Keto Cream Cheese Strawberry Cookies
These delicious cream cheese based cookies, studded with strawberries and sugar-free white chocolate chips are a delicious way to treat yourself.
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.