This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
These gluten-free Keto Blueberry Cheesecake Cookies are tender and delicious with a burst of blueberry and the tang from the lemon drizzle.
Join my newsletter and never miss a recipe!
This Keto Blueberry Cheesecake Cookies recipe is a ketofied version of a super popular recipe I have had on the blog for quite some time now.
It took me a bit to get to it, and I am not sure why. I am a little slow at times I guess. You would think I would tackle the carby versions of my favorite foods as quickly as possible right?
I think maybe I just assumed that there was no way I could come close to the original version as a keto recipe, but that couldn't be farther from the truth!
I have to admit that I have never been a big baker, and if you have followed me for a while you know that. I was pretty much a box baker for the most part in my past. My daughter is actually the one that got the baking gene, not me.
But, a friend of mine in the keto world has really given me the inspiration to get my keto bake on. She makes some of the most delicious keto treats I have ever seen. Her name is Carolyn and her blog is All Day I Dream About Food. If you don't follow her do it now!
She has a recipe for Keto Angel Food Cake that is a must-make!!
So I decided to tackle the old recipe. I was worried it wouldn't come out comparable to the regular version though. It is one of my favorite cookies and I knew I would be super bummed if I couldn't come close to the original with my keto version.
The first couple of tries were a flop, which made my anxiety go through the roof.
There are recipes that, if they don't work out, I don't really care about. I mean, I want to make yummy food but I know not everything will translate from the regular version to a keto version and I am OK with that.
But this recipe? I wanted to knock it out of the park.
The good news is I did it!
Yay me *insert happy foodie dance*
Want to know how I knew for sure I nailed it?
The Mr had some work done on his car, and the mechanic gave him a good deal. He of course is my number 1 taste tester for all of my recipes. He is sooooo far from keto it isn't even funny so if he likes something, I know it is good.
He requested that I make 2 dozen of these cookies to give to the auto shop as a thank-you!
If that isn't a testimate to how good these cookies are I really don't know what is!!
In This Post
🥘Ingredients
These are the ingredients necessary to make Keto Blueberry Cheesecake Cookies.
- Cream cheese
- Grass-fed unsalted butter
- Besti Crystalized Allulose Sweetener
- Egg
- Pink sea salt
- Wholesome Yum Organic Coconut Flour
- Xanthan gum
- Blueberries
- Lemon
- Besti Powdered Sweetener with Allulose
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Keto Blueberry Cheesecake Cookies. You will find the full directions in the recipe card at the bottom of the post.
In a mixing bowl, blend cream cheese, butter, and sweetener until fully combined.
Add the blueberries.
Using a small cookie scoop, scoop out the dough and roll it into a ball in your hands. Place cookie balls on a parchment-lined baking sheet.
Using the palm of your hand, or the bottom of a glass, press down on the dough balls to help form cookies.
🍽Equipment
This is the equipment you will need to make Keto Blueberry Cheesecake Cookies;
- 1 Large Mixing Bowl
- 1 silicone spoon
- 1 Small Cookie Scoop
- 1 Baking sheet
- 1 medium mixing bowl
- 1 Wire Cooling Rack
Storage
Store the Keto Blueberry Cheesecake Cookies in an airtight container in the refrigerator for up to a week.
I have not frozen these Keto Blueberry Cheesecake Cookies but they should freeze well.
💭Top tip
Allow the cookies to completely cool before you glaze them.
FAQ about Keto Blueberry Cheesecake Cookies
I have not tried it myself so I can't say 100% that they would come out the same but I do know that there are some fabulous dairy-free creamed cheese and butter substitutes out there. If you give it a try please let me know how they come out!
Absolutely! I would recommend that you freeze it after you scoop and press it out for the individual cookies. Once you do that, place the baking sheet in the freezer. After the cookies are frozen just pop them into a zipper-top bag, or freezer-safe airtight container. When you are ready to bake, take the cookies out of the freezer and place them in the refrigerator overnight. Then bake as usual. The baking time might be a bit more if they are cold, just watch the cookies and take them out when they begin to turn golden brown.
Due to the high amount of dairy in them, I recommend storing them in the refrigerator for up to a week.
More Keto & Low Carb Blueberry Recipes
- Blueberry Chia Jam
- Homemade Blueberry Syrup
- Low Carb Blueberry BBQ Sauce
- Keto No Bake Blueberry Cheesecake Pie
- Keto Coconut Flour Blueberry Muffins
- Keto Blueberry Smoothie
Keto Blueberry Cheesecake Cookies
Equipment
Ingredients
- 4 ounces cream cheese softened
- 8 tablespoons unsalted butter softened
- 1 cup Besti Crystalized Allulose Sweetener
- 1 large egg
- 1/4 teaspoon pink salt
- 1 cup Wholesome Yum Coconut Flour
- 1/2 teaspoon xanthan gum
- 1/2 cup blueberries (can use frozen, thawed berries, rinsed and drained)
- 1 lemon zested and juiced
- 1 1/2 cup to 2 cups Besti Monk Fruit and Allulose Powdered Sweetener (to get the glaze to your desired consistency)
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
- Add the egg and salt and mix until fully combined.
- Add the flour and xanthan gum to the cream cheese mixture and stir until fully combined.
- Stir in the blueberries.
- Once the cheesecake batter is fully mixed, cover with plastic wrap and chill in the refrigerator for 30 minutes, or until the batter is chilled.
- Using a small cookie scoop, scoop out the dough and roll it into a ball in your hands. Place cookie balls on a parchment-lined baking sheet.
- Using the palm of your hand, or the bottom of a glass, press down on the dough balls to help form cookies.
- Bake 17 to 20 minutes or until cookies turn golden brown around the edges.
- Place cookies on a cooling rack and rest for at least 5 minutes.
- Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.
- Drizzle cooled cookies with lemon glaze.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Leave a Reply