Blueberry Lemon Shortbread Cookies
Macros per cookie:
• 170 Calories
• 17g of Fat
• 3g of Protein
• 2g of Net Carbs
Servings Prep Time
9cookies 30minutes
Cook Time
Servings Prep Time
9cookies 30minutes
Cook Time
Blueberry Glaze
  1. Start off by preheating your oven to 350°F and beating together your softened, room temperature butter and Sukrin erythritol until nice and creamy.
  2. Then add in your egg and egg yolk along with lemon juice and vanilla. Mix well.
  3. In a separate bowl, sift your almond flour to get rid of large lumps of almond and then combine that with the rest of your dry ingredients except for xanthan gum.
  4. Pour your dry ingredients slowly into your wet while beating the mixture continuously.
  5. When everything is combined, add 1/2 tsp of xanthan gum and mix very well to distribute it evenly.
  6. Line a baking sheet with parchment paper and use an ice cream scoop to measure out same sized cookie dough balls. Flatten each one slightly to ensure each one cooks evenly.
  7. Bake for about 8-10 minutes and let cool completely.
  8. To make the glaze, combine coconut oil (melted) with blueberries and Sukrin Melis in a Nutribullet or immersion blender.
  9. Let this glaze sit on the counter for a few minutes to thicken up. If your kitchen is a little warm, place the glaze in the fridge for a few minutes, checking often and stirring. You want a thicker consistency, but not too thick that you can’t glaze the cookies.
  10. Use about a teaspoon of glaze for each cookie and lay a dollop in the center. Using the spoon, gently push the glaze out to the edges of the cookie and flatten the layer off.
  11. Place the cookies in the fridge for about an hour so the glaze hardens. The cookies are best cold! Enjoy!