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prep time
50 min
cook time
0 min
ready time
50 min
Keto Strawberry No Bake Cookies
This simple Keto cookie recipe is great for anybody who loves to have a treat but doesn’t want to spend time baking in the kitchen. You don’t need to have many cooking skills to make these strawberry-flavored cookies. They’re made with real strawberries! Crushed almonds give a crunchy granola texture, and a light vanilla flavor sweetens the deal. If you don’t like the tartness of the strawberries, just reduce the amount you use. These cookies happen to also make a great breakfast item since they’re high in fat. Eat a Keto no bake cookie before a strength training workout or when you need some energy in the middle of the day.
Where Can I Get Dehydrated Strawberries?
Dehydrated strawberries can be found in many popular grocery stores. Using homemade dehydrated strawberries in the recipe may not end in the same result. If you buy organic dehydrated strawberries, they should not have any added sugar. Expect dehydrated strawberries to taste a little tart.
How Long Do These Cookies Last?
For the best taste, don’t keep these Keto cookies longer than 5 days in your refrigerator. For storage, keep them in an airtight container and not a Ziploc bag. You must keep the cookies chilled, or else they’ll become too soft and messy at room temperature. This is also a good recipe to include as a snack in your meal prep containers to-go.
Net Carbs
2.6 g
Fiber
1.7 g
Total Carbs
4.4 g
Protein
3.5 g
Fats
16.1 g
170 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, sliced
2.5 oz
Dehydrated Strawberries
0.5 oz
Almond butter
1 oz
Tahini
1.25 oz
Coconut oil
2 oz
Vanilla extract
0.13 tsp
Liquid stevia
12 Drop
Recipe Steps
steps 3
50 min
Step 1
Add sliced almonds and dehydrated strawberry pieces to a small bowl. Use your hand or a kitchen tool to gently crush these ingredients. Try to break the almonds down into small “oat-sized” pieces. Crush the strawberries finely so you can disperse the flavors throughout the cookies. Leave this mixture aside for later.Step 2
In a stand mixer with a paddle attachment, blend almond butter, tahini, and coconut oil together. Blend the ingredients until you have a creamy lump-free mixture. Then blend the vanilla extract and liquid stevia into the wet ingredients. Finally, blend the almond and strawberries into the mixer at a slow speed until your cookie batter comes together.Step 3
Transfer the cookie batter to your refrigerator to cool down until it’s soft enough to scoop but firm enough to hold its shape - about 30 minutes. Scoop the batter into 2-tablespoon portions onto a serving plate. You may return the cookies back to your refrigerator for 5 minutes to firm up again after being at room temperature. Serve the cookies chilled.