keto cookies

Vegan Keto Chocolate Strawberry Cookies | gluten free, sugar free, dairy free, low carb, plant based, healthy

This might be the easiest recipe ever! It’s almost impossible to overcook them because they’re so moist! All you need is a bowl and a fork and a few ingredients and you’ll have a healthy dessert in no time!

Even though these cookies have ½ of a banana, I promise that they are still low sugar and keto friendly! When you divide out the sugar and carbs from the banana between all of the cookies, they only end up having 1g of sugar per cookie and 2g net carbs total per cookie! I tested my own blood sugar after eating these and it did not raise my blood sugar and therefore will not knock you out of ketosis.

This easy healthy cookie recipe is so delicious and only requires a small amount of ingredients. These keto cookies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo!

I love making these cookies because they’re so easy! They’re so moist and gooey and I love the combination of strawberries and chocolate. They’re so simple to make and I know that they’re going to love!

Ingredients:

  • ½ ripe banana

  • 1 cup almond flour

  • ½ tsp stevia powder (or other sweetener of choice)

  • 3 Tbsp cacao powder (or cocoa powder)

  • 2-3 strawberries (fresh or frozen)

  • 1 tsp vanilla extract

  • 3 Tbsp water

  • Pinch of sea salt

Directions:

  1. Preheat the oven to 350°F.

  2. In a mixing bowl, add ½ of a ripe banana and mash with a fork. Add the almond flour, stevia powder, cacao powder, vanilla extract, water and sea salt. Mix together with a fork until it turns into dough.

  3. Using a small cookie scooper, scoop and place the cookies on a lined baking pan. This recipe should make about 10 cookies. Flatten the cookies to desired thickness (these don’t spread) with wet fingers or the back of a wet spoon to prevent sticking.

  4. Slice the strawberries and press a slice into the top of each cookie. If using frozen strawberries, defrost them slightly before slicing.

  5. Put into the preheated and bake for 15 minutes. Let cool and enjoy!

 
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Soft & Chewy Thumbprint Sugar Cookies filled with Cream "Cheese" Frosting | Sugar-free, Keto, Dairy-free, Gluten-free, Low Carb, Paleo

These thumbprint sugar cookies are perfectly soft and chewy and are filled with a delicious dairy-free cream “cheese” frosting! I gave one of them to my husband to try and he said asked for the whole plate haha! They’re super easy to make and they’re also sugar free, gluten free, dairy free, low carb, Keto & Paleo! Enjoy!

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Servings: 24 cookies
Difficulty Level: Easy

Preparation time: 40 minutes (includes chilling)
Baking time: 8-12 minutes

INGREDIENTS

Cookies:
3/4 cup coconut oil, softened
3/4 cup golden monkfruit (or coconut sugar for refined sugar-free)
1 large egg, room temperature
1 + 1/2 tsp vanilla extract
1 tsp almond extract
2 + 3/4 cups almond flour (spooned and leveled)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp seat salt (I use Himalayan sea salt)

Frosting:
1 1/4 cup powdered monkfruit (or 1 cup granulated monkfruit blended into powder)
1 8oz container dairy-free cream cheese
5 Tbsp coconut oil, solid
3/4 tsp almond extract
1/4 tsp sea salt, to taste (I use Himalayan sea salt

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, cream together the softened coconut oil and monkfruit for about two minutes until fluffy. Beat in the egg, vanilla and almond extract for another minute.

3. In a medium bowl, mix the almond flour, baking soda, baking powder and sea salt together. Gradually add the dry mixture to the creamed mixture in the large bowl while beating. Combine well.

4. Place the dough in the fridge to chill for about 30 minutes.

5. While the dough is chilling, use another bowl to cream together the frosting ingredients in a food processor until smooth. Place in the fridge to chill. See notes if you don’t have a food processor*

6. Once the dough has chilled, use a small cookie scooper to scoop the dough onto a baking sheet that is lined with parchment paper. Scoop eight cookies per baking sheet. Roll each scoop into a round ball using your hands, place the dough back onto the pan and press an indent into the middle of the cookies using your thumb. Place in the preheated oven and bake for 8-10 minutes. 

7. Remove the cookies from the oven and allow them to cool completely. Once the cookies have cooled, fill the indents with cream “cheese” frosting and enjoy!

Notes:
* Using a food processor will result in the creamiest frosting, but if you do not have one you can can use an electric mixer. To avoid clumping, make sure the cream cheese is room temperature and beat it together with the powdered monkfruit until combined. Then add the coconut oil (melted, since you’re using an electric mixer), almond extract and sea salt. It will be runny, so you will need to let it chill in the fridge longer than if you using the food processor.


Nutrition Facts per cookie:
calories: 115 kcals 
net carbs: 1g
sugar: 1g
fat: 11g
protein: 3g

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