Strawberry Almond Flour Mini Shortcake Sandwich Cookies (Gluten-Free, Keto-Friendly, Low Net Carbs, No Added Sugar)!

Who says you have to give up sweet treats to make healthier choices? 🍓✨

My Strawberry Almond Flour Mini Shortcake Sandwich Cookies are proof that you can enjoy something delicious while choosing ingredients that support a healthier lifestyle! Made gluten-free, keto-friendly, with no added sugar and low net carbs, these little strawberry treats are packed with sweet flavor and pure goodness.

Would you take a bite of this healthy little strawberry shortcake sandwich? 🍓🍪

Ingredients

For the Almond Flour Cookies:

• 2 cups of strawberry almond flour

• 1/2 cup coconut flour

• 1/2 tsp baking powder

• ¼ tsp of salt

• 1/4 natural sweetener of your choice (I like ChocZero honey)

• 1 large egg

• 2 tbsp coconut oil (melted)

• 1 tsp pure vanilla extract

• 2 tsp of lemon zest (divided) for the batter and then for the top

• 6-10 organic strawberries for the top

Strawberry frosting for your filling and on top and in the middle!

Instructions

1. Preheat and Prep: Set your oven to 350° and line a baking sheet with parchment paper.

2. Whisk in the almond flour, coconut flour, baking powder, and salt until a soft cookie dough form.

3. In another bowl, whisk together the egg, sweetener, melted coconut oil, and vanilla extract.

4. Combine your wet ingredients with your dry.

5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly into small rounds. Bake for 10 to 12 minutes until the edges turn golden. Let them cool completely.

6. Assemble sandwiches by spooning or piping the strawberry frosting onto the bottom of one cookie and press a second cookie on top. Top with more strawberry frosting and some. Serve immediately or chill.

Enjoy!