These low carb Blueberry Turnovers with Lemon Icing make a great option for a lazy, slow, weekend breakfast.
This post was created by my fellow low-carb blogger Erin from My Flourless Kitchen.
Blueberry Turnovers with Lemon Icing – Low Carb, Keto, Gluten-Free, Grain-Free, Sugar-Free, THM S
I think the perfect weekend breakfast (or brunch) spread includes lots of both savory and sweet options. We usually have bacon or sausages, scrambled eggs or a keto frittata, fruit salad and then a sweet treat- like these delicious Blueberry Turnovers with Lemon Icing.
How to Make Blueberry Turnovers
This recipe has 3 components: the blueberry filling, the dough, and the lemon icing. You can make the filling in advance and keep it in the fridge and then just grab it when you need it.
For a variation, instead of the blueberry filling, you can try my Strawberry Compote for another low carb option or if you are doing Trim Healthy Mama my Apple Pie Filling would make these a tasty crossover! Both of which 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 fondly known as “fathead” dough. I have also made these with my almond flour pie crust dough, but I like the fathead dough better. It has a chewy quality to it that is delicious and hard to find in any other low carb recipe.
I like using coconut flour in my fathead dough instead of almond flour because it’s so much less expensive than almond flour. Also, my son’s school is nut-free so I can’t put anything made with almond flour in his lunch bag. These Blueberry Turnovers with Lemon Icing (made with coconut flour fathead dough) are fair game!
Some people say that fathead dough is a bit hard to work with. I have a few tricks for working with fathead dough to make it easier.
Trick #1: Use the microwave.
Don’t try to use the stovetop for this recipe- it works better if you use the microwave. I add the mozzarella cheese, cream cheese, and butter to a microwave-safe bowl and nuke it for 2 minutes with a quick stir at the 1-minute mark.
Trick #2: Work quickly.
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 lots of parchment paper!
I sandwich the dough between 2 large pieces of parchment paper and roll it out so it doesn’t stick to the rolling pin. I roll it out pretty thin for this recipe, about 1/4″ thick. Then I peel off the top piece of parchment paper and put it on the cookie sheet for baking. Easy peasy!
I cut the dough into little circles with a large 4″ diameter, which is the perfect size. If you don’t have a round cookie cutter this size, you can use the lid from a wide mouth mason jar. Or you could also just use a knife. If circles are too hard to cut freehand, you could also just cut them into 4″ squares.
Put your dough circles on a cookie sheet lined with parchment paper. Top each one with a heaping tablespoon of blueberry filling and then fold them in half. Bake them for 15 minutes at 350 degrees.
To Make the Lemon Icing:
The perfect finishing touch on these scrumptious little treats is the lemon icing. It is super easy- just take your favorite confectioner’s style sweetener (Lakanto Powdered Monk Fruit Sweetener is my favorite) and mix it with lemon juice until it has a nice consistency for drizzling.
I start with 1/2 cup sweetener and 1 tbsp lemon juice and then keep adding more lemon juice a teaspoon at a time until it is perfect. Then use a piping bag or a spoon to drizzle a generous amount of lemon icing onto each blueberry turnover.
Just like my Lemon Cream Cheese Frosting, this icing is very lemony. (Which I love!) But if you prefer the lemon taste to be more subtle, I recommend using half lemon juice and half water to make your icing.
Or if you are not a fan of lemon, you could also top these with Brown Butter Salted Caramel Sauce or Toasted Coconut Glaze. Yum!
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Ingredients
For the Blueberry Filling:
- 2 cups blueberries fresh or frozen
- 1/4 cup sweetener
- 1 tsp lemon juice
- 2 tsp glucomannan or gelatin
For the Dough:
- 2 1/2 cups shredded mozzarella cheese 9 oz
- 1/2 cup coconut flour 2 oz
- 2 tbsp butter
- 3 large eggs
- 1/4 cup powdered sweetener Lakanto Powdered Monk Fruit
- 2 ounces cream cheese
For the Lemon Icing:
- 1/2 cup powdered sweetener Lakanto Powdered Monk Fruit
- 1-2 tbsp lemon juice
Instructions
For the Blueberry Filling:
- Combine all ingredients in a medium-sized saucepan and cook for 5 minutes or so until the juice thickens (but blueberries remain whole).
For the Dough:
- Preheat oven to 350 degrees.
- Combine mozzarella cheese, cream cheese and butter in a microwave-safe bowl. Microwave for 1 minute and then stir. Microwave for 1 additional minute and then stir again.
- Add dry ingredients and mix well.
- Sandwich the dough between 2 large pieces of parchment paper and roll it to about 1/4" thick.
- Use a large (4" diameter) cookie cutter to cut dough into about 8 circles. Transfer dough circles onto a parchment paper-lined cookie sheet.
- Top each dough circle with a heaping tablespoon of blueberry filling and fold dough in half.
- Bake at 350 for 15 minutes or until golden brown.
For Lemon Icing:
- Combine lemon juice and powdered sweetener in a bowl and mix well.
- Add more lemon juice(1 tsp at a time) as necessary to get a nice spreadable icing consistency.
- Drizzle or pipe a generous amount of icing onto each turnover.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
