Keto

Keto Blueberry Pie Cookies

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keto-blueberry-pie-cookiesWho says you can’t have cookies while following the ketogenic diet? Cause if they did, they’re wrong. These Blueberry Pie Cookies are keto friendly coming in at 1 net carb and worth every bite. If blueberries are in season, I highly suggest going to a blueberry farm and picking your own cause they taste so much better with fresh blueberries. 

ready-to-eat-blueberry-pie-cookies

You can enjoy this dessert all year long when you’re craving blueberries, pie and cookies. And you’re probably thinking can a pie can be turned into a cookie? Yes it can! Enjoy this delicious dessert! 

Keto Blueberry Pie Cookies

6 servings

Keto-blueberry-pie-cookies-ingredients

Ingredients

1 cup shredded mozzarella cheese
2 tbsp almond butter
1 egg
1 tsp vanilla extract
1 cup almond flour
¼ tsp stevia extract, powder
1 tsp baking powder
½ cup blueberries

Directions

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.

blueberry-pie-cookies-process-1Add almond butter and egg to the cheese dough, stir and add dry ingredients. Knead with your hand until all the ingredients are well combined. 
making-dough-for-blueberry-pie-cookiesAll 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.
dough-balls-for-pie-cookiesMake a ball with the dough. Place the dough ball onto a sheet of parchment paper and place another sheet on top.
roll-dough-for-blueberry-pie-cookies-1Using a rolling pin, roll out the crust to about ¼ inch thickness.
blueberry-pie-cookies-cut-outsUsing 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.
adding-blueberries-to-cookiesEvenly distribute the blueberries between 6 discs and leave other 6 to cover them.
making-blueberry-pie-cookiespressing-pie-cookies-togethersealing-pie-cookies-togetherGently cover the discs with another one and press the edges of each.
making-an-x-in-the-blueberry-pie-cookiespie-cookies-on-cookie-sheetWith a small sharp knife make an x on top of each cookie.
Place them on a baking sheet lined with parchment paper.

fresh-out-of-the-oven-pie-cookiesBake for 10 minutes or until the edges are golden. Then broil in low for 2 more minutes.

pie-cookies-to-eatRemove from the oven and allow pie cookies to sit on the pan for 5 minutes. Remove to a cooling rack and allow to cool.

inside-of-blueberry-pie-cookies

Notes: Feel free to change the stevia extract for your preferred sweetener, if you do quantities will change.
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.

Keto Blueberry Pie Cookies

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

  • 1 cup shredded mozzarella cheese
  • 2 tbsp almond butter
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • ¼ tsp stevia extract, powder
  • 1 tsp baking powder
  • ½ cup blueberries

Instructions

  1. Preheat oven to 375 F degrees.
  2. Wash blueberries with water and leave aside.
  3. Add the mozzarella cheese in a microwave-safe bowl. Microwave on high for 1 minute.
  4. Stir the cheese and microwave again on high for 30 seconds.
  5. In a separate bowl add almond flour, stevia, and baking powder. Mix until combined.
  6. 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.
  7. All the ingredients should be room temperature, that way cheese will remain soft and easy to integrate.
  8. If the dough becomes hard and it becomes difficult to combine all the ingredients, microwave for 20 seconds and continue kneading.
  9. Make a ball with the dough. Place the dough ball onto a sheet of parchment paper and place another sheet on top.
  10. Using a rolling pin, roll out the crust to about ¼ inch thickness.
  11. 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.
  12. Evenly distribute the blueberries between 6 discs and leave other 6 to cover them.
  13. Gently cover the discs with another one and press the edges of each.
  14. With a small sharp knife make an x on top of each cookie.
  15. Place them on a baking sheet lined with parchment paper.
  16. Bake for 10 minutes or until the edges are golden. Then broil in low for 2 more minutes.
  17. 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.

Notes

Feel free to change the stevia extract for your preferred sweetener, if you do quantities will change.

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.

Nutrition Information
Yield 6 Serving Size 6
Amount Per Serving Calories 242 Total Fat 20g Carbohydrates 5g Fiber 4g Protein 12g
If you’re looking for more keto friendly recipes, check them all out here

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