Keto Strawberry Cookies

Step 1

Preheat your oven to 350°F/180°C.

Step 2

Melt the butter by …

a) microwaving it for about 20-30 seconds,

b) or heating it in a pot or frying pan.

Make sure the butter doesn’t boil or burn.

Step 3

Add the melted butter, erythritol, and vanilla extract into a big bowl and whisk with an egg beater until you get a smooth mass.

Step 4

Add the egg to the butter-erythritol mixture as well and whisk again until everything is combined.

Make sure the butter isn’t hot anymore when you add the egg.
This shouldn’t be the case after you added the erythritol, but a quick check won’t be of harm here.

You also don’t have to whisk very long – just make sure you’ve got a smooth mass and you’re good.
30 seconds of whisking should be more than enough for that.

Step 5

Add the dry ingredients to the wet ingredients and knead with your hands until you get a smooth and chunk-free dough.

Step 6

Separate the dough into about 8 equally sized balls. (Could be more or less depending on how big you want your cookies to be.)

Step 7

Place the cookie dough balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.

Step 8

Cut the frozen strawberries into small chunks and press 4-5 of them into each cookie.

Step 9

Bake the cookies for about 8-9 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 10

Let the cookies cool down completely before enjoying them with a hot cup of coffee or tea.

It’s normal if the cookies seem a bit “mushy” when they’re fresh out of the oven.
They will harden up once the cookies cool down but will stay chewy and soft.

Storage

Store the chewy low carb strawberry cookies in a cookie jar or another suitable container.

The cookies will be good for up to 3-4 days.

Share & save this recipe