Keto Cream Cheese Blueberry Cookies LowCarbingAsian Cover

Keto Cream Cheese Blueberry Cookies


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 Keto Cream Cheese Blueberry Cookies!

Keto Cream Cheese Blueberry Cookies LowCarbingAsian Pin 1 (2)

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!  So with that, here’s LCA’s 10th cookie variation that happened by chance!  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!

Keto Cream Cheese Blueberry Cookies LowCarbingAsian PIc

For this one, you will need Almond Flour, and Swerve/Monkfruit as the special ingredients, which can be purchased on Amazon or a local specialty supermarket. You will also need a food processor or a blender.

Now, let’s get started!

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 Monkfruit, Swerve or Sweetener of Choice
  • 3 1/2 tbsp Water

Cookies

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 2oz Cream Cheese (softened)
  • 1/2 tsp Vanilla Extract

Directions

1) Gather all the ingredients.

Keto Cream Cheese Blueberry Cookies (1)

2) Preheat oven to 325F.

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3) In a small saucepan, add blueberries, Swerve/Monkfruit, and 3 1/2 tbsp of water.

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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.

Low Carb Blueberry Sauce Recipe (12)

5) Once cooled, pulse in a food processor or blender until smooth. Set aside to cool.

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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, Swerve/Monkfruit, 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.

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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.

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10) With your thumb, make an imprint and press about 3/4 the way down.

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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.

Keto Cream Cheese Blueberry Cookies (2)

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!

Keto Cream Cheese Blueberry Cookies (3)

Hope you enjoy your low-carb/keto Cream Cheese Blueberry Cookies!

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More Recipes

Keto Cream Cheese Blueberry Cookies LowCarbingAsian Pin 1

 

Keto Cream Cheese Blueberry Cookies LowCarbingAsian Cover

Keto Cream Cheese Blueberry Cookies

The BEST Asian Low-Carb/Keto recipe for Cream Cheese Blueberry Cookies. Enjoy this delicious cookie at only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.58 from 7 votes
Course: Dessert
Cuisine: Worldwide
Keyword: ketoblueberrycookies, ketoblueberrydessert, ketobluebery, lowcarbblueberry, lowcarbblueberrycookies, lowcarbblueberrydessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe

Ingredients

Blueberry Sauce

  • 1 Cup Blueberries
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 3 1/2 tbsp Water

Cookies

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted 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, Swerve/Monkfruit, 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, Swerve/Monkfruit, 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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2 Comments

  1. Do you have a complete list of the nutritional values for the cream cheese blueberry cookies?

    • LowCarbingAsian

      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.

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