Sugar-free dark chocolate, white chocolate, and bits of sweet fruit make these Low-Carb Strawberry Chip Cookies a hit with kids!
There’s no denying that eating low-carb is not always easy with young children. Favorites like pasta, pizza, mac and cheese, cakes, and cookies are usually out of the question—unless you can tweak them to fit your dietary needs, of course. Take these delightful strawberry chip cookies, for example. They’re low-carb, made without processed sugars, and completely kid-approved—perfect for after-school snacks or even bake sales.
While I love using fresh strawberries, this recipe calls for freeze-dried strawberries. Fresh berries release a lot of liquid as they bake, which can affect the texture of your cookies. Freeze-dried strawberries, on the other hand, add a vibrant pink color and fruity flavor to the cookies naturally. No extracts or food coloring needed.
These moist and chewy cookies are also studded with sugar-free dark and white chocolate chips. You’ll love their soft crumb and delicate sweetness. Make sure to bake up a double batch because chances are these will disappear fast!
On freeze-dried strawberries
Unsweetened freeze-dried fruit is easy to find both in grocery stores and online. Major retailers like Kroger, Publix, Trader Joe’s, and Whole Foods carry a variety of freeze-dried fruit options. You’ll usually spot them in the snack aisle, near the salad toppers, or even in the baby food section.
Freeze-dried strawberries aren’t just perfect for bakes like these cookies. I also sprinkle them into my morning yogurt, blend them into smoothies, use them to add some color to salads, and even munch on them as a snack.
Make sure to store your freeze-dried berries in an airtight container in a cool, dry place. Once opened, they’ll stay fresh for about two months.
How do I store leftovers?
Store your cookies in an airtight container either at room temperature for up to 4 days or in the fridge for up to 1 week. You can also flash-freeze them for 1 hour on a baking tray before transferring them to a Ziploc bag or freezer-safe container. This way, they can be frozen for up to 3 months.
Similar recipes to try
Looking for more kid-approved meals that will perfectly suit your low-carb lifestyle? You’re in luck, because we have plenty to share here! This hearty Sausage Crust Pizza is a hit with children and delicious when served with a green salad drizzled with Dijon Vinaigrette.
The next time your little ones are having a birthday, remember that we happen to have the Best Keto Chocolate Cupcake Recipe ready and waiting for you.
Weekends are meant for slow mornings and family time, so treat everyone to a tall stack of these Fluffy Keto Pancakes or whip up a batch of these crispy Saturday Morning Waffles.
Low-Carb Strawberry Chip Cookies
Ingredients
- 8 tablespoons butter softened
- 1/2 cup granulated monk fruit
- 1/4 cup golden monk fruit
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1 1/2 ounces freeze-dried strawberries roughly broken up
Instructions
- Preheat the oven to 350°F and line a cookie sheet with a silicone mat or parchment paper.
- In the bowl of a stand mixer with the paddle attachment, beat the butter, granulated monk fruit and golden monk fruit until fluffy, about 1 to 2 minutes
- Add the egg and vanilla and beat until combined.
- Add the almond flour, baking powder, baking soda, and salt, and beat until combined.
- Fold in the chocolate chips and strawberries.
- Use a cookie scoop to portion out the cookie dough into 24 balls. Roll each cookie dough ball in your hands and then gently flatten with two fingers on the cookie sheet.
- Bake for 8 minutes for a soft cookie or 10 minutes for a crispier cookie.
- Let the cookies cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
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