Keto Strawberry Cream Cheese Cookies LowCarbingAsian Cover

Keto Strawberry Cream Cheese Cookies


Like I’ve mentioned in my previous posts, most of my recipe inspirations come from cravings I have for non low-carb/keto foods.  And because I grew up eating Knott’s Berry Farm Shortbread cookies, you know, the ones with the strawberry jam in the middle, it was about time I tried creating a low-carb/keto version that.  So after a couple of tries and exterminating, out came this Keto Strawberry Cream Cheese Cookies!

Keto Strawberry Cream Cheese Cookies LowCarbingAsian Pin 1

In my humble opinion, these cookies came out BETTER!  I know, I said it. How dare I state that right? But they’re just that good! These cookies are like drops from strawberry heaven – moist, buttery and melt in your mouth delicious!

To make the strawberry jam, I used my keto strawberry sauce recipe.  It’s an extra step, but very simple. They’re great everyday cookies and come out looking very impressive, so perfect for the holidays or to offer your guests and friends! 

My only advice would be to make a double batch because I guarantee you they won’t last long.

Keto Strawberry Cream Cheese Cookies LowCarbingAsian Pic

These cookies come out to ~1.5g net carbs per cookie, so pretty low-carb/keto friendly for a dessert! 

For this one, you will need Almond Flour and Swerve/Monkfruit as the special ingredient, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 10M

Cooking Time 16-20M

Cooling Time 10M

Total Time 40M

Net Carb/Cookie ~1.5g

Servings 12 Cookies

Ingredients

Strawberry Sauce

  • 2 Cup Strawberries
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 2 tbsp Water

Cookie Dough

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter Melted
  • 2oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract

Directions

1) Gather all the ingredients.

Keto Strawberry Cream Cheese Cookies Recipe (1)

2) Preheat oven to 325F.

3) Make keto strawberry sauce here.

4) Melt butter in a small bowl in the microwave (about 20-30 seconds).

5) In a large mixing bowl, add Almond Flour, Swerve/Monkfruit, 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 (20)

Keto Strawberry Cream Cheese Cookies Recipe (21)

6) With a hand or stand mixer, beat until fully combined.

Keto Strawberry Cream Cheese Cookies Recipe (22)

Keto Strawberry Cream Cheese Cookies Recipe (9)

7) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.

8) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.

Keto Strawberry Cream Cheese Cookies Recipe (12)

9) With your thumb, make an imprint and press about 3/4 the way down.

Keto Strawberry Cream Cheese Cookies Recipe (24)

10) 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.

Keto Strawberry Cream Cheese Cookies Recipe (25)

11) 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!

Keto Strawberry Cream Cheese Cookies Recipe (26)

Hope you enjoy your low-carb/keto Strawberry Cream Cheese Cookies!

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More Recipes

Keto Strawberry Cream Cheese Cookies LowCarbingAsian Pin 2

Keto Strawberry Cream Cheese Cookies LowCarbingAsian Cover

Keto Strawberry Cream Cheese Cookies

The BEST Asian Low-Carb/Keto recipe for Strawberry Cream Cheese Cookies. Enjoy this delicious dessert at only ~1.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketocookies, ketocreamcheesecookies, ketostrawberrydesserts, lowcarbcookies, lowcarbcreamcheesecookies, lowcarbstrawberrydesserts
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe

Ingredients

Strawberry Sauce

  • 2 Cup Strawberry Sauce
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 2 tbsp Water

Cookie Dough

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter Melted
  • 2 oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • Make keto strawberry sauce here.
  • Melt butter in a small bowl in the microwave (about 20-30 seconds).
  • In a large mixing bowl, add Almond Flour, Swerve/Monkfruit, cream cheese, melted butter and vanilla extract. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.  
  • With a hand or stand mixer, beat until fully combined.
  • Roll the dough into 1 inch size balls and place on a silicon baking mat or greased baking sheet.
  • Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
  • 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!

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6 Comments

  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!

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