Craving something sweet but worried about derailing your low-carb lifestyle? Get ready to discover the ultimate guilt-free treat that will make your taste buds dance and your diet goals cheer! These Keto Blueberry Lemon Cookies are not just another boring health food - they're a burst of tangy, sweet perfection that proves healthy eating can be absolutely delicious. Imagine biting into a soft, buttery cookie packed with juicy blueberries and bright lemon zest, all while staying perfectly keto-friendly!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup erythritol
- 1/2 tsp baking powder
- 1/4 cup butter (softened)
- 1 large egg
- 1/2 cup blueberries
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine almond flour, erythritol, and baking powder. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate large bowl, cream the softened butter until smooth and fluffy using an electric mixer or whisk.
- Add the large egg to the butter and mix thoroughly until the mixture becomes light and uniform in texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a consistent cookie dough forms.
- Gently fold in the fresh blueberries and lemon zest, being careful not to crush the berries completely.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each cookie mound with the back of a spoon or your fingertips to create a more traditional cookie shape.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - gently fold ingredients to keep the blueberries intact.
- For extra lemony flavor, add a small splash of sugar-free lemon extract.
- Use fresh, plump blueberries for the best burst of flavor.
- Make sure your almond flour is finely ground for the most delicate cookie texture.
- Let cookies cool completely to allow them to set and develop their full flavor profile.
- If the dough seems too wet, refrigerate for 15-20 minutes before baking to help it firm up.
- Store in an airtight container in the refrigerator to maintain freshness and prevent crumbling.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 3g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 25mg