These Strawberry Rhubarb Cookies are a keto friendly shortbread thumbprint cookie that is filled with a sugar-free strawberry rhubarb sauce. The finishing touch is an almond flavored drizzled icing over top!
Strawberry Rhubarb Cookies are the perfect cookie to celebrate the end of spring and start of summer! When the rhubarb has almost hit its peak, and strawberries are just starting to think about ripening!
Rhubarb in my garden!
I am always looking for ways to use the rhubarb that I have in my garden. I grew up with rhubarb and it was always plentiful to me. After we moved away from our hometown, it wasn't so easy to get rhubarb!
The first time growing rhubarb on our homestead, we were not successful. Then, the next year we bought transplants from a local greenhouse. And, I have had rhubarb every year since! I don't let that rhubarb go to waste. If I am not using it in a recipe, then I am freezing it for later use.
What you need to make these cookies
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I used Monkfruit when creating this recipe. Monkfruit is a natural sweetener made from the fruit itself. The skin and seeds are removed from the fruit. Then, the juice is extracted and dried into a concentrated powder. It is far sweeter than sugar, so you don't need a lot of it to make a sweet treat! If you haven't tried it, then I recommend you do.
I also love to use either parchment paper or my Silpat Non-Stick Baking Mat. Either or works just fine. You can also use either of these products to place under your cooling rack to catch any drips you may have from drizzling the icing on top of the Strawberry Rhubarb Cookies!
How to make these cookies
These sugar free cookies are similar to shortbread. While they are not crunchy like shortbread, they hold their shape well when baking making them easy to fill!
The ingredients I used to make this recipe are Almond Flour, Classic Monkfruit Sweetener, Butter, Cream Cheese, Coconut Flour, Salt, and Almond Extract.
I started by creaming together the butter and cream cheese. Next, I add the sweetener and blend it the mixture until it is light and fluffy.
I added the almond flour next, and blended in 1 cup at a time. When I added the 2nd cup, I also added the coconut flour and salt. I was able to use my hand mixer the entire time as the dough remained soft. However, it was still firm enough to shape into a ball that would hold it's shape.
I use my small tablespoon sized cookie scoop to measure out the dough. You should get 22 scoops of dough from the cookie batter when using a scoop this size.
Once the ball is formed, place it on the silpat and pressed a thumb into the center of the dough to make an indentation.
The cookies will take about 14-16 minutes to bake. I like to see them lightly browned on the top before taking them out of the oven. Once removed, they need to completely cool before removing from the lined cookie sheet.
The icing on the cookie!
While the cookies are cooling, I make my icing drizzle. One thing I have noticed with sugar free icing recipes is that the icing isn't as loose as a regular sugar icing. You may need to play with the amount of liquid you add to your icing to get it to the right consistency.
I highly recommend adding 1 tablespoon at a time. Then, if you need more, add just a teaspoon at at time until you get the consistency you want.
For the filling, this Strawberry Rhubarb Sauce worked perfectly. If you wanted to do something different, you can always fill it with a sugar-free jam.
Tips for making Strawberry Rhubarb Cookies
- Once the cookies have cooled shape the thumbprint hole more. I do this by using my thumb to press lightly in the center of the cookie. This will push down any part that may have puffed while baking.
- It is ok to fill all of the cookies before storing. Unlike curds and jams, sauces will normally soak into a cookie. While this strawberry rhubarb sauce will soak in a little, it does not make the cookie soggy.
- Alternatively, you can store these cookies on the countertop for a couple of days. However, I recommend immediately putting them in the refrigerator where they can be stored up to 1 week. If they last that long!
What to serve with Strawberry Rhubarb Cookies
Strawberry Rhubarb Cookies make a great addition to any cookie platter. Whether you are serving cookies at a summertime picnic, or giving a friend a Christmas Cookie tray! Other great ideas to include with these cookies would be Low Carb Lemon Thumbprint Cookies and Keto Cannoli Cookie Cups! I promise, if you share these cookies with your low carb lifestyle friends, they will love you!
Strawberry Rhubarb Cookies
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For the thumbprint cookie dough
- 6 tablespoon butter room temperature
- 2 oz cream cheese room temperature
- ½ cup Classic Monkfruit Sweetener
- 1 teaspoon Almond Extract
- 2 cups Bob's Red Mill almond flour
- 2 tablespoon Anthony's Coconut Flour
- ½ teaspoon Pink Himalayan Salt
For the icing drizzle
- ½ cup Powdered Monkfruit Sweetener
- 2 tablespoon heavy cream
- 1 teaspoon Almond Extract
For the Strawberry Rhubarb Filling
- 22 teaspoon Strawberry Rhubarb Sauce Array
- Preheat oven to 350 degrees
- In a large mixing bowl, cream together butter and cream cheese until well combined.
- Add Monkfruit Sweetener and Almond Extract to butter mixture and blend until creamy.
- Mix in 1 cup of almond flour until combined.
- Add remaining almond flour, coconut flour, and salt. Mix until well combined.
- Shape dough into 1 tablespoon sized balls. Place cookie ball on baking mat and press in the center of dough ball with your thumb to create a "well" in the cookie dough.
- Bake for 16 minutes or until cookies are lightly browned.
- Remove from oven and cool on cookie sheet.
- While cookies are cooling, make the icing drizzle by combining the powdered monkfruit sweetener, heavy cream, and almond extract.
- Once cookies have cooled, place approximately 1 teaspoon strawberry rhubarb sauce in center of cookie and drizzle with almond icing.
- Store cookies in refrigerator up to 1 week.
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