If you’ve been following us along on our cream cheese cookie series and actually been reading these recipes write-ups, (no offense is taken if you don’t :), you might have noticed a pattern where we’ll release a fruit sauce recipe followed by a cookie recipe! So as you probably guessed, following our release of blackberry fruit sauce, today’s recipe will be our Keto Cream Cheese Blackberry Cookies!
As we explained on our Keto Blackberry Sauce write up, these cookies were made possible by our kids!
They insisted on buying a huge carton of blackberries at Costco and we had to find ways to make use of them before they went bad.
Not a bad thing of course since blackberries are an excellent source of Vitamin C, K, A as well as loaded with antioxidants that help keep your bodies cells healthy and protected. So why not include those into a cookie!
So out came these Keto Cream Cheese Blackberry Cookies. It uses our cream cheese cookie base and adds the extra fruitiness element of our low-carb/keto friendly Blackberry Sauce!
If you’ve happened to make any of our other fruit-based cream cheese cookies and enjoyed them, this Blackberry Cookie would be another great one to add the collection!
So get out there and start baking up a storm!
Much like our other Cream Cheese Cookies, this one has the same creamy and moist base with a subtle hint of jammy blackberry and the end of each bite.
With each cookie coming in at ~1.5g of net carbs, this would be keto approved!
Now, let’s get started!
Prepping Time 15M
Cooking Time 16-20M
Cooling Time 10M
Total Time 45M
Net Carb/Cookie ~1.5g
Servings 12 Cookies
Ingredients
Blackberry Sauce
- 1 Cup Blackberry
- 2 tbsp Sweetener (sugar alternative or preferred sweetener)
- 1 tsp Water
Cookies
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener (sugar alternative or preferred sweetener)
- 1/3 Cup Butter
- 2oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) In a small saucepan, add blackberries, sweetener, and 1 tsp of water. Note – you may need to add an extra 1/2 tbsp of sweetener depending on how ripe your blackberries are.
4) Cook on medium heat until water is boiling, then turn down to low, stirring often and crushing blackberries with a soft spatula until a nice syrupy sauce forms. Roughly 11-14 minutes. Set aside cool down.
5) In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
6) Use a large mixing bowl to combine Almond Flour, sweetener, cream cheese, melted butter and Vanilla Extract. Mix well for about 1 minute with a hand/stand mixer. Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
7) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
8) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
9) With your thumb, make an imprint and press about 3/4 the way down.
10) Fill each cookies with about 1/2 tsp of blackberry sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
11) Bake at 325 F for 16-20 minutes (ours took 18 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy your low-carb/keto Blackberry Cream Cheese Cookies!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Keto Cream Cheese Blackberry Cookies
Ingredients
Blackberry Sauce
- 1 Cup Blackberry
- 2 tbsp Sweetener sugar alternative or preferred sweetener
- 1 tsp Water
Cookies
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener sugar alternative or preferred sweetener
- 1/3 Cup Butter
- 2 oz Cream Cheese softened
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- In a small saucepan, add blackberries, sweetener, and 1 tsp of water. Note - you may need to add an extra 1/2 tbsp of sweetener depending on how ripe your blackberries are.
- Cook on medium heat until water is boiling, then turn down to low, stirring often and crushing blackberries with a soft spatula until a nice syrupy sauce forms. Roughly 11-14 minutes. Set aside cool down.
- In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
- Use a large mixing bowl to combine Almond Flour, sweetener, cream cheese, melted butter and vanilla extract. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- With your thumb, make an imprint and press about 3/4 the way down.
- Fill each cookies with about 1/2 tsp of blackberry sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
- Bake at 325 F for 16-20 minutes (ours took 18 minuteor until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
Video
Nutrition
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