Keto Blueberry Lemon Cookies

Keto Blueberry Lemon Cookies

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. 1 cup almond flour
  2. 1/4 cup erythritol
  3. 1/2 tsp baking powder
  4. 1/4 cup butter (softened)
  5. 1 large egg
  6. 1/2 cup blueberries
  7. 1 tbsp lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a medium mixing bowl, combine almond flour, erythritol, and baking powder. Whisk these dry ingredients together until well incorporated and free of lumps.
  3. In a separate large bowl, cream the softened butter until smooth and fluffy using an electric mixer or whisk.
  4. Add the large egg to the butter and mix thoroughly until the mixture becomes light and uniform in texture.
  5. Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a consistent cookie dough forms.
  6. Gently fold in the fresh blueberries and lemon zest, being careful not to crush the berries completely.
  7. Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Slightly flatten each cookie mound with the back of a spoon or your fingertips to create a more traditional cookie shape.
  9. 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.
  10. 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.
  11. Store cooled cookies in an airtight container in the refrigerator for up to 5 days.

Tips

  1. Use room temperature ingredients to ensure smooth mixing and consistent texture.
  2. Don't overmix the dough - gently fold ingredients to keep the blueberries intact.
  3. For extra lemony flavor, add a small splash of sugar-free lemon extract.
  4. Use fresh, plump blueberries for the best burst of flavor.
  5. Make sure your almond flour is finely ground for the most delicate cookie texture.
  6. Let cookies cool completely to allow them to set and develop their full flavor profile.
  7. If the dough seems too wet, refrigerate for 15-20 minutes before baking to help it firm up.
  8. 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

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