Easy Keto Strawberry Shortcake Cookies
Keto Strawberry Shortcake Cookies
This recipe is designed to teach everyone how to make keto strawberry shortcake cookies
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Servings: 14
Ingredients
Strawberry Prep
- 163 grams (3/4 cup) strawberries, chopped
- 15 ml (1 TBS) lemon juice
- 13 grams (1 TBS) granulated monk fruit sweetener
Cookies
- 1/2 cup butter, softened
- 75 grams (6 TBS) granulated monk fruit sweetener
- 75 grams (6 TBS) brown monk fruit sweetener
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 75 grams (2/3 cup) coconut flour
- 2 grams (1/2 tsp) baking powder
- 1/4 tsp salt
Filling
- 2 oz cream cheese, softened
- 30 grams (3 TBS) powdered monk fruit/allulose blend
- 1/2 tsp vanilla extract
- keto strawberry jelly
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet. Stir together all the strawberry prep ingredients in a medium mixing bowl until fully combined. Let sit at room temperature for 10 minutes.
- While the strawberries are sitting, Beat the butter granulated sweetener and brown sweetener together in a medium mixer bowl for 1 minute until creamy. Stir in the eggs and vanilla until fully combined. Sift the dry ingredients into the wet ingredients until there are no lumps. Stir the dry ingredients into the wet ingredients until a smooth dough forms.
- Make sure the strawberries have set for 10 minutes. Gradually fold the strawberries into the dough until evenly distributed throughout the dough. Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Press each dough ball out to a flat circle. Make sure the dough stays smooth.
- Leave space between each cookie. Place in the preheated oven. Bake for 10 to 12 minutes until golden. Once baked, remove the cookies from the oven and allow to cool on the pan at least 10 minutes until firm. Once firm, transfer the cookies to a wire rack and cool completely before assembling the cookies.
Filling
- Beat the cream cheese on medium speed for 1 minute or until smooth. add the remaining filling ingredients except the jelly. Beat on medium-low until fully combined and creamy. Set aside until cookies are completely sooled.
Assemble
- Turn half of the cooled cookies upside down. Spread 1 to 1 1/2 tsp of the filling onto the upside-down cookies. Leave space around the edges. Spoon 1/4 to 1/2 tsp of jelly on top of the filling. Top the filling with a plain cookie. Lightly press the cookies together to seal the cookies and spread the filling throughout the cookies. Serve immediately.