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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 0 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
