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.
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: