Low Carb Keto Blueberry Pie Cookies
Are you ready for tasty and delicious keto cookies?
Then check out these keto blueberry pie cookies.
You can’t go wrong with these low carb cookies with fresh blueberries.
What better way to enjoy cookies then in a mini pie form with this easy and simple low carb keto cookie recipe.
A quick homemade keto cookie not store bought – that will have everyone coming back for more.
Best keto blueberry cookies that are great to make for family and friends even if they don’t follow a ketogenic diet.
A sweet and savory cookie that is keto friendly and super delish.
These make a great keto snack – grab and go, keto dessert and even a keto breakfast cookie.
Enjoy this low carb sweet treat anytime of the day when you want something delicious.
No need to spend hours in the kitchen mixing up and baking up amazing cookies when you can make these simple and quick keto blueberry cookies.
Are you ready to learn how to make keto blueberry pie cookies?
Follow the step by step instructions for these amazing blueberry keto cookies!
How To Make Keto Cookies
Preheat oven to 375 F degrees.
Wash blueberries with water and leave aside.
Add the mozzarella cheese in a microwave-safe bowl. Microwave on high for 1 minute.
Stir the cheese and microwave again on high for 30 seconds.
In a separate bowl add almond flour, stevia, and baking powder. Mix until combined.
Add almond butter and egg to the cheese dough, stir and add dry ingredients. Knead with your hand until all the ingredients are well combined.
– All the ingredients should be room temperature, that way cheese will remain soft and easy to integrate.
– If the dough becomes hard and it becomes difficult to combine all the ingredients, microwave for 20 seconds and continue kneading.
Make a ball with the dough. Place the dough ball onto a sheet of parchment paper and place another sheet on top.
Using a rolling pin, roll out the crust to about ¼ inch thickness.
Using a 4-inch round pastry cutter (I used a mason jar lid) cut rounds of dough. Re-roll the scraps and cut more until you have used all dough.
Evenly distribute the blueberries between 6 discs and leave other 6 to cover them.
Gently cover the discs with another one and press the edges of each.
With a small sharp knife make an x on top of each cookie.
Place them on a baking sheet lined with parchment paper.
Bake for 10 minutes or until the edges are golden. Then broil in low for 2 more minutes.
Remove from the oven and allow pie cookies to sit on the pan for 5 minutes. Remove to a cooling rack and allow to cool.
Enjoy
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Low Carb Keto Blueberry Pie Cookies
Ingredients
- 115g shredded mozzarella cheese (1 cup)
- 2 tbsp almond butter
- 1 egg
- 1 tsp vanilla extract
- 120g almond flour (1 cup)
- ¼ tsp stevia extract, powder
- 1 tsp baking powder
- 60g blueberries (½ cup)
Instructions
- Preheat oven to 375 F degrees.
- Wash blueberries with water and leave aside.
- Add the mozzarella cheese in a microwave-safe bowl. Microwave on high for 1 minute.
- Stir the cheese and microwave again on high for 30 seconds.
- In a separate bowl add almond flour, stevia, and baking powder. Mix until combined.
- Add almond butter and egg to the cheese dough, stir and add dry ingredients. Knead with your hand until all the ingredients are well combined.
a. All the ingredients should be room temperature, that way cheese will remain soft and easy to integrate.
b. If the dough becomes hard and it becomes difficult to combine all the ingredients, microwave for 20 seconds and continue kneading. - Make a ball with the dough. Place the dough ball onto a sheet of parchment paper and place another sheet on top.
- Using a rolling pin, roll out the crust to about ¼ inch thickness.
- Using a 4-inch round pastry cutter (I used a jar lid) cut rounds of dough. Re-roll the scraps and cut more until you have used all dough.
- Evenly distribute the blueberries between 6 discs and leave other 6 to cover them.
- Gently cover the discs with another one and press the edges of each.
- With a small sharp knife make an x on top of each cookie.
- Place them on a baking sheet lined with parchment paper.
- Bake for 10 minutes or until the edges are golden. Then broil in low for 2 more minutes.
- Remove from the oven and allow pie cookies to sit on the pan for 5 minutes. Remove to a cooling rack and allow to cool.
Recipe Notes
1. Feel free to change the stevia extract for your preferred sweetener, if you do quantities will change.
2. You may replace almond butter for peanut butter, just make sure that whichever you choose doesn’t have any added ingredients such as sugar, oils and or salt.
Servings: 6
Serving size: 1 pie cookie
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 25 minutes
Macronutrients
Calories: 242
Fat: 20g
Carbs: 5g
Fiber: 4g
Net Carbs: 1g
Protein: 12g
Low Carb Keto Blueberry Pie Cookies
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