Strawberry Lemonade Crumbl Copycat

Cake-like lemonade cookie topped with strawberry flavored frosting

Prep Time12 15

Course: Dessert

Cuisine: Keto, Low Carb

Keyword: cookie, Dessert, Keto, Low Carb, Sweets

Servings: 12 cookies

Calories: 124kcal

Cost: $15

⅔ Cup Almond Flour very finely processed. Can also place in food processor to refine further.
2 tbsp Coconut Flour
2 Tbsp Egg White Protein Powder
1 Tbsp Gelatin look for grassfed/bovine gelatin
½ tsp Salt
2 Tbsp Cream Cheese, softened
½ Cup Allulose. Allulose helps achieve cake texture
3 Tbsp Butter, softened
1 large Egg, room temperature
½ Tbsp Vanilla Bean Paste, or pure vanilla extract
1 ½ Tbsp Lemon Juice

Combine almond flour, coconut flour, egg white protein powder, gelatin, and salt into a bowl and whisk to combine all ingredients evenly.
In a mixing bowl, beat butter, cream cheese, and Allulose until creamy (about 5 minutes)
Add in the egg, lemon juice, and vanilla. Mix just until combined
Add dry ingredients and mix just until combined.
Form the dough into a ball and wrap it in plastic wrap. Store in the refrigerator for at least 2 hours but 12 hours gives the best texture. (Can be frozen up to a month)
When the dough is ready, preheat the oven to 375℉
Form into 1-inch balls and flatten slightly on a lined baking sheet. Bake 12-14 minutes or until you see the edges begin to turn a darker shade but not brown.
Remove from oven, if you like perfectly circle cookies, take a circle cookie cutter that is larger than the cookies and swirl around to achieve a perfect circle. Allow to cool for at least 30 minutes before frosting.

In a food processor or blender, add the freeze-dried strawberries. Process them on high until a fine powder is formed CAUTION!! The powder will lift into the air when you remove the lid, be prepared.
Combine the sweetener, butter, and cream cheese. Beat on high speed until well combined.
Add a pinch of salt and the powdered strawberries
Continue to beat on high until a thick and evenly distributed frosting forms. This frosting is pipeable but can also be spread. To thin out the mix, add 1/2 Tbsp of heavy whipping cream if desired.
Cookies should be stored in the fridge for up to 7 days. They will lose that initial crisp but will taste like a cakey delicious treat.

Calories: 124 4.7g Total Carb/3g Net Carb | 15.4g Fat | 5.5g Protei