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Lemon Blueberry Cookies

Looking for a delicious low-carb treat? Our lemon blueberry cookies are the perfect solution!

Lemon Blueberry Cookies

These lemon blueberry cookies combine the zesty goodness of lemons with the sweet burst of fresh blueberries to create a delightful dessert that’s gluten-free and low in carbs and sugar. In this blog post, we'll guide you through the steps to make these scrumptious cookies, complete with a tangy lemon glaze. Let's dive into this mouthwatering recipe!


For the Cookies:

  • 4 ounces of cream cheese, room temperature

  • ¼ cup of butter, room temperature

  • ½ cup of Swerve confectioners (or your desired sweetener)

  • 1 lemon

  • 2 large eggs

  • ½ teaspoon of vanilla extract

  • ½ cup of coconut flour

  • 1 teaspoon of xanthan gum

  • 1 ½ teaspoons of baking powder

  • pinch of salt

  • ½ cup of fresh blueberries

For the Glaze:

  • 1/3 cup of Swerve confectioners

  • 2 tablespoons of lemon juice

  • 1 teaspoon of heavy cream


For the Cookies:

  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

  2. In a large bowl, beat the cream cheese and butter together until the mixture is smooth and creamy.

  3. Zest one whole lemon. Add zest and sweetener to the cream cheese and butter mixture. Continue beating until the mixture becomes light and fluffy.

  4. Add eggs and vanilla extract, and mix until the batter is smooth.

  5. Add the coconut flour, xanthan gum, baking powder, and a pinch of salt. Beat until the dough comes together and forms a cohesive mixture.

  6. Gently fold in the fresh blueberries by hand, ensuring they are evenly distributed throughout the dough.

  7. Allow the dough to rest for about 10 minutes. This resting period will help thicken the dough and enhance the texture of the cookies.

  8. Using a medium cookie scoop, portion out the dough onto the prepared baking sheet. Lightly flatten each cookie to about 3/4 of an inch thick. The cookies will only spread slightly during baking.

  9. Bake for 15 to 18 minutes, or until they are just firm to the touch on top. Once they're done, remove from the oven and allow to cool completely on the baking sheet.

For the Glaze:

  1. In a bowl, whisk together the powdered sweetener, lemon juice, and heavy cream until the glaze is smooth. If you prefer a thinner glaze, you can add additional lemon juice to achieve the desired consistency.

  2. Drizzle the lemon glaze over the cooled cookies. Let them sit for about 10 minutes to allow the glaze to firm up before serving.

These lemon blueberry cookies are a fantastic addition to your dessert arsenal. Their vibrant lemon flavor combined with the juicy blueberries make for an irresistible treat. Plus, the use of coconut flour and zero-sugar sweeteners keeps them low in carbs and sugar. Happy baking!

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