Strawberry Cream Cheese Cookies

Strawberry Cream Cheese Cookies are delectable treats crafted from a cream cheese base, featuring a delightful homemade strawberry sauce center, akin to strawberry cheesecake cookies inspired by the renowned Knott’s shortbread cookies.

They can be prepared using keto, low-carb, and gluten-free ingredients, ensuring they cater to various dietary preferences. With minimal prep time, they make for an effortless yet delightful dessert choice, especially for those on keto and low-carb diets.

Strawberry cream cheese cookies, stacked on top of each other.

How to make Strawberry Cream Cheese Cookies?


  1. Start by preparing the strawberry sauce. Combine chopped strawberries, sweetener, and water in a saucepan and simmer until it transforms into a syrupy consistency.
  2. In a spacious bowl, blend almond flour, sweetener, cream cheese, and melted butter until thoroughly incorporated.
  3. Shape the resulting cream cheese mixture into golf ball-sized portions, arranging them on a baking sheet. Using your palm, gently flatten each ball and create a well in the center with your thumb, filling it generously with the strawberry syrup.
  4. Bake at 325°F for 16-20 minutes until the edges display a subtle golden hue. Allow the cookies to cool on a wire rack for a minimum of 10 minutes before enjoying.

Pro Tip

Quickly cool the cookies by freezing them for 5 minutes. The cookies must be cooled before handling because the cream cheese needs to cool to hold the cookies together.

Strawberry cream cheese cookies, top down shot.

What ingredients do I need to make strawberry cream cheese cookies?


  • Strawberries – fresh strawberries.
  • Sweetener – use your preferred sweetener.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
  • Butter – unsalted butter.
  • Cream Cheese in a block and softened to room temperature.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.

How to store leftovers?

Store them in an airtight container within the refrigerator. They’ll stay delightful for 7-10 days, maintaining their delightful texture. When you’re ready to enjoy again, a quick 10-15 seconds in the microwave will restore their soft texture.

Homemade Strawberry sauce in a glass jar.

Looking for other keto friendly cream cheese cookie recipes?

Strawberry cream cheese cookies, top down shot.

Watch How To Make It

Strawberry cream cheese cookies, stacked on top of each other.

Strawberry Cream Cheese Cookies

Indulge in the irresistible sweetness of Strawberry Cream Cheese Cookies, a keto-friendly delight that's soft, creamy, and bursting with strawberry flavor.
4.36 from 14 votes
Course: Dessert
Cuisine: Worldwide
Keyword: keto cream cheese cookies, strawberry cream cheese cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe
Calories: 168kcal


Strawberry Sauce

  • 1 Cup Strawberry Sauce
  • 1 tbsp Sweetener your preferred sweetener
  • 1 tbsp Water

Cookie Dough


  • Gather all the ingredients.
    Keto Strawberry Cream Cheese Cookies Recipe (6)
  • Preheat oven to 325F.
  • Make strawberry sauce here.
    Keto Strawberry Cream Cheese Cookies Recipe (19)
  • Melt butter in a small bowl in the microwave (about 20-30 seconds).
    Keto Strawberry Cream Cheese Cookies Recipe (7)
  • In a large mixing bowl, add Almond Flour, sweetener, cream cheese, melted butter and vanilla extract. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
    Keto Strawberry Cream Cheese Cookies Recipe (11.)
  • With a hand or stand mixer, beat until fully combined.
    Keto Strawberry Cream Cheese Cookies Recipe (1)
  • Roll the dough into 1 inch size balls and place on a silicone baking mat or parchment paper inside a baking tray. Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
    Keto Strawberry Cream Cheese Cookies Recipe (5)
  • With your thumb, make an imprint and press about 3/4 the way down.
  • Fill the cookies with strawberry sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
  • Bake at 325 F for 16-20 minutes (ours took 18 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!


Calories: 168kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 21mg | Fiber: 2g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
*Values Based Per Serving
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  1. Technically failed because the dough turned out too soft and the cookie cannot hold its shape. But the taste.. it’s heavenly! Will definitely try again. It’s quite challenging to convert oz to gram and cups to gram. Would it be possible to standard the ingredients in grams? Appreciate your recipes because Asians can’t eat a western Keto diet all the time. Hope you can have a YouTube channel in future!

    • LowCarbingAsian

      Hi Jenny! Did you wait for the cookies to cool down (about 10 minutes) before you picked them up? Right out of the oven, they are very soft but once they cool down, they become less fragile. As for your request to use metric measuring, unfortunately most of our audience uses imperial measuring system, so we would have to cater to that, but I am pretty sure you can easily find a measurement convertor online. We do have video recipes planed, but this will be in the future so stay tuned!!

  2. Hi there! I followed the recipe exactly as written and my cookies came out way too soft too. My dough didn’t resemble anything like your pictures. So weird. Haven’t tasted them yet but the house smells greats so I’m sure they’ll be good. Just sad that they won’t stay together.

    • LowCarbingAsian

      Hi Lenna! Just to make sure, you didn’t make any ingredient substitution, right? Also, did you the dough mix very well (at least 2 minutes)? The more you mix it, the more the cream cheese will break up and hold the dough together. When we make it, we mix it for at least 2-3 minutes. Let us know so we can get to the bottom of it and get you eating those cookies today!

      Edit – Sorry, re-read your comment and it seems that you already baked it and stating it’s too soft? If that’s the case, you have to wait at least 10 minutes to handle them. They are very soft out of the oven and they will harden as they cool down. We usually leave it out to cool for 1 hour when we make ours. If you want to speed up the process, you can also throw them in the fridge for 10 minutes or so. Let us know if that helps!

  3. Love these and other feedback helpful. I want to go on record, however, that this is awesome flavor-wise! These recipes help so I can avoid my own misguided experiments!

    • LowCarbingAsian

      Hi Lorraine – So happy to hear they tasted good! We have disaster experiments all the time but that’s what leads to some of our creative dishes, so a double edged sword! Anyway, glad you liked them!

  4. Hi, I tried this recipe and like others say they were very soft even after 10 min. of cooling time (I actually let them sit for 30min. ).
    However they were very delicious! I’m gonna make them again.

    I have a question regarding nutritional info.
    Is it for 1 cookie or the total of 12 cookies?
    The calorie seems for 1 cookie, but the carb looks for more than 1 cookie.

    I try to watch my carb intake so it’ll be very helpful if you can answer to my question.

    Thank you!

    • LowCarbingAsian

      Hey Nina! All of our cream cheese cookies are going to be on the softer side, especially the thumbprints ones since it’s so thin in the middle, but definitely should hold it’s shape! What we do with our cookies is actually throw them in the fridge right after we bake them (this will make them pretty solid). And when we want to eat one, we just throw it in the microwave for 5-10 seconds to make them soft again.

      As for the nutritional info, it’s listed per 1 cookie, but you’re right…22g of carbs is not right!

      I looked into this and found the program using to calculate the nutritional info was basing the ‘keto strawberry sauce’ with regular sugar filled strawberry jam, hence the reason the carbs were so high!

      The correct net carbs per cookies should be ~1.5g. LMK if you have any other questions!

  5. Hi, I cant seem to understand the nutrition facts they don’t quite add up. Could you give me the right numbers for your correct recipe? How did you get 1.5 Net carbs?

    • LowCarbingAsian

      Hi Ceci! I’m sorry but could you elaborate on what exactly doesn’t added up? The total carb per cookie is around 3.5 (it shows 4 on the nutritional facts because the program automatically round up) and the fiber is 2, so that total net carb is ~1.5g.

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