Keto Strawberry Cream Cheese Cookie

Prep Time: 15 minutes | Cook Time: 15 minutes | Chill Time: 30 minutes
Total Time: 1 hour
Course: Dessert, Snack
Cuisine: American
Diet: Gluten-Free, Ketogenic, Low-Carb
Servings: 12 cookies
Calories: 148 kcal
Author: [Your Website/Blog Name]

Description

Indulge guilt-free with these irresistibly soft and chewy Keto Strawberry Cream Cheese Cookies! They combine the rich, tangy flavor of cream cheese with the sweet, fruity burst of freeze-dried strawberries, all wrapped up in a low-carb, gluten-free cookie that melts in your mouth. Perfect for satisfying your sweet tooth without breaking your keto lifestyle, these easy-to-make cookies are sure to become a new household favorite.

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Ingredients

• 4 oz full-fat cream cheese, softened to room temperature

• 4 tbsp unsalted butter, softened to room temperature

• 1 large egg, at room temperature

• 1 tsp pure vanilla extract

• 2 cups (200g) super-fine blanched almond flour

• ⅓ cup (65g) granulated erythritol or monk fruit sweetener (see note)

• ¼ cup (35g) coconut flour

• 1 tsp baking powder

• ¼ tsp salt

• ⅔ cup (15g) freeze-dried strawberries, crushed into small pieces/powder

• 3 tbsp sugar-free white chocolate chips (optional, for topping)

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Instructions

1. Prepare the Dough

In a large mixing bowl, use an electric hand mixer to cream together the softened cream cheese and butter until smooth and well combined, about 1-2 minutes. Beat in the egg and vanilla extract until the mixture is light and fluffy.

2. Combine Dry Ingredients

In a separate medium bowl, whisk together the almond flour, granulated sweetener, coconut flour, baking powder, and salt. This ensures the leavening agents are evenly distributed for a perfect rise.

3. Bring It Together

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick, cohesive cookie dough forms. Be careful not to overmix. Using a spatula, gently fold in the crushed freeze-dried strawberries until they are evenly distributed throughout the dough.

4. Chill the Dough (Crucial Step!)

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is essential as it allows the coconut flour to absorb the moisture, resulting in a thicker, chewier cookie that won’t spread too thin while baking.

5. Preheat and Prepare

While the dough chills, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

6. Shape the Cookies

Once chilled, use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each ball to slightly flatten it into a disc, as these cookies will not spread much on their own.

7. Bake to Perfection

Bake for 13-15 minutes, or until the edges are lightly golden and the tops are set. The centers may still look slightly soft—this is perfect for a soft and chewy texture.

8. Cool Completely

Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 minutes. They are very fragile when hot. After 10 minutes, carefully transfer them to a wire rack to cool completely. This allows them to firm up perfectly.

9. Optional Drizzle

If desired, melt the sugar-free white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the completely cooled cookies.

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Chef’s Notes & Tips

• Room Temperature is Key: Using room temperature cream cheese, butter, and egg is crucial for a smooth, lump-free dough that emulsifies correctly.

• Sweetener Note: The sweetness of erythritol/monk fruit blends can vary by brand. Taste your dough (it’s keto-safe!) and add an extra tablespoon of sweetener if you prefer a sweeter cookie.

• Freeze-Dried vs. Fresh: Do not use fresh or frozen strawberries, as their high water content will make the dough far too wet and the cookies will not bake properly. Freeze-dried strawberries provide intense flavor without the added moisture.

• Storage: Store completely cooled cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Let them thaw at room temperature for 10-15 minutes before enjoying.

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Nutrition Information

Serving Size: 1 cookie
Calories: 148 | Total Carbohydrates: 6g | Fiber: 2g | Sugar Alcohols: 2g | Net Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 95mg

Nutritional information is provided as a courtesy and is an estimate only. Values will vary based on ingredient brands and specific measurements used.