Keto Blueberry Lemon Cookies

• 1 ½ cups almond flour
• 1/3 cup coconut flour
• ¼ cup granulated monkfruit sweetener
• 1 tablespoon Nutiva Organic Chia seeds
• 1 ½ teaspoon baking powder
• 1/3 cup cashew milk
• 3 tablespoons Nutiva Organic MCT Oil
• 2 eggs, separated
• 2 teaspoons lemon zest
• 1 teaspoon almond extract or vanilla extract
• ¾ cup blueberries
• 1/3 cup sliced almonds

Preheat the oven to 350 degrees and line a sheet pan with parchment paper.

In a large bowl, whisk the almond flour, coconut flour, sweetener, chia seeds and baking powder.

Stir in the milk, MCT oil, 1 egg plus 1 egg yolk (saving the white for step 5), lemon zest, and almond extract. Once combined, fold in the blueberries and sliced almonds.

Using a ¼ cup measure, scoop the batter onto the prepared pan. Using damp hands, form into a cookie shape, about 1 inch thick. 

In a small bowl, whisk the remaining egg white and brush it on top of the cookies. Bake for 20-25 minutes until golden. Cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.

Notes:

Store leftover cookies in a lidded container in the fridge for up to 5 days or on the counter for up to 3 days. Wrap individually and freeze for up to 3 months.