Low Carb Cherry Cheesecake Cookies

These Low Carb Cherry Cheesecake Cookies blend the classic flavors of cheesecake with the tartness of cherries, all wrapped up in a soft, chewy cookie. Perfect for satisfying your sweet tooth while keeping carbs in check, these cookies are a delightful balance of creamy and fruity, making them an appealing treat for any occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or preferred low-carb sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free cherry preserves
• 1/4 cup chopped fresh cherries (optional)
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy.
4. Add the egg, vanilla extract, and lemon juice to the cream cheese mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Fold in the sugar-free cherry preserves and chopped fresh cherries if using.
7. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.