For the Cookies:

  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup powdered erythritol or another keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh or frozen blueberries

For the Optional Glaze:

  • 1/4 cup powdered erythritol
  • 1-2 tablespoons almond milk
  • 1/2 teaspoon vanilla extract


1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Make the Cookie Dough:

  • In a large mixing bowl, beat the softened cream cheese and butter until smooth.
  • Add the almond flour, coconut flour, powdered erythritol, vanilla extract, baking powder, and salt. Mix until well combined.
  • Gently fold in the blueberries, being careful not to crush them.

3. Shape the Cookies:

  • Scoop spoonfuls of dough and drop them onto the prepared baking sheet, spacing them apart.

4. Bake:

  • Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.

5. Optional Glaze:

  • If desired, make a glaze by mixing powdered erythritol, almond milk, and vanilla extract until smooth.
  • Drizzle the glaze over the cooled cookies.

6. Cool and Serve:

  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.