Keto Snickerdoodle Cheesecake Bombs

These Keto Snickerdoodle Cheesecake Bombs are the ideal low-carb treat, and it is perfect to satisfy the sweet craving in the keto diet. These snickerdoodle cheesecake bombs, made with the cheesecake bomb which is stuffed in the cookie dough, give a delicious taste with each bite. These cheesecake bombs are grain-free, keto, & gluten-free because they are made with almond & coconut flour. They are tempting, especially right out of the oven, thanks to the mix of warm cinnamon flavor and tangy cream cheese. These Keto Snickerdoodle Cheesecake Bombs look indulgent, but they are still a guilt-free dessert, irrespective of whether you’re on a keto diet or simply reducing your intake of carbohydrates. These cheesecake fat bombs have just 5g of net carbohydrates per bomb, so you can easily have one or two of these, but you will still stay within the calorie limit.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Calories: 150 kcal
• Prep Time: Twenty mints.
• Cook Time: 12–14 minutes
• Cuisine: American
• Serving Size: 1 cookie
• Total Time: 35 minutes
• Course: Dessert
• Diet: Keto, Low Carb
• Yield: 12 cookies

EQUIPMENT:

• Baking sheet
• Small bowl
• Parchment paper
• Whisk
• Spoon

INGREDIENTS:

COOKIE DOUGH:

• 1 & ½ cups almond flour
• One tsp. cream of tartar
• ½ cup butter
• ½ cup granular Erythritol
• ½ tsp. baking soda
• 1 big egg
• One tsp. vanilla extract
• ¼ cup coconut flour

CINNAMON & SWEETENER COATING:

• 2 tbsp. Erythritol
• 1 tsp. cinnamon

CHEESECAKE FILLING:

• 4 oz. cream cheese
• 2 tbsp. powdered Erythritol
• ½ tsp. vanilla extract

INGREDIENTS NOTES:

ALMOND FLOUR:

• Almond Flour is gluten-free; low-carb flour gives the cookies a chewy, soft feel. For the greatest consistency, use almond flour that has been finely blanched.

COCONUT FLOUR:

• I use small amounts of coconut flour to provide structure and aid in moisture absorption. We just require small amount of coconut flour because they are more absorbent.

TARTAR:

• Cream of Tartar is an essential component that gives traditional snickerdoodles their distinctive chewy texture and tang. For lift, it also reacts with baking soda.

BUTTER:

• Butter contributes to the texture’s softness and melt-in-your-mouth quality. The best butter is unsalted so you can modify the quantity of salt.

MONK FRUIT:

• Monk fruit is ideal for adding sweetness to cookie dough and cinnamon coating without raising blood sugar levels.

ERYTHRITOL:

• Erythritol powder adds a smooth, creamy, and grain-free texture to the cheesecake filling.

CREAM CHEESE:

• Cream Cheese is a thick, creamy center is produced by using full-fat cream cheese. To make combining easier, let it soften at room temperature.

CINNAMON:

• Cinnamon is a must for that toasty snicker doodle flavor; for optimal flavor, use premium ground cinnamon.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

1. Turn the oven on to 350°F.
2. Put baking paper on the pan.
3. We would grab a big vessel and include the Erythritol, vanilla essence, & cream cheese.
4. Mix these ingredients till they get smooth.
5. After scooping into little balls the size of a teaspoon then we can freeze for ten minutes.
6. Beat the butter and sweetener till they are light and fluffy.
7. Then we can include the vanilla essence & eggs & mix.
8. Add the cream of tartar, baking soda, almond flour, and coconut flour and stir till a dough forms.
9. We can take 2 tablespoons of dough and flatten it with the glass.
10. Position a frozen cheesecake ball in the middle, then seal the edges of the dough by folding it around it.
11. We can dust the cinnamon sweetener into the fat bombs.
12. Bake the cookies till the edges are brown, 12 to 14 minutes.
13. We can cool down these Keto Snickerdoodle Cheesecake Bombs for five to ten minutes then we place them on the wire rack.

TIPS:

• We can chill the dough to make handling it easier if the cookie dough feels too soft.
• You have to avoid over baking because the cookies will get crunchy and solid when they cool down.
• We can freeze extras and reheat them a little in the microwave for a gooey center.

STORAGE INFORMATION:

FRIDGE:

• We can put the leftover cheesecake stuffed cookies in the closed container and store these for 5 days.

FREEZER:

• We can wrap these stuffed cookies in plastic wrap and then put these cookies in a closed container and store them for 2 months.

FAQs:

Are these Snicker Doodle Cheesecake Bombs keto-friendly?

• Yes these Snicker doodle Cheesecake Bombs are keto-friendly and it only contains the 5g net carbs, and 2g fiber in them.

Can I make this Snicker doodle Cheesecake Bombs with all the almond flour?

• Yes you can make this Snicker doodle Cheesecake Bombs with all the almond flour just we have to reduce the amount of liquid because almond flour is not much absorbent.

How to make these Snicker Doodle Cheesecake Bombs dairy-free?

• We can use the vegan butter & dairy-free cream cheese to make these Snicker Doodle Cheesecake Bombs dairy-free.

Will we store these Snicker Doodle Cheesecake Bombs?

• Yes, we can stock up on these Snicker doodle Cheesecake Bombs in the closed container and keep these fat bombs for five days in the fridge or two months in the freezer as well.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 150 kcal
Net carbs: 5g
Total Carbs: 7g
Fiber: 2g
Net Carbs: 5g
Protein: 4g
Fat: 13g
Vitamin A: 300 IU
Calcium: 40mg
Iron: 0.6mg
Sodium: 90mg
Potassium: 80mg