In a large bowl or bowl of a stand mixer, combine butter, Swerve Granular, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
Mix on medium-high for 5-6 minutes until fluffy.
Then, add one egg and mix it in on low. Add the second egg, and the third, and do the same.
Add vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.
In a small bowl, thoroughly combine the coconut flour, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
Fold all but 1 tbsp of the strawberry chips into the cookie batter.
Lightly spray the bottom of a cookie dish (preferably 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
Place the cookie dish in the oven and bake for 10-14 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the cookie dish will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The cookie will firm up as it cools.
Remove from oven and sprinkle remaining 1 tbsp strawberry chips on top.
Let the Keto Strawberry Cookies cool off. For the best results when cutting the cookie inside the dish, place it in the fridge for at least 30 minutes to allow it to firm up. Cut into 10 pieces.
Store in the fridge or freezer.
Notes
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How to Store your Keto Strawberry Cookies
You’ll want to store these in the fridge or freezer.