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.
Servings 18 cookies
Calories 145kcal
Ingredients
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
Instructions
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.
Video
Notes
The gelatin is not strictly necessary but helps make the cookies chewy and gives them a great texture.
Nutrition
Serving: 2cookies | Calories: 145kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Sodium: 173mg | Fiber: 2g | Sugar: 3g | Net Carbs: 4g