Cream Cheese Blackberry Cookies

Cream Cheese Blackberry Cookies are a keto-friendly and low-carb treat that combines the creamy goodness of cream cheese with the vibrant flavor of homemade blackberry filling. These cookies are not only gluten-free but also easy to make, offering a healthier option for indulgence.

Made with all-natural ingredients and without any preservatives, they are a guilt-free choice for those seeking a delicious and wholesome cookie experience!

Keto and low-friendly cream cheese blackberry cookies served on the counter top.

How to make Cream Cheese Blackberry Cookies?


  1. Start by combining water, sweetener, and blackberries in a saucepan, then gently smash the blackberries with a spatula and simmer until a syrupy consistency is achieved.
  2. In a large bowl, mix almond flour, sweetener, cream cheese, and melted butter until well combined.
  3. Shape the dough into golf ball-sized balls and place them on a baking sheet. Press down with your palm and create an indent with your thumb, filling it with blackberry syrup.
  4. Slightly overfill to ensure a perfect center. Bake at 325°F for 16-20 minutes until the edges turn slightly golden. Allow the cookies to cool on a rack for at least 10 minutes before handling.

Pro Tip

Quickly cool the cookies placing them in the freezer for 5 minutes. The cookies must be cooled before handling because the cream cheese needs to cool to hold the cookies together.

What ingredients do I need to make blackberry cookie?


  • Blackberry – frozen or fresh blackberries.
  • Sweetener – use your preferred sweetener.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Butter – unsalted butter.
  • Cream Cheese in a block and softened to room temperature.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.

Frozen Blackberries or Fresh Blackberries

You can use either of the two, and you will end up with a similar syrup taste and texture.

Keto and low-friendly cream cheese blackberry cookies served on the counter top.

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Keto and low-friendly cream cheese blackberry cookies being picked up with hands.

Watch How To Make It

Keto Cream Cheese Blackberry Cookies LowCarbingAsian Cover

Cream Cheese Blackberry Cookies

Indulge in the irresistible flavors of our Blackberry Cookies, a delightful blend of cream cheese and homemade blackberry filling. These keto-friendly, low-carb, and gluten-free cookies are bursting with the sweet and creamy taste of blackberries, making them a perfect treat for any cookie lover.
4.78 from 9 votes
Course: Dessert
Cuisine: Worldwide
Keyword: blackberry cookie, cream cheese cookies, low carb cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling: 10 minutes
Total Time: 45 minutes
Servings: 12 Cookies
Print Recipe
Calories: 146kcal


Blackberry Sauce

  • 1 Cup Blackberry
  • 2 tbsp Sweetener your preferred sweetener
  • 1 tsp Water



  • 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!


Calories: 146kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 26mg | Fiber: 2g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
*Values Based Per Serving
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