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keto raspberry cheesecake cookies
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Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 15


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Step 1

Preheat the oven to 350ºF and line a large baking sheet with a silicone mat or parchment paper. Use two baking sheets if necessary, as you don't want to crowd the cookies.

Step 2

In a large bowl, beat the cream cheese with the butter until very smooth. Then beat in the sweetener. Add the egg and vanilla extract and beat in until well combined.

Step 3

Add the almond flour, coconut flour, baking soda, and salt and beat in until the dough comes together.

Step 4

Gently fold in the freeze dried berries and half of the white chocolate chips until well distributed.

Step 5

Roll the dough into 1 1/2 inch balls and place a few inches apart on the prepared baking sheet(s). You should get 15 or 16 balls. Press down to about 1/2 inch thick with the palm of your hand.

Step 6

Bake 12 to 15 minutes, or until turning light golden brown. Remove from the oven and press the remaining white chocolate chips into the top of the cookies.

Step 7

Let cool completely on the pan. They will still be very soft when you remove them from the oven but should firm up as they cool.

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