LOW CARB, SUGAR-FREE, GLUTEN-FREE BRINGS TOGETHER THIS AMAZING KETO COOKIE
If you’ve ever had chocolate covered blueberries before and loved them then this is the perfect cookie recipe for you. Blueberry Chocolate Chip Almond Cookies are thick, moist and perfect for dunking in your favourite drink. I am partial to a tall glass of cold milk with any cookies I eat.
Every once in a while Mrs. CBB wants something sweet so we work on testing new recipes in our kitchen that are low-carb, sugar-free and gluten-free. Since she’s been eating a keto diet for the past 3 years I’ve become accustomed to being the test-it-husband because if she can get it past me she knows the recipe will be a hit.
I was a bit hesitant about the blueberries and chocolate mix but not anymore because they turned out amazing which is why we are sharing the recipe. All recipes we create are tested and loved by us otherwise they don’t make the blog.
When you are on a keto diet eating berries is about the only fruit you will get in your diet so adding blueberries,
strawberries, raspberries and blackberries to your favourite sweets recipes are delicious. The problem is that whipped cream and berries can be boring after a while which is why we’ve went on to create loaf cakes, cheesecakes, cookies and muffins that are all low-carb, sugar-free and gluten-free.
Since we are in the midst of the summer months blueberries are in season which means prices will come down helping to make these Blueberry Chocolate Chip Almond Cookies budget-friendly.
The most expensive ingredients are the almond flour and sugar-free chocolate chips.
We use the Krisda brand that we buy from Zehrs for $8.99 and Costco Almond Flour is $16.00 for a 2kg bag.
The coconut flour is fairly inexpensive so you can buy that just about anywhere that sells groceries.
For the sugar component of the recipe we used Sukrin Gold which costs $19.99lb from Amazon but worth it as it does exactly what any other brown sugar does to a recipe. If you have Swerve sweetener or a monk fruit sugar, Erythritol they work just as well in this recipe.
We didn’t have any fresh blueberries for this recipe but we did have frozen that were purchased as fresh but we didn’t have a chance to eat them. Freezing blueberries is simple and even easier to defrost or use in your baking.
How to make Blueberry Chocolate Chip Almond Cookies
Although these blueberry chocolate chip almond cookies are great cooled they are even better if you can wait a day and refrigerate them. Over the years of testing keto recipes there hasn’t been one baked good that didn’t taste better the next day. Something happens with the flavours and texture of the nut flours that offer a better dessert every time. Don’t believe me? Try it out if you can resist! It’s tough.
I used a large non-stick baking sheet lined with parchment paper to bake these cookies which I find helps keep them from burning too quickly. It may seem like the cookies are not baked when they come out of the oven but if you just let them sit and cool they will continue to bake as the baking sheet reduces temperature.
- ½ cup almond flour
- ½ cup coconut flour
- 1 cup fresh or frozen blueberries
- 2 large eggs
- ½ cup sugar-free brown sugar Sukrin Gold or you can use white
- 1 cup sugar-free chocolate chips
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup butter softened
- ½ cup 35% heavy whipping cream
- pinch of salt
- Preheat your oven to 350 degrees
- In a bowl add all of your dry ingredients and mix together
- In a second bowl add your eggs, sugar, extracts, heavy cream, butter and mix well
- Add the dry ingredients into the wet and mix
- Fold in the blueberries and chocolate chips
- With a medium sized ice-cream scoop you should be able to make 12 cookies
- After you scoop them onto a parchment paper lined baking sheet press down on them to flatten and round them.
- Bake for 10 minutes or until lightly golden (do not over-bake)
- Let cool then refrigerate for one hour or over night and enjoy.
Enjoy these Blueberry Chocolate Chip Cookies as a treat and don’t be shy to batch bake and freeze them for up to 6 months. I don’t know about you but when I want something sweet I don’t care if it’s cold or not!
Discussion: Have you ever tried blueberries and chocolate together?
Nutrition: 37 net carbs 12 cookies or 3 net carbs for each cookie. Lower the net carbs by making smaller cookies as these are large cookies.
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think. You can also pin the recipe on Pinterest and share on just about every social media outlet. Big Thanks.
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