Bring back sweet childhood memories with these reimagined keto peanut butter and jelly cookie bites. With no added sugar and fresh strawberries, these cookies are the perfect low-carb treat.  Photo + recipe by MealFinds

What You’ll Need:

-1 bag of Keto and Co Peanut Butter Soft-Baked Cookie Mix

-3 eggs

-6 Tbsp butter, melted

-10 whole strawberries

-¼ cup Wondrose Sugar Replacer 

-1 Tbsp lemon juice

-1/4 tsp vanilla extract

Cooking Instructions:

1. Remove the green stems from the strawberries and chop them into quarters. 
2. Place the strawberries into a small saucepan along with the lemon juice, vanilla extract, and Wondrose. 
3. Place the saucepan on the stovetop and heat over medium heat. As the strawberries cook, mash them with a spoon or potato masher. Mash and stir the mix every few minutes.
4. Boil the strawberry jam for about 5 minutes. It should start to thicken and look like jam!
5. Remove the jam from the heat and set it aside to cool.
6. While the jam cools, preheat your oven to 375 F. Grease a mini muffin pan with butter or coconut oil. 
7. Pour the Keto and Co Peanut Butter Cookie Mix into a large bowl. Whisk in the eggs and melted butter until the dough is smooth and thick. 
8. Scoop 2 teaspoons of cookie dough into each mini muffin cup.
9. Use your thumb or a small spoon to make an indentation in the middle of each, pressing the cookie dough into the sides of the tin. 
10. Scoop 1 teaspoon of your homemade strawberry jam into the center of each cookie muffin. 
11. Bake the peanut butter and jelly cookie muffins for 12 minutes. 
12. Remove the pan from the oven and let the cookies cool completely before removing them and enjoy!