Keto Strawberry Cream Cheese Cookies
These delicious cream cheese based cookies, studded with strawberries and sugar-free white chocolate chips are a delicious way to treat yourself.
Strawberry cheesecake is a classic dessert and for good reason! The sweet fruity flavor of strawberries pairs wonderfully with rich and creamy cheesecake.
This classic dessert was the inspiration for these cookies, and I think they are a success! I had to take them a step further and tried adding almond extract, and was ecstatic with the result! While these cookies don’t taste just like a cheesecake, (Because they are a cookie after all) they are absolutely delicious and are a fabulous on-the-go option!
Ingredient List
4 Ounces Cream Cheese
1/4 Cup Butter (room temperature)
1/3 Cup Monk Fruit/Erythritol Blend
1 Large Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1 Tablespoon Gelatin
1 Teaspoon Cream of Tartar
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Vanilla Mölk
1 3/4 Cups Almond Flour
1/3 Cup Sugar-Free White Chocolate Chips
1/ Cup Freeze Dried Strawberries
Those of you who have followed me for any time at all, know what Mölk is, and just how great of a product I believe it to be.
However, if you just happened across this recipe, you may be wondering just what Vanilla Mölk is and why it’s used in almost all of my recipes. Simply put, it’s only the BEST PROTEIN POWDER EVER.
The reasons for this factual conclusion are many and have the makings of a very long run-on sentence. Rather than list them all in a ridiculously long sentence (something I tend to have a problem with), I decided to try putting them in a list for a change. 😉
- It’s sugar-free- Many protein powders are packed full of sugar, defeating the purpose of trying to better yourself. Others are sugar-free, but the sweetener used in place of sugar is equally bad for you, or worse! Mölk is not packed full of sugars and is sweetened with monk fruit, a natural low carb sweetener. Monkfruit not only is great for lowering the sugar intake, but it also tastes good contributing to Mölk’s delicious flavor
- Clean Ingredients – No hormones or soy are found in this protein powder, unlike many other brands.
- Not Chalky- Many protein powders out there are chalky in texture. Not Mölk. I’ve used mölk just about daily for years, and each time I mix up my shake I have a smooth, almost sinfully delicious shake!
- Made in the USA – We all have seen supply chain issues in the past years. Origin Maine sources everything they have in the US. I don’t know about you but this in of itself is a HUGE selling point for me.
- Tastes like dessert – Just add some Mölk to your choice of milk and you have a quick and delicious dessert option. You can choose from several different flavors such as vanilla, chocolate, chocolate mint, strawberry, banana, and pumpkin. With such a wide variety of flavors, you are guaranteed to find at least one you’ll be obsessed with!
For more information on Mölk visit the following link https://jockofuel.com/collections/protein-powders.
How to Make Keto Cream Cheese Strawberry Cookies
Begin by preheating your oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
Remember, when baking low-carb, parchment paper is your friend! When I first began baking low carb, I tried to cut corners and did not use parchment paper. After my first tray of very stuck cookies, I swiftly switched to using parchment paper every time I baked any cookie! After that my cookies came off the sheet with ease!
Once you have begun preheating your oven and prepared the cookie sheet, it’s time to start mixing! Using a stand mixer cream your cream cheese, butter, and sweetener in a mixing bowl until you have a smooth creamy mixture.
Next, add the egg, vanilla, and almond extract and mix until well combined. You may have to scrape the sides of the bowl after mixing, then mix again in order to ensure everything is evenly mixed.
Add the gelatin, cream of tartar, baking soda, salt, and Mölk to the batter and mix again. Now add your almond flour and mix, scraping the sides occasionally to ensure your dough is well combined.
After the dough is mixed add your white chocolate chips and dried strawberries to the batter. Turn the mixer back on low for a few seconds. If your chips and strawberry pieces still aren’t evenly distributed, pulse the mixer until they have been evenly mixed throughout the dough.
Roll the dough into 1 1/2 inch balls then place them on the prepared baking sheet, approximately two inches apart.
You will find the dough to be fairly sticky, and there’s no question you will get messy! However, I promise the mess is well worth it! To help minimize the stickiness, put a little olive oil on your hands before rolling. While this won’t eliminate the mess completely it will help out a ton!!!
Once you have filled the cookie sheet with cookies, gently flatten the top of the cookies with the palm of your hand until they are about 3/4 inch thick.
Bake for 10-12 minutes or until the middles have begun to crack, and the edges are firm.
Remove from the oven, and let them cool before removing them from the pan.
Serve fresh or store in the fridge for a delicious on-the-go snack option!
Keto Cream Cheese Strawberry Cookies
Ingredients
- 4 Ounces Cream Cheese (room temperature)
- 1/4 Cup Unsalted Butter (room temperature)
- 1/3 Cup Monkfruit/Erythritol Blend
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 1 Tablespoon Gelatin
- 1 Teaspoon Cream of Tartar
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Cup Vanilla Mölk
- 1 3/4 Cups Almond Flour
- 1/3 Cup Sugar-Free White Chocolate Chips
- 1 Cup Freeze Dried Strawberries
Instructions
- Begin by preheating your oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
- Using a stand mixer cream your cream cheese, butter, and sweetener in a mixing bowl until you have a smooth creamy mixture.
- Next, add the eggs, vanilla, and almond extract and mix until well combined. You may have to scrape the sides of the bowl after mixing, then mix again in order to ensure everything is evenly mixed.
- Add the gelatin, cream of tartar, baking soda, salt, and Mölk to the batter and mix again. Now add your almond flour and mix, scraping the sides occasionally to ensure your dough is well combined.
- Now, add your white chocolate chips and dried strawberries to the batter. Turn the mixer back on low for a few seconds. If your chips and strawberry pieces still aren’t evenly distributed, pulse the mixer until they have been evenly mixed throughout the dough.
- Roll the dough into 1 1/2 inch balls then place them on the prepared baking sheet, approximately two inches apart. You will find the dough to be fairly sticky, and there’s no question you will get messy! However, I promise the mess is well worth it! To help minimize the stickiness, put a little olive oil on your hands before rolling. While this won’t eliminate the mess completely it will help out a ton!!!
- Once you have filled the cookie sheet with cookies, gently flatten the top of the cookies with the palm of your hand until they are about 3/4 inch thick.
- Bake for 10-12 minutes or until the middles have begun to crack, and the edges are firm.Remove from the oven, and let them cool before removing them from the pan.
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