Keto Strawberry Cream Cheese Cookies

By deiv3 on August 30, 2024

Ingredients:
1 cup almond flour
1/4 cup coconut flour
1/2 cup cream cheese (softened)
1/2 cup butter (softened)
1/2 cup granulated erythritol or your preferred keto sweetener
1 large egg
1 teaspoon vanilla extract
1/4 cup unsweetened strawberry puree (make sure it's low in carbs, or use a sugar-free version)

1/2 teaspoon baking powder
Pinch of salt
Optional: 1/4 cup chopped strawberries (for added texture and flavor)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, beat together the softened cream cheese, butter, and erythritol until creamy and smooth. You can use an electric mixer or beat vigorously by hand.
Add Egg and Vanilla: Add the egg and vanilla extract to the mixture, beating until well combined.
Incorporate Strawberry Puree: Mix in the strawberry puree until evenly distributed.
Combine Dry Ingredients: In another bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If you're adding chopped strawberries, fold them in now.
Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten them slightly with the back of the spoon or your fingers.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers might still look a little soft, but they will firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy: Store in an airtight container at room temperature for up to a week or in the refrigerator for longer freshness.
Feel free to adjust the sweetness or strawberry flavor to your liking. Enjoy your keto-friendly treat!