Recipes

Low Carb Blueberry White Chocolate Cookies Recipe

Atkins Low Carb Blueberry White Chocolate Cookies
3.4g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.5g

Protein

7g

Fat

2.3g

Fiber

91.1cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 0 1/2 cup Blueberries, frozen, unsweetened
  • 0 1/4 teaspoon SweetLeaf Stevia Sweetener (with inulin)
  • 3 tbsp Butter, unsalted
  • 2 tablespoon truvia
  • 0 3/4 cup Almond Flour, Blanched
  • 2 Tbsp Coconut Flour
  • 0 1/2 tsp Baking powder
  • 0 1/4 tsp Xanthan Gum
  • 0 1/8 tsp Salt
  • 60 gram(s) Lily's White Chocolate Style Baking Chips (1 tbsp= 14g)

DIRECTIONS

  1. Preheat oven to 350°
  2. In a small saucepan over medium heat, warm frozen blueberries and stevia extract powder until beginning to simmer, 3-5 minutes. Remove from heat and allow to cool for 5 minutes.
  3. In a medium bowl, cream together the butter and truvia using an electric mixer until lightened in color and fluffy. 
  4. Sift together almond flour, coconut flour, baking soda, xanthan gum and salt into a small bowl.
  5. Add blueberries to the butter, mixing with the electric mixer until blueberries are almost pureed and well combined with the butter. Add in the dry ingredients with mixer running, scraping down the sides at least once. Fold in white chocolate chips.
  6. Measure out 12 rounded tablespoon-fulls (about 25 grams each) of dough onto a baking sheet. Bake for 14-18 minutes, until bottoms are browned watching closely in the last few minutes to prevent burning. Cool on the baking sheet for 5 minutes, then cool on a wire rack. These are best when consumed warm. One cookie is one serving.

Cooking Tip

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