These soft and tender sugar-free strawberry cookies are shaped like hearts and finished with a delicate powdered coating for a beautiful Valentine-inspired treat. Made with almond flour and naturally flavored with strawberries, they are low in carbs yet rich in flavor. Each bite delivers a soft, chewy texture with subtle sweetness and vibrant berry notes.
Why You’ll Love This Recipe
• Naturally sugar-free and low in carbs
• Soft, chewy texture with a delicate crinkle finish
• Perfect for Valentine’s Day or special occasions
• Made with wholesome almond flour
• Easy to prepare with simple ingredients
• Gluten-free and keto-friendly
• Beautiful heart-shaped presentation
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups almond flour
1/3 cup powdered erythritol (plus 2 tablespoons for coating)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup freeze-dried strawberries, finely crushed into powder
1 teaspoon pure vanilla extract
1/2 teaspoon strawberry extract (optional, for enhanced flavor)
2 tablespoons unsweetened almond milk
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, powdered erythritol, baking powder, salt, and crushed freeze-dried strawberries. Mix thoroughly to evenly distribute the ingredients.
In a separate bowl, whisk together the egg, melted butter, vanilla extract, strawberry extract (if using), and almond milk.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. If the dough feels too dry, add 1 teaspoon almond milk at a time. If too sticky, refrigerate for 10–15 minutes.
Scoop about 1½ tablespoons of dough per cookie. Roll into balls, then gently flatten and shape into hearts using your fingers or a small heart-shaped cutter.
Lightly dust the tops with powdered erythritol to create a soft crinkle effect.
Bake for 10–12 minutes, or until the edges are lightly golden. The centers will remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 12 cookies
Prep time: 15 minutes
Chill time (optional): 10–15 minutes
Bake time: 10–12 minutes
Total time: Approximately 30 minutes
Per cookie (based on 12 servings):
Calories: 165
Net Carbs: 3g
Protein: 5g
Fat: 14g
Total Carbs: 5g
Fiber: 2g
Variations
Chocolate Drizzle: Add a drizzle of melted sugar-free dark chocolate over cooled cookies.
Lemon Strawberry: Add 1 teaspoon lemon zest to brighten the berry flavor.
Cream Cheese Version: Replace 2 tablespoons of butter with softened cream cheese for extra softness.
Coconut Twist: Substitute 1/4 cup almond flour with unsweetened shredded coconut for added texture.
Strawberry Jam Center: Press a small indentation in the center and fill with sugar-free strawberry jam before baking.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
To freeze, place in a freezer-safe container with parchment between layers and freeze for up to 2 months.
To reheat, warm in the microwave for 8–10 seconds to restore softness. Allow frozen cookies to thaw at room temperature before serving.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much moisture and may make the dough overly wet. Freeze-dried strawberries are recommended for best texture and flavor.
Are these cookies keto-friendly?
Yes, they are low in net carbs and made with almond flour and sugar-free sweetener.
Can I substitute almond flour with coconut flour?
Coconut flour absorbs much more moisture and cannot be substituted 1:1. You would need to significantly adjust the liquid ingredients.
Why are my cookies too soft?
They may seem soft when hot. Allow them to cool fully to firm up.
Can I make these dairy-free?
Yes, substitute the butter with melted coconut oil in equal amounts.
How do I get a stronger strawberry flavor?
Add strawberry extract or increase the amount of freeze-dried strawberry powder slightly.
Can I skip the powdered coating?
Yes, the cookies will still taste great without the dusting.
Why didn’t my cookies crinkle?
Ensure the tops are dusted before baking and that your oven is fully preheated.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
Are these cookies suitable for diabetics?
They are sugar-free and low in carbs, but individual dietary needs vary. Always consult a healthcare professional if necessary.
Conclusion
These sugar-free Valentine strawberry cookies are a beautiful and delicious way to celebrate without added sugar. With their soft texture, natural berry flavor, and elegant heart shape, they are perfect for sharing with loved ones or enjoying as a mindful treat. Easy to prepare and full of flavor, this recipe is sure to become a favorite for special occasions and everyday indulgence alike.
Sugar-Free Valentine Strawberry Cookies are soft, heart-shaped almond flour cookies naturally flavored with freeze-dried strawberries and sweetened with erythritol, offering a low-carb, gluten-free treat with a delicate crinkle finish.
Total Time:30 minutes
Yield:12 cookies
Ingredients
2 cups almond flour
1/3 cup powdered erythritol (plus 2 tablespoons for coating)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup freeze-dried strawberries, finely crushed into powder
1 teaspoon pure vanilla extract
1/2 teaspoon strawberry extract (optional)
2 tablespoons unsweetened almond milk
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix almond flour, powdered erythritol, baking powder, salt, and crushed freeze-dried strawberries.
In a separate bowl, whisk egg, melted butter, vanilla extract, strawberry extract (if using), and almond milk.
Combine wet and dry ingredients until a soft dough forms. Adjust texture with small amounts of almond milk if needed, or chill 10–15 minutes if sticky.
Scoop about 1½ tablespoons of dough, roll into balls, and gently shape into hearts.
Dust tops lightly with powdered erythritol.
Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use freeze-dried strawberries to avoid excess moisture.
Cookies firm up as they cool.
For dairy-free, substitute melted coconut oil for butter.
Chill dough briefly if too soft to shape.
Store with parchment between layers to maintain texture.
