Keto Blueberry Lemon Cookies

  • Cook time
    20-25 mins
  • Prep time
    10 mins
  • Serving
    7-8 cookies


  • 1 ½ cups almond flour
  • 1/3 cup coconut flour
  • ¼ cup granulated monkfruit sweetener
  • 1 tablespoon Nutiva Organic Chia seeds
  • 1 ½ teaspoon baking powder
  • 1/3 cup cashew milk
  • 3 tablespoons Nutiva Organic MCT Oil
  • 2 eggs, separated
  • 2 teaspoons lemon zest
  • 1 teaspoon almond extract or vanilla extract
  • ¾ cup blueberries
  • 1/3 cup sliced almonds


    Preheat the oven to 350 degrees and line a sheet pan with parchment paper.


    In a large bowl, whisk the almond flour, coconut flour, sweetener, chia seeds and baking powder.


    Stir in the milk, MCT oil, 1 egg plus 1 egg yolk (saving the white for step 5), lemon zest, and almond extract. Once combined, fold in the blueberries and sliced almonds.


    Using a ¼ cup measure, scoop the batter onto the prepared pan. Using damp hands, form into a cookie shape, about 1 inch thick. 


    In a small bowl, whisk the remaining egg white and brush it on top of the cookies. Bake for 20-25 minutes until golden. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.



    Store leftover cookies in a lidded container in the fridge for up to 5 days or on the counter for up to 3 days. Wrap individually and freeze for up to 3 months.

    Related Products

    We use cookies to ensure that we give you the best experience on our website. If you continue, we will assume that you understand this. Learn more