Prep your pan and oven: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking and helps them brown evenly.

Dry the berries: Finely chop the strawberries, then pat them dry with paper towels. The drier they are, the less moisture they’ll add to the dough.

Cream the fats and sweetener: In a bowl, beat softened cream cheese and butter with the granulated sweetener until fluffy, 1–2 minutes. Smooth and airy is the goal.

Add egg and flavoring: Beat in the egg, vanilla, and strawberry extract (if using). Mix until silky. Scrape the bowl as needed.

Combine dry ingredients: In a separate bowl, whisk almond flour, baking powder, salt, and lemon zest (if using). Breaking up clumps gives you a smoother dough.

Bring it together: Add dry ingredients to the wet mixture. Mix on low just until a soft dough forms. Fold in the chopped strawberries gently to avoid streaky pink mush.

Chill the dough: Cover and refrigerate 20–30 minutes. Chilling helps the cookies hold their shape and keeps the texture tender, not cakey.

Portion and shape: Scoop 1.5–2 tablespoon portions onto the lined sheet. Roll into balls, then lightly flatten to about 1/2 inch thick. They won’t spread much.

Bake: Bake 11–13 minutes, or until edges are set and the tops look dry, with just a hint of golden color on the bottoms. Do not overbake—almond flour browns fast.

Cool completely: Let cookies cool on the sheet 10 minutes, then move to a rack. They firm up as they cool, so be patient before handling.

Optional finish: Dust lightly with powdered keto sweetener or drizzle a quick glaze (sweetener + a few drops of water) once fully cool.