Ingredients:
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
Instructions:
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.
