Keto Blueberry Sandwich Cookies

Nutrition facts per serving

One serving = 1 cookie

Carbs
1.3g

Protein
4.7g

Fat
11.9g

Kcal.
134

Carbs

1.3g

Protein

4.7g

Fat

11.9g

Kcal.

134

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

These keto blueberry sandwich cookies are truly an eyecatcher, but that’s not all they can do!

They also taste soo good, are sugar-free and of course keto-friendly with only 1.3g net carbs per cookie!

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Keto Blueberry Sandwich Cookies Image #1

Keto Blueberry Sandwich Cookies Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Servings:

Ingredients for the cookies:

g defatted almond flour
g soft butter
g powdered erythritol

oz defatted almond flour
oz soft butter
oz powdered erythritol

cup defatted almond flour
cup soft butter
cup powdered erythritol

Ingredients for the blueberry filling:

g (frozen) blueberries
g butter
g powdered erythritol

oz (frozen) blueberries
oz butter
oz powdered erythritol

cup (frozen) blueberries
cup butter
tbsp powdered erythritol

Step 1 – Preparing the cookies

g soft butter, g powdered erythritol

oz soft butter, oz powdered erythritol

cup soft butter, cup powdered erythritol

Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.

Step 2

g defatted almond flour

oz defatted almond flour

cup defatted almond flour

Fold in the almond flour until you get a smooth dough.

Step 3

Preheat your oven to 350°F/180°C.

Step 4

Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2″/5cm circle-shaped cookie cutter to cut out the cookies.

Repeat this process until no dough is left.

Step 5

Carefully place the cookies on a baking tray lined with parchment paper.

The dough tends to fall apart rather easily, that’s why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.

Step 6

Bake the cookies for about 7-8 minutes in your preheated oven.

Every oven is different, that’s why the baking time in your oven might vary a bit from ours.

Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.

Step 7

Let the cookies cool down completely while you continue with the next step.

Step 8 – Preparing the blueberry filling

g (frozen) blueberries

oz (frozen) blueberries

cup (frozen) blueberries

Start to prepare the blueberry filling while the cookies cool down.

Add the blueberries into a small (non-stick) pot and set the heat to medium.

Let the blueberries simmer for about 10 minutes and stir them regularly while they cook.

Step 9

Mash the cooked blueberries with a fork until you get a smooth mass with as few large blueberry chunks as possible.

Let the cooked blueberries cool down while you continue with the next step.

Step 10

g butter, g powdered erythritol

oz butter, oz powdered erythritol

cup butter, tbsp powdered erythritol

Add the butter and powdered erythritol to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.

Step 11

cooked blueberries

Fold in the cooled, mashed blueberries until you get a smooth mass.

Step 12

Once the cookies are cold, you can fill them with the blueberry filling.

To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.

Press the second cookie down, until the creme is spread evenly between the cookies.

Repeat this step with the remaining cookies, until you have no cookies and creme left.

Step 13

Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.

Storage

Cover the keto blueberry sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.