Keto Strawberry Cream cheese cookies

 

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, finely chopped

Instructions:

1. Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Combine Dry Ingredients:

1. In a medium bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, and salt.

3. Cream the Wet Ingredients:

1. In a large mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
2. Add the egg and vanilla extract, and continue beating until fully combined.

4. Mix the Dough:

1. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
2. Gently fold in the finely chopped strawberries until evenly distributed.

5. Shape the Cookies:

1. Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet and gently flatten each ball with your hand or a spatula.

6. Bake:

1. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (per serving, based on 12 cookies):

• Calories: Approximately 100-120 calories
• Fat: Approximately 9-10g
• Carbohydrates: Approximately 3-4g (net carbs)
  • Fiber: 1-2g
• Protein: Approximately 2-3g
• Sodium: Approximately 60-80mg

Notes:

• The nutrition information provided is an estimate and may vary depending on the specific ingredients used.
• Make sure to use fresh, finely chopped strawberries to avoid excess moisture in the dough.
• Store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.