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Cheesecake Stuffed Snickerdoodle Cookies
Alice

Cheesecake Stuffed Snickerdoodle Cookies Recipe

Cheesecake Stuffed Snickerdoodle Cookies combine cinnamon-sugar nostalgia with a creamy cheesecake center — and in this low-carb take they’re sugar-free, freezer-friendly, and surprisingly satisfying. Each cookie is indulgent and portion-controlled, making these a great treat for healthier eating plans.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Bakery-style (with a low-carb twist)
Calories: 182
Ingredients Method

Ingredients
  

  • 240 g 2 ½ cups almond flour
  • 15 g 2 tbsp coconut flour
  • 113 g ½ cup unsalted butter, softened
  • 80 g ≈ 1/3 cup powdered allulose (or powdered sugar)
  • 2 large eggs ≈ 100 g
  • 1 tsp vanilla extract
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp fine salt
  • Coating: 20 g powdered allulose + 2 tsp ground cinnamon
  • Cheesecake filling: 225 g 8 oz cream cheese, softened + 30 g powdered allulose + 1 egg yolk + 1 tsp vanilla

Method
 

  1. Prep the filling: Mix cream cheese + 30 g sweetener + egg yolk + vanilla until smooth. Scoop into 18 small balls (~12 g each) and freeze 15–20 minutes.
  2. Preheat & sift: Preheat oven to 175°C / 350°F. Line baking sheet with parchment. Whisk almond flour, coconut flour, cream of tartar, baking soda, and salt.
  3. Cream butter & sweetener: Beat softened butter with 80 g powdered sweetener until light. Add eggs one at a time and vanilla.
  4. Make dough: Fold dry mix into wet until combined. Dough should be soft but pliable. If too sticky, chill 10 minutes.
  5. Assemble: Flatten dough balls, insert a frozen cheesecake ball, wrap and seal, then roll in cinnamon coating. Place on tray and chill 15–20 minutes.
  6. Bake: Bake 12–14 minutes until edges are set. Cool 10 minutes on sheet, then transfer to rack.
  7. Serve: Best warm or at room temperature. Store as directed.