I’ve been thinking of trying low carb cheesecake cookies for a while and decided it was a perfect use for some of our hard-won strawberries.While these are keto friendly, you do need to be careful not to eat too many as they do still have some carbs from the coconut flour and strawberries.Coconut Flour Strawberry Cheese Cookies.
This is a unique recipe. I made it a few months ago and the goal was to make a cookie that kids would love.
It’s dry so kids can’t eat it fast.Enjoy.
Calories 147 k cal
Prep Time 30 minutes
Cook Time 9-11 minutes
Total Time 40 minutes
Yield: Makes 30 cookies. Serves 15 (2 cookies per serving)
Amount per serving
Fat 13 g
Protein 4 g
Total Carbs 5 g
Net Carbs 3 g
Fiber 2 g
Sugar 1 g
If you do not follow the correct instructions or do not have the right ingredients, then the cookie looks like this.
- 1/2 cup chopped fresh strawberries
- 2 teaspoons. fresh lemon juice
- 1 cup softened butter
- 1/2 cup keto friendly sugar substitute (I used Stevia or Monkfruit Sugar)
- 2 teaspoons cream cheese, softened
- 2 egg white
- 1 teaspoon pure vanilla extract
- 3 tbsp coconut flour.
- 1 1/2 cups blanched almond flour.
- 4 tbsp coconut oil melted, then cooled at room temperature.
- Preheat oven to 350
- Toss strawberries in lemon juice and drain after 1-2 minutes. Allow to dry. Once dry, toss in a few teaspoons of flour. Set aside.
- In a medium size mixing bowl, add the butter and sweetener. Cream together for about 1 minute.
- Add in the cream cheese, egg and vanilla and mix well. About 1 minute.
- Fold in flour until mixture forms a dough like consistency.
- Gently fold strawberries into mixture.
- Using an ice cream scoop, place balls of dough on cookie sheet. Bake for 9-11 minutes.
- Allow cookies to cool and store in an airtight container.