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    Home » Breakfast & Brunch Recipes » Blueberry Turnovers with Lemon Icing

    Blueberry Turnovers with Lemon Icing

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jul 19, 2019 by Erin M.

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto blueberry turnovers

    These low carb Blueberry Turnovers with Lemon Icing make a great option for a lazy, slow, weekend breakfast. 

    two blueberry turnovers on a white plate

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    This post was created by my fellow low-carb blogger Erin from My Flourless Kitchen.

    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.

    spoon placing blueberry filling onto turnover dough placed on a sheet pan

    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!

    six blueberry turnovers drizzled in icing from above

    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!

    rolling pin on top of parchment paper with turnover dough beneath

    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 ¼" thick. Then I peel off the top piece of parchment paper and put it on the cookie sheet for baking. Easy peasy!

    three stages of making blueberry turnovers on a sheet pan

    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.

    hand piping icing onto blueberry turnovers on a parchment lined sheet pan

    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 ½ cup sweetener and 1 tablespoon 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!

    hand placing a blueberry turnover on a white plate with a large bite missing from turnover

     

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    hand placing blueberry turnover drizzled in icing with large bite missing onto white plate with another blueberry turnover with icing

    Blueberry Turnovers with Lemon Icing

    These low carb Blueberry Turnovers with Lemon Icing make a great option for a lazy, slow, weekend breakfast. They are the perfect sweet for Sunday brunch.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Course: Breakfast, brunch
    Cuisine: American
    Servings: 8
    Calories: 238
    Author: Taryn

    Ingredients

    For the Blueberry Filling:

    • 2 cups blueberries fresh or frozen
    • ¼ cup sweetener
    • 1 teaspoon lemon juice
    • 2 tsp glucomannan or gelatin

    For the Dough:

    • 2 ½ cups shredded mozzarella cheese 9 oz
    • ½ cup coconut flour 2 oz
    • 2 tbsp butter
    • 2 large eggs
    • ¼ cup powdered sweetener Lakanto Powdered Monk Fruit
    • 2 ounces cream cheese

    For the Lemon Icing:

    • ½ cup powdered sweetener Lakanto Powdered Monk Fruit
    • 1-2 tablespoon lemon juice
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    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 the eggs and dry ingredients and mix well.
    • Sandwich the dough between 2 large pieces of parchment paper and roll it to about ¼" 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 teaspoon at a time) as necessary to get a nice spreadable icing consistency.
    • Drizzle or pipe a generous amount of icing onto each turnover.

    Notes

    Note for Keto:
    If 7 net carbs is above your macro allotment simply make these a little smaller or cut back on the blueberry filling.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

    To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     

    Nutrition

    Calories: 238 | Carbohydrates: 10g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 313mg | Potassium: 94mg | Fiber: 3g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 4.5mg | Calcium: 198mg | Iron: 0.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Comments

    1. Norma says

      January 10, 2021 at 6:15 pm

      Was so eager to try this recipe but found it VERY goopy and wet...so much so that there was no way I could roll it out or cut the circles. Taste was good but the batter was too wet to manage for these. Could it be that the recipe should have listed more than 1/2 cup of flour? Doubt I'll try this again.
      Thanks.2 stars

      Reply
      • Taryn says

        January 10, 2021 at 9:16 pm

        I'm going to do a little testing on this one soon. I think just cutting back to 2 eggs will be perfect.

        Reply
    2. Doris says

      July 19, 2020 at 9:29 am

      I see that for the dough recepie it calls for 3 eggs yet in your instructions it says nothing on what to do with them.

      Reply
      • Taryn says

        July 19, 2020 at 1:42 pm

        You add them along with the eggs. It does say it in the blog post but I guess I missed it in the recipe card. I just fixed that 🙂

        Reply
    3. Anna Dingle says

      January 31, 2020 at 5:01 pm

      It says either Glucomannan or gelatin. What's the gelatin?

      Reply
      • Taryn says

        February 01, 2020 at 5:09 pm

        Just plain unflavored gelatin like Knox.

        Reply
        • Anna Dingle says

          February 06, 2020 at 9:56 am

          Thank you!

    4. Miriam says

      November 24, 2019 at 4:43 pm

      What could I substitute for the monk fruit sweetener ? I have Gentle sweet and Truvia

      Reply
      • Taryn says

        November 24, 2019 at 5:26 pm

        Either. Just use half the amount listed.

        Reply
    5. Karyl says

      November 13, 2019 at 5:00 pm

      I made this but the eggs made it runny. Could not roll it out. What did I do wrong?

      Reply
      • Taryn says

        November 13, 2019 at 9:35 pm

        This is a standard version of fathead dough. It could not be runny. Did you use the correct amount of coconut flour? Coconut flour absorbs a lot of moisture.

        Reply
        • Karyl says

          November 14, 2019 at 6:33 am

          Hi! Yes I used the exact amount. I used the dough and just spooned it out. Tasted great just had to do a work around.

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