These amazing keto blueberry cookies are not only delicious but are super easy to make since they use basic ingredients.
At only 1.4 net carbs per cookie, these are the perfect low-carb blueberry cookies for anyone doing a ketogenic diet.
We have an entire collection of what we consider the best keto cookies you should also check out.
If you’re a fan of blueberries, you should also visit our keto blueberry recipes for more yummy options.
These healthy blueberry cookies can be enjoyed as a snack, a tasty keto dessert, or even as blueberry breakfast cookies!
It’s a recipe for low carb lemon blueberry cookies that even those not doing a keto diet are sure to welcome.
Keto Blueberry Cookies
Creating a new recipe for the low-carb community is my happy place. I just love sharing easy recipes like these blueberry keto-friendly cookies with the hope that they will make the keto diet a delicious breeze.
I am happy to report that, these cookies fooled the tastebuds of my family even the picky ones! It’s why I am confident, you’ll also enjoy it.
The recipe uses coconut flour, a low-carb flour option I have lots of experience with. Be sure to visit our keto baking tips post to assist you in your keto bakes.
The Ingredients Needed Low Carb Blueberry Cookies
The following are the ingredients needed to make this easy ketogenic cookie recipe. Note that the full printable recipe card is at the bottom of the page.
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Blueberry Cookie Dough
- Coconut flour
- Fresh or frozen blueberries
- Baking powder
- Unsalted butter, softened
- Full-fat cream cheese, softened
- Granulated sugar substitute
- Eggs, room temperature
- Vanilla extract
- Confectioners’ sugar substitute
- Heavy whipping cream
- Lemon extract
How To Make Keto Blueberry Lemon Cookies
Making these blueberry keto cookies is pretty straightforward. You’ll start by mixing in a medium-sized bowl the coconut flour, baking powder, and salt.
Then set aside the dry ingredients and proceed to make the wet ingredients.
In a separate bowl, start by mashing 1/4 cup of the fresh blueberries. Note that if you opt to use frozen blueberries you can skip this step.
Then in a separate large mixing bowl, using an electric mixer beat together the softened butter, cream cheese, sugar substitute, vanilla extract, and mashed blueberries until fully combined.
Once this is done, you’ll add the eggs one at a time beating them well after each addition. After the mixture is fully incorporated you’ll stir in the remaining 1 1/4 cup of whole blueberries.
And then add the dry ingredients to the wet mixture, and continue to mix until fully combined. I recommend that you chill the dough for at least 30 minutes in the refrigerator before baking it in a preheated 350-degree f oven.
Using a small cookie scoop or tablespoon, measure out the dough and roll them into balls. Then place the cookie dough balls onto the prepared parchment paper-lined baking sheet.
At this point, I recommend you form the cookie shape by slightly flattening each cookie ball placed onto the parchment-lined cookie sheet.
Next, is baking time. You’ll bake them for 15- 20 minutes or until lightly brown around the edges.
While the cookies bake, make the keto lemon glaze for the cookies by mixing in a small bowl, the sugar-free confectioner’s sweetener, lemon extract, and heavy whipping cream.
Once the cookies are allowed to cool on a cooling rack, you can drizzle them with lemon glaze. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks.
The Difference Between Using Fresh Or Frozen Blueberries For These Keto Cookies
You can use fresh or frozen blueberries in this blueberry low-carb cookie recipe. If you decide to use frozen there is no need to reserve some of the frozen blueberries to mash.
Using frozen blueberries will make the entire cookies have a purple-blue hue after they are baked. This is because the frozen blueberries will melt easier into the cookie dough.
Fun-Fact, if using fresh blueberries the blueberries will mainly stay intact and therefore not give the cookies a bright purple color.
Best Sugar Substitute Options For Sugar-Free Blueberry Cookies
When it comes to choosing your low-carb sweetener, I have several options that work well with this recipe. I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.
This is a great one especially if you are new to sugar substitutes because it mimics sugar the most in my book.
I’m also partial to Swerve an erythritol blend. Although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike.
Alternatively, you could also use stevia and erythritol-based brand like Pyure. This is if you prefer to use stevia in your baked goods. If you go this route, you need to reduce the amount by half since it is twice as sweet.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success. I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
It’s what keeps us encouraged to keep sharing and perfecting our recipes. Be sure to check out our keto raspberry recipes to enjoy more delicious options.
Also, check out our Amazon Store for our recommendations.
You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
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- 1 cup of coconut flour
- 1 1/2 cups fresh or frozen blueberries divided
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 4 ounces of full-fat cream cheese, softened
- 1 cup granulated sugar substitute
- 4 eggs , room temperature
- 2 teaspoons of vanilla extract
Keto Lemon Glaze:
- 1/2 cup of confectioners’ sugar substitute
- 2 -3 tablespoons of heavy whipping cream
- 1 teaspoon of lemon extract
- In a large mixing bowl, stir together the coconut flour, baking powder, salt and set aside the dry ingredients.
- Mash 1/4 cup of the blueberries. (note if using frozen you can skip this step).
- In a separate bowl, using an electric mixer beat together the softened butter, cream cheese, sugar substitute, vanilla extract, mashed blueberries until fully combined
- Add the eggs, and beat well after each addition.
- Stir in the remaining 1 1/4 cup of whole blueberries.
- Add dry ingredients to wet mixture, beat until fully combined.
- Chill the dough for at least 30 minutes in the refrigerator.
- Pre-heat oven 350 degrees.
- Using a small cookie scoop or tablespoon, measure out the dough and roll them into balls.
- Place the cookie dough balls onto the prepared parchment-lined baking sheet.
- Flatten slightly each cookie ball placed on the parchment-lined cookie sheet.
- Bake for 15- 20 minutes or until lightly brown around the edges.
- Allow cookies to cool before drizzling them with the lemon glaze.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Keto Lemon Glaze
- In a small bowl combine sugar-free confectioner's sweetener, lemon extract, and heavy whipping cream.
- Drizzle the glaze over the fully cooled cookies.
Note that you can use fresh or frozen blueberries. If you decide to use frozen there is no need to reserve some of the frozen blueberries to mash. Using frozen blueberries will make the entire cookies have a purple blue hue. If using fresh blueberries the cookies will not.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 6.3gSaturated Fat: 3.8gCholesterol: 43mgSodium: 50mgCarbohydrates: 1.3gNet Carbohydrates: 1gFiber: 0.3gSugar: 0.2gProtein: 1.4g