Keto Blueberry Cookies – Best Low Carb Super Soft Cookies

Keto cookies are truly a blessing for the low carb community, and Keto Blueberry Cookies are the best low carb super soft cookies that I`ve tried so far. Just like other keto treats, they help us to stay in ketosis without the need to constantly abstain from anything that is fun in life.

If you are looking for a tasty keto dessert, treat, snack or even breakfast then try these AMAZING keto blueberry cookies. EASIEST keto cookie recipe and everyone will be coming back for more. Everyone loves these healthy, sugar-free and gluten-free low carb cookies including kids.

These blueberry breakfast cookies are moist and full of flavor and I love the tasty bright bursts when you bite into the blueberries. The blueberries in these cookies make them so moist and delicious. They make a perfect low carb dessert or snack. These low carb cookies are the perfect recipe for any occasion. So grab your keto essential ingredients and bake up some tasty cookies.

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More Keto Dessert Recipes

So what are the best keto desserts to have on keto? Here are some of our favorite low carb / no carb desserts you might like:

• Best Low Carb Keto Blueberry Mug Cake
• Easy Keto Chocolate Pecan Mug Cake For Two – Low Carb and Gluten-Free
• 1-Minute Keto Peanut Butter Mug Cake
• Best Keto Tiramisu Cheesecake
• Best Easy Keto Cheesecake

Get ready to bake up the BEST keto cookies!

Keto Blueberry Cookies Recipe:

Yield: 12 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

If you are looking for a tasty keto dessert, treat, snack or even breakfast then try these AMAZING keto blueberry cookies. EASIEST keto cookie recipe and everyone will be coming back for more.

Print

Ingredients

• ½ cup Butter (3.5 oz)
• ¾ cup granular sweetener, or to taste
• 1 tsp Vanilla Extract
• 1 large Egg
• 1½ cups Almond Flour, (6 oz)
• ½ tsp baking powder
• ½ tsp Xanthan gum
• ¼ tsp Salt
• ½ cup frozen blueberries

Instructions

1. Preheat the oven to 350° F.
2. Microwave the butter for 30 seconds to melt, but make sure it is not hot.
3. Place the butter and sweetener in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
4. Add the almond flour, baking powder, xanthan gum, and salt. Beat until well combined.
5. Add the frozen blueberries and gently mix them into the dough.
6. Divide and shape the dough into 12 balls (or use a small ice cream scoop) and place on a baking tray. Bake for 15 minutes.
7. Allow cooling before serving. Keep in an airtight container for up to 7 days.

Notes

Tip: If you have fresh blueberries just put them in the freezer for about 30 minutes. Also if you don`t have xanthan gum (which I recommend you use), you can replace it with 1 tsp of gelatin. The amount of gelatin required in the recipe is twice as much as xanthan gum.

Nutrition Information:

Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 99Total Fat: 9.9gSaturated Fat: 5.1gCholesterol: 36mgSodium: 114mgCarbohydrates: 1.9gNet Carbohydrates: 1.3gFiber: 0.6gSugar: 0.8gProtein: 1.4g

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