Prep your pan and oven: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Crush the strawberries: Add freeze-dried strawberries to a zip-top bag and crush with a rolling pin into small pieces. You want bits and some powder for flavor, not fine dust only.

Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, salt, and xanthan gum (if using). Break up any almond flour clumps with your fingers.

Cream butter, cream cheese, and sweetener: In a separate bowl, beat softened butter, cream cheese, and granulated keto sweetener until light and fluffy, 2–3 minutes. This step helps create a softer, bakery-style cookie.

Add egg and vanilla: Beat in the egg and vanilla extract until smooth. If using lemon zest, fold it in now.

Combine wet and dry: Add the dry mixture to the wet ingredients and mix just until a thick dough forms. Fold in most of the crushed strawberries, reserving a spoonful to sprinkle on top.

Chill briefly: Let the dough rest for 10 minutes. The coconut flour will hydrate, and the dough will firm up for easier scooping.

Shape: Scoop 1.5–2 tablespoons of dough per cookie onto the prepared sheet, spacing about 2 inches apart. Gently flatten the tops with your fingers to about 1/2 inch thick. Press a few extra strawberry bits on top for color.

Bake: Bake for 10–13 minutes, until the edges set and the bottoms are lightly golden. The centers will look soft—that’s okay.

Cool: Let the cookies cool on the pan for 10 minutes, then move them to a rack. They’ll set as they cool and become perfectly chewy.