Chocolate Covered Strawberry Cookies
A rich chocolate flavor combines with freeze-dried strawberry-flavored frosting for an amazing chocolate-covered strawberry cookie combination.
Satisfy Your Sweet Tooth With Chocolate Covered Strawberry Cookies.
If you desire something sweet but want to stick to your healthy sugar-free lifestyle, these are the cookies for you. This chocolate-covered strawberry cookie recipe is a dream come true. Inspired by the famous Crumbl cake cookies, this recipe offers a guilt-free indulgence that you can enjoy on a refeed day or any day that deems a sweet treat.
The Secret to Deliciousness: Quality Ingredients
For the Chocolate Cookie:
- Unsweetened Almond Butter: This base gives a rich, nutty flavor but also creates a strong cookie. Make certain there are no added ingredients in your almond butter.
- Butter: Adds creaminess, make certain it’s at room temperature.
- Allulose: This sugar-free sweetener helps the cookie stay soft and cake-like in texture.
- Sugar-Free Chocolate Chips: I cannot recommend People’s Keto brand of chocolate chips enough. They are great ingredients and melt well.
- Cocoa Powder: This recipe calls for a Dutch Processed blend of cocoa powder. While this version does contain an extra carb per serving, it is worth it for the rich and consistent cocoa flavor.
- Egg White Protein Powder: This is the secret to getting that cake texture that mimics Crumbl so well. It also packs a pure protein punch to your cookie.
- Gelatin: Grass-fed is recommended to get the right texture and to hold your cookie together.
For the Strawberry Frosting:
- Allulose: This sweetener is amazing in your baking. It doesn’t crystalize the way erythritol and monk fruit do. It also has no after-taste which I absolutely despised with monk fruit and erythritol.
- Freeze-Dried Strawberries: These provide a natural, intense strawberry flavor without adding an extract or food coloring.
Step-by-Step Guide to Perfection
Chocolate Cookie:
- Mix Dry Ingredients: Combine coconut flour, protein powder, baking powder, and salt.
- Cream the Base: Blend almond butter, butter, and allulose.
- Add Wet Ingredients: Incorporate vanilla, melted chocolate, cocoa powder, and eggs.
- Combine Dry and Wet Mixes: Gradually mix them together.
- Finish with Almond Milk: For the perfect dough consistency.
- Chill: Rest the dough in the refrigerator for at least 30 minutes.
- Bake: Form into 12 balls or 4 Crumbl-size cookies, freeze briefly, then press the balls into a cookie prior to baking at 375°F for 8 minutes with the small cookies or 10-11 minutes with the larger cookies.
Strawberry Frosting:
- Process the Strawberries: The goal is to get the strawberries into a powder as best as you can. Processors and blenders vary. Using a single-serve blender works well because there isn’t as much space for your strawberries to go while blending.
- Cream Butter and Allulose: Using a mixer, cream the butter and allulose until it is almost white in color. This usually takes about 3-5 minutes to achieve.
- Adding the Flavor: Here is where your frosting will take on the amazing strawberry flavor. Add your salt, vanilla and powdered strawberries to the frosting. If you do not like a strong strawberry flavor, add half the strawberries and taste-test for your preferred flavor.
Nutritional Information:
138 Calories and 4g carbs per cookie is based on separating the dough into 12 equal parts. For the Crumbl size cookies, you will multiply the macros listed by 3 then divide into 4 to equal your serving size.
Incorporating Dessert Into Your Healthy Journey
If you were not a sweets daily type person before your journey, kudos. For those of us who frequently “had to have something sweet” incorporating a treat on occasion may be necessary to stick to your plan. Most people find that having an indulgence, even when low carb/keto allows them to feel as if they went a full-blown carb fest without actually doing the thing.
I spent the last 4 years creating a plan that incorporates various eating styles as well as desserts. Dessert days are where I incorporate a refeed day. Refeed days are when we do not eat in a calorie deficit but still remain under 50 total carbs. Actually, it’s more like 35-45g carbs. If you are interested in peeking behind the curtain of the Fat Loss Revolution that is growing each month, consider trying the Kickstart 7-Day plan for free. You also get to enter a really cool giveaway valued at over $750.
Chocolate Covered Strawberry Cookies
Equipment
- Oven
- Food Processor or Single Serve Blender
- Freezer
- Mixer
- Baking sheet pan
Ingredients
Chocolate Cookie
- ½ Cup Almond Butter, unsweetened
- 2 Tbsp Butter
- ⅓ Cup Allulose
- 1 Tsp Vanilla
- ⅓ Cup Sugar Free Chocolate Chips, melted People's Keto Brand is Great!
- 3 Tbsp Cocoa Powder, Dutch Processed
- 2 Tbsp Coconut Flour
- 1 ½ Tbsp Egg White Protein Powder, unsweetened
- ½ Tbsp Gelatin, grass-fed
- ½ Tsp Salt
- ½ Tsp Baking Powder
- 2 Large Eggs, room temperature
- 4 Tbsp Almond Milk, unsweetened Or equivalent
Strawberry Frosting
- 8 Tbsp Butter, softened
- ¼ Cup Allulose
- 2-3 Ounces Strawberries, freeze-dried, Processed into a powder
- 1 Tsp Vanilla
- 1 Pinch Salt
Sugar Free Chocolate for drizzle
Instructions
Chocolate Cookie
- Combine coconut flour, egg white protein powder, baking powder, and salt, mix well to distribute
- Cream together the almond butter, butter and allulose.
- Add in the vanilla, melted chocolate chips and cocoa powder, blend well
- Blend in the eggs, just until mixed
- Slowly add the dry ingredient mix to form the dough
- Add the almond milk and finish blending
- Wrap dough in plastic and allow to rest in the refrigerator for at least 30 minutes.
- To bake, form 12 balls or 4 large cookies. Allow them to sit in the freezer while the oven preheats to 375°F
- Place cookie dough on a lined baking sheet pan. Press the dough down to form your cookie. They will not spread that much.
- Bake 8 minutes for small cookies. 10-11 minutes for Crumbl size cookies.
Strawberry Frosting
- Add strawberries to a food processor or mini blender. Process into a powder
- Cream butter and allulose until light and fluffy, about 4 minutes.
- Add the salt and vanilla, mix to incorporate.
- Add powdered strawberries to the frosting and mix well to distribute and whip into a light fluffy frosting.
Assemble The Cookie
- Once the cookies have cooled, pipe or spread the strawberry frosting to the top of your cookie. Drizzle with melted chocolate for garnish.
- These cookies freeze well and take about 5 minutes at room temperature to be ready to eat.Store in the refrigerator up to 7 days.
Notes
Other Crumbl Copycat Cookie Recipes
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