Some websites start off their recipes by providing the whole history on how a certain dish originated and evolved to what it’s today, so here is LCA’s honest version of that model – we had no intention of making these Blueberry Cream Cheese Cookies!
After all, it’s not like blueberry cookies are known to be a crowd favorite.
However, after making our low carb blueberry sauce from a couple of days earlier and having some extra leftover, we decided to see how they taste in our cream cheese cookie base.
To our surprise, it came out really good with the hints of blueberry flavor perfectly complementing the creamy cream cheese cookie dough!
Plus if you dint know, blueberries are actually one of the super fruits in the fruit kingdom!
They are relatively low in carbs but packed with antioxidants, full of vitamin C and K, and help protects your cells from harmful oxidation damage, which leads to cancer among other cell diseases.
So with that, here’s LCA’s Blueberry Cream Cheese Cookies that happened by chance and an excuse to eat some cookies as a health supplement! Hope you guys enjoy it!
And also, if you guys may have any great ideas for other cookies flavors that you are looking for, please do let us know!
These cookies come out to ~2g net carbs per cookie, so it is a little bit on the higher carb side but should be fine in moderation.
The taste of these cookies just pop from the very beginning, being super soft and creamy infused with hints of blueberry flavor!
Now, let’s get making these Blueberry Cream Cheese Cookies!
- Prepping Time 10M
- Cooking Time 16-20M
- Cooling Time 10M
- Total Time 40M
- Net Carb/Cookie ~2g
- Servings 12 Cookies
Ingredients
Blueberry Sauce
- 1 Cup Blueberries
- 2 tbsp Sweetener (sugar alternative or preferred sweetener)
- 3 1/2 tbsp Water
Cookies
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener (sugar alternative or preferred sweetener)
- 1/3 Cup Butter
- 2oz Cream Cheese (softened)
- 1/2 tsp Vanilla Extract
Directions
1) Gather all the ingredients.
2) Preheat oven to 325F.
3) In a small saucepan, add blueberries, sweetener, and 3 1/2 tbsp of water.
4) Cook on medium heat until boiling, then turn down to low, stirring often and crushing blueberries with a soft spatula until a nice syrupy sauce forms. Roughly 10-12 minutes. Set aside cool down.
5) Once cooled, pulse in a food processor or blender until smooth. Set aside to cool.
6) In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
7) Use a large mixing bowl to combine Almond Flour, sweetener, cream cheese, melted butter and Vanilla Extract. Mix well for about 1 minute with a hand/stand mixer. Note – make sure melted butter is at room temperature when pouring otherwise it will ‘cook’ the batter.
8) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
9) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
10) With your thumb, make an imprint and press about 3/4 the way down.
11) Fill each cookies with about 1/2 tsp of blueberry sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
12) Bake at 325 F for 16-20 minutes (ours took 18 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it’s up to you!
Hope you enjoy your Blueberry Cream Cheese Cookies!
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Blueberry Cream Cheese Cookies
Ingredients
Blueberry Sauce
- 1 Cup Blueberries
- 2 tbsp Sweetener sugar alternative or preferred sweetener
- 3 1/2 tbsp Water
Cookies
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener sugar alternative or preferred sweetener
- 1/3 Cup Butter
- 2 oz Cream Cheese softened
- 1/2 tsp Vanilla Extract
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- In a small saucepan, add blueberries, sweetener, and 3 1/2 tbsp of water.
- Cook on medium heat until boiling, then turn down to low, stirring often and crushing blueberries with a soft spatula until a nice syrupy sauce forms. Roughly 10-12 minutes. Set aside cool down.
- Once cooled, pulse in a food processor or blender until smooth. Set aside to cool.
- In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
- Use a large mixing bowl to combine Almond Flour, sweetener, cream cheese, melted butter and vanilla extract. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
- Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
- Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
- With your thumb, make an imprint and press about 3/4 the way down.
- Fill each cookies with about 1/2 tsp of blueberry sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
- Bake at 325 F for 16-20 minutes (ours took 18 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!
Video
Nutrition
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Do you have a complete list of the nutritional values for the cream cheese blueberry cookies?
Hi Tami! Unfortunately, we don’t have the other nutritional facts. Since we use a lot of Asian ingredients in our recipes, the calculators used are notoriously inaccurate when tallying up those numbers. So we don’t run the app for any of our recipes.
Is a serving one cookie ?
This is the best keto cookie I’ve ever had!
Hi Brandy! So happy to hear you liked the cookies! Yes, serving size is 1 cookie.
Any tips for using coconut flour instead of almond flour?
I’m guessing I’d need to add more cream cheese to account for the absorbency of coconut flour but I’m not sure how much.
Thanks!
Hey Chris! Honestly, this recipe would be super tricky to do since it’s already a very delicate ratio as is.
But if you insist, I would say to start with a 1/4 of flour that the recipe calls for since coconut flour is so dense compared to almond flour.
The cream cheese is intended to be the binder, so I don’t know how much ‘absorbency’ it would add. I would say you’d probably have to add extra butter and an egg for absorbency/extra binding properties.
Again, we never made it this way so would probably require quite a bit of testing to get the correct ratios. Hope that helps and good luck!
Thanks for these delicious cookies! I had some leftover lemon curd from a cake & used that as the filling. The cream cheese kept the cookies soft & almost melt in your mouth like shortbread. Served them to non keto friends & they loved them. This is a keeper!
Hi Diana! So happy to hear you liked the cookies! Happy Holidays to you!
Loved these! So good. My kids living on the east coast are demanding them. Do you think they will withstand a few days in priority shipping?
So glad you liked them Mika! As long as they are stored/shipped at room tempeture, they should hold for at least 7-10 days.
can these be frozen?
btw I added some xanthan gum & baking powder, less crumbly
Hi – it’s best to place in fridge in an air tight container. Should hold for 7-10 days.