Low Carb Blueberry Cookies


These low carb blueberry cookies are wonderfully soft and chewy! Sugar free, gluten free, and keto friendly recipe.

Low Carb Blueberry Cookies - soft and chewy sugar free treats

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I've made many keto cookies over the years but there's something nice about making a simple recipe for chewy blueberry cookies.

The key to the softness and overall flavor is the brown Swerve. I've only used it a few times but when I have, it is been a great success (check out my low carb pecan pie brownies!). You can even find it Whole Foods!

So I was super happy with how these cookies turned out. My husband is super sensitive to sweeteners and was very impressed.

Check out all my low carb cookie recipes!

How to Make Low Carb Blueberry Cookies

Melt some butter (microwave is best!), and add it to a stand mixer bowl with the brown Swerve. Beat until fully combined.

Low Carb Blueberry Cookies - soft and chewy sugar free treats

Add a beaten egg and vanilla extract and beat again. Next, add fine almond flour, a pinch of salt and guar gum or xanthan gum – these zero carb stabilizers will help the baked cookies stay soft and chewy.

Low Carb Blueberry Cookies - soft and chewy sugar free treats

Beat the mixture in the stand mixer until a cohesive dough has formed. It will be sticky and perhaps looser than regular cookie dough. Portion out the dough into eight scoops onto a baking sheet lined with a silicone mat. Place three blueberries on each cookie.

Low Carb Blueberry Cookies - soft and chewy sugar free treats

Bake in a preheated oven for 8-10 minutes or until the edges start to darken. Remove from the oven – the cookies will still look very soft.

Low Carb Blueberry Cookies - soft and chewy sugar free treats

Leave to cool for ten minutes then transfer the cookies to a cooling rack. Store in an airtight container for up to three days.

Low Carb Blueberry Cookies - soft and chewy sugar free treats

Low Carb Blueberry Cookies

Low Carb Blueberry Cookies

Yield: 8 cookies

These low carb blueberry cookies are wonderfully soft and chewy! Sugar free, gluten free, and keto friendly recipe.

Ingredients

Instructions

  1. Preheat the oven to 350F / 180C. Line a baking sheet with a silicone mat.
  2. Add the butter and brown Swerve to a stand mixer bowl. Beat until fully combined.
  3. Add the beaten egg and vanilla extract and beat again. Next, add the almond flour, salt and guar gum. Beat the mixture in the stand mixer until a cohesive dough has formed. It will be sticky and perhaps looser than regular cookie dough.
  4. Portion out the dough into 8 scoops onto the lined baking sheet. Place three blueberries on each cookie.
  5. Bake for 8-10 minutes or until the edges start to darken. Remove from the oven - the cookies will still look very soft. Leave to cool for ten minutes then transfer the cookies to a cooling rack.
  6. Store in an airtight container for up to three days.

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© Georgina @StepAwayFromTheCarbs
Cuisine: American / Category: Low Carb Sweet Treats

The post Low Carb Blueberry Cookies appeared first on Step Away From The Carbs.


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