Keto Blueberry Spice Cookies with Lemon Frosting
Bursting with juicy blueberries and a heavenly blend of spices, these Keto Blueberry Spice Cookies with Lemon Cream Cheese Frosting are sure to satisfy your sweet tooth without overloading on carbs and sugar. And the creamy, tangy Lemon Cream Cheese Frosting takes them to the next level of deliciousness! Whether you're a die-hard Blueberry lover or just looking for a healthier treat, these cookies are a must-try.
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Servings: 24 cookies
Calories: 179kcal
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
Your Own Recipe Notes
Nutrition
Nutrition Facts
Keto Blueberry Spice Cookies with Lemon Frosting
Amount per Serving
Calories
179
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
42
mg
14
%
Sodium
116
mg
5
%
Potassium
39
mg
1
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
423
IU
8
%
Vitamin C
1
mg
1
%
Calcium
78
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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