If sunshine had a flavor, it would taste just like my keto strawberry lemonade cookies!
Bursting with the bright, zesty notes of lemon and the sweet tang of strawberries, these cookies offer a refreshing low-carb twist on a classic summer flavor combo.
Each soft, nut-free cookie is made with coconut flour, fresh strawberries, and real lemon zest and extract—all while keeping net carbs at just 1.4 grams per cookie.
They’re keto-friendly, gluten-free, and picky-eater approved!
We have an entire collection of what we consider the best keto cookies you should also check out.
Low-Carb Strawberry Lemonade Cookies
These strawberry keto-friendly cookies are tender, soft cookies with bits of strawberries, allowing their flavor to really shine through.
I am happy to report that these cookies fooled the tastebuds of my family, making it a crowd-pleaser.
Non-keto folks won’t believe these are sugar-free!
Ingredients Needed
The following are the ingredients needed to make this easy keto cookie recipe. Note that the full printable recipe card is at the bottom of the page.
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Strawberry Lemon Cookie Dough
- Coconut flour
- Fresh chopped strawberries
- Baking powder
- Salt
- Unsalted butter softened
- Full-fat cream cheese softened
- Fresh lemon zest
- Granulated sugar substitute
- Eggs, room temperature
- Lemon extract
Lemon Glaze
- Confectioners’ sugar substitute
- Heavy cream
- Lemon extract
How To Make Gluten-Free Strawberry Lemonade Cookies
Making these strawberry lemon keto cookies is pretty straightforward.
You’ll start by preheating the oven to 350°F degrees and line a baking sheet with parchment paper.
Then, whisk in a medium-sized bowl of coconut flour, baking powder, and salt.
Set aside the dry ingredients and proceed to make the wet ingredients.
In a separate bowl, start by mashing ¼ cup of the fresh strawberries and reserve the rest for folding in later.
Then, in a separate large bowl, using an electric mixer, beat together the softened butter, cream cheese, lemon zest, sugar substitute, vanilla extract, and mashed strawberries until they are fully combined.
Once this is done, you’ll add the eggs one at a time, beating them well after each addition. After the mixture is fully incorporated, you’ll fold in the remaining chopped strawberries.
Using a small cookie scoop or tablespoon, measure out the dough and roll it into balls.
Then place the cookie dough balls onto the prepared baking sheet. At this point, I recommend you form the cookie shape by slightly flattening each cookie ball placed onto the parchment-lined cookie sheet.
Next is baking time. You’ll bake them for 20-22 minutes or until lightly brown around the edges.
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While the cookies bake, make the keto lemon glaze for the cookies by mixing in a small bowl the sugar-free confectioner’s sweetener, lemon extract, and heavy whipping cream.
Once the cookies are allowed to cool on a cooling rack, you can drizzle them with lemon glaze.
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks.
Best Sugar Substitute Options For These Keto Cookies
When it comes to choosing your low-carb sweetener, I have several options that work well with this recipe. I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is minimal aftertaste.
This is a great one, especially if you are new to sugar substitutes because it mimics sugar the most in my book. I’m also partial to Swerve an erythritol blend.
However, you should keep in mind that it does have a slight cooling effect.
Alternatively, you could also use stevia and erythritol-based brand like Pyure. This is if you prefer to use stevia in your baked goods. If you go this route, you need to reduce the amount by half since it is twice as sweet.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success. It is a little controversial, but works well if you're flexible with ingredients
However, when it comes to the keto lemon icing, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
Easy Keto Baking Recipes
If there is something I want to make sure of, the recipes I share, besides being low in carbs and keto-friendly, are also easy to make.
After all, is it too much to ask for? I mean, because no one wants to waste valuable time or product experimenting? Right? If you can’t recreate my recipes in your kitchen as easily, then I feel like I’ve failed you.
That, my dear, is not cool with this girl. I only want to hear how the recipes I share with you have enhanced your diet and made this keto lifestyle a reality.
Failure is not an option! Still wondering how to bake with low-carb flour?
I encourage you to read my keto baking tips. These tips will get you baking successfully with these tricky flours in no time.
Learn the basics of keto baking and stop tossing failed keto attempts. I want you to feel confident about your low carb keto baking skills.
Share & Connect With Us
Tried these strawberry lemonade keto cookies? Tag us Instagram, Facebook, and Pinterest @fittoservegroup.
We love seeing your creations and being a part of your keto journey.
And don’t forget to explore more keto strawberry recipes to enjoy more delicious options!
Recommended Tools & Ingredients
Check out our Amazon Storefront for for keto-approved baking tools, ingredients, and must-haves to make this lifestyle even easier.
Grab Our Books & Recipe Keto App
Need more inspiration? Get your copy of our keto books: Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
And download the FITTOSERVEGROUP Recipe APP. For access to hundreds of easy, delicious, and family-friendly keto recipes.
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Keto Strawberry Lemonade Cookies (Gluten-Free)
These delicious keto strawberry lemonade cookies are loaded with seasonal flavors and made with coconut flour for a nut-free option.
Ingredients
- 1 cup of coconut flour
- 1 ½ cups fresh strawberries chopped, divided
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 4 ounces of full-fat cream cheese, softened
- 1 cup granulated sugar substitute
- 4 eggs , room temperature
- 2 teaspoons of lemon extract
- 1 tablespoon of fresh lemon zest
Keto Lemon Glaze:
- ½ cup of confectioners’ sugar substitute
- 2 -3 tablespoons of heavy whipping cream
- 1 teaspoon of lemon extract
- ⅛ teaspoon of salt
- 1-2 drops of yellow food coloring (optional)
Instructions
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- In a large mixing bowl, stir together the coconut flour, baking powder, and salt. Set aside the dry ingredients.
- Mash ¼ cup of the strawberries.
- In a separate bowl, using an electric mixer beat together the softened butter, cream cheese, sugar substitute, lemon extract, lemon zest, and mashed strawberries until fully combined.
- Add the eggs, and beat well after each addition.
- Stir in the remaining 1 ¼ cup of chopped strawberries.
- Add dry ingredients to the wet mixture, and beat until fully combined.
- Using a small cookie scoop or tablespoon, measure out the dough and roll them into balls.
- Place the cookie dough balls onto the prepared parchment-lined baking sheet.
- Flatten slightly each cookie ball placed on the parchment-lined cookie sheet.
- Bake for 20- 22 minutes or until lightly brown around the edges.
- Allow cookies to cool before drizzling them with the lemon glaze.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Keto Lemon Glaze
- In a small bowl combine sugar-free confectioner's sweetener, lemon extract, 1-2 drops of yellow food coloring if adding, and heavy whipping cream.
- Drizzle the glaze over the fully cooled cookies.
Notes
It's important to keep in mind that the strawberries add a lot of moisture to the cookies which is why you want to store them in the refrigerator to avoid quick spoilage.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 6.3gSaturated Fat: 3.8gCholesterol: 43mgSodium: 50mgCarbohydrates: 1.3gNet Carbohydrates: 1gFiber: 0.3gSugar: 0.2gProtein: 1.4g
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