I recently discovered the versatile and delicious Saskatoon Berry, also know as June berries in the States. They look like blueberries but have an apply almond flavour. Perfect for cookies, I figured. So I set about creating the perfect low-carb cookie recipe for them. This is said recipe.
Keto Saskatoon Berry Cookies Recipe
Ingredients:
- 3 tablespoons golden flaxmeal
- ⅓ cup unsweetened non-dairy milk (unsweetened almond milk, cashew milk, etc)
- ½ cup homemade vegan butter, room temp (*May sub with coconut oil or regular butter if not vegan.)
- ¼ cup Swerve Brown
- 2 tablespoons coconut cream
- ¼ teaspoon almond extract
- ⅓ cup vegan vanilla protein powder (*May sub with vanilla-flavoured whey isolate if not vegan.)
- 2 tablespoons oat fibre
- ½ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ¼ cup coconut flour
- 1 tablespoon baking powder
- 2 teaspoons raw cider vinegar
- ¼ teaspoon fine sea salt
- ⅔ cup Saskatoon (june) berries (*May sub with blueberries if unavailable though it’ll taste quite different.)
Directions:
Preheat oven to 350F. Line a cookie sheet with parchment paper or a silicon mat. Soak flaxmeal in the coconut milk beverage.
In a large bowl, cream together butter and Swerve Brown until smooth. Stir in flax mixture and coconut cream until fully incorporate.
In a medium bowl, whisk together all the dry ingredients. Stir in dry ingredients into wet ingredients until just combined. Gently fold in saskatoon berries.
Drop by the tablespoonful onto prepared cookie sheet (or use a small cookie scoop), about an inch apart.
Bake at 350 for 18-22 minutes or until tops are starting to brown. Remove from oven and allow to cool on cookie sheet 20 minutes before removing to wire rack to cool completely.
Did you make this keto Saskatoon berry (June berry) cookie recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
