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Easy Keto Strawberry Cookies


Easy Keto Strawberry Cookies

This recipe is designed to teach everyone how to make easy keto strawberry cookies.
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings 25 cookies


  • 85 grams coconut flour (3/4 cup)
  • 5 grams baking powder (1 tsp)
  • 1/4 tsp salt
  • 50 grams granulated sweetener (1/4 cup) I use granulated monkfruit sweetener
  • 2 large eggs, room temperature,
  • 1/2 cup very soft room temperature butter
  • 85 grams keto strawberry preserves (1/3 cup)
  • 1/2 tsp strawberry or vanilla extract
  • chopped strawberries or add-in of choice, optional


  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper and set aside. Sift the dry ingredients into a large mixing bowl until there are no lumps. Add the eggs, butter, preserves, and extract until fully combined and a smooth dough has formed.
  • Check dough to make sure it is the proper texture (see video) If desired fold in some food coloring and/or add-ins of choice. Scoop the dough out 1 TBS at a time onto the prepared baking sheets. Keep scoops about 2 inches apart on the baking sheets. Roll each scoop into a tight smooth ball.
  • Use hands and press each dough ball out to the desired size and thickness. Make sure to leave space between each cookie. Place in preheated oven. Bake at 375 degrees 8 to 12 minutes or until golden around the edges. Remove from the oven and allow to cool on the baking sheet at least 10 minutes or until firm.
  • Remove from the baking sheet and transfer to a wire rack. Allow to cool completely before serving. These will continue to firm up as they cool. If desired top with frosting, glaze or topping of choice.
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