Name: Keto Strawberry White Chocolate Chip Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 stick (112 g or 4 oz) butter, unsalted, melted; 1/4 cup allulose; 1/4 cup brown sugar substitute; 1 tsp vanilla extract; 1/8 tsp strawberry extract (Optional); 1 egg; 1 1/4 cup almond flour; 4 tbsp coconut four; 1/8 tsp xantham gum (optional but helps to hold the cookies together); 1/4 tsp salt; 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 cup white chocolate chips; 1/2 cup fresh strawberries, diced and tossed in 1 tsp lemon juice

Easy Keto Strawberry Cookies made with Fresh Strawberries and studded with creamy white chocolate chips. The perfect freezer cookie recipe that can be made in under 10 minutes and then baked in 20 minutes whenever the cookie craving strikes. One bowl, no beaters necessary, soft, delicious cookies. The perfect summertime cookie recipe. Sprinkle a little powdered sugar or drizzle with melted chocolate and make them extra special.

Easy Keto Strawberry Cookies

These cookies only require a couple of ingredients and a handful of strawberries which makes it the perfect cookie recipe! Gluten-free, low carb, and sugar-free, these easy cookies are such a treat. Nothing screams summer like strawberries so why not combine them in a light and delicious cream cheese cookie.

The other day, our local grocery store had 16 oz of organic strawberries listed for "4 for $5".

The only "problem" with organic is that they need to be eaten quickly otherwise, they do not last as long as non-organic strawberries that have most likely be sprayed with some kind of crazy chemical that allows them to stay looking beautifully red (although absolutely tasteless!) for weeks at a time.

With only a couple of ingredients, these perfect cookies combine the delicious summer flavour of sweet luscious strawberries with chunks of creamy white chocolate....it's like strawberries and cream in a cookie shape!

WHY ARE THESE COOKIES SO AWESOME?

WHAT INGREDIENTS DO YOU NEED TO MAKE THESE GLUTEN-FREE COOKIES?

Butter - This is probably one of the most important ingredients in order to get the thick "gooey" factor. I used butter that was unsalted so that I can control the amount of salt.

Brown Sugar Substitute - I used Lakanto Golden sugar substitute. Using a brown "sugar" helps to add a slight depth of flavour to the bars and a mild hint of caramel. If you don't have any brown sugar substitute, you can replace it with regular light brown sugar or any other type of sugar substitute

White Sugar Substitute - I used powdered Allulose as it dissolves really well. However, I am pretty sure that any sugar substitute should work in this recipe

Egg - This helps to bind the ingredients as well as helps them to rise. Make sure that your egg is at room temperature otherwise it could cause the butter to solidify. Also, make sure that your butter is not too hot before adding the egg. If you add an egg to hot butter the egg could actually partially cook and leave little chunks of egg white in your cookies!

Vanilla - You might be a little shocked by how much vanilla is added to the bars but it is necessary. Strawberry goes so well with vanilla that I wanted a really good "vanilla" flavour. However, if you don't care for the vanilla taste, simply reduce the vanilla to about 1 teaspoon.

Almond Flour and Coconut Flour - Using a combination of both these flours helps to keep these cookies nice and dense. If you don't have coconut flour, you can replace it with more almond flour but you will need to double the amount to ½ cup instead of the ¼ cup called for in the recipe.

Salt - The main function of salt in any recipe is to enhance the flavour of the other ingredients. Its presence perks up the depth and complexity of other flavours as the ingredients meld.

Strawberries - I suggest using fresh strawberries and not frozen strawberries for this recipe. Frozen strawberries will release too much moisture and are also very difficult to chop.

Sugar-Free White Chocolate Chips - I LOVE ChocZero but any type of white chocolate will work EXCEPT for Bake Believe. The chocolate chips from Bake Believe melt and dissolve so they will not work in this recipe. IF you can't find any white chocolate, you can omit this ingredient.

Strawberry Extract - This ingredient is optional but does help to ensure that every bite from the cookie has a nice strawberry flavour.

Are Strawberries Keto-friendly?

According to My Fitness Pal, ½ cup of strawberries only contains 25 calories. Those calories primarily come from carbs but since they are high in water, strawberries only contain 3 grams of net carbs.

HOW DO YOU KEEP THE STRAWBERRY PIECES FROM TURNING A DULL RED COLOUR AFTER BAKING?

There is a simple trick for keeping bright red even after having been baked. The secret lies in tossing the diced strawberries in a little lemon juice.

The acidity of the lemon keeps the strawberries looking nice and bright. And, since you are going to drain the diced strawberries before stirring them into the batter, there is no "lemon" flavour that is carried into the cookie.

The best news, you can use bottled lemon juice and not real lemons!

Also, I am actually giving you a recipe that can be made into frozen cookie dough. This way, the strawberry cookies don't need to be made all at once.

Making the Cookies

chop the strawberries and stir them with 1 teaspoon of lemon juice
melt the butter
add in all sweetener, vanilla, strawberry extract (if using), and salt, and mix everything together
beat in the egg (as long as the mixture is not too hot)
mix in the flours, xantham gum (optional), baking powder, and baking soda
fold in the strawberries and the white chocolate chips
place the cookie dough in the fridge for 5-10 minutes
scoop the mixture onto a baking sheet and place them in the freezer until frozen (about 1-2 hours)

HOW SHOULD YOU STORE THESE EASY KETO COOKIES?

The cookies should be stored in an airtight container. They can be left out at room temperature (if it isn’t too warm) overnight. Longer than that they should be stored in the refrigerator. They will keep for up to a week.

Or they can be frozen in an airtight container or freezer bag. Cookies will last up to 3 months in the freezer.

You can actually eat the baked cookies directly from the freezer and they are ABSOLUTELY delicious! Don't knock it until you have tried it!:-)

CAN I MAKE THESE STRAWBERRY COOKIES INTO BARS?

If you would prefer to make these cookies into bars, the recipe stays the exact same. Simply spread the mixture into an 8-inch square baking dish and bake for about 25 minutes or until the edges start to brown.

Allow the bars to cool FULLY before cutting them and removing them from the baking dish.

WHAT BRAND OF WHITE CHOCOLATE IS KETO-FRIENDLY?

CHOC ZERO:

this is my favourite brand as the flavour is very close to real white chocolate
the ingredients are Cocoa butter, soluble corn fiber, whole milk powder, sunflower lecithin, monk fruit extract, Madagascar bourbon vanilla beans.

LILY'S WHITE CHOCOLATE CHIPS OR BARS:

this is my favourite brand of white chocolate when it comes to bars and my second favourite when it comes to baking chips.
the ingredients are Cocoa Butter, Erythritol, Milk (rBST Free), Dextrin, Chicory Root Fiber, Milk Fat (rBST Free), Sunflower Lecithin, Salt, Natural Flavor, Stevia Extract

TIPS AND TRICKS FOR THIS RECIPE:

Make sure you toss the strawberries in the lemon juice and sit for a while otherwise you will not have the bright red colour shown in the pictures
Do not over-mix the ingredients. Just like I explained in my Strawberry Cheesecake recipe, if you over-mix the ingredients, you will create too many air bubbles and they will not hold together as well.
The cookies will not spread out so flatten them slightly with a fork.
If you want to replace the almond flour and coconut flour, feel free to replace it with 1 ½ cup all-purpose flour
Feel free to use any type of white chocolate
Feel free to adjust your tastes and the type of sugar or sweetener (remember that allulose is only 75 % as sweet as regular sugar)
do not make the cookies too large otherwise, the cookie edges will brown too quickly before the center of the cookie is fully cooked
I actually store these cookies after baking them in the freezer and eat them directly from the freezer - If you have never tried this before, I HIGHLY suggest you do!