Keto Blueberry Cheesecake Cookies

These gluten-free keto blueberry cheesecake cookies are tender and delicious with a burst of blueberry and the tang from the lemon drizzle.

Looking for more low carb and keto cookie recipe ideas? Give these Keto White Chocolate Macadamia Nut Cookies or Keto Lemon Thumbprint Cookies a try!

Overhead photo of Keto Blueberry Cheesecake Cookies scattered on a cooling rack.
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MORE KETO & LOW COOKIE RECIPES



This 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 you MUST!

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 trys 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 nummy 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.

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!!


Overhead photo of the ingredients needed to make Keto Blueberry Cheesecake Cookies on a wooden table.


INGREDIENTS NEEDED TO MAKE KETO BLUEBERRY CHEESECAKE COOKIES

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

INGREDIENTS




Six photos of the process of making Keto Blueberry Cheesecake Cookies.



HOW TO MAKE KETO BLUEBERRY CHEESECAKE COOKIES


STEP 1

Preheat oven to 350 degrees F.

STEP 2

In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.

STEP 3

Add the egg and salt and mix until fully combined.

STEP 4

Add the flour and xanthan gum to the cream cheese mixture and stir until fully combined.

STEP 5

Stir in the blueberries.

STEP 6

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.


Six more  photos of the process of making Keto Blueberry Cheesecake Cookies.


STEP 7

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.

STEP 8

Using the palm of your hand, or the bottom of a glass, press down on the dough balls to help form cookies.

STEP 9

Bake 17 to 20 minutes or until cookies turn golden brown around the edges.

STEP 10

Place cookies on a cooling rack and rest for at least 5 minutes.

STEP 11

Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.

STEP 12

Drizzle cooled cookies with lemon glaze.


Overhead photo of Keto Blueberry Cheesecake Cookies on a cooling rack with one on a spatula closer to the camera.


FAQS ABOUT KETO BLUEBERRY CHEESECAKE COOKIES


Can I make these Keto Blueberry Cheesecake Cookies dairy-free? 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!

Can I freeze the Keto Blueberry Cheesecake Dough? Absolutely! I would recommend that you freeze it after you scoop and press it out for the individual cookies. One you do that, place the baking sheet into 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 bake 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. 

How should I store Keto Blueberry Cheesecake Cookies? Due to the high amount of dairy in them I recommend storing them in the refrigerator for up to a week.


Closeup photo of Keto Blueberry Cheesecake Cookies on a cooling rack.



Last thoughts about Keto Blueberry Cheesecake Cookies


These cookies are hands down one of my all-time favorite cookies on the planet! 

They combine all of my favorite things in one tasty package.

Cookies + cheesecake + blueberries + lemon. It is like blueberry cheesecake married a cookie and had a delicious baby with lemon glaze on top.

Weird?

Ehh that is just how I roll 🤣

But it just doesn't get much better than that in my book! These cookies are the best of ALL worlds.



Closeup photo of a Keto Blueberry Cheesecake Cookies on a small white plate.




MORE KETO AND LOW CARB BLUEBERRY RECIPES




Keto Blueberry Cheesecake Cookies

Keto Blueberry Cheesecake Cookies

Yield: 24 cookies
Author: Bobbi Hass-Burleson
Prep time: 20 MinCook time: 20 Mininactive time: 5 MinTotal time: 45 Min
These gluten-free keto blueberry cheesecake cookies are tender and delicious with a burst of blueberry and the tang from the lemon drizzle.

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
  3. Add the egg and salt and mix until fully combined.
  4. Add the flour and xanthan gum to the cream cheese mixture and stir until fully combined.
  5. Stir in the blueberries.
  6. 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.
  7. 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.
  8. Using the palm of your hand, or the bottom of a glass, press down on the dough balls to help form cookies.
  9. Bake 17 to 20 minutes or until cookies turn golden brown around the edges.
  10. Place cookies on a cooling rack and rest for at least 5 minutes.
  11. Meanwhile, combine the lemon juice, zest, and powdered sugar in a medium bowl. Set aside.
  12. Drizzle cooled cookies with lemon glaze.

Nutrition Facts

Calories

80.82

Fat (grams)

6.65

Sat. Fat (grams)

4.03

Carbs (grams)

3.80

Fiber (grams)

0.60

Net carbs

3.19

Sugar (grams)

1.34

Protein (grams)

1.66

Sodium (milligrams)

73.29

Cholesterol (grams)

22.69

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.

keto, low carb, gluten-free, dessert
Cookies
American
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