I had long thought about experimenting in my kitchen a.k.a. food laboratory about making cookies with fruit and blueberry to be more specific. Only recently did I run across a Blueberry Cookie recipe that had gone viral on Tik-Tok.
So I decided to throw caution to the wind and still proceed with making my own recipe and set of blueberry cookies. However, it would be done my way which would be sugar-free, low carb and keto-friendly. Like the viral recipe, I decided to also forego adding eggs as theirs was vegan, including the butter they used. Anyway, here is my review of my own Sugar Free Low Carb and Keto Friendly Blueberry Cookies below.
The color of my blueberry cookies were more of a light purple hue, unlike the viral ones which was a deeper purple or blue. After baking, I immediately allowed the cookies to cool for a couple minutes as I wanted to bite in them while still warm so that the whole berries would burst in my mouth, of which they did. This was quite satisfying too! However, on to the taste.
My cookies did not disappoint as they were a cross between a soft and chewy blueberry muffin and its crispy edges like that of a blueberry crisp only packaged in cookie form. The blueberry cookies were lightly sweetened being I used sugar free and keto-friendly sweeteners.
The texture, possibly different from the viral one , being I used oat flour (though not as keto friendly as almond) instead of white. The butter I used was also not vegan but rather organic and unsalted.
Anyway, the long and short of my review of my sugar free and keto-friendly blueberry cookies was that they were really good and healthy too—that I ate them almost immediately out of the oven and more than one. But who’s counting? So why not make them both—the Viral Blueberry Cookies as well as this one—my Sugar Free, Low Carb, and Keto-Friendly Blueberry Cookies.
SHORTCUT OF STEPS
SUGAR FREE, LOW CARB AND KETO- FRIENDLY BLUEBERRY COOKIE RECIPE
Sugar Free, Low Carb and Keto-Friendly Blueberry Cookies
A play off of the viral Tik-Tok Blueberry Cookies but my recipe is adapted to be sugar free and keto friendly.
Ingredients
- 1 cup Oat Flour or Almond
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Butter, unsalted softened
- 1/2 cup Swerve Sweetener with Allulose
- 1 pint Blueberries fresh or frozen
- 6 oz ChocZero White Chocolate or other chunks or morsels
Instructions
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Using an electric mixer, cream the butter and sugar together.
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Whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated.
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In a small bowl, roll blueberries in 1/2 cup confectioners sugar. Smash most of the berries with a large spoon to release their juice, only after having separated and reserving 1/8 cup of whole berries.
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Chop the white chocolate into chunks, unless using white morsel chips.
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Add in the smashed blueberries any any juices into the cookie batter and continue mixing for an additional 3 to 5 minutes until fully incorporated.
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Next, fold in the whole berries and white chocolate pieces into the dough mixture.
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Place in freezer for 30 minutes. Once chilled, roll out chilled dough into balls. Then flatten by hand into the shape of medium sized cookies.
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Preheat oven to 350 degrees.
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Bake in two batches in a preheated oven for 15 minutes or until edges are golden brown.
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Allow the cookies to cool on a wire rack for at least 3 minutes and only if you would prefer warm blueberries bursting in your mouth. That should also be ample time for the cookies to set.
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Enjoy warm, otherwise refrigerate leftover cookies, if any.
Recipe Notes
Whenever possible, use organic ingredients.
