Keto Strawberry Cream Cheese Cookies
Yield: 12–14 cookies
Prep time: 15 minutes
Bake time: 12–15 minutes
Total time: about 30 minutes
Ingredients
Dry Ingredients
-
1 1/2 cups (150 g) almond flour
-
2 tbsp coconut flour
-
1/2 tsp baking powder
-
1/4 tsp salt
Wet Ingredients
-
4 oz (115 g) cream cheese, softened
-
3 tbsp unsalted butter, softened
-
1/3 cup powdered erythritol or monk fruit sweetener
-
1 large egg
-
1 tsp vanilla extract
Strawberry Flavor
-
1/3 cup freeze-dried strawberries, crushed into small pieces
-
Optional: 1–2 tbsp sugar-free strawberry jam
Instructions
1. Prepare the Oven
Preheat oven to 175°C (350°F).
Line a baking tray with parchment paper.
2. Mix Dry Ingredients
In a bowl combine:
-
almond flour
-
coconut flour
-
baking powder
-
salt
Whisk until evenly mixed.
3. Cream the Wet Ingredients
In a separate bowl beat together:
-
cream cheese
-
butter
-
powdered sweetener
Mix until smooth and creamy.
Add:
-
egg
-
vanilla extract
Beat again until fully combined.
4. Combine the Dough
Gradually add the dry ingredients into the wet mixture.
Mix until a soft dough forms.
Fold in:
-
crushed freeze-dried strawberries
-
optional strawberry jam
The dough should be thick but slightly sticky.
5. Shape the Cookies
Scoop about 1½ tablespoons dough for each cookie.
Roll into balls and place on the baking tray about 5 cm apart.
Lightly flatten each ball with your fingers or a fork.
6. Bake
Bake for 12–15 minutes until:
-
edges are lightly golden
-
centers are set but still soft
7. Cool
Allow cookies to cool on the tray for 10 minutes, then transfer to a rack.
They will firm up as they cool.
Optional Cream Cheese Glaze (Keto)
Ingredients
-
2 tbsp cream cheese
-
2 tbsp powdered erythritol
-
1–2 tbsp heavy cream
-
1/2 tsp vanilla
Mix until smooth and drizzle over cooled cookies.
Tips for Best Texture
For softer cookies
-
Bake closer to 12 minutes.
For firmer cookies
-
Bake 14–15 minutes.
For stronger strawberry flavor
-
Add an extra tablespoon of crushed freeze-dried strawberries.
Storage
Refrigerator
Store in an airtight container for 5 days.
Freezer
Freeze for 2 months. Thaw at room temperature before serving.
