Looking for a soft, sweet, and richly creamy handheld treat that brings all the bold flavor of classic cream-filled sandwich cookies—without flour, sugar, or unnecessary carbs? These Keto Strawberry Sandwich Cookies are exactly what you need. With their golden almond flour crusts, silky mascarpone filling, and signature berry-infused richness, this low-carb version delivers all the indulgence of your favorite childhood snack—in a keto-approved, gluten-free, grain-free format.
Perfect for post-dinner cravings , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, these soft-baked sandwich cookies use simple ingredients like mashed strawberries, powdered erythritol, and crushed pecans to bring bold Mediterranean-meets-American comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love warm, handheld desserts with depth and crunch, these keto strawberry sandwich cookies will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make these perfect keto strawberry sandwich cookies from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, crunchy, dairy-infused bliss!
Why You’ll Love These Keto Strawberry Sandwich Cookies
These aren’t just any old brownies—they’re a sweet-chewy-outside, creamy-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes!
Here’s why they stand out:
- 🍓 Bold berry flavor : Made with fresh or mashed strawberries for natural sweetness and color.
- 🥣 Easy to make : Just mix, press, bake, and sandwich—no mixer required!
- 🧄 Butter-finished magic : Adds lift and structure without dryness.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making them for yourself after dinner, packing for lunch, or sharing at a weekend gathering, these cookies will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Cookie Base:
- 1 cup almond flour
- 1/4 cup coconut flour (for binding and body)
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1/3 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 2 large eggs or flax egg (for vegan option)
- Pinch of salt
- Optional: Lemon zest or cinnamon for exotic contrast
Pro Tip: Add 1 tbsp mashed strawberries or strawberry powder for extra fruity aroma.
For the Filling:
- 4 oz softened mascarpone cheese or cream cheese
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tbsp unsweetened Greek yogurt or heavy cream
- 1 tsp vanilla extract
- 2 tbsp mashed strawberries or unsweetened strawberry puree
Tip: Use freeze-dried strawberries ground into powder for deeper flavor infusion.
Final Assembly:
- Crushed cacao nibs or toasted almonds
- Zest of 1 lemon or orange extract (for citrus lift)
- A few drops of stevia or edible gold dust for festive flair
- Fresh mint leaves or sea salt flakes for garnish
Pro Tip: Drizzle with melted dark chocolate or sprinkle hemp hearts for fusion contrast.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease an 8-inch baking sheet or silicone tray with avocado oil or line with parchment paper for easy removal.
Pro Tip: Use mini cookie cutters or molds for perfectly shaped sandwich bites.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
- Almond flour
- Coconut flour
- Powdered sweetener
- Salt
Mix well until evenly incorporated and slightly fluffy.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Melted butter or oil
- Eggs or flax egg substitute
- Vanilla extract
Stir until smooth and slightly thick—but still scoopable.
Pro Tip: If too thick, add a splash of unsweetened almond milk or water to loosen.
Step 4: Scoop and Bake Into Shapes
Using a spoon or cookie scoop, form small mounds (about 1 tbsp each ) and place on the tray.
Flatten gently with the back of a spatula or fork.
Bake at 325°F (160°C) for 10–12 minutes , or until lightly golden and firm around the edges.
Let cool completely before assembling.
Cooling helps them firm up and prevents melting during filling.
Step 5: Prepare the Strawberry Filling
In a small bowl, beat mascarpone or cream cheese with powdered sweetener until smooth.
Add Greek yogurt or heavy cream, vanilla extract, and mashed strawberries.
Mix until light and airy.
Tip: Fold in whipped cream for extra fluffiness.
Step 6: Assemble the Sandwich Cookies
Take one baked cookie and spread a small dollop of strawberry filling on top.
Gently press another cookie on top to create a sandwich.
Repeat with remaining cookies and filling.
Step 7: Garnish and Serve!
Once assembled, top with:
- Extra whipped cream or mascarpone dollop
- Crushed strawberries or mint leaves
- Edible glitter or toasted coconut flakes
- A drizzle of balsamic glaze or honey substitute
Serve chilled with:
- Black coffee or herbal tea
- Over chia pudding or yogurt for parfait-style dessert
- In a handheld wrap for fusion eats
- With a sprinkle of crushed nuts or seeds
Enjoy every creamy, nutty bite of your Keto Strawberry Sandwich Cookies !
Nutritional Information (Per Cookie Sandwich – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~140 kcal |
| Total Fat | ~11 g |
| Saturated Fat | ~5 g |
| Cholesterol | ~40 mg |
| Sodium | ~100 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Strawberry Sandwich Cookies
- Use room temperature dairy and eggs – Ensures smoother texture and better rise.
- Don’t skip cooling time – Keeps everything intact and prevents melting during assembly.
- Layer flavors early and late – Helps build complex taste during baking and finishing touches.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Mint Chocolate Twist
Replace strawberries with peppermint extract and drizzle with melted chocolate.
Vegan Option
Use vegan butter, maple syrup, and plant-based chocolate chunks for dairy-free magic.
Raspberry Swirl
Top with mashed raspberries or layer raspberry jam between the cookies.
Lemon Ricotta Version
Swap strawberries with ricotta and lemon zest for Italian-inspired warmth.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~4g net carbs per cookie sandwich , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and pork rinds for keto compliance.
How do I store leftover cookies?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of strawberries work best?
Fresh or unsweetened frozen strawberries give the richest flavor; avoid sugared versions for strict keto compliance.
Can I microwave instead of baking?
Yes! Press batter into microwave-safe cups and cook in 90-second bursts until firm.
Why This Recipe Works So Well
These Keto Strawberry Sandwich Cookies work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and moisture , mimicking wheat-based bases without gluten.
- The strawberries add freshness and tart-sweet contrast , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto sandwich cookies beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, pickles, or olives for a balanced keto lunch.
At a Kids’ Party
Cut into halves and arrange on a platter with toothpicks for appetizer servings.
With Coffee or Tea
Pair with espresso, black coffee, or bulletproof coffee for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a cookie and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Strawberries (Used in Moderation)
Rich in vitamin C and antioxidants—supports immunity and digestion.
Almond Flour / Coconut Oil
High in healthy fats and fiber—great for brain function and satiety.
Herbs / Natural Flavoring
Anti-inflammatory compounds and anti-glycemic impact—boosts immunity and flavor.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Classic Cookie Lovers
These Keto Strawberry Sandwich Cookies prove that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature fruity finish, it’s the kind of baked good that turns a simple bar into something magical—even without wheat or sugary sauces.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, these sandwich cookies deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with friends, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Strawberry Sandwich Cookies – Sweet, Creamy & Perfectly Low-Carb!
- Total Time: 1 hr 20 mins
Description
These cookies are bursting with sweet strawberry flavor and creamy filling!
Ingredients
15.25-oz box strawberry cake mix
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
3 tablespoons pureed strawberries
8 oz cream cheese, softened
3-4 cups powdered sugar
Instructions
In a medium mixing bowl, use an electric mixer to beat butter until smooth. Add in egg and vanilla extract, mixing until incorporated. Add in strawberry cake mix and beat until well-combined. Chill in the refrigerator for at least one hour. Preheat the oven to 350F degrees. Line a baking sheet with parchment paper or a silicone mat. Using a cookie scoop or your hands, form chilled dough into balls about 2 inches wide. Place balls 2 inches apart on prepared baking sheet. Bake for 10 minutes, then remove from the oven. Let cool on the pan for a couple of minutes, then transfer to a wire rack to cool completely. Once cookie shells are cooled, prepare filling. In a medium mixing bowl, use an electric mixer to beat together pureed strawberries and cream cheese until smooth. Slowly mix in powdered sugar until desired consistency is achieved. Use a piping bag or knife to spread the frosting on the bottom of half of the cookies. Place another cookie on top of the frosting to make the sandwich.
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 12
- Calories: 700
- Fat: 20g
- Carbohydrates: 130g
- Protein: 3g