Description
Delight in these sugar-free cookies stuffed with a creamy blueberry cheesecake filling, offering a guilt-free indulgence with a burst of flavors.
Ingredients
Scale
- 1/2 cup fresh blueberries
- 1 tsp fresh lemon juice
- 1 cup almond flour
- 1/4 cup lupin flour
- 1 tbsp oat fiber
- 3 tbsp allulose
- 2 tbsp granular monk fruit
- 1 large egg
- 1 large egg white
- 1 tbsp unsalted butter
- 1/2 tsp baking powder
- 1/2 tsp pure vanilla powder
- Pinch of fine sea salt
- 4 oz light cream cheese
- 1/4 cup strained Greek yogurt
- 2 tbsp powdered monk fruit
- 1 tbsp unflavored whey protein isolate
- 3 tbsp granular monk fruit (for coating)
- 3/4 cup fresh blueberries (for compote)
- 2 tbsp allulose (for compote)
- 1 tsp fresh lemon juice (for compote)
- 1 tsp arrowroot powder
- 1 tsp cold water (to mix with arrowroot powder)
Instructions
- In a medium pot, combine 1/2 cup blueberries and lemon juice over medium heat for 5-6 minutes. Mash gently until reduced to about 1/4 cup of thick concentrate. Allow to cool completely.
- Beat together the cream cheese, strained yogurt, powdered monk fruit, whey protein isolate, and vanilla until thick and smooth.
- On a parchment-lined baking sheet, drop 12 equal mounds of the cream cheese mixture. Freeze for 25-30 minutes or until firm.
- In a large mixing bowl, whisk together the almond flour, lupin flour, oat fiber, allulose, granular monk fruit, baking powder, vanilla, and salt.
- In another bowl, whisk the egg, egg white, melted butter, and cooled blueberry concentrate until well blended.
- Carefully fold the wet ingredients into the dry until a thick lavender dough forms. Refrigerate for about 25-30 minutes.
- Preheat your oven to 325°F (160°C) and line another baking sheet with parchment paper.
- Divide the chilled dough into 12 equal portions. Flatten each into a thick disc, placing one frozen cheesecake portion in the center. Wrap the dough around the cheesecake completely, sealing without cracks.
- Roll each dough ball in granular monk fruit coating until fully covered and place them 2 inches apart on the baking sheet.
- Create a small shallow dimple on the top of each ball without pressing too deeply into the filling.
- Freeze the assembled cookies for an additional 10 minutes before baking.
- Bake in the preheated oven for 13-15 minutes, until firm around the edges but slightly soft in the center.
- Immediately upon removing from the oven, reinforce the shallow top wells with the back of a teaspoon. Cool completely on the pan.
- For the compote, in a saucepan, combine the remaining 3/4 cup blueberries, 2 tbsp of allulose, and 1 tsp lemon juice. Cook over medium heat for 4 minutes until the berries burst. Stir in your arrowroot slurry and cook for another 30-45 seconds until thick and glossy. Cool completely.
- Spoon the blueberry compote into the well of each cooled cookie. Refrigerate for at least 30 minutes before serving.
Notes
Consider customizing with spices or different berries. Store in an airtight container in the fridge up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg