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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)

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Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the mixture, beating until well combined.
  4. Incorporate Strawberry Puree: Mix in the strawberry puree until evenly distributed.
  5. Combine Dry Ingredients: In another bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
  6. 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.
  7. 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.
  8. 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.
  9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. 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!