Ingredients:

  • 1 1/2 cups Superfine Almond Flour (for the crust)
  • 1/2 cup Powdered Erythritol/Monk Fruit Blend (for the crust)
  • 1/4 cup (4 Tbsp) Unsalted Butter, softened
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract (for the crust)
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Fine Sea Salt
  • 8 oz block Full-Fat Cream Cheese, very soft (for the filling)
  • 1/4 cup Powdered Erythritol/Monk Fruit Blend (for the filling)
  • 1 Large Egg (for the filling)
  • 1/2 tsp Fresh Lemon Zest
  • 1/2 tsp Vanilla Extract (for the filling)

Instructions:

  1. Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper.
  2. For the dough: In a large bowl, cream together the softened butter and powdered sweetener until light and fluffy.
  3. Beat in the egg yolk and vanilla extract until just combined.
  4. In a separate small bowl, whisk together the almond flour, xanthan gum, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until a cohesive, soft dough forms. Avoid overmixing.
  6. Wrap the dough and chill in the refrigerator for 30 minutes. (This step is crucial to prevent the cookies from spreading.)
  7. Prepare the filling: In a medium bowl, use a hand mixer or stand mixer to beat the very soft cream cheese until completely smooth and lump-free (about 1 minute).
  8. Add the powdered sweetener, egg, lemon zest, and vanilla to the cream cheese. Beat only until just combined and smooth. Do not overmix.
  9. Portion the Dough: Scoop 2-tablespoon portions of the chilled dough and roll them lightly into smooth balls. Place them on the prepared baking sheets, spaced well apart.
  10. Create the Well: Use your thumb or the back of a measuring teaspoon to gently press a well into the center of each dough ball, creating a cup for the filling.
  11. Fill: Carefully spoon about 1 tablespoon of the cheesecake filling into the well of each cookie.
  12. Bake for 12–15 minutes, rotating the trays halfway through, until the edges of the almond flour crust are lightly golden brown and the cheesecake filling looks set but still slightly soft in the very center.
  13. Cool Completely: Remove from the oven and allow the cookies to cool completely on the baking sheet before moving them to a wire rack. The filling finishes setting as it cools. Store and serve chilled for the best texture.