Blueberry Cream Cheese Cookies are a delectable treat made with a combination of cream cheese and a luscious blueberry sauce. These cookies are specially crafted for those following a low carb, keto, sugar-free, and gluten-free lifestyle.
With their rich and creamy texture, they offer a delightful blend of flavors that will satisfy your sweet tooth while adhering to your dietary preferences!
How to make Blueberry Cream Cheese Cookies?
- Combine water, sweetener and blueberries in a saucepan. Smash the blueberries down with a spatula and soft boil until syrup is formed. Next place the syrup into a food processor to achieve a smooth consistency.
- In a large bowl, combine almond flour, sweetener, cream cheese, and melted butter with an electric mixer and whisk until the mixture is well combined.
- Make cookie dough balls about the size of a golf ball, place them on a baking sheet, cookie sheet, or parchment paper and use the palm of your hands to press down. Make an indent using your thumb and place from blueberry sauce inside. 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 or until the bottom edges start to slightly brown.
- Very important, once done, place on a cooling rack and wait at least 10 minutes to cool the cookie prior to handling. Handling the cookies without properly cooling them will results in crumbling cookies.
Quickly cool the cookies placing them in the freezer for 5 minutes. The cookies must be cooled before handling because the cream cheese needs to cool to hold the cookies together.
What ingredients do I need to make keto blueberry cookies?
- Blueberries – fresh blueberries.
- Sweetener – use your preferred sweetener.
- Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe.
- Butter – unsalted butter.
- Cream Cheese – in a block and softened to room temperature.
- Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
What Low Carb Flour to Use
When it comes to choosing the best flour for cookies, it depends on your dietary preferences and needs.
For a low-carb, keto-friendly, and gluten-free option, fine-ground almond flour is highly recommended. It provides a great texture and is easily accessible.
How to store cream cheese blueberry cookies?
Store cookies in an airtight container in the refrigerator for up to 5 days.
Looking for other keto friendly cream cheese cookie recipes?
- Cream Cheese Chocolate Chip Cookies
- Strawberry Cream Cheese Cookies
- Cream Cheese Peanut Butter Cookies
- Cream Cheese Blackberry Cookies
- Peach Cream Cheese Cookies
Blueberry Cream Cheese Cookies
- 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!
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