Keto Blueberry Lemon Cookies

These blueberry lemon cookies taste of summer! They have a nice crunch, but also some soft pockets from the berries, giving them a fun texture.

Ingredients

2 cups almond flour
1/2 cup golden monkfruit sweetener
1/4 cup butter, melted
1/4 cup blueberries
1 large egg
1/2 lemon, zested and juiced
2 tbsp sour cream
1 tsp baking powder
1 tsp baking soda
1/2 tsp vanilla extract
Pinch of salt

Yields: 12 cookies
Per serving* (per cookie):
Calories: 172
Net carbs: 2
Protein (grams): 5
Fat (grams): 15

Prep time: 10 min
Cook time: 25 min
Total time: 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 325F.

In a large bowl, combine the almond flour, sweetener, baking powder, baking soda and salt.

In a small bowl, lightly whisk together the butter, egg, lemon zest and juice, sour cream and vanilla.

Add the wet ingredients to the dry ones, and fold in the blueberries.

Divide the dough into 12 balls and space them out on a parchment lined baking sheet.

Press down each ball to prevent rolling, then bake for 20-25 min, until golden.

Allow the cookies cool 15 min before handling. Refrigerate them in an airtight container.

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Keto Blueberry Lemon Cookies

Yield: 12

Author: Georgiana Elias

Prep time: 10 MinCook time: 25 MinInactive time: 15 MinTotal time: 50 Min

These blueberry lemon cookies taste of summer! They have a nice crunch, but also some soft pockets from the berries, giving them a fun texture.

Ingredients

• 2 cups almond flour
• 1/2 cup golden monkfruit sweetener
• 1/4 cup butter, melted
• 1/4 cup blueberries
• 1 large egg
• 1/2 lemon, zested and juiced
• 2 tbsp sour cream
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325F.
2. In a large bowl, combine the almond flour, sweetener, baking powder, baking soda and salt.
3. In a small bowl, lightly whisk together the butter, egg, lemon zest and juice, sour cream and vanilla.
4. Add the wet ingredients to the dry ones, and fold in the blueberries.
5. Divide the dough into 12 balls and space them out on a parchment lined baking sheet.
6. Press down each ball to prevent rolling, then bake for 20-25 min, until golden.
7. Allow the cookies cool 15 min before handling. Refrigerate them in an airtight container.

Nutrition Facts

Calories

172

Fat (grams)

15

Net carbs

2

Protein (grams)

5

* Net carbs and other nutritional information may vary based on brand used