Make the Cheesecake Filling:

1.   Into a mixing bowl add the cream cheese, sweetener, and maple extract and whip until smooth. Scoop out 12 g or 0.4 oz, per cookie center. Shape into a ball and then flatten into a disk. Place on a plate and freeze to a solid

Make the Dough:

2.   To a large mixing bowl, add the butter and sweetener, whip to combine well. Whisk the eggs and add to bowl. Add the vanilla extract, pour into the bowl with the butter then whisk to combine.

3.   To the same bowl, place a fine mesh sieve over the bowl and add the dry ingredients, the almond flour, lupin flour, coconut flour, glucomannan, cinnamon powder, baking powder, salt. Whisk to sift. Beat with the butter mixture until a smooth dough form

Assemble & Bake the Cookies:

4.   Divide the dough into 12 equal scoops, roll each scoopful into a ball, then flatten. Place a frozen cheesecake disk in the center of each dough ball, completely wrap the dough around the filling. Roll into a smooth ball

5.   Preheat the oven to 350 F or 175 C

6.   After assembling each cookie, place onto a parchment lined cookie sheet, leaving plenty of space between the cookie balls for expansion. Use the palm of your hand to gently flatten each cookie ball to about ½ inch or 1.25 cm thickness.

7.   Place the baking sheet into the middle position of your preheated oven and bake for 10 minutes. Rotate the pan and bake for 5 – 10 minutes until the underside is starting to get light golden and the top is very pale. Adjust baking time according to your oven. Convection ovens will need less time

8.   When done, remove from oven and let cookies rest for about 10 minutes before scooping and transferring to a cooling rack. For best results let cool to room temperature

Cinnamon Sweetener Coating:

9.   To a small bowl add the sweetener and cinnamon powder, stirring to a homogeneous mixture

10.   When the cookies are cooled, dip one side of each cookie in the cinnamon sweetener, shaking off extra sweetener

11.   For best results, let cookies rest overnight for full flavour to develop. Store in an airtight container on your counter for 3-4 days. Cookies can be frozen after baking. Alternatively, the prepared unbaked cookies can be frozen for a couple of months