These Keto New York Cheesecake Cookies are a delicious copycat of the popular Crumbl cookie. The have a tender cookie base topped with a sugar-free cream cheese frosting and a sprinkle of graham-style crumbs. With less than 5 grams of carbs per serving!
Have you ever walked past a Crumbl Cookie store and found yourself wishing you could try one? They are all the rage right now, with their giant cookies and interesting flavors. Well, let me tell you that these Keto Cheesecake Cookies will help you conquer all your cravings.
I’ve been having a lot of fun re-creating some of the Crumbl flavors into low carb treats. First I made Keto Cosmic Brownie Cookies, then some Keto Pecan Pie Cookies. And now I’ve given their famous New York Cheesecake Cookies a keto makeover too!
These keto cookies have a buttery almond flour base with a hint of cinnamon for a graham cracker flavor. They are then topped with a rich, smooth cream cheese frosting and some cookie crumbs.
They are every bit as indulgent as the iconic bakery treat, but they won’t spike your blood sugar!
Why we love this recipe
- Bakery-Style Texture: Soft, thick, and a little chewy, just like Crumbl’s famous cookies.
- Rich Cheesecake Flavor: The frosting has much the same flavor as my famous New York Keto Cheesecake!
- Easy to Make: This recipe uses simple ingredients and straightforward steps—no fancy equipment needed.
- Customizable: Skip the cookie crumble and add some of my keto blueberry syrup or a little keto caramel sauce.
- Eye-Catching Presentation: The swirled frosting and cookie crumble on top make them look as good as they taste.
- Low Carb and Gluten-Free: No sugar or grains, and only 4.4 grams carbs per serving!
Ingredient Notes
- Almond flour: Finely ground almond flour gives these cookies the right texture. For a nut-free version, you can try sunflower seed flour but remember to add a tablespoon of lemon juice to offset the green reaction.
- Sweeteners: I recommend a brown sugar substitute for the cookies, for a more graham cracker flavor. And the frosting needs a powdered sweetener. Please see Tips for Success for more information.
- Cinnamon: I also add a touch of cinnamon for more graham crackers flavor.
- Cream cheese: Plenty of cream cheese for a keto cheesecake cookie!
- Butter: Butter is used in the cookies, but there is also a little in the frosting as many New York Cheesecakes contain butter.
- Heavy cream: This helps thin the frosting for the perfect piping consistency.
- Baking staples: Baking soda, eggs, salt, and vanilla.
Quick Overview: How to Make These Keto Cookies
- Prepare the cookie dough: This dough is similar to my Keto Chocolate Chip Cookies, without the chocolate chips. It makes wonderful thick and chewy cookies, perfect for this Crumbl copycat recipe.
- Form the cookies: You want to make 15 evenly sized balls, and they will be about 2 inches in diameter. Make sure to leave enough space between them as you will flatten them and they do spread a bit as well.
- Bake the cookies: Bake them for 3 minutes first, then flatten them with a glass. This helps the cookies flatten without cracked edges. Then continue baking for another 12 to 15 minutes.
- Prepare the frosting: This combination of cream cheese, butter, and sweetener results in a lusciously creamy cheesecake frosting.
- Decorate the cookies: A piping bag fitted with a round tip will make the cookies look just like the ones from Crumbl. Then you just crumble one of the cookies into a bowl and sprinkle it over the other 14 cookies.
Tips for Success
While baking the dough balls for a few minutes and then flattening them seems like extra work, it really makes a difference to how the cookies look. If you try to flatten them before baking, you get cracks around the edges. When the dough is a bit warmed up, they flatten much more nicely.
As always with anything cheesecake, make sure your ingredients are properly softened. And beat the cream cheese and butter together first, with no other ingredients, to ensure it’s perfectly smooth.
Don’t have a round piping tip? Me neither! Or at least not one the right size. I simply took a disposable piping bag and cut the end off to leave an opening that was about half an inch in diameter.
No matter how carefully you shape your cookies, there is always one that is slightly larger than the others. This is the perfect one to set aside for the crumble on top of the cookies.
Sweetener Options
I highly recommend a mostly erythritol based brown sweetener for the cookies. I love my homemade version but you can use Swerve, Lakanto, or any other brand. It’s okay if it has a little allulose in it, but full allulose sweeteners will likely make the cookies overly brown and too soft.
The frosting requires a powdered sweetener to avoid grittiness but you can use whichever one you like best.
Frequently Asked Questions
Because of the cheesecake topping, it’s best to store these cookies in the refrigerator. I let mine set in a single layer until the topping was firm, then I could pile them up together in a covered container. They will last 5 to 8 days. You can also freeze them for several months.
Each serving of 1 cookie has 4.4 grams of carbs and 2 grams of fiber. If you count net carbs, then they only have 2.4 grams.
Keto New York Cheesecake Cookies
Servings: 14 cookies
These Keto New York Cheesecake Cookies are a delicious copycat of the popular Crumbl cookie. The have a tender cookie base topped with a sugar-free cream cheese frosting and a sprinkle of graham-style crumbs. With less than 5 grams of carbs per serving!
Frosting
- 5 ounces (141.75 g) cream cheese, softened
- 1 tbsp (14.2 g) butter, room temperature
- 1/3 cup (63.33 g) powdered sweetener
- 2 tbsp (30.43 g) heavy whipping cream
- 1 tsp vanilla extract
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Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
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In a large bowl, whisk together the almond flour, brown sweetener, cinnamon, baking soda, and salt. Stir in the egg, butter, and vanilla extract until the dough comes together.
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Roll the dough into 15 balls, about 2 inches in diameter each. Place 2 to 3 inches apart on the prepared cookie sheets.
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Place the pan(s) in the oven and bake 3 minutes, then remove and use a flat bottomed and a piece of parchment paper to press down to about 1/2 inch thick.
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Return to the oven and bake another 12 to 15 minutes, until just barely firm to the touch. Remove and let cool completely on the pan. Set aside the largest of the cookies for the crumble.
Frosting
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In a large bowl, beat the cream cheese and butter together until smooth. Add the sweetener and beat until well combined, then add the cream and vanilla and beat until smooth.
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Transfer to a piping bag with a round tip (or simply cut the very end from a piping bag to create a hole) and pipe onto 14 of the cookies in a spiral pattern.
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Take the large cookie and crumble it with your fingers into a small bowl. Sprinkle the crumbs overtop the frosted cookies.
Storage Information: Store the cookies in a covered container in the fridge for up to 8 days, or in the freezer for several months.
Serving: 1cookie | Calories: 219kcal | Carbohydrates: 4.4g | Protein: 5g | Fat: 19.9g | Saturated Fat: 7.8g | Fiber: 2g
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Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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