Keto Gingerbread Cheesecake Cookies

Okay, let’s be honest, fruitcake has had its time in the spotlight (and maybe a little too much of it!). This year, we’re ditching the dense, questionable “treat” and embracing a holiday dessert that actually tastes as good as it looks: Keto Gingerbread Cheesecake Cookies!

Imagine this: you bite into a perfectly spiced gingerbread cookie, crisp on the outside and soft on the inside. But wait, there’s more! Hidden within this festive exterior lies a creamy, dreamy cheesecake center, bursting with the warm flavors of ginger, cinnamon, and nutmeg. It’s like a Christmas miracle in every bite.

The Best of Both Worlds (Without the Carbs!)

These little wonders are like the lovechild of a classic gingerbread cookie and a velvety cheesecake. They’re the perfect way to indulge your holiday cravings without sacrificing your keto goals. And the best part? They’re surprisingly easy to make!

Remember those keto pumpkin cheesecake cookies that took the internet by storm? Well, these gingerbread beauties are their festive cousins. If you’ve mastered those, you’re already halfway to cookie heaven! Just swap out a few spices, and you’ve got a gingerbread hit ready to steal the show at your next holiday gathering.

“Wait, THAT’S Low-Carb?!”

Get ready for the shocked faces and incredulous questions when your friends and family try these cookies. “That’s low-carb?!” they’ll exclaim between delighted bites. It’s the magic of keto baking, my friends. With the right swaps and a little know-how (like using room temperature eggs – a keto baking commandment!), you can create treats that are both delicious and guilt-free.

A Word on Keto Cookies (and Impatient Bakers)

Now, keto cookies do have a slight quirk: they don’t spread like their traditional counterparts. That’s why we give them a little pre-oven flattening to ensure perfect cookie shapes. But trust me, this minor adjustment won’t diminish their incredible flavor. They’re so close to the real deal, you won’t even miss the carbs! (My husband, teenager, and parents can confirm – they all gave these cookies a resounding “YES!”)

So, ditch the flour and sugar this holiday season (yes, even if you’re not keto!). These gingerbread cheesecake cookies are a guaranteed crowd-pleaser for everyone.

Let’s Break Down the Magic:

The Cheesecake Center:

• Cream Cheese: The star of the show, providing that lusciously creamy texture we all crave. (Pro tip: go for the brick-style cream cheese, not the whipped kind!)
• Granulated Sugar-Free Sweetener: Keeps things keto-friendly while adding the perfect touch of sweetness. (Lakanto’s classic sweetener is my go-to!)
• Vanilla Extract: A dash of vanilla enhances the flavors and adds a touch of warmth.

The Gingerbread Cookie Dough:

• Coconut Flour: This keto baking superhero is low in carbs, high in fiber, and creates a fantastic cookie texture. Plus, it’s nut-free, making it a great option for those with allergies.
• The Spice Squad: Ginger, cinnamon, nutmeg, allspice, and cloves – the dream team of holiday flavors!
• Coconut Oil or Unsalted Grass-fed Butter: Both options bring richness and moisture to the cookies. (Coconut oil behaves just like butter in this recipe, so feel free to use whichever you prefer.)
• Brown Sugar-Free Sweetener: For that classic gingerbread color and moistness without the carb overload.
• Egg Yolks: Richness and binding power – just make sure they’re at room temperature for optimal results.
• Vanilla Extract: Because every good cookie deserves a hint of vanilla.

The Sweet Gingerbread Spice Topping:

• More Sugar-Free Sweetener: To add a touch of sweetness to the final dusting.
• The Spice Squad (Reprise): Another sprinkle of gingerbread magic to complete the experience.

Ready to Bake Some Holiday Cheer?

Head over to the recipe card below for the full instructions and all my tips and tricks. But before you do, here’s a little sneak peek into the process:

1. Whip up that cheesecake filling: Cream cheese, sweetener, and vanilla – beat them until light and fluffy!
2. Portion and freeze: Scoop out little mounds of cheesecake heaven and pop them in the freezer while you prepare the dough.
3. Mix those dry ingredients: Coconut flour, spices, baking powder, and salt – whisk them together and set them aside.
4. Cream together the wet ingredients: Coconut oil (or butter) and brown sugar substitute – beat them until light and fluffy.
5. Combine wet and dry: Add the egg yolks and vanilla to the wet ingredients, then gently fold in the dry ingredients.
6. Assemble your cookie sandwiches: Scoop out the gingerbread dough, flatten it, add a dollop of frozen cheesecake filling, top with another flattened cookie, and seal the edges.
7. Spice things up: Roll those cookie sandwiches in a mixture of sweetener and spices for the perfect finishing touch.
8. Bake and cool: Bake until golden brown, then let them cool completely (or dive in while they’re still warm – I won’t judge!).

Don’t Forget the Grand Finale!

These cookies are delicious as is, but for an extra touch of indulgence, pop them in the fridge for a few hours or overnight to allow the cheesecake center to set up.