Jello Cheesecake Cookies

I don't have a sweet tooth, generally. And if I do have something sweet, I don't want it too sweet. These cookies fit that bill perfectly. 

The only sugar free Jello I could find was chocolate...which is great because I love chocolate. I was hoping for lemon because I had some lemon extract that would have worked with these. 

These aren't like your normal cookie making recipe - you know cream sugar and butter, add egg, add vanilla. It's close, but be sure to read the full recipe before you get started.

Jello Cheesecake Cookies

Recipe from Lowcarbediem.com

6 oz cream cheese

4 T unsalted butter, softened

8 drops liquid stevia (or equiv)

1 egg

1/2 tsp vanilla extract

1/4 tsp almond extract (optional)

1 pkg sugar‐free Jello, any flavor (4-serving size)

1/8 tsp sea salt

1/2 tsp baking powder

1 c almond flour (or half almond, half coconut flour)

Soften cream cheese and butter. Beat egg together with sweetener and extracts.

Mix in salt and one, 4-serving size packet of sugar‐free Jello (gelatin, pudding, custard, etc.)

Whisk baking powder into the almond flour. {JW Note: I used 1/2 coconut and 1/2 almond. It was a great combination.} 

Add this dry mix slowly to the wet mix a few tablespoons at a time. Blend well using a fork to form a slightly sticky dough.

Wrap dough and place into the fridge until firm, 30 minutes minimum, up to 12 hours.

Roll dough into one inch balls and place on a prepared baking sheet. Leave about one inch between each cookie.

Use a fork, your thumb or the bottom of a glass to flatten the cookies. These do not spread very much while baking.

Thin, flat cookies are crispier, bake more quickly, and burn easily. Watch those last few minutes!

Bake 6‐8 minutes at 325 F.

Remove from oven and allow to cool 3 minutes before moving to a cooling rack or equiv. Allow cookies to cool completely before serving or they will crumble.

Per Serving: 147 Calories; 

3g Protein; 

2g Carbohydrate; 

1g Dietary Fiber.