29 June, 2017
Smokey’s Delightful Low-Carb Strawberry Cheesecake Cookies
Ever since we started substituting our Carbquik for flour, we have stumbled upon many low-carb recipes.
We’ve used cream cheese to make cookies, but never with Carbquik. We bought some strawberries earlier in the day and thought we would attempt to make Strawberry Cheesecake Cookies.
Well, our result was another super tasty cookie! I think this is one of our favorite cookie recipes to date. 😃
Preparation time is only 5 minutes and baking, another 15.
Our recipe makes about 24 cookies and with only 1/2 gram of carbs per cookie, these are even yummier!
The few ingredients we need are:
- 4 Strawberries
- 2 Cups of Carbquik
- 2 Sticks of Margarine
- 2 Egg Yolks
- 1/2 Block of Cream Cheese
- 1 Cup of Sweetener
- 1 tsp. Vanilla
We’ll begin by lining our baking pan with Aluminum Foil, spraying them with cooking spray, and preheating our oven to 300F degrees.
Next, we’ll slice half of our block of cream cheese and will place in our mixing bowl. along with our butter.
We’ll then, soften our cream cheese and butter in our microwave for about 1 minute, so that we can mix our remaining ingredients together easier.
Next, we’ll stir our cream cheese and butter together and will then, add our sweetener.
We’ll then separate our egg yolks and will add to our mixture.
We’ll continue by adding our vanilla and chopped strawberries to our mixture, and will stir until well blended.
Finally, we’ll add our Carbquik to our dough and will stir, until well mixed together.
We’ll next, scoop our dough onto our baking pans in 1 inch balls.
We like to use our small ice cream scooper to scoop our dough, so that all of our mounds are of equal size.
We’ll then, place our baking pans in the oven and will bake for 15 minutes, or until the bottoms of the cookies have slightly browned.
These soft and flavorful cookies are yummy anytime of the day.
We find ourselves munching on them with our morning yogurt, for our afternoon snack, and especially during our nightly dessert cravings.
The longer our soft and chewy cookies rest in the refrigerator, the sweeter they become.