Keto Strawberry White Chocolate Chip Cookies
Buttery low carb cookies with delicious pieces of dried strawberry and keto white chocolate chips.
Servings: 15 cookies
Calories: 120kcal
Ingredients
- 3/4 cup unsweetened creamy almond butter about 192g
- 3 tbsp natural peanut butter about 50g
- 1 tbsp butter softened
- 1/2 tsp vanilla extract
- 1/2 cup granulated Lakanto Golden or other keto sweetener
- 1 tsp baking powder
- 1 tbsp coconut flour
- 1 pinch salt
- 1 large egg beaten
- 1 ounce keto-friendly white chocolate chips
- 1/2 ounce unsweetened freeze dried strawberries chopped
- 1 dash cinnamon optional
Instructions
- Preheat oven to 350F. Prepare a large baking sheet by lining with parchment paper.
- Cream together almond butter, peanut butter, butter, and vanilla until smooth and well combined. Separately, combine dry ingredients (sweetener, coconut flour, baking powder, salt, and cinnamon).
- Add about half of dry mixture to the nut butter mixture and stir to combine. Next, add egg and remaining sweetener mixture and mix until a dough forms.
- Carefully fold white chocolate chips and dried strawberries into dough.
- Scoop ~1 inch balls of cookie dough onto prepared baking sheet. Gently flatten using the back of a spoon.
- Bake keto strawberry white chocolate chip cookies for 12-14 minutes, or until golden brown. Allow to cool for at least 5 minutes before serving.
Notes
- Storage: Store at room temperature in a sealed container for up to 4-5 days, or refrigerate for up to a week.
- Look for dried strawberries with no added sugar, or make your own! Just thinly slice strawberries and bake on a parchment paper lined pan at 200F for 2-3 hours, flipping halfway through.
- Use the code tryketowithme to save 10% on ChocZero white chocolate baking chips (and anything else in your order)!
This post may contain affiliate links. More details.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 5.2g | Protein: 4g | Fat: 11g | Fiber: 2.7g