Description
Chewy, low-carb cookies with frozen wild blueberries, lemon zest, and white chocolate chunks. A keto-friendly summer treat with a soft-batch texture and antioxidant-rich bursts of flavor.
Ingredients
Frozen wild blueberries
Unsalted butter
Granulated white erythritol
Salt
Lemon zest
Fresh lemon juice
Almond flour
Baking powder
White chocolate chunks
Instructions
Preheat oven to 350°F / 180°C
Room-temperature butter plus sweetener, beat until creamy
Add lemon zest and juice, mix well
Incorporate almond flour and baking powder
Fold in frozen blueberries and white chocolate chunks
Scoop dough onto parchment-lined sheets
Bake 10-12 minutes until slightly golden
Cool on wire rack
Notes
Do not thaw blueberries before adding to dough
Use small wild variety berries for better distribution
Substitute coconut oil for dairy-free version
Sweetener can be swapped with monkfruit or allulose
Lemon zest enhances freshness without bitterness
- Prep Time: 15
- Cook Time: 12
- Category: Uncategorized
- Method: Baking
- Cuisine: American