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Keto Strawberry Lemonade Cookies

These keto strawberry lemonade cookies are the perfect sweet treat. These soft and chewy cookies are sure to be a hit!

Summer is here and that perfect combination of strawberry and lemon flavors are what everyone is secretly craving and what will have everyone raving! These keto lemonade cookies are perfect mix of sweet with the perfect balance of lemony tang. 

For more keto-friendly flavored cookie recipes, try my Pumpkin Chocolate Chip Cookies or my cinnamon roll sugar cookies.

Keto Strawberry Lemonade Cookies Recipe

Strawberry lemonade is one of my favorite summertime drinks, and there is no like like the present to make my perfect-for-Summer keto strawberry lemonade cookies!

Keto Strawberry Lemonade Cookies pin (1)

Now before sharing this recipe, I wanted to make it perfect. Which is why it took me 3 tries to get it right! My first batches started with a wheat-based cookie recipe, but the attempts were truly disastrous.

I opted to use my keto sugar cookie recipe as the base and just added the strawberry and lemon flavors and… Voila! The perfect keto strawberry lemonade cookie.

Since the lemon taste in these keto strawberry lemonade cookies is very mild and subtle, if you prefer a stronger lemon flavor you can add a bit more lemon extract or even a bit of lemon zest!

While strawberry lemonade is one of my favorite summertime flavors, these keto strawberry lemonade cookies are also excellent for Valentine’s day. Whip out your best heart-shaped cookie cutter for the cutest Valentine’s day treat.

I’m sure these are going to quickly become a tradition. My husband loved these keto strawberry lemonade cookies, he says they taste like his favorite cereal, Capt’ Crunch!

For a vibrant strawberry red cookie, you can also add a few drops of natural red food dye to your keto strawberry lemonade cookie dough batter. I would recommend adding it in with the extracts for a more even red color.

Keto Strawberry Lemonade Cookies Ingredients

Keto Strawberry Lemonade Cookies ingredients

Almond flour: For this recipe, I used 2 cups of almond flour.

Coconut flour: To add a bit of flavor, I also added 2 tablespoons of coconut flour.

Strawberry gelatin: I used 1 packet of sugar-free strawberry gelatin for the strawberry flavoring.

Butter: Cookies always need some butter for these, I used ½ a cup of softened butter.

Eggs: This recipe calls for 2 eggs to keep your mixture together.

Fruit sweetener: To keep this recipe keto friendly, I used ½ a cup of monkfruit sweetener.

Lemon extract: It’s not lemonade without lemons, you’ll need to add 1 teaspoon of lemon extract.

Vanilla extract: You’ll also need 1 teaspoon of vanilla extract.

Salt: Your cookies will need a dash of salt, ¼ teaspoon should do the trick.

How to make Keto Strawberry Lemonade Cookies

Whisk together dry ingredients. In a medium bowl, whisk together the almond flour, coconut flour, strawberry gelatin, and salt. Set aside.

Cream together butter and monkfruit. In a large bowl, cream together the butter and monkfruit sweetener until well combined.

Keto Strawberry Lemonade Cookies wet and dry ingredients

Add remaining wet ingredients. Add the eggs, vanilla, and lemon extracts. Continue beating until well combined.

Add flour mixture. Add flour mixture and beat until the dough is crumbly and forms into a dough ball.

Keto Strawberry Lemonade Cookies dough

Wrap the dough and refrigerate. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, up to 24 hours.

Preheat your oven. When you’ve chilled your dough, preheat your oven to 325 degrees.

Roll out your dough. Roll out your chilled dough between 2 pieces of parchment paper to desired thickness. The thinner they are, the crunchier cookies will be, leave ⅓ inch thick for softer cookies.

Cut out shapes. Using your favorite cookie cutter, cut out shapes and place them on a parchment paper-lined baking sheet.

Keto Strawberry Lemonade Cookies cutouts

Ball your scraps and re-roll. Ball your “scrap” dough, re-roll,  and re-cut. Repeat until all the dough is used.

Bake. Bake at 325 degrees for 10-14 minutes (depending on thickness), until the edges start to brown.

Remove and cool. Remove from the oven and allow cookies to cool for about 15 minutes until transferring to a cooling rack.

Store. Store your cookies in an airtight container for one to two weeks.

Keto Strawberry Lemonade Cookies Variations

You can also customize your keto strawberry lemonade cookies and add more ingredients. You can try:

Questions you might have

Will any sweetener work?

It can. However, if you’re trying to stay keto, you’ll also want to make sure your sugar-free gelatin uses a good low-carb sweetener; like stevia, monkfruit, or erythritol.

How long can keto cookies last?

Provided you have left overs, your cookies will last about 3 weeks in an air tight container.

Can you eat cookies on keto?

This might be obvious, but yes, as long as they are keto cookies!
Cookies may be the perfect serving size and a convenient little snack, but did you know that a single chocolate chip cookie still has around 10 carbs per serving!
This my friends is exactly why keto cookies exist and will always have a place in my house, pantry, and fridge.

Whip up the recipe? Comment below or drop me a line @healthyambitions.co and tag #healthyambitionsrecipes !

Keto Strawberry Lemonade Cookies feature photo

Keto Strawberry Lemonade Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These keto strawberry lemonade cookies are the perfect sweet treat. These soft and chewy cookies are sure to be a hit!

Ingredients

Instructions

  1. In a medium bowl, whisk together the almond flour, coconut flour, strawberry gelatin, and salt.
  2. In a large bowl, cream together the butter and monkfruit with a hand mixer.
  3. Add the eggs, vanilla and lemon extracts, then continue beating until well combined.
  4. Add the flour mixture and beat until the dough is very crumbly and will form a dough ball.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
  6. When ready, preheat the oven to 325 degrees F
  7. Roll out the chilled dough between 2 pieces of parchment paper to desired thickness (the thinner they are, the crunchier the cookie will be, so leave about 1/3 inch thick for softer cookies)
  8. Using your favorite cookie cutter, cut out the shapes and place on a parchment paper-lined baking sheet.
  9. Ball the "scrap" dough back out, and re-roll and re-cut, repeating the process until all the dough is used.
  10. Bake at 325 degrees F for 10-14 minutes (depending on thickness), and until the edges just start to brown.
  11. Remove from the oven and allow the cookies to cool for about 15 minutes before transferring to a cooling rack.
Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 103Total Fat: 9gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 3g

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