Keto Raspberry Cheesecake Cookies – A Low Carb Dream Come True

Cheesecake lovers, cookie monsters, and keto crusaders… gather ‘round. I’ve got a little gem for you that’s about to change your snack game forever. Yes, I’m talking about Keto Raspberry Cheesecake Cookies - soft, rich, tangy, a little fruity, and completely guilt-free (well, unless you’re guilty of eating the whole batch in one sitting… but that’s between you and your macros).

If you’ve been missing that indulgent cheesecake vibe since going keto, this is your sign to stop scrolling TikTok and get into the kitchen. These cookies are ridiculously easy to make, require just a handful of ingredients, and - drumroll please—bake up in under 15 minutes. Honestly, the hardest part is waiting for them to cool before you inhale them.

But let’s not just stop at “yum.” This post is your deep dive into why these cookies work, how to tweak them, and exactly how to make them a star of your keto dessert repertoire.

Okay, so why do you need yet another keto cookie recipe? Let me explain:

1. Cheesecake texture, no springform pan required – Cheesecake is delicious but it takes time, patience, and a water bath (ugh). These cookies? Throw everything in a bowl, scoop, and bake.

2. The perfect sweet-tart combo – Cream cheese + raspberries = balance. The cream cheese brings the richness, the raspberries cut through with that bright, tangy pop.

3. No sugar crash – Thanks to keto-friendly sweeteners, you get the indulgence without the rollercoaster blood sugar ride.

4. Almond flour magic – It keeps these cookies low-carb, gluten-free, and adds a subtle nutty flavor that plays perfectly with cheesecake.

Basically, they’re everything you want from dessert without the carb hangover.

Nutrition Breakdown (Per Cookie, Approx. 12 cookies)

• Calories: 90

• Fat: 7g

• Protein: 3g

• Net Carbs: 2g

Not bad, right? Sweet tooth satisfied without blowing your carb count.

These cookies are the perfect base for a little creative flair. Here’s how to play:

• Double up the cheesecake vibes: Swirl in a teaspoon of sour cream with the cream cheese for tangier cookies.

• Go chocolatey: Toss in a few sugar-free chocolate chips for a raspberry-chocolate cheesecake cookie situation.

• Make it nutty: Add crushed pecans or walnuts for crunch.

• Berry swap: Try blueberries or blackberries for a twist.

• Store me in the fridge: If you Can't eat them in a day or so (which you so should!) Store in the fridge they can spoil quick.

Pro tip: These also freeze like a dream. Make a double batch, stash half in the freezer, and you’ve got emergency cheesecake cookies on standby.

Let’s be real—one of the biggest challenges with keto is the dessert struggle. Sure, meat and cheese are amazing, but sometimes you just need something that feels like dessert. The trick is finding that balance between indulgence and staying low-carb.

That’s why recipes like these Keto Raspberry Cheesecake Cookies are gold. They hit all the cravings: sweet, creamy, a little fruity, and actually satisfying. Plus, you’re not left with a dozen overly complicated ingredients or a dessert that tastes like cardboard.

Cookies are great on their own, but why stop there?

• Coffee date: These cookies + a hot cup of black coffee = pure happiness.

• Evening treat: Pair with a dollop of whipped cream for a mini dessert plate.

• Breakfast hack: Okay, I’m not saying eat cookies for breakfast… but I am saying if one sneaks onto your plate with your bacon and eggs, no one’s judging.