Ingredients
Scale
- 1 cup Wholesome Yum almond flour
- 1/3 cup Wholesome Yum Coconut Flour
- 1/2 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1/2 cup unsalted butter, softened
- 1/4 tsp gluten-free baking powder
- 2 tsp pure vanilla extract
- 1/4 tsp xanthan gum
- 4 ounces cream cheese, room temperature
- 1/3 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 egg yolk
- 1/2 tsp pure vanilla extract
- Red food dye
- Black food dye
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 cup Besti Monk Fruit and Allulose Powdered Sweetener
- 1 tsp pure vanilla extract
- 1/4 cup heavy whipping cream
- Candy eyes (optional)
Instructions
- Place the almond flour, coconut flour, powdered sweetener, baking powder, and xanthan gum in a food processor and pulse a few times to combine. Add 1/2 cup softened butter and process until a smooth dough is made.
- Remove the dough from the food processor and roll it into a rectangular log and wrap it in cling wrap. Place the dough in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Place parchment paper or a silicone mat on 2 baking sheets.
- In a medium bowl, combine the first four ingredients for the cheesecake layer.
- Add enough of the red food dye to make the mixture a deep red and combine. Then add just a few drops of the black food dye. You want to try to get a blood-red color. Combine and set aside.
- Remove the dough from the freezer and unwrap it. Using a sharp serrated knife, slice the dough into 18 rectangular cookies.
- Arrange the rectangles, spaced apart on prepared baking sheets, and spread cheesecake filling onto each rectangle, trying to leave a slight edge on all sides uncovered.
- Place one baking sheet in the refrigerator, place the other in the preheated oven and bake for 8 to 10 minutes, or until the cookies begin to turn golden brown around the edges.
- Remove the baking sheet from the oven and set it aside to cool. Place the remaining baking sheet in the oven and bake as before.
- Allow the cookies to cool completely before handling them. They are very soft and crumbly while they are warm.
- Meanwhile, in a medium bowl, combine the ingredients for the frosting. If not using the candy eyes, reserve a couple of tablespoons of the frosting to add black food coloring to.
- Place the white frosting into a piping bag with a small ribbon piping tip or plastic food bag and snip the corner off for piping.
- Once the cookies have completely cooled carefully pipe “bandages” crisscrossing the cookie.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, chill the cookies before serving.
- Adjust the amount of food coloring to achieve your desired shade of red.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 1g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg