Ingredients
Units
Scale
- 1 cup diced strawberries
- 1 tbsp lemon juice
- 1 tbsp sweetener
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup butter, unsalted, softened
- 4 oz cream cheese, softened
- 1/2 cup sweetener
- 1 egg
- 1 1/2 tsp vanilla
- 1/4-1/2 cup white chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Grease (or spray) a cookie sheet with parchment paper and set it aside.
- In a small bowl, combine strawberries, lemon juice and 1 tbsp of sweetener. Stir to combine and let sit for 10-15 minutes, stirring every so often.
- In another small mixing bowl, combine coconut flour, almond flour, salt and baking powder and whisk to combine. Set aside.
- In a separate bowl, beat the butter, cream cheese and sweetener until just incorporated (do not overmix). Add in egg and vanilla and beat on low until combined.
- Gradually add in the dry ingredients and beat on low until just combined.
- Stir in white chocolate (if using) and strawberries. Place cookie batter in the fridge to cool for about 10 minutes.
- Take heaping tablespoons of the batter and place them on the baking sheet. Flatten slightly with the back of a fork. Place the baking sheet in the oven for 13-15 minutes or until the edges of the cookies just begin to brown.
- Once cookies have baked, allow them to cool on baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely.
- Store cookies in an airtight container in the fridge for up to 7 days.
Notes
- Net carbs per cookie is only 2.6 grams
- Do not overmix the cookies or they will turn out crumbly
- Make sure you allow the cookies to cool before placing them on the cooling rack
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Fat: 7.5 g
- Carbohydrates: 4.3 g
- Fiber: 1.7 g
- Protein: 2 g
