Keto Cookie Ingredients:
- 2 tablespoons butter can sub coconut oil
- 3 tablespoons granulated monkfruit
- ¼ teaspoon baking soda
- ¼ cup cocoa powder
- 1 egg room temperature
- ½ cup almond flour
- 2 tablespoons coconut flour
Cheesecake Filling Ingredients:
- One-8 oz. bar cream cheese soft
- 4 tablespoons powdered monkfruit
- Melted 100% chocolate
For the Keto Oreo Cookie:
Preheat oven to 275℉.
Combine butter(or coconut oil) with the monk fruit, baking soda and cocoa powder.
Add in the egg and mix with a rubber spatula. This may look lumpy and separated(That’s okay!).
Add flours and mix until you get a thick uniform dough.
Spread out into an even layer on a cookie sheet and bake for 40 minutes. Then cool completely.
For the Cheesecake Filling:
Place the cream cheese into a medium mixing bowl with the powdered monkfruit.
Using an electric mixer, beat until well combined.
Crumble up ¾ of the cookie into the cream cheese
Roll into small meatball shapes.
Place on a baking sheet and let sit 10 minutes in the freezer.
Take a cake pop stick and dip it ¼ of the way into the melted chocolate.
Place the stick into the cake pop. Return cake pops to the freezer for 5 minutes to let the chocolate set up.
Then take the whole pop and dip it into the chocolate.
Once the chocolate has set up in the freezer, place cookie crumbs on top of the cake pops. Enjoy!