These Keto Blueberry Spice Cookies with Lemon Cream Cheese Frosting may just be my latest summer obsession. Tender and sweet with bursts of fresh blueberries, the cookies alone could easily be a meal for me. But the frosting tips them over into the reasonably decadent dessert category. Then the cookie tower version gets down-right fancy.
There are a few truths in my baking life that will prove self-evident to anyone spending time with me in a cooking capacity.
- Truth #1: I’m not a pastry chef.
- While I absolutely love the fancy, multiple recipe desserts that one finds in fancy restaurants, their ideation and creation lies beyond my skill set. Sad but true. I consider them aspirational goals.
- Truth #2: I will always choose cookies over cake.
- Truth #3: One should never skimp on frosting.
Although more such truths may reveal themselves over time, those three should provide sufficient context for why I started with these Keto Blueberry Spice Cookies, made up a Lemon Cream Cheese Frosting for them, and then decided to turn them into pretty little layered Cookie Tower desserts that want to be fancier than they are.
All of that said, what I possibly like most about this recipe is the optional levels of effort.
- Easy = Make some delicious Blueberry Spice Cookies
- Give it a Little Window Dressing = Make a Lemon Cream Cheese Frosting to put on the cookies
- Fun and Fancy = Turn the cookies and frosting into a plated Cookie Tower
So, pick your desired level of effort and have some fun (and cookies)!
What You Need to Make Keto Blueberry Spice Cookies with Lemon Frosting
Equipment
- Stand Mixer or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sifter – For sifting the Almond Flour
- Rubber Scraper
- 2 Rimmed Baking Sheets
- Parchment Paper – Or silicone baking mats
- Nonstick Cooking Spray
- Cutting Board – Only if you’re making Cookie Towers and not just leaving them as cookies. For laying out the cookies to cut.
- 2.5-inch Cookie or Biscuit Cutter – Only if you’re making Cookie Towers and not just leaving them as cookies. For cutting the cookies into a uniform size.
- Carving Fork – Only if you’re making Cookie Towers and not just leaving them as cookies. For holding the cookie towers in place while you frost them and roll the sides in cookie crumbs.
- Small Offset Spatula – For frosting the cookies.
Ingredients
For the Blueberry Spice Cookies:
- Unsalted Butter
- 3 Sweetener Blend
- Granulated Erythritol
- SoNourished Gold – You could also use another brown erythritol or brown sugar substitute of your choice such as Swerve Brown or Sukrin Gold.
- Allulose
- Egg – I use jumbo eggs.
- Sour Cream
- Vanilla Extract
- Cinnamon
- Nutmeg – You’ll want to freshly grate it with a microplane / zester.
- Almond Flour – I recommend sifting it with a fine mesh sieve. Don’t try to use a regular hand sifter as you might for traditional all purpose flour. Almond flour is denser and tends to clump in them.
- Unflavored Whey Protein Powder
- Unflavored Gelatin
- Baking Powder
- Kosher Salt
- Blueberries – I suggest the amount for the cookies plus more for topping if you want to go a step further and turn these Keto Blueberry Spice Cookies into cookie towers. (Which you totally should.)
For the Lemon Cream Cheese Frosting:
- Heavy Cream
- Cream Cheese
- Allulose
- Lemon Extract – Please note that I mean lemon extract, not lemon juice. If you don’t have lemon extract, I would suggest 1 tablespoon of lemon juice and 1 tablespoon of lemon zest.
Getting Started with Making Keto Blueberry Spice Cookies with Lemon Frosting
A Note on the Effort Level Options for This Dessert
There are three parts of this walk-through. However, if you just want to make the cookies and stop there, you’ll have a perfectly delicious dessert. The Lemon Cream Cheese Frosting takes it up a notch and adds a nice flavor contrast. You can think of turning these lovelies into Cookie Towers as the stretch goal that will give you impressive looking desserts for your dinner party. Said differently: they’re pretty awesome but not required.
Time is a finite resource, so you get to pick which version works best for you.
Making the Keto Blueberry Spice Cookies
Mixing the Wet Ingredients
Okay, we’ll start by beating ½ cup of softened Unsalted Butter with ⅓ cup of Granulated Erythritol, ⅓ cup of SoNourished Gold (or another brown sugar substitute of your choice), and ⅓ cup of Allulose. You’ll want to beat these together until the mixture is light and fluffy.
Then you can beat in 1 Egg (jumbo) until thoroughly combined. After that, you’ll mix in ¼ cup of Sour Cream, 1 teaspoon of Vanilla Extract, ½ teaspoon of Cinnamon, and ½ teaspoon of freshly grated Nutmeg. You’ll probably need to scrape down the sides of the beater and the bowl a couple times.
Preparing the Dry Ingredients
In a separate bowl, you’ll sift 2.25 cups of Almond Flour, ⅓ cup of Unflavored Whey Protein Powder, 1 tablespoon of Baking Powder, 1 tablespoon of Unflavored Gelatin, and ¼ teaspoon of Kosher Salt. I like to give all of this a good whisk for even distribution.
Lori Pro Tip: Yes, I really do recommend sifting the Almond Flour with a fine mesh strainer. It only takes a minute.
Combining the Wet and the Dry
When it comes to combining the wet and dry ingredients, I typically work in 2 to 3 additions, beating in between each one. Once the cookie dough is uniform, you can use a rubber scraper to fold in 1 cup of Blueberries.
Baking the Keto Blueberry Spice Cookies
To bake these cookies, you’ll want to preheat the oven at 325°F. For the baking you can either use silicone baking mats on your rimmed baking sheets or parchment paper. If I’m using parchment paper, I first line my cookie sheets with heavy duty aluminum foil for easier clean up. Either way, I suggest spraying the surface with nonstick cooking spray.
Once your pans are prepared, spoon the cookie dough in mounds on the sheet, leaving about 2 inches in between them. I get 24 cookies across 2 sheet pans.
Lori Note: The size that gets me to 24 cookies is bigger than size at which I typically make cookies. I’m choosing the bigger size in this case to give myself the option of turning them into cookie towers (seeing slightly further down instructions). If you want smaller cookies, just make smaller mounds. You should also check them sooner, like after 10 minutes, depending on your sizing.
Making the Lemon Cream Cheese Frosting
This Lemon Cream Cheese Frosting is very easy to make. However, I will also tell you that it’s optional. The cookies are yummy on their own, so you only need to frost them if you want to. That said, I absolutely love this frosting and definitely think you should make it. 😃
In a stand mixer or large mixing bowl with a hand mixer, you’ll whip 1 cup of Heavy Cream to stiff peaks. Then you can set it aside for the moment.
Now, back in the stand mixer, you’ll beat 8 ounces of Cream Cheese, ½ cup of Allulose, and ½ teaspoon of Lemon Extract until it is smooth and creamy.
We’ll combine the 2 components by folding in about a quarter of the Whipped Cream into the Cream Cheese Mixture to lighten it up. Then we’ll gently fold in the remaining whipped cream, working in thirds until everything is combined.
Frosting the Cookies
You’ll want to allow the cookies to cool completely before frosting them. I use an offset spatula (or a butter knife if you can’t find the small offset spatula) to gently coat the cookies. Then, for fun, I like to sprinkle some additional blueberries on top.
These will need to be stored in an airtight container in the fridge. The cream cheese frosting will not appreciate being left on the counter overnight.
Assembling Cookie Towers
Okey dokey . . . if you want the super fun version of this dessert, stick around. Here we go.
For this part of the program, the two special pieces of equipment that I suggest are a 2.5-inch round cookie or biscuit cutter and a carving fork. (Yep, you read that right.)
Cutting the Cookie Rounds
We’ll take our cookies and set them out on a cutting board. Using the 2.5-inch cookie cutter, cut the cookies into uniform rounds. You will need 3 cookies for each Cookie Tower, so plan accordingly based on how many Cookie Towers you plan to make. The edge cookie “scraps” are important to our plan, so you should just move them to the side or into a wide, shallow bowl for the moment.
Lori Note: They are pretty substantial desserts, so I would be shocked if you needed more than one per person. It’s 3 cookies with a lot of frosting, presumably after a meal, so . . . yeah, substantial.
Building the Towers
You’ll spread a healthy layer of frosting on top of each of the bottom two cookie rounds for each tower. Next you’ll take the 3rd one (the top layer cookie) for each and flip it over so that the flat side is facing up. Then you’ll set it on top of its respective cookie tower. We’ll get to frosting those tops shortly, so you can wait on that for now.
Now, I do the next step while holding the tower in my hand. If you have a small cake stand that spins, that would probably work too. Using your small offset spatula, you’ll frost the sides of the tower, making sure to fill in all the gaps between the cookie layers. We’re not skimping on frosting here.
Then it’s time to frost the top of each tower. You can set them back down on the cutting board (or another flat work surface) for the moment.
Coating the Sides
Here’s where the carving fork comes into play. But . . . before we get to that, take a moment to get out whatever plate(s) or dish(es) you will be using to serve or store the cookie towers and set them near your work station.
Do you remember those edge cookie “scraps”? We’re going to crumble those scraps into fine crumbs in a wide, shallow bowl or large plate. Then we’re going to “roll” the sides of the cookie tower in those crumbs to make a decorative coating.
However, to do that we need to be able to maneuver our cookie towers. You’ll want to stab a cookie tower with your carving fork, making sure it is securely on there. Then pick up the cookie tower and roll the sides in the cookie crumbs.
Once complete, you’ll set the cookie tower down on its final plate, dish, or serving tray. You’ll want to gently extract the carving fork from the cookie tower and then use the offset spatula to smooth over the top frosting to hide the 2 tiny puncture marks.
Garnishing, Serving, and Storing Keto Blueberry Spice Cookie Towers
Finally, we’re ready to garnish. I like to sprinkle some additional blueberries on top as well as just a tiny bit of lemon zest.
You’ll want to store them in the fridge until ready to serve.
Related Recipes
Looking for some more cookies? If so, you should check out these recipes:
- Keto Snickerdoodle Cookies
- Keto Peanut Butter Cookies (Dairy Free)
- Keto Irish Cream Cookie Cups
- Keto Peanut Butter Cookie Cups
- Keto Dulce de Leche Pumpkin Cookie Cups
- Keto Butterball Cookie Pops
- Keto Butter Horn Cookies
Just want more blueberries? You might want to try one of these:
- Keto Blueberry Spice Cake with Blueberry Mascarpone Frosting
- Keto Blueberry Mojitos
- Keto Berry Cobbler Muffins
- Keto Berry Trifle
- Manchego, Prosciutto, and Blueberry Bites (would also be good with sharp cheddar)
- Baked Brie and Keto Pickled Blueberries
If you want some ideas for a menu to go along with these Blueberry Spice Cookies, take a look at my Easy Peasy Summer Dinner Party.
Keto Blueberry Spice Cookies with Lemon Frosting
Ingredients
For the Blueberry Spice Cookies:
- ½ cup Unsalted Butter Softened
- ⅓ cup Granulated Erythritol
- ⅓ cup SoNourished Gold Or another brown erythritol or brown sugar substitute of your choice
- ⅓ cup Allulose
- 1 Egg Room Temperature
- ¼ cup Sour Cream
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg Freshly Grated
- 2 ¼ cups Almond Flour
- ⅓ cup Unflavored Whey Protein Powder
- 1 tablespoon Baking Powder
- 1 tablespoon Unflavored Gelatin
- ¼ teaspoon Kosher Salt
- 1 cup Blueberries plus more for topping
For the Lemon Cream Cheese Frosting:
- 1 cup Heavy Cream
- 8 ounces Cream Cheese Softened
- ½ cup Allulose
- ½ teaspoon Lemon Extract
Instructions
For the Blueberry Spice Cookies:
- Line 2 rimmed baking sheets with parchment paper and grease them with nonstick cooking spray. Preheat the oven to 325°F.
- In a stand mixer or large mixing bowl with hand mixer, beat ½ cup Unsalted Butter (softened) with ⅓ cup Granulated Erythritol, ⅓ cup SoNourished Gold (or another brown sugar substitute of your choice), and ⅓ cup Allulose. Beat until the mixture has lightened. About 2 minutes.½ cup Unsalted Butter, ⅓ cup Granulated Erythritol, ⅓ cup SoNourished Gold, ⅓ cup Allulose
- Add in 1 Egg (jumbo) and beat until it is incorporated. Then beat in ¼ cup Sour Cream, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon, and ½ teaspoon Nutmeg (freshly ground). Mix until it is homogenous.1 Egg, ¼ cup Sour Cream, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon, ½ teaspoon Nutmeg
- In a separate bowl, sift together 2 ¼ cups Almond Flour, ⅓ cup Unflavored Whey Protein Powder, 1 tablespoon Baking Powder, 1 tablespoon Unflavored Gelatin, and ¼ teaspoon Kosher Salt. Whisk to combine.2 ¼ cups Almond Flour, ⅓ cup Unflavored Whey Protein Powder, 1 tablespoon Baking Powder, 1 tablespoon Unflavored Gelatin, ¼ teaspoon Kosher Salt
- Add the dry ingredients into the wet ingredients in 2 – 3 installments, beating after each one.
- Once thoroughly combined, fold in 1 cup Blueberries until they are evenly distributed in the dough.1 cup Blueberries
- Spoon the cookie dough onto the prepared baking sheets approximately 2 inches apart.
- Bake at 325°F for 15 minutes or until the edges just begin to turn golden brown.
For the Lemon Cream Cheese Frosting:
- In a stand mixer or large mixing bowl with hand mixer, whip 1 cup Heavy Cream to stiff peaks. Set it aside.1 cup Heavy Cream
- In the stand mixer or another large mixing bowl with a hand mixer, beat 8 ounces Cream Cheese (softened) with ½ cup Allulose and ½ teaspoon Lemon Extract until smooth and completely blended.8 ounces Cream Cheese, ½ cup Allulose, ½ teaspoon Lemon Extract
- Fold about ¼ of the whipped cream into the cream cheese mixture to lighten it up. Then fold in the remaining whipped cream, working in thirds until it is completely integrated.
Normal Cookie Assembly:
- Once the cookies have cooled, frost them with a generous amount of the Lemon Cream Cheese Frosting.
Creating Layered Cookie Towers:
- You will need 3 cookies for each tower, so one recipe makes approximately 8 Cookie Towers. Once the cookies have cooled, lay them out on a cutting board and grab a 2.5-inch cookie or biscuit cutter. Cut each cookie into a 2.5-inch round using the cutter.
- Place the edges that you’ve trimmed / cut off into a wide, shallow bowl. Use your fingers to break those edges into fine crumbs in the bowl. Set them aside.
- Using an offset spatula, frost the tops of 2 cookie rounds and then stack them on top of each other. Flip the 3rd cookie round over so that the flat side is facing up and set it on top. Repeat with the remaining cookies.
- Continuing to work with the offset spatula, frost the edges of the cookie towers. I suggest using a carving fork to hold the tower in place while you work. Because the cookies aren’t perfectly flat, you’re also filling any extra gaps between the cookie layers. Be generous with the frosting. Now frost the top of the cookie tower.
- Then, use the carving fork to skewer a cookie tower and use that to help you roll the sides of the tower in the bowl of cookie crumbs that you’d set aside earlier.
- Set the cookie tower down on a flat or on its serving dish. Sprinkle a few additional blueberries on top and use a microplane to zest a sprinkle of lemon peel on it as well.
- Store in the refrigerator until ready to serve.
Equipment
- Stand Mixer Or Large Mixing Bowl and Hand Mixer
- Measuring Cups
- Measuring Spoons
- Parchment Paper Or silicone baking mats
- Nonstick Cooking Spray
- Cutting Board Only if making Cookie Towers
- 2.5-inch Cookie or Biscuit Cutter Only if making Cookie Towers
- Carving Fork Only if making Cookie Towers
- Small Offset Spatula For frosting the Cookies or Cookie Towers
Notes
- Carb Calculation Note
- Total Carbs Per Serving = 14 grams
- Minus Dietary Fiber Per Serving: 1 gram
- Minus Sugar Alcohols Per Serving: 10 grams
- Net Carbs Per Serving = 3 grams
- Total Carbs Per Serving = 14 grams
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