Keto Strawberry Shortcake Cookies

Making a whole cake can feel like a lot of work when you just want a quick sweet snack. That is why I came up with these easy keto strawberry shortcake cookies.

They are simple to make and you do not need any special baking skills to get them right. You just mix the dough, fold in the fresh fruit, and bake.

This recipe is completely low carb and keto friendly, making it a wonderful option for anyone cutting back on sugar. It lets you satisfy your sweet tooth without feeling heavy afterward.

The key to their taste is the combination of fresh strawberries and a rich, creamy drizzle on top. Each bite is soft, buttery, and full of natural berry flavor.

You can serve them to your family or keep them in the fridge for a quick afternoon snack. They are always a big hit in my home.

Why You’ll Love This Recipe

Classic Dessert Flavor – These cookies offer the classic taste of summer strawberry shortcake while keeping your sugar intake low.

Bakery Quality Texture – The blend of almond and coconut flour creates a soft and cake-like crumb in every bite.

True Low Carb Treat – This low carb dessert fits your daily keto goals while fully satisfying your sweet tooth.

Recipe Ingredients

For the Cookies

• 1 1/3 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Powdered Monk Fruit Sweetener
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt
• 1/3 cup Finely Chopped Strawberries

For the Cream Drizzle

• 2 oz Cream Cheese, Softened
• 2 tablespoons Heavy Cream
• 1 tablespoon Powdered Monk Fruit Sweetener
• 1/4 teaspoon Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter and powdered monk fruit sweetener until creamy, then mix in the egg and vanilla extract.

Step 3

Stir in the almond flour, coconut flour, baking powder, and sea salt.

Step 4

Gently fold in the chopped strawberries.

Step 5

Scoop into 12 cookies, flatten slightly, and bake for 12 to 14 minutes until set.

Step 6

Cool the cookies completely on the baking sheet.

Step 7

Beat the cream cheese, heavy cream, powdered monk fruit sweetener, and vanilla extract until smooth.

Step 8

Drizzle the cream mixture over the cooled cookies before serving.

Tips

Pat the Strawberries Dry

Fresh strawberries hold a lot of water. If you fold them into the dough right after chopping, they will release too much juice while baking.

I recommend pressing the chopped berries gently between two paper towels. This removes the extra surface moisture so your cookies do not get soggy.

Flatten the Dough Before Baking

Almond flour and coconut flour cookies do not spread very much in the oven. If you leave them in round balls, they will stay that way.

My favorite trick here is to use the palm of your hand or the bottom of a glass to press them down gently. You should aim for a thick disc shape so they bake evenly.

Measure Your Coconut Flour Carefully

Coconut flour acts like a sponge and absorbs a massive amount of liquid. Even a tiny bit too much can make your cookies dry and crumbly.

From my experience, it is best to spoon the flour into your measuring cup and level it off with a butter knife. Never scoop directly from the bag with your measuring cup.

More Recipes

• Keto Cream Cheese Cookies
• Keto Shortbread Cookies
• Keto Strawberry Crumble Bars
• Keto Strawberry Shortcake Cups
• Keto Strawberry Swirl Blondies

Frequently Asked Questions

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but you need to thaw them completely and pat them dry with a paper towel first.

Frozen berries hold extra moisture, which can make your low carb cookie dough too wet if they are not drained well.