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
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and cream cheese together in a mixing bowl until smooth and fluffy.
- Add the sweetener, egg yolk, and vanilla, and mix well until fully incorporated.
- In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- Gradually combine the dry ingredients into the wet mixture until a thick dough forms.
- Gently fold in the chopped strawberries.
- Scoop the dough using a tablespoon or cookie scoop onto the prepared baking sheet. Flatten slightly with your fingers.
- Bake for 12–15 minutes, or until edges are golden.
- 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.
