Cheesecake Filled Strawberry Jel Cookies
Cheesecake? In cookies?! Have you ever heard such a thing? Well you do now! This recipe features two delicious desserts in one! These cookies are easy to make and feature a creamy, cheesecake filling. The best part about these cookies is that they are freezer friendly. You can stick them in your freezer and enjoy them at a later date!
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Servings: 6 cookies
Calories: 115kcal
Ingredients
Cookies
- 1½ cups Bob's Red Mill coconut flour
- 1½ tsp Keto & Co. shortbread cookie mix divided
- ½ packet Simply Delish Strawberry Jel
- ¼ tsp Now Foods psyllium husk powder
- 1 egg yolk
- 1½ tbsp egg whites
- ¼ cup apple sauce
- 1 tbsp Greek yogurt
Cookie Filling
- 2 oz cream cheese
- ½ tbsp Keto & Co. shortbread cookie mix
- 1 egg white
Instructions
- Mix dry ingredients for the cookies and then add the wet ingredients. The dough should be moist but not sticky.
- Whisk together cheesecake filling ingredients. This mixture should be slightly runny but not too liquidy. Take a big spoonful of dough and place on your baking sheet lined with parchment. Flatten slightly and make a divot in the middle.
- Spoon approximately 2 tsp of the cheesecake filling into the divot. Take a smaller piece of dough, flatten it enough to cover the diameter of the other half, gently place atop cheesecake filling and seal the top/bottom cookie dough edges.
- Repeat 3x and bake at 350 Fahrenheit for 14-16 minutes or until the tops feel set to the touch. Then turn off the oven and leave inside until firm to the touch, approximately 5 minutes.
- For the extra cheesecake filling, pour the mixture into a silicone muffin liner and air fry at 250 degrees Fahrenheit for 20 minutes to make a mini cheesecake.
Nutrition
Calories: 115kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 57mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 172IU | Calcium: 17mg | Iron: 1mg
