Keto Strawberry Crumble On-the-Go Breakfast Cookies

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    35 min

Keto Strawberry Crumble On-the-Go Breakfast Cookies

Looking for Keto breakfast recipes on the go that are simple and hassle-free? Look no further! These cookies are relatively simple to make and have a combination of textures and flavors that will leave you craving for more. They come together beautifully in about 20 minutes and can be stored to be enjoyed throughout the week for breakfast, as a snack, or dessert.

How to store these strawberry crumble cookies?

These Keto strawberry crumble cookies can be stored in an airtight container or zip-lock bag in the refrigerator for up to 5 days. To extend their storage time, store these strawberry cookies separated with pieces of parchment paper in an airtight container in the freezer for up to 3 months. Alternatively, wrap the cookies individually in parchment paper and store them in the freezer in a zip-lock bag. Allow the cookies to thaw completely at room temperature before eating.

Should you use fresh or frozen strawberries in this recipe?

The choice of strawberries is entirely up to you. Although using fresh strawberries is preferred, especially during the summer months when they are in season, frozen strawberries work just as well in this recipe. Remember that since frozen strawberries contain a lot of moisture, allow the strawberries to thaw completely before using. Once thawed, use a paper towel to dab the strawberries to remove any excess moisture.

Can you make this recipe into crumble bars?

Yes, you can make this recipe into strawberry crumble bars. Follow the recipe instructions as you would if making cookies; then, instead of shaping the batter into balls, press the batter into an 8 by 8-inch baking pan. Add the chopped strawberries and, finally, the crumb topping. Transfer the pan to the oven and bake for 15-20 minutes. Once baked, allow the mixture to cool completely in the pan before slicing into bars.

  • Net Carbs

    3.7 g

  • Fiber

    5.6 g

  • Total Carbs

    11.5 g

  • Protein

    5.3 g

  • Fats

    25.9 g

286 cals

Keto Strawberry Crumble On-the-Go Breakfast Cookies

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond flour

    Almond flour

    0.75 cup

  • Baking soda

    Baking soda

    0.25 tsp

  • Desiccated / Shredded Coconut (Unsweetened)

    Desiccated / Shredded Coconut (Unsweetened)

    6 tbsp

  • Coconut oil

    Coconut oil

    3 tbsp

  • 100% Pure Pumpkin Puree

    100% Pure Pumpkin Puree

    0.25 cup

  • Maple Flavored Syrup

    Maple Flavored Syrup

    3 tbsp

  • Strawberries, fresh

    Strawberries, fresh

    0.25 cup, halves

  • Granulated Allulose

    Granulated Allulose

    1 tbsp

Recipe Steps

steps 7

35 min

  • Step 1

    Preheat the oven to 350F/180C and line a baking sheet with parchment paper. To a medium-sized mixing bowl, add ½ cup almond flour, baking soda, and 6 tbsp shredded coconut. Whisk to combine, then set aside.
    Step 1
  • Step 2

    To a separate bowl, add 2 tbsp coconut oil, 2 tbsp pumpkin puree, and 2 tbsp maple-flavored syrup. Whisk to combine until a smooth mixture forms. The mixture should have no lumps.
    Step 2
  • Step 3

    Pour the dry ingredients into the bowl with the wet ingredients. Gently mix to combine until fully incorporated. If the batter is too thick, add 2 more tbsp pumpkin puree and gently mix.
    Step 3
  • Step 4

    To make the crumb topping, add ¼ cup almond flour, 1 tbsp granulated sweetener, 1 tbsp maple-flavored sweetener, and 1 tbsp coconut oil. Mix using a spatula until the texture of the mixture resembles that of wet sand. Add more almond flour if the mixture is too wet. Cut the strawberries into small pieces.
    Step 4
  • Step 5

    Scoop the dough using an ice cream scoop into 4 balls. Arrange the balls on the prepared baking sheet and press each ball down into a cookie shape. Evenly distribute the chopped strawberries on each cookie and top each cookie with a sprinkle of the crumbs.
    Step 5
  • Step 6

    Bake for 15-20 minutes, or until the edges of the crumb topping begin to turn slightly golden brown. Once baked, allow the cookies to cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely.
    Step 6
  • Step 7

    Serve right away. Enjoy these cookies as a quick breakfast, snack, or dessert after a meal. Store any leftover cookies in an airtight container for up to 5 days in the fridge.
    Step 7

Comments 2

  • RemarkableArugula204001

    RemarkableArugula204001 7 months ago

    Amazing. though just as good with Raspberries. Just the ticket for my re-enter to a Keto diet! Definitely crumbly so best eaten with a fork but are happily moved to a plate with a spatula.

    • recipewriter

      recipewriter 7 months ago

      Thank you for your feedback. We appreciate it!