This cookie cake just might be my go-to dessert this summer! This low sugar blueberry cookie skillet is the like the fresh & fruity cousin of everyone’s favorite chocolate chip cookie…
A Low-Sugar Cookie Recipe!
If you’re new here, healthier low-sugar desserts are my thing. My guilty pleasure. My muse.
I have the biggest sweet tooth ever, so I wasn’t going to take “no” for an answer when I was diagnosed with ulcerative colitis in 2020 at 20 years old. A little background info on ulcerative colitis for context: sugar is probably the biggest trigger for flare symptoms. The “bad” bacteria in our gut microbiome that cause inflammation tend to thrive off of sugar. Quite literally my worst nightmare.
Lucky for me (and all my fellow health nuts), there are so many healthier low-sugar sugar alternatives out there now! Although I still need to tiptoe around most artificial non-nutritive sweeteners, there are 3 that I always come back to:
- Monk Fruit
- Allulose
- Erythritol
They all bake super well and never seem to make my tummy hurt! Besides these sweeteners, honey and fruits are the only other sugar sources “allowed” on the Specific Carbohydrate Diet (SCD). I’ve been basing most of my food choices on the SCD since being diagnosed with ulcerative colitis 2 years ago. It focuses on reducing inflammatory carbs from your diet (aka sugar!) while increasing high-quality proteins and healthy fats.
With all of that said, the original diet was introduced in the 70’s before all of these low-sugar sweeteners existed. So I would recommend experimenting with care if you follow the SCD!
A Fun Blueberry Dessert
Fun fruit-forward desserts might just take the cake (no pun intended) over chocolate for me once the Spring weather kicks in….
If you know my typical flavor tendencies, they’re typically extremely chocolate forward. HOWEVER however however, this blueberry cookie cake is an absolute April dream. This blueberry cookie skillet is made with dried wild blueberries that absolutely burst with their beautiful fresh concentrated flavor!
The blueberry flavor paired with a hint of cinnamon, buttery gooey cookie center, and crispy golden-brown edges has me swooning every time.
What You’ll Need:
How to Make a Blueberry Cookie Cake:
Step 1: Combine all of the ingredients (excluding the blueberries and almonds!) in a large 9 cup food processor, adding the dry ingredients before the liquid ingredients.
Step 2: Blend on high for about a minute, or until a thick cookie dough forms.
Step 3: Transfer the cookie dough to a large mixing bowl. Fold in the dried wild blueberries and slivered almonds before transferring the cookie dough to a cast iron skillet lightly greased with coconut oil. Smooth the top of the unbaked cookie cake with a spatula before baking.
Step 4: Bake for 20-25 minutes & let cool for about 10 minutes before slicing.
Optional: Glaze with my SCD caramel sauce!
More of My Favorite Cookie Recipes:
- Single-Serve Giant Honeybun Cookie (Grain-free, Vegan)
- No-Bake Protein Cookies (Paleo, SCD-friendly)
- Chocolate Chip Chickpea Cookies (Grain-free, Refined-Sugar-Free)
- Chocolate Cream Cookie Cups (Paleo, Refined-Sugar-Free)
- Strawberry Pistachio Shortbread Cookies (SCD, Paleo)
Low-Sugar Blueberry Cookie Cake (Grain-Free, Paleo-Friendly)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: about 8 servings 1x
- Diet: Gluten Free
Description
A fun & fruity blueberry filled cookie cake made healthier! This low-sugar dessert is bursting with Spring/Summer flavors. The perfectly gooey center paired with the golden-brown crispy edges has me swooning every time! Paleo-friendly, Keto-friendly, Grain-free, Gluten-Free, Dairy-Free, Refined-Sugar-Free, Low-Carb.
Ingredients
- 1 1/2 cups almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 cup coconut oil, melted
- 1/4 cup liquid allulose
- 1 egg
- 2 tsp. pure vanilla extract
- 1/3 cup wild dried blueberries
- 1/4 cup slivered almonds
Optional Toppings:
- My SCD Caramel Sauce
- Chopped pistchios
- Unsweetened shredded coconut
Instructions
- Preheat the oven to 350F. Prepare an 8″ cast iron skillet by lightly greasing it with coconut oil and set aside.
- Add all of the ingredients in the order listed above (excluding the blueberries and almonds) to a large 9-cup food processor. Blend on high for about a minute until a thick cookie dough forms.
- Transfer the dough into a large mixing bowl. Fold in the dried blueberries and slivered almonds. Transfer the cookie dough into the cast iron skillet, smoothing the top with a spatula.
- Bake for 20-25 minutes, until the edges are a deep golden-brown color and the top is slightly cracked.
- Let cool for 10 minutes before slicing and enjoy! Optional: top with SCD Caramel Sauce, pistachios, and shredded coconut.
Notes
An equal amount of honey or maple syrup can be substituted for liquid allulose!
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 5
- Fat: 22
- Carbohydrates: 11
- Fiber: 2
- Protein: 6
Keywords: cookie skillet, blueberry dessert, healthy baking, refined-sugar-free, low carb, keto, allulose, healthy cookie recipe, specific carbohydrate diet, gluten-free baking, grain-free recipe
