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These keto blueberry sandwich cookies are truly an eyecatcher, but that’s not all they can do!
They also taste soo good, are sugar-free and of course keto-friendly with only 1.3g net carbs per cookie!
OTHER KETO TREATS AND SWEETS:
Keto Chocolate Chip Cookies Keto Apple Pie Fat Bombs Keto Strawberry Milkshake Keto Butter Pecan Ice Cream Keto Peanut Butter Mousse Chocolate Peanut Butter Keto Mug Cake
KETO BLUEBERRY SANDWICH 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).
The right almond flour can make or break a recipe, especially when it comes to baking.
That’s why I highly recommend using defatted almond flour.
It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.
Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
It has more fat and can cause recipe failures because of this, like melted cookies.
Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).
Why erythritol?
In my opinion, erythritol is 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 its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other 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 when using a 1:1 sugar replacement.
You can use fresh or frozen blueberries.
HOW TO MAKE THE KETO BLUEBERRY SANDWICH COOKIES:
Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the almond flour until you get a smooth dough.
Preheat your oven to 350°F/180°C.
Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Carefully place the cookies on a baking tray lined with parchment paper.
☝︎ The dough tends to fall apart rather easily, that's why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.
Bake the cookies for about 7-8 minutes in your preheated oven.
☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
Let the cookies cool down completely while you continue with the next step.
Start to prepare the blueberry filling while the cookies cool down.
Add the blueberries into a small (non-stick) pot and set the heat to medium.
Let the blueberries simmer for about 10 minutes and stir them regularly while they cook.
Mash the cooked blueberries with a fork until you get a smooth mass with as few large blueberry chunks as possible.
Let the cooked blueberries cool down while you continue with the next step.
Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the cooled, mashed blueberries until you get a smooth mass.
Once the cookies are cold, you can fill them with the blueberry filling.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
Cover the keto blueberry sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.
Serving Size 1 cookie
Servings 12
- Amount Per Serving
- Calories 134
- % Daily Value *
- Total Fat 11.9g19%
- Total Carbohydrate 1.3g1%
- Protein 4.7g10%
* 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
Directions
Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the almond flour until you get a smooth dough.
Preheat your oven to 350°F/180°C.
Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Carefully place the cookies on a baking tray lined with parchment paper.
☝︎ The dough tends to fall apart rather easily, that's why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.
Bake the cookies for about 7-8 minutes in your preheated oven.
☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
Let the cookies cool down completely while you continue with the next step.
Start to prepare the blueberry filling while the cookies cool down.
Add the blueberries into a small (non-stick) pot and set the heat to medium.
Let the blueberries simmer for about 10 minutes and stir them regularly while they cook.
Mash the cooked blueberries with a fork until you get a smooth mass with as few large blueberry chunks as possible.
Let the cooked blueberries cool down while you continue with the next step.
Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the cooled, mashed blueberries until you get a smooth mass.
Once the cookies are cold, you can fill them with the blueberry filling.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
Cover the keto blueberry sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.
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.)
MORE KETO TREATS AND SWEETS:
Lemon Poppyseed Keto Mug Cake Keto Almond Joy Keto Macadamia Raspberry Cookies Easy Keto Pumpkin Pie Mousse Keto Peanut Butter Ice Cream Keto Cinnamon Rolls Fat Bombs
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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!
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