Keto Strawberry White Chocolate Cookies

Calling all cookie lovers! These keto strawberry white chocolate cookies have your name on them. Soft and chewy cookies studded with strawberry pieces and white chocolate chips are loved by adults and kids alike. They’re the perfect color palate for Valentine’s Day but you’ll want to make them year round!

I am usually a chocolate chip cookie girlie all the way. Or dark chocolate macadamia nut.

I am not typically a white chocolate girlie in any way. I typically stick with my 85% dark chocolate at all times. But I thought white chocolate and strawberry would be a pretty combination for Valentine’s Day so I started experimenting with them in cookie form. And hot dang did I like these way more than I expected.

Let’s talk about what you’ll need for these cookies.

• Butter: These cookies are made with good old fashioned butter and it absolutely contributes to the flavor. That being said, if butter isn’t for you, you can substitute with coconut oil.
• Allulose: I made these with 100% allulose as I am trying to stay away from erythritol-based sweeteners as much as I can. I also like the flavor of allulose best. However, using half allulose and half erythritol will give a little more crisp to these cookies while still giving them a soft chewiness if you prefer.
• Egg: One egg. I have not tried making these with an egg substitute but if you try it, I’d love to know how if it worked for you!
• Vanilla, salt, baking soda. Pantry staples.
• Almond flour: Almond flour is the best option for these cookies. However, if you can’t do almonds, you can try sunflower seed flour. Just note that it may affect the color.
• Coconut flour: We use just a little bit of coconut flour in this recipe for texture.
• Whey protein isolate powder: This is another textural element. But if you can’t do whey, feel free to skip it or use a different protein powder
• Arrowroot Starch: This is optional. As arrowroot is a starch, it may not align with your keto health goals, so leave it out if that’s the case. However, if you’re a bit more flexible, one tablespoon of arrowroot powder gives a really nice texture while only increasing the carb count by 0.3g net carbs per cookie. This is especially true if you use all allulose. I personally think it’s worth it but only you know what’s right for you.
• Gelatin: A little bit of gelatin gives these cookies a nice chewiness. A little goes a long way here.
• Xanthan gum: another ingredient that helps with the texture of keto and gluten free baked goods. Can substitute with glucomannon if you prefer.
• Freeze dried strawberries: Adds the strawberry flavor without adding moisture. You can substitute a different freeze dried berry here like raspberries if you like. Just don’t use fresh or frozen fruit.
• White chocolate chips: I used Choczero but Lily’s will work here too. And if you absolutely can’t with white chocolate, dark chocolate would also be fantastic in these.

Before making the dough, we need to crush up the freeze dried strawberries. You want small pieces, but don’t turn them to dust.

*Note: if you want pretty strawberry pieces visible on the top of your finished cookie, reserve some of the larger pieces and press into the cookies immediately after removing from the oven. Strawberries that are on the exterior of the cookie before baking will brown.

The dough is pretty much what you’d expect. Cream the butter and allulose, add the egg and vanilla, then the dry ingredients. Lastly fold in the strawberries and white chocolate.

Before you bake, press down the top of the cookies to flatten slightly. This will help them bake more evenly. At this point you could also press some white chocolate chips into the tops to make them more visible if you like to eat with your eyes first.

These bake for 8-10 minutes at 325°. Watch them carefully– both almond flour and allulose brown quickly so they can go from perfect to overcooked in a minute or two.

I know this is my own recipe and tooting my own horn and all that but these cookies are so good. Soft and chewy with a little crisp and crunch. And so perfect when you want something a little out of the ordinary.

And my favorite thing about keto cookies? Since they don’t spike your blood sugar you can totally have one (or two!) for breakfast. These are *chef’s kiss* with coffee.

Share with someone you love today!