3 Strawberry Rhubarb Cookies on a white seashell plate with a green flowered napkin in the background
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5 from 1 vote

Strawberry Rhubarb Cookies

An almond flavored shortbread dough filled with a sugar-free strawberry rhubarb sauce and drizzled with an almond icing.
Prep Time20 mins
Cook Time16 mins
Course: Dessert
Cuisine: American
Keyword: Strawberry Rhubarb Cookies
Servings: 22 cookies
Calories: 205kcal
Author: Shelby Law Ruttan


For the thumbprint cookie dough

For the icing drizzle

For the Strawberry Rhubarb Filling


  • 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.


2 cookies per serving equals 2 net carbs


Serving: 2cookies | Calories: 205kcal | Carbohydrates: 5g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 638mg | Potassium: 20mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2750IU | Calcium: 70mg | Iron: 0.9mg