon

Instructions

• Pre-heat your oven to 350*F.
• In a food processor, combine together your almond flour, coconut flour, psyllium husks, xanthan gum, baking soda and salt.
• In a separate bowl, add your butter and sweetener. Beat until light and fluffy.
• Add in your whole egg, egg yolk and vanilla extract. Beat again just until everything is smooth.
• Add the dry ingredients to the butter and egg mixture and stir quite a few times until a thick dough forms. Set aside.
• In another bowl, beat your softened cream cheese, sweetener, egg white and vanilla extract until smooth.
• Place the cream cheese mixture in the freezer for 5-10min.
• To assemble, grease 2 cookie sheets. Take a piece of the cookie dough about half the size you want your cookie and form it into a ball. Flatten the ball on the baking sheet then top it with a small spoonful of cream cheese.
• Form another small ball of dough, flatten it in your hands then form it over top of the cream cheese and other piece of dough, squishing the edges from the two pieces of dough together. (This doesn’t have to be perfect, if some cream cheese shows through it won’t melt out). Then flatten the cookie JUST slightly on the tray as shown in the photos.
• Mix together the sweetener and cinnamon, sprinkle the tops of the cookies then bake them for 10-12min at 350*F. They should be still very soft. Let them cool completely on the tray before trying to lift them. They will harden up as they cool. (After ~5-10min you can set them in the fridge to speed up the cooling)
• 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 Snickerdoodle Cookies!

Notes

• 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.
• I don't recommend trying to sub with ground psyllium unless you use 1 tsp in replacement of the 1 tbsp because sometimes you can end up with a weird slightly slimy texture to the center of your cookies if you use too much. I'd also recommend still using a a food processor to grind everything together for this recipe EVEN if using ground psyllium.
• 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. Don’t be tempted to over-bake them. They will harden up as they cool. 10-11min is perfect for most ovens but feel free to do a test cookie or bake them longer if your prefer a crunchier cookie. (*Note make sure these are FULLY cool, as-in not hot anymore whatsoever if you want to check the texture as they set quite a lot in the fridge)

Nutrition

Serving: 1cookie | Fiber: 2.3g | Calories: 198kcal | Fat: 19.4g | Protein: 3.8g | Carbohydrates: 1.4g

Other Similar Recipes You May Like:

Keto Cheesecake Stuffed Chocolate Chip Cookies

Keto No Bake Snickerdoodle Cheesecake Bars

Keto Chocolate Chip Cookie Cheesecake Bars

Microwave Snickerdoodle Cookie For One

Keto Cream Cheese Snickerdoodles