Prep your pan and oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and cleanup.

Melt the butter: In a small bowl, melt the butter and let it cool for a few minutes so it doesn’t scramble the egg.

Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt until well combined.

Combine wet ingredients: In a separate bowl (or right in the butter bowl), whisk the egg, vanilla, and almond extract. Stir in the cooled butter.

Bring the dough together: Pour the wet mixture into the dry and stir with a spatula until a soft dough forms. It should be thick and scoopable, not runny.

Fold in strawberries: Gently mix in the chopped strawberries (or freeze-dried). If using fresh, pat them dry first to reduce extra moisture.

Adjust if needed: If the dough seems too wet from juicy berries, sprinkle in 1–2 teaspoons more coconut flour and rest the dough for 2–3 minutes to let it thicken.

Portion and shape: Scoop tablespoon-sized mounds onto the baking sheet. Flatten lightly with your fingers to about 1/2 inch thick; almond flour cookies don’t spread much.

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

Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a rack. They firm up as they cool.

Optional finishing touch: For a pop of flavor, dust with a pinch of powdered keto sweetener or zest a little lemon over the warm cookies.