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Keto Blueberry Lemon Cookies

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! 

keto lemon cookies with blueberries and glaze

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! ๐Ÿ˜‰ 

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? ๐Ÿ˜‰ 

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!

blueberry glazed cookies on baking sheet

Special Ingredients: 

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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!

coconut flour cookie dough in glass bowl with blueberries

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. 

lemon cookie dough in cookie scoop

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. 

coconut flour cookie dough on baking sheet

More variations:

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. ๐Ÿ˜‰ 

Skip the blueberries and lemon and add chocolate chips instead!

glazed lemon cookies with blueberries

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!)

blueberry cookie recipe

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Keto Lemon Cookies with Blueberries

These cookies bake up soft, chewy, and thick. They're studded with juicy blueberries and topped off with a simple lemon glaze.

Yield 18 cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


For the Cookies:

For the glaze:


For the cookies:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, beat the cream cheese and butter and until smooth and creamy.
  3. Zest 1 whole lemon and add to the bowl with the sweetener. Beat until light and fluffy.
  4. Add the eggs and vanilla and mix until smooth. 
  5. Add the coconut flour, gelatin, baking powder, and salt to the mixer and beat until the dough comes together.
  6. Fold in the blueberries by hand.
  7. Let the dough rest for 10 minutes to thicken.
  8. 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.
  9. 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:

  1. 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.
  2. Drizzle the glaze over the cookies.
  3. 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

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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23 thoughts on “Keto Blueberry Lemon Cookies”

  1. Susan Sumbati

    Hi there, I am new to all things Keto. Is it okay to replace the Monkfruit Sweetener with Stevia?

    1. Karly Campbell

      Hi Susan! You can use any sweetener you like, as long is it’s granulated and a 1:1 ratio to sugar. I think stevia is 2:1, which will make your cookies super sweet unless you halve the amount, which might cause the dough to not hold together properly.

    1. Karly Campbell

      Not without making some major adjustments to the recipe. The two flours aren’t interchangeable, unfortunately.

  2. I made the chocolate chip version and they were a hit! I will definitely be making these again. Definitely my new go to!

  3. I love your honesty! You gave credit to Carolyn Ketchum for the original recipe that inspired your blueberry one and you also suggested trying turning your recipe into a chocolate chip cookie but admitted you hadn’t experimented with it yourself. Tomorrow I’m making the lemon blueberry! Thank you!

    1. Karly Campbell

      I really never freeze cookies, so I’m not sure. I think they’d freeze like any other cookie would, but I haven’t tested that.

  4. Can you use frozen blueberries and just let them thaw? Love all your books (which I have ) and your blogs

    1. Karly Campbell

      I’ve only tested these with fresh blueberries, but I imagine frozen/thawed berries would work fine. So glad you’re enjoying the recipes!! ๐Ÿ™‚

      1. Connie halvorson

        I used frozen blueberries, you just have to make sure and dry them really well. These are the best keto cookies! Ive been doing this for 2 years and never had cookies like this. I did add a little lemon extract, i love them very lemony

        1. Karly Campbell

          So glad you enjoyed the cookies, Connie! Glad to hear they worked well with the frozen berries too. ๐Ÿ™‚

    2. I know this comment is from awhile ago but in case anyone is still looking for an answer for this question, yes you can use frozen blueberries! I added them to the dough straight from the freezer and it worked out great

  5. Megan Smith

    I have Knox unflavored gelatin on hand, can thsi be used instead of the gelatin you use?

  6. Naomi Beahlen

    Recipe says one lemon Should it say zest of one lemon? Then in the instructions, it does not say when to put in the lemon/lemon zest.

    1. Karly Campbell

      I’m sorry, Naomi! It’s just the zest of the lemon in the cookie (added with the sweetener) and then the juice in the glaze. ๐Ÿ™‚

  7. Patricia May

    I didn’t see where you add in the lemon to the cookie recipe. Is the lemon juiced?

    1. Karly Campbell

      Sorry about that! It’s just the zest of the lemon in the cookie (added with the sweetener) and then the juice in the glaze. ๐Ÿ™‚

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