Keto Blueberry Chocolate Chip Cookies
Indulge in the perfect blend of fresh blueberries and rich chocolate with our Keto Blueberry Chocolate Chip Cookies, a low-carb delight that satisfies your sweet tooth without the guilt.
Servings 12 cookies
Calories 190kcal
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Ingredients
- 2 cups almond flour 224g / 7.9 oz
- ½ cup granulated erythritol 100g / 3.5 oz
- 1 tsp baking powder 4g / 0.14 oz
- ¼ tsp salt 1.5g / 0.05 oz
- ½ cup unsalted butter, melted 113g / 4 oz
- 1 large egg
- 1 tsp vanilla extract 5ml
- ½ cup sugar-free dark chocolate chips 85g / 3 oz
- ½ cup fresh blueberries 74g / 2.6 oz
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together almond flour, granulated erythritol, baking powder, and salt.
- In another bowl, combine melted butter, egg, and vanilla extract, stirring until well mixed.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Gently fold in the sugar-free chocolate chips and fresh blueberries, being careful not to crush the berries.
- Using a cookie scoop or spoon, place dough balls onto the prepared baking sheet, flattening slightly as they will not spread much during baking.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store these keto-friendly cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
If you're using frozen blueberries, do not thaw them before adding to the dough to prevent bleeding.
The dough can be made in advance and refrigerated overnight; just allow it to soften slightly at room temperature before baking.
For a dairy-free version, substitute coconut oil for the butter.
Nutrition
Calories: 190kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Fiber: 2g | Net Carbs: 3g