Keto Strawberry Cream Cheese Cookies are a delightful low-carb treat that combines the sweet and tangy flavors of strawberries with the creamy richness of cream cheese. These cookies are a keto-friendly take on the classic thumbprint cookies and make for a perfect guilt-free indulgence. They are not only delicious but also easy to make. Here’s the recipe.

Recipe: Keto Strawberry Cream Cheese Cookies

Ingredients:
For the Cookies:
2 cups almond flour
1/4 cup granulated erythritol (or your preferred keto sweetener)
1/2 cup unsalted butter, softened
2 oz cream cheese, softened
1 tsp vanilla extract
A pinch of salt
For the Strawberry Filling:
1/2 cup fresh strawberries, diced
1-2 tbsp granulated erythritol
1 tsp chia seeds
Nutrition Facts


(12 Cookies):

Calories: 170
Total Fat: 15g
Saturated Fat: 6g
Sodium: 75mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: 1g
Protein: 4g
12 Cookies.
Instructions:

  1. Prepare the Strawberry Filling:
    In a small saucepan, combine the diced strawberries and erythritol. Cook over low heat until the strawberries break down and the mixture thickens, about 5-7 minutes.
    Remove from heat and stir in the chia seeds. Let it cool.
  2. Make the Cookie Dough:
    In a mixing bowl, beat together the softened butter, cream cheese, and erythritol until smooth and creamy.
    Add the almond flour, vanilla extract, and a pinch of salt. Mix until a soft dough forms.
  3. Shape the Cookies:
    Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
    Make an indentation in the center of each cookie with your thumb or a small spoon.
  4. Fill with Strawberry Mixture:
    Spoon a small amount of the strawberry filling into the indentation of each cookie.
  5. Bake:
    Preheat your oven to 350°F (175°C).
    Bake the cookies for about 10-12 minutes, or until they are just starting to turn golden.
  6. Cool and Enjoy:
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.