Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture, which can change the texture of the dough. For the best results, stick with freeze-dried strawberries —they pack more flavor without extra liquid.

Is there a dairy-free option for this recipe?

Yes. You can replace the butter with a dairy-free alternative like plant-based butter or refined coconut oil . Just note that the flavor and texture may vary slightly.

Are these cookies keto-friendly?

Yes. With almond flour and low-carb sweeteners , each cookie has around 1.2g net carbs , making them a great fit for keto and low-carb diets .

Can I make the dough ahead of time?

Absolutely. Roll the dough into balls and refrigerate for up to 2 days or freeze for longer storage. Bake straight from the fridge or freezer—just add a minute or two to the baking time.

Do these cookies freeze well?

Yes. Once baked and cooled, store them in a freezer-safe container for up to 2 months . Thaw at room temperature when ready to enjoy.

Definitely. They're sweet, soft, and fun—perfect for lunchboxes, after-school snacks, or Easter treats that skip the refined sugar.

Where can I find lychee extract?

Lychee extract is available online or in specialty grocery stores. If you can’t find it, skip it or try a drop of rose water for a subtle floral note—but use sparingly.

Simple Lychee-Strawberry Cookies with Big Flavor

Description

These lychee-strawberry cookies are crisp on the outside, soft in the middle, and bursting with fruity flavor. Easy to make, low in sugar, and perfect for spring or Easter treats.

Ingredients

For the Dough:

½ cup (115g) unsalted butter, softened
½ cup (100g) powdered erythritol or monk fruit sweetener
1 large egg
1 tsp lychee extract
¼ cup freeze-dried strawberries, ground into powder
½ tsp vanilla extract
1 ¾ cups (190g) almond flour
½ tsp baking powder
¼ tsp salt

For Rolling:

¼ cup granulated erythritol or monk fruit sweetener

Instructions

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
Beat softened butter and powdered sweetener for 2 minutes until fluffy.
Mix in egg, lychee extract, and vanilla until smooth.
Stir in strawberry powder.
In a separate bowl, whisk almond flour, baking powder, and salt.
Gradually add dry ingredients to wet, mixing just until combined.
Roll dough into 1-inch balls and coat in granulated sweetener.
Place on baking sheet and bake for 10–12 minutes, until edges are golden.
Cool on sheet for 5 minutes, then transfer to a wire rack to firm up.

Notes

Cookies will firm as they cool.
Store in an airtight container for 5 days or freeze for up to 2 months.
Perfect for Easter, spring gatherings, or a light low-carb dessert.

Nutrition

Serving Size: 1 cookie
Calories: 65
Sugar: 0.3 g
Sodium: 30 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 2.1 g
Fiber: 0.9 g
Protein: 1.5 g
Cholesterol: 12 mg

Keywords: lychee-strawberry cookies, low carb cookies, keto strawberry cookies, almond flour cookies, Easter treats, spring cookies, sugar-free cookies