I know – what a combo, cheesecake  + cookie.  🤤

You may be noticing a trend here with recent dessert recipes … I had so many blocks of cream cheese in my refrigerator I needed to browse Pinterest for new cookie inspiration.

Don’t worry, my chocolate lovers — chocolate is coming back soon, so stay tuned for my latest Double Chocolate Flax Muffin.  Now I am craving my Chocolate Cream Pie, though …

Table of Contents

Ingredients

• 1/2 cup Butter
• 8 oz Philadelphia Cream Cheese
• 1 + 3/4 cup Almond Flour
• 1/2 cup Sugar Substitute
  Pyure Bakeable Powdered
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Juice
• 1/2 teaspoon Salt

Directions

1. Preheat oven to 350 degrees and use silicone mat or line baking dish with parchment paper.
2. Beat cream cheese, butter, and sugar substitute together until combined well; add vanilla and mix.
3. Add salt and slowly incorporate almond flour.
4. Use a cookie/ice cream scoop/spoon and space evenly.
5. Bake for 12-13 minutes and watch edges.  (I over-baked my first batch.)

Nutrition Facts

• Total Servings:  20
• Serving Size:  1
• Total Carbs:  2.5g
• Net Carbs:  1.5g
• Fat:  13.3g
• Protein:  2.9g

Try another bite-sized treat with our Chopped Nut Truffle Brownie Bites.  *drool*

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks