Indulge in the irresistible combination of creamy, low-carb goodness and a burst of blackberry flavor with our Cream Cheese Blackberry Cookies. These delectable treats boast a delightful blend of rich cream cheese and homemade blackberry filling, offering a creamy and soft texture that perfectly complements the sweet yet balanced flavors of blackberry syrup in the center.
Elevate your cookie game with this gluten-free and easy-to-make delight, satisfying your sweet cravings while staying on track with your keto lifestyle!
What is 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!
What does blackberry cookie taste like?
The Cream Cheese Blackberry Cookies offer a delightful taste experience with their creamy and soft texture, accentuated by the homemade blackberry filling in the center.
These cookies strike a perfect balance of sweetness without being overwhelming, while the flavors of the blackberry syrup shine through in every bite, adding a fruity and satisfying element to the overall taste.
Can I use frozen blackberries to make syrup?
Absolutely! Whether you have fresh or frozen blackberries on hand, both can be used to make the delicious syrup for these Cream Cheese Blackberry Cookies.
The recipe is versatile and adaptable, allowing you to enjoy the flavors and benefits of blackberries regardless of their state.
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 gluten-free and low-carb recipe. Can sub with regular all-purpose flour for regular cookies.
- Butter – unsalted butter works best for this cookie recipe.
- Cream Cheese – in a block and softened to room temperature.
- Vanilla Extract – standard concentrated vanilla extract in a bottle.
What are the instructions to make blackberry cookie?
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.
In a large bowl, mix almond flour, sweetener, cream cheese, and melted butter until well combined.
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.
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 is the nutrition information for this blackberry cookie recipe?
- 146 Calories
- 4g Carbohydrates
- 2g Fiber
- 3g Protein
- 14g Fat
- 19mg Cholesterol
- 60mg Sodium
- 26mg Potassium
- 39mg Calcium
- 1mg Iron
- 247ui Vitamin A
- 3mg Vitamin C
Looking for other keto low-carb cookies recipes?
- Taiwanese Pineapple Cookies
- Strawberry Cream Cheese Cookies
- Cream Cheese Almond Cookies
- Blueberry Cream Cheese Cookies
- Cream Cheese Chocolate Chip Cookies
Now, let’s get making this Cream Cheese Blackberry Cookies recipe!
- 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 Cream Cheese Blackberry Cookies!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
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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!
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Nutrition
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