There’s something irresistibly comforting about the combination of strawberries and cream. These Keto Strawberry Cream Cheese Cookies bring that classic pairing into a low-carb, sugar-free treat that tastes indulgent but fits right into a ketogenic lifestyle. Each bite is soft, slightly chewy, and bursting with fresh strawberry flavor — balanced perfectly by the rich, creamy undertones of cream cheese and butter.
The dough starts with a base of softened cream cheese and butter, whipped together until fluffy and smooth. Erythritol, a keto-friendly sweetener, adds just the right amount of sweetness without any sugar spike. A splash of vanilla enhances the aroma and rounds out the flavor profile. Once the wet ingredients are fully combined, fine almond flour is folded in along with a touch of baking powder and salt, creating a thick but pliable dough with just enough structure to cradle the fresh berries.
Fresh strawberries are diced and gently folded into the dough, offering little pops of tartness and color in every cookie. It’s important to pat them dry to prevent excess moisture, which can affect the texture of the cookies. The dough is then scooped into soft mounds and gently flattened before going into the oven.
As they bake, the cookies puff slightly and turn a delicate golden color around the edges. The aroma of strawberries and vanilla fills the kitchen, evoking memories of summer desserts and berry-picking adventures. Once baked, the cookies are tender and soft, with just a hint of crispness on the edges. They’re best enjoyed once cooled, as this allows them to firm up to the perfect texture.
These cookies are as lovely to look at as they are to eat — pale and creamy with flecks of pink, they make a charming addition to any keto-friendly dessert table or afternoon snack. Store them in the fridge for a refreshing chilled treat, or enjoy them warm with a cup of tea or coffee.
Keto Strawberry Cream Cheese Cookies
Ingredients:
- 4 oz (1/2 block) cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated erythritol (like Swerve or Lakanto)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cups almond flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/3 cup diced fresh strawberries (pat dry with paper towels)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat cream cheese, butter, and erythritol until smooth and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Stir in almond flour, baking powder, and salt until a dough forms.
- Gently fold in the diced strawberries. (Blot them dry to prevent excess moisture.)
- Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet. Flatten slightly with your fingers or a spoon.
- Bake for 13–16 minutes, or until edges are golden and centers are just set.
- Allow to cool completely on the baking sheet (they firm up as they cool).
Tips:
You can add a few sugar-free white chocolate chips for an extra treat!
Store in the fridge in an airtight container for up to 5 days.
For a firmer texture, chill the dough for 30 minutes before baking.
