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Keto cookies are truly a blessing for the low carb community.
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.

I even saw some supermarket versions for low carb cookies the other day and even though I’m super excited that keto and low carb is getting more and more “mainstream”, I’m always pretty disappointed when I look at the ingredient list of products that claim to be healthy or keto friendly.

A LOT of those products contain super-processed seed oils, table sugar that is disguised by using one if its’ chemical names and a lot of other stuff that’s in there to bring up their palatability and shelf-life.

I can only imagine the struggle to make an all-natural product without adding all of that, so I can definitely understand the brands from an industry perspective.
I also think that sugar-free versions are almost always better than the sugar-laden versions, even if the sugar-free version isn’t perfectly healthy as well.

But if we have the possibility to have a keto friendly treat that doesn’t contain any of that stuff, we should take that chance, don’t we?

This keto blueberry cookies recipe contains only a few ingredients and none of them have names we can’t pronounce!
They’re chewy and comforting while the blueberries add a fruity kick to them.
With only 1.7g net carbs they are also pretty damn perfect for the ketogenic diet.
 

Keto Blueberry Cookies
 

Keto Blueberry Cookies
 

OTHER KETO COOKIES:

  • Keto Macadamia Raspberry Cookies
  • The Easiest Keto Peanut Butter Cookies Ever (Only 3 Ingredients!)
  • Keto Chocolate Crinkle Cookies
  • Soft & Chewy Keto Chocolate Chip Cookies
  • Chewy Sugar-Free Keto Strawberry Cookies
  •  
    Keto Blueberry Cookies

     

    KETO BLUEBERRY COOKIES INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • finely ground almond flour
    the finer, the better!
    If your almond flour is very coarse, I recommend adding it into a food processor and grounding it up a bit more – this way your texture will be finer and thus: more “real” cookie like!
  • white erythritol & brown erythritol:

    I got my brown erythritol from a local brand in Germany and unfortunately, it’s not available in the US.

    I haven’t tried both of the following products myself but the reviews are very good so I feel confident in suggesting them to you:

    1. Golden Monk Fruit Sweetener
    (I really want to try monk fruit sweetener myself but it doesn’t ship to Germany! Hopefully, I can get my hands on it when I’m in the US next year.)

    2. Sukrin Gold Brown sugar substitute
    (This is pretty close to the product I used but it differs in the fact that this is a 1:1 replacement for sugar whereas the erythritol I used is only 70% as sweet as sugar.
    I adjusted the amounts you would have to use if you use a 1:1 replacement in the recipe card!)

    Why erythritol?
    In my opinion, it’s the BEST keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!

    Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind and adjust accordingly.

  • butter: the butter doesn’t have to be soft because we’re going to melt the butter anyway.
  • whole egg

  • sugar-free vanilla extract
  • frozen blueberries
    Is it important to use frozen blueberries?
    Yes, it is.

    Fresh blueberries won’t hold their shape once your press them into the cookie dough and the whole thing will become very mushy and not very appealing.
    Using frozen blueberries will make sure that you can incorporate them easily into the dough and they also won’t burn as fast, making the cookies as a whole more flavorful.

  • xanthan gum:
    Xanthan gum acts as a keto-friendly thickening agent and will make your cookies softer and chewy (just as cookies should be, in my humble opionion!)

    You don’t have to use xanthan gum, you can also use guar gum and locust bean gum in the same ratio. (Depending on what’s easier to find in your region.)

  • pinch of salt

  •  
    Keto Blueberry Cookies
     

    HOW TO MAKE KETO BLUEBERRY COOKIES:

     

    Category, , , , DifficultyBeginner

    Missing cookies on the ketogenic diet? You don't have to anymore! These keto blueberry cookies are super low carb with only 1.7g net carbs per cookie!

    Keto Blueberry Cookies

    Yields8 Servings
    Prep Time10 minsCook Time8 minsTotal Time18 mins

     ¾ cup finely ground almond flour (approx. 100g)
     ¼ cup melted butter (60g)
     4 tbsp white erythritol (approx. 52g)
     2 tbsp pure brown erythritol (approx. 26g) or 1.5 tbsp (20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
     1 egg
     ½ tsp xanthan gum, guar gum or locust bean gum
     pinch of salt
     approx. 2.6oz/75g frozen blueberries (3-4 blueberries per cookie)

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    The first step is to melt your butter.
    You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
    Be sure that the butter doesn't boil though!
     

    3

    Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
     

    4

    Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.

    ☝︎Don't add the egg to the butter if it's still hot!
    If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.

    ☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
     

    5

    Add the dry ingredients (almond flour, salt & xanthan gum) and knead with your hands until you get a smooth and chunk-free dough.
     
     

    6

    Separate the dough into approx. 8 equal sized balls. (Could be more or less depending on how big you want your cookies to be.)
    Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
     

     

    7

    Press 3-4 frozen blueberries into each "raw" cookie.
     

    8

    Bake the cookies for approx. 8-9 min in your preheated oven.

    ☝︎ Keep an eye on your cookies!
    In my experience, almond flour tends to burn faster than wheat flour.

    BTW, it's totally normal if the cookies seem "mushy" when they're fresh out of the oven.
    They will harden up once they cool down.
     

    9

    Let the cookies cool down completely before enjoying them.
    (Psst, I love to dip them in a glass of almond milk or a cup of coffee! Yum!)
      

    Storage:
    10

    Store the cookies in an air-tight container or in a cookie jar for up to 3-4 days.
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 cookie

    Servings 8


    Amount Per Serving
    Calories 116
    % Daily Value *
    Total Fat 8.3g13%
    Total Carbohydrate 4g2%
    Dietary Fiber 2.3g10%
    Protein 7.4g15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

     ¾ cup finely ground almond flour (approx. 100g)
     ¼ cup melted butter (60g)
     4 tbsp white erythritol (approx. 52g)
     2 tbsp pure brown erythritol (approx. 26g) or 1.5 tbsp (20g) Golden Monk Fruit Sweetener or 1:1 brown erythritol blend)
     1 egg
     ½ tsp xanthan gum, guar gum or locust bean gum
     pinch of salt
     approx. 2.6oz/75g frozen blueberries (3-4 blueberries per cookie)

    Directions

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    The first step is to melt your butter.
    You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
    Be sure that the butter doesn't boil though!
     

    3

    Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
     

    4

    Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.

    ☝︎Don't add the egg to the butter if it's still hot!
    If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.

    ☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
     

    5

    Add the dry ingredients (almond flour, salt & xanthan gum) and knead with your hands until you get a smooth and chunk-free dough.
     
     

    6

    Separate the dough into approx. 8 equal sized balls. (Could be more or less depending on how big you want your cookies to be.)
    Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
     

     

    7

    Press 3-4 frozen blueberries into each "raw" cookie.
     

    8

    Bake the cookies for approx. 8-9 min in your preheated oven.

    ☝︎ Keep an eye on your cookies!
    In my experience, almond flour tends to burn faster than wheat flour.

    BTW, it's totally normal if the cookies seem "mushy" when they're fresh out of the oven.
    They will harden up once they cool down.
     

    9

    Let the cookies cool down completely before enjoying them.
    (Psst, I love to dip them in a glass of almond milk or a cup of coffee! Yum!)
      

    Storage:
    10

    Store the cookies in an air-tight container or in a cookie jar for up to 3-4 days.
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Chewy Sugar Free Keto Blueberry Cookies

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

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    Keto Blueberry Cookies
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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