Keto New York Cheesecake Cookies

This is already a keto bake, so the calories come mainly from fat (almond flour, butter, cream cheese, cream). A few swaps trim fat and richness without breaking the structure — but expect a slightly less buttery, less rich cookie.

• 113.5 g butter (melted) → 75 g butter (melted) plus 40 g unsweetened Greek yoghurt

  Keeps enough fat for a workable dough but cuts overall fat and calories. The cookie base will be a touch softer and less crisp/buttery, and slightly more cakey.

• 141.75 g cream cheese (softened) → 90 g light (reduced-fat) cream cheese plus 50 g Greek yoghurt

  Lightens the frosting significantly. Trade-off: the topping is a little less thick and tangy-rich, and slightly looser — chill it before spreading.

• 30.43 ml heavy whipping cream → 20 ml heavy cream

  A small trim to the frosting fat. Barely noticeable in flavour, frosting is marginally less silky.

• 245 g almond flour → 200 g almond flour plus 25 g coconut flour

  Coconut flour is more absorbent and lower in fat per gram, cutting some calories. Use only this ratio and don't add more coconut flour or the cookies turn dry and crumbly.

Estimated per serve

285 kcal · 6 g protein · 6 g carbs · 27 g fatestimates, within ~10%

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