Keto Strawberry Cream Cheese Cookies

Prep Time: 10 mins | Bake Time: 12–15 mins | Total Time: 25 mins
Servings: 12 cookies | Net Carbs: ~2.5g per cookie

Ingredients

• 4 oz cream cheese, softened

• 4 tbsp unsalted butter, softened

• ⅓ cup granulated erythritol (or preferred keto sweetener)

• 1 large egg yolk

• 1 tsp vanilla extract

• 1 cup almond flour

• 2 tbsp coconut flour

• ½ tsp baking powder

• Pinch of salt

• ⅓ cup fresh strawberries, finely chopped (or freeze-dried for less moisture)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream the butter and cream cheese together in a mixing bowl until smooth and fluffy.

3. Add the sweetener, egg yolk, and vanilla, and mix well until fully incorporated.

4. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.

5. Gradually combine the dry ingredients into the wet mixture until a thick dough forms.

6. Gently fold in the chopped strawberries.

7. Scoop the dough using a tablespoon or cookie scoop onto the prepared baking sheet. Flatten slightly with your fingers.

8. Bake for 12–15 minutes, or until edges are golden.

9. Allow cookies to cool completely before handling—they’ll firm up as they cool.

Tips

• For extra flavor, add a drizzle of sugar-free white chocolate or a light cream cheese glaze.

• If using fresh strawberries, pat them dry to prevent excess moisture.

• Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.