Keto Blueberry Lemon Cookies

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



    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, keto 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.

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