Ingredients
1½ cups almond flour
½ cup unsalted butter, melted
2 large eggs
¼ cup erythritol powder
½ tsp baking powder
¼ tsp salt
8 oz cream cheese, softened
2 tbsp erythritol
1 tbsp lemon juice
1½ cups fresh blueberries
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Combine almond flour, melted butter, erythritol, baking powder, and salt in a bowl
Divide dough into 12 portions, form into 4-inch circles on parchment-lined baking sheets
Mix cream cheese, 2 tbsp erythritol, lemon juice, vanilla, and blueberries
Spoon filling onto dough (½ cup per bite), shape dough over filling
Bake 25 minutes until golden
Cool 10 minutes before serving
Notes
Blueberries may juice slightly during baking – place parchment paper under extra baking sheets to catch spills
Freeze unbaked bites for up to 2 months – just add 5 extra minutes to baking time
Storage: Keep in airtight container at room temperature for 2 days or refrigerate for 5 days
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 2g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg