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Keto Oreo Cheesecake Cookies - Soft, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Oreo-Style Crumble:
  • 3/4 cup blanched almond flour
  • 2 tablespoons coconut flour
  • 3 tablespoons Dutch-process cocoa powder (or dark cocoa for deeper flavor)
  • 1/4 cup powdered erythritol or allulose (adjust to taste)
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons melted unsalted butter
  • 1/2 teaspoon vanilla extract
  • For the Cheesecake Cookie Dough:
  • 6 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup powdered erythritol or allulose (or a blend), plus 1 tablespoon if you like sweeter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup sugar-free dark chocolate chips or chopped dark chocolate (optional)
  • Finishing:
  • Extra cocoa crumble for topping
  • Coarse sea salt for sprinkling (optional)

Method
 

  1. Preheat and prep: Heat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
  2. Make the cocoa crumble: In a bowl, whisk almond flour, coconut flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until the mixture forms moist crumbs that hold when pressed. Set aside.
  3. Cream the fats and sweetener: In a large bowl, beat softened cream cheese and butter until smooth and fluffy, 1–2 minutes. Add powdered sweetener and beat until creamy.
  4. Add egg and vanilla: Beat in the egg and vanilla until just combined. Don’t overbeat—keep it smooth.
  5. Stir in dry ingredients: In a separate bowl, whisk almond flour, coconut flour, baking powder, and salt. Add to the wet mixture and mix on low until a soft dough forms. If using chocolate chips, fold them in.
  6. Fold in the crumble: Add about two-thirds of the cocoa crumble to the dough and fold gently, leaving some streaks and chunks for texture.
  7. Scoop and shape: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion dough onto the lined sheets, spacing about 2 inches apart. Gently flatten the tops with slightly damp fingers.
  8. Top with more crumble: Sprinkle the remaining cocoa crumble over each cookie. Press lightly so it adheres. Add a tiny pinch of coarse sea salt if you like contrast.
  9. Bake: Bake 11–14 minutes, until edges are set and the centers look slightly soft. These will firm up as they cool, so avoid overbaking.
  10. Cool completely: Let cookies cool on the sheet for 10 minutes, then transfer to a rack to cool fully. This helps them set and improves the cheesecake texture.