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These low carb blueberry patties with lemon frosting are a great choice for a slow, slow weekend breakfast.
This post was created by my low carb blogger colleague Erin fromMy kitchen without flour.
I think that the perfect breakfast for the weekend (or brunch) includes many options both savory and sweet. Usually we have bacon or sausages, scrambled eggs or a keto frittata, fruit salad, and then a treat, like these delicious blueberry pies with lemon frosting.
How to make blueberry empanadas
This recipe has 3 components: the blueberry filling, the dough and the lemon glaze. You can make the filling ahead of time and store it in the refrigerator and then just take it when you need it.
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For a variation, instead of the blueberry filling, you can try my Strawberry compotefor another low carb option or if you are doing Trim Healthy Mama my Apple pie fillingIt would make these a tasty crossover! Both are made with the Slow Cooker or Instant Pot, super easy!
Mozzarella dough in a sweet recipe?
This recipe uses the internet's favorite mozzarella cheese dough, also known fondly as "fat head" dough. I've also made them with my almond flour cake crust dough, but I like the fat dough better. It has a chewy quality that is delicious and hard to find in any other low carb recipe.
I like to use coconut flour in my fat dough instead of almond flour because it is much less expensive than almond flour. Also, my son's school doesn't have nuts, so I can't put anything made with almond flour in his lunch bag. These lemon frosted blueberry pies (made with coconut flour fat dough) are a fair game!
Some people say that it is difficult to work with the fat. I have some tricks for working with fat dough to make it easier.
Trick # 1: Use the microwave.
Don't try to use the stove for this recipe, it works best if you use the microwave. I added the mozzarella cheese, cream cheese, and butter to a microwave safe bowl and mixed for 2 minutes with a quick stir at the 1 minute mark.
Trick # 2: Work fast.
As soon as it comes out of the microwave, stir again, and then add the eggs and dry ingredients. This step can also be done in the food processor.
Trick # 3: Use a lot of parchment paper!
I sandwiched the dough between 2 large pieces of parchment paper and spread it out so it doesn't stick to the rolling pin. I spread it quite thin for this recipe, about 1/4 "thick. Then I peel off the top piece of parchment paper and put it on the baking sheet. Easy peasy!
I cut the dough into small circles with a large diameter of 4 ″, which is the perfect size. If you don't have a round cookie cutter this size, you can use the lid of a wide-mouth mason jar. Or you could also use a knife. If the circles are too difficult to cut freehand, you could also cut them into 4 ″ squares.
Place your circles of dough on a baking sheet lined with parchment paper. Top each with a heaping tablespoon of blueberry filling and then fold them in half. Bake for 15 minutes at 350 degrees.
To make the lemon glaze:
The perfect finishing touch on these delicious treats is the lemon frosting. It's super easy: just take the sweetener from your favorite pastry (Lakanto monk fruit powder sweetener is my favorite) and mix with lemon juice until it's a good consistency to drizzle on.
I start with 1/2 cup of sweetener and 1 tablespoon of lemon juice and then keep adding more lemon juice one teaspoon at a time until perfect. Then use a piping bag or spoon to spray a generous amount of lemon frosting on each blueberry refill.
Just like me Lemon cream cheese frosting, this cherry is very lemon. (Which I love!) But if you prefer the lemon flavor to be more subtle, I recommend using half lemon juice and half water to make your icing.
Or if you are not a lemon fanatic, you can also complete them with Salted caramel sauce with brown butter or Toasted Coconut Icing. Yum!
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Blueberry empanadas with lemon frosting
These low carb blueberry patties with lemon frosting are a great choice for a slow, slow weekend breakfast. They are the perfect sweet for Sunday brunch.
Preparation time: 20 minutes.
Cook time: 15 minutes.
Total time: 35 minutes
Course: breakfast, brunch
For the blueberry filling:
- 2 cups fresh or frozen blueberries
- 1/4 cup of sweetener
- 1 teaspoon of lemon juice
- 2 teaspoons of glucomannan or gelatin
For the mass:
- 2 1/2 cups grated mozzarella cheese 9 oz
- 1/2 cup coconut flour 2 oz
- 2 butter spoons
- 3 large eggs
- 1/4 cup Lakanto Powder Monk Fruit sweetener powder
- 2 ounces cream cheese
For the blueberry filling:
For the mass:
Preheat the oven to 350 degrees.
Combine the mozzarella cheese, cream cheese, and butter in a microwave-safe bowl. Microwave for 1 minute and then stir. Microwave for an additional 1 minute and then stir again.
Add dry ingredients and mix well.
Sandwich the dough between 2 large pieces of parchment paper and roll it up to about 1/4 "thick.
Use a large cookie cutter (4 "in diameter) to cut the dough into approximately 8 circles. Transfer the dough circles to a baking sheet lined with parchment paper.
Cover each circle of dough with a heaping tablespoon of blueberry filling and fold the dough in half.
Bake at 350 for 15 minutes or until golden.
For lemon frosting:
Combine lemon juice and powdered sweetener in bowl and mix well.
Add more lemon juice (1 tsp at a time) as needed to get a good icing spread consistency.
Spray or place a generous amount of ice on each sales volume.
Note to Keto: If 7 net carbs are above your macro allotment, just make them a little smaller or reduce the blueberry filling.Notes on sweeteners:
Calories: 238kcal | Carbohydrates: 10 g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 313 mg | Potassium: 94mg | Fiber: 3g | Sugar: 4g | Vitamin A: 555 IU | Vitamin C: 4.5mg | Calcium: 198mg | Iron: 0.8mg
Blueberries With Patties Icing Lemon