These low carb blueberry cookies are wonderfully soft and chewy! Sugar free, gluten free, and keto friendly recipe.
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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.
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.
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.
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.
Leave to cool for ten minutes then transfer the cookies to a cooling rack. Store in an airtight container for up to three days.
Update: Check out my new recipe for low carb icing and glaze! It would be great with these cookies!
Low Carb Blueberry Cookies
These low carb blueberry cookies are wonderfully soft and chewy! Sugar free, gluten free, and keto friendly recipe.
Ingredients
- 2 oz unsalted butter, melted
- ½ cup Brown Swerve
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 cup fine almond flour
- ¼ teaspoon guar gum
- pinch of salt
- 24 fresh blueberries
Instructions
- Preheat the oven to 350F / 180C. Line a baking sheet with a silicone mat.
- Add the butter and brown Swerve to a stand mixer bowl. Beat until fully combined.
- 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.
- Portion out the dough into 8 scoops onto the lined baking sheet. Place three blueberries on each cookie.
- 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.
- Store in an airtight container for up to three days.
Notes
4g net carbs per serving of 2 cookies
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Nutrition Information
Yield 4 Serving Size 2 cookiesAmount Per Serving Calories 290Total Fat 27gSaturated Fat 8gTrans Fat 0gCholesterol 77mgSodium 53mgCarbohydrates 7.7gNet Carbohydrates 4gFiber 3.7gSugar 2.4gProtein 7g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.