<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2614004416472&pd[em]=&noscript=1" /> Skip to Content

Keto Blueberry White Chocolate Chip Cookies

With only a handful of pantry staple ingredients, a bowl, blueberries, and white chocolate chip cookies are not only sugar-free and gluten-free … you are going to have cookies on the table in no time!

Looking for more delicious keto desserts? Consider making my personal favorite Keto Cinnamon Roll Sugar Cookies or Gluten Free Carrot Cake (Low Carb)!

Keto Blueberry White Chocolate Chip Cookies

Keto cookies are honestly a saving grace when it comes to living a ketogenic lifestyle. There is a lot of things a person can “give up,” but I personally draw the line at cookies. I love them, my family loves them, and the world loves them.

However, I can’t say I love the sugars, carbs, and “junk” that can come in a store-bought cookie. So … come on … you know what I did already…

You guessed it, I worked hard at developing the best blueberry white chocolate chip cookie I could for all of us!

Keto Blueberry White Chocolate Chip Cookies FEATURE

Whether you are looking for dessert, a quick treat, a snack, or even breakfast, these amazing keto blueberry cookies will hit the spot!

BONUS: This recipe is a super easy-to-follow recipe AND it will have everyone coming back for more!

Blueberry White Chocolate Chip Cookie Ingredients

Keto Blueberry White Chocolate Chip Cookies ingredients

Flour: For this recipe, I used 3/4 Cup Almond Flour and 2 tbsp Coconut Flour.

Dry Ingredients: ½ tsp. Baking Powder, 1/8 tsp. Salt, ¼ tsp xanthan gum, and1/3 Cup Lakanto Classic Monk Fruit Sweetener.

Blueberries: An essential… and tasty ingredient. I used 1/2 Cup Frozen Blueberries for my cookies.

Butter: 1/3 Cup Butter. An important note here: Make sure your butter is soft before baking with it.

Chocolate Chips: 1/3 Cup ChocZero White Chocolate Chips.

How to Make Keto Blueberry White Chocolate Chip Cookies

Pre-heat the oven. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Whisk dry ingredients. Whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum. Set aside for now.

Warm up the blueberries. Heat the frozen blueberries in a microwave-safe bowl for 30-second intervals, stirring in between for a total of 1-2 minutes. The blueberries need to be soft and liquidy.

Cream butter and sugar. Beat the butter and monk fruit sweetener until well combined.

Add blueberries. Add the blueberries and beat them on high until the blueberries are fully incorporated. 

Keto Blueberry White Chocolate Chip Cookies heated blueberries

Combine dry ingredients. Beat in the dry flour mixture.

Add the chocolate. Stir in the white chocolate chips.

Keto Blueberry White Chocolate Chip Cookies mixing in white chocolate chips

Refrigerate the dough. Place the cookie dough in the fridge for 1-hour to firm up to make it easier to work with.

Form the cookie. Using a 1-inch cookie scoop, spoon out 12 cookie dough balls onto the parchment-lined baking sheet, and flatten slightly.

Keto Blueberry White Chocolate Chip Cookies dough balls

Bake the cookies. Bake the cookies for about 12-15 minutes or until the edges just start to brown.

Cooling. Allow your cookies to cool on the baking sheet for 15 minutes before transferring to a cooling rack.

Keto Blueberry White Chocolate Chip Cookies baked

Tips and Tricks

Here are some tips and tricks I think are super important when making keto blueberry white chocolate chip cookies!

  • Use Frozen (not fresh) blueberries. I know this might sound crazy because fresh is usually always best. However, you are going to want to use frozen blueberries for this recipe because they break down to liquid form better.
  • If you have fresh blueberries, put them in the freezer for about 30 minutes and then use them for this recipe!
  • Xanthan Gum is an important ingredient in this recipes. However, if you don’t have any, you can replace it with 1 tsp of gelatin. The amount of gelatin required in the recipe is twice as much as xanthan gum.

Questions you may have

Are Keto Blueberry White Chocolate Chip Cookies Healthy?

Like anything, everything is healthy in moderation and proper serving sizes. We all want to eat the whole plate, trust me on this one. However, I like to recommend 1 cookie per person. However, everyone’s macros are different so make sure you are in line with your macros when considering your serving size.

What kind of cookies are allowed on the keto diet?

These cookies … and so many more!

As long as the cookies are “keto,” “keto-friendly,” or “keto-approved,” they are safe to eat on a ketogenic diet.

There are many great storebought options too like: Highkey Cookies and Perfect Keto Cookies if you are looking for a quick fix!

Is Almond Flour keto approved?

Yes! Almond flour is keto-approved and probably the most widely used keto flour substitute. Almond flour is made up of crushed almonds and is extremely low in carbs making it keto friendly!

More Keto Dessert Recipes

Healthy … well, healthier … desserts are my favorite part of keto cooking! Check out some of my other favorite keto desserts!

Keto Blueberry White Chocolate Chip Cookies FEATURE

Keto Blueberry White Chocolate Chip Cookies

Yield: 25 Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes

These super easy Keto Blueberry White Chocolate Chip Cookies are going to have you baking all blueberry season!

Ingredients

Instructions

  1. Whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum. Set aside
  2. Heat the frozen blueberries in a microwave safe bowl for 30-second intervals, stirring in between for a total of 1-2 minutes. The blueberries need to soft and liquidy.
  3. Beat the butter and monk fruit sweetener until well combined.
  4. Add the blueberries and beat on high until the blueberries are fully incorporated. 
  5. Beat in the dry flour mixture.
  6. Stir in the white chocolate Chips.
  7. Place the cookie dough in the fridge for 1-hour to firm up to make it easier to work with.
  8. When ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  9. Using a 1-inch cookie scoop, spoon out 12 cookie dough balls onto the parchment lined baking sheet, and flatten slightly.
  10. Bake for 12-15 minutes, until the edges just start to brown.
  11. Allow to cool on the baking sheet for 15 minutes before transferring to a cooling rack.
Nutrition Information:
Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 62Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 43mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g

Don't forget to follow us on Pinterest!

Share this recipe by clicking the Pinterest button below!

Skip to Recipe