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?
Directions
- 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.
Pro Tip
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?
Ingredients
- 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
Indulge in delicious and keto-friendly Blueberry Cream Cheese Cookies. These soft and creamy treats are bursting with the flavors of blueberries, making them a delightful guilt-free option. Try this gluten-free recipe for a delightful twist on traditional cookies.
Servings: 12 Cookies
Print Recipe
Calories: 148kcal
Ingredients
Blueberry Sauce
- 1 Cup Blueberries
- 2 tbsp Sweetener your preferred sweetener
- 3 1/2 tbsp Water
Cookies
- 1 1/2 Cup Almond Flour
- 1/4 Cup Sweetener your 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
Calories: 148kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 61mg | Potassium: 16mg | Fiber: 2g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
*Values Based Per Serving
Looking for Other Recipes?Sign Up to Get RECIPES Sent Directly to Your Inbox!
*This page contains affiliate marketing links*15
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.