These KETO LEMON COOKIES are studded with juicy blueberries and topped off with a simple vanilla glaze. Wait until you see the secret ingredient to make these cookies nice and chewy, like a traditional cookie!
I’ve been baking a bit more lately with everything that’s currently going on in the world.
There’s certainly enough time to experiment in the kitchen these days! 😉We had a bunch of blueberries that needed to be used up and the idea for these keto lemon cookies with bluberries was born.
Chewy lemon cookies, juicy blueberries, a simple vanilla glaze…how can you go wrong with that combination?
I’m not super experience with baking with low carb flours yet, so I took to one of my favorite keto baking books, The Ultimate Guide to Keto Baking, by Carolyn Ketchum of All Day I Dream About Food. You may have heard of her? 😉
I’d already made the keto snickerdoodles from the book and the dough was so perfect that I decided to just doctor it up a bit to make these lemon blueberry cookies.
Y’all are going to love them!
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Baking low carb cookies is easy when you follow this recipe. I’ll share the exact ingredients I used below, but you can certainly use your preferred brands here.
- Sweetener: I use and love Lakanto. You’ll need granulated for the cookie dough and powdered for the glaze. Use code THATLOWCARBLIFE for 20% off your order.
- Coconut Flour: We generally can’t detect any coconut flavor when using coconut flour, but I do love the way it bakes up.
- Grass-fed Gelatin: This seems an odd ingredient for cookies, but it’s the secret ingredient that helps make the cookies chewy! One package of this will last for ages!
Tips & Tricks:
After stirring together the dough it might seem a bit wet. Let it set for 10 minutes to allow that coconut flour to really soak up all the liquid. You’ll have a thicker, more firm dough that’s ready to be scooped out into cookies.
You may skip the gelatin called for in the recipe if you don’t have it on hand. It does make the cookies more chewy, but they’ll still bake up fine without it.
Use a microplane grater to zest your lemon.
We use a medium cookie scoop to ensure we have evenly sized cookies that bake up just right every time.
(You’ve probably heard me recommend a cookie scoop before! We use it alllll the time for things like portioning out these chicken patties, low carb biscuits, keto sausage balls, and cauliflower tots. They’re not just for cookies!)
Lightly flatten the balls of cookie dough after scooping them onto your parchment lined baking sheet.
I absolutely love this cookie dough base and think it could hold up to a lot of different mix-ins! Please note I haven’t tested these ideas below, so you’ll be experimenting. 😉
Skip the blueberries and lemon and add chocolate chips instead!
Stir in your favorite nuts and drizzle the cookies with a little melted chocolate.
Swap some of the flour for cocoa powder to make a chocolate cookie dough. (I haven’t tested this yet, so I can’t advise on amounts, but if you try it please report back!)
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For the Cookies:
- 4 ounces cream cheese, room temperature
- ¼ cup butter, room temperature
- 1/2 cup monkfruit sweetener
- 1 lemon
- 2 large eggs
- ½ teaspoon vanilla
- ½ cup coconut flour
- 1 tablespoon grass-fed gelatin, see note
- 1 ½ teaspoons baking powder
- Pinch of salt
- 1/2 cup fresh blueberries
For the glaze:
- 1/3 cup powdered sweetener
- 2 tablespoons lemon juice
- 1 teaspoon heavy cream
For the cookies:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter and until smooth and creamy.
- Zest 1 whole lemon and add to the bowl with the sweetener. Beat until light and fluffy.
- Add the eggs and vanilla and mix until smooth.
- Add the coconut flour, gelatin, baking powder, and salt to the mixer and beat until the dough comes together.
- Fold in the blueberries by hand.
- Let the dough rest for 10 minutes to thicken.
- Use a medium cookie scoop to scoop out portions of dough onto the baking sheet. Lightly flatten the cookies to about 3/4 of an inch thick. They will only spread slightly.
- Bake for 15 to 18 minutes or until the cookies are just firm to the touch on top. Remove from the oven and cool completely on the pan.
For the glaze:
- Whisk together the powdered sweetener, lemon juice, and cream until smooth. Add additional lemon juice, if needed, to thin the glaze to the consistency you prefer.
- Drizzle the glaze over the cookies.
- Let set for 10 minutes to allow glaze to firm up before serving.
The gelatin is not strictly necessary but helps make the cookies chewy and gives them a great texture.
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Nutrition Information:Yield: 9 Serving Size: 2 cookies
Amount Per Serving: Calories: 145Total Fat: 12gSaturated Fat: 7gSodium: 173mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 4g
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