Low Carb Jagodzianka (Polish Blueberry Buns)

Satisfy your sweet cravings while staying on track with these Low Carb Jagodzianka, a keto-friendly twist on the classic Polish blueberry buns. Made with a combination of almond flour and coconut flour, these buns are delightfully soft yet low in carbs, making them perfect for keto and gluten-free diets. Filled with a luscious homemade blueberry filling infused with a hint of zesty lemon, every bite bursts with fruity flavor. The golden, buttery exterior is brushed with egg yolk for a beautiful shine and lightly dusted with powdered erythritol for a touch of sweetness. Quick to prepare and oven-ready in just minutes, this recipe is a perfect choice for breakfast, dessert, or an indulgent snack. Bring a taste of Polish tradition to your table—with none of the guilt!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1 tablespoon granulated erythritol
• 4 tablespoons unsalted butter
• 2 ounces cream cheese
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon lemon juice
• 0.5 teaspoon xanthan gum
• 1 tablespoon water
• 1 egg yolk
• 1 tablespoon powdered erythritol

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking powder, and granulated erythritol. Mix well.

Step 3

In a microwave-safe bowl, melt the butter and cream cheese together by microwaving them in 15-second intervals, stirring in between until smooth.

Step 4

Add the melted butter and cream cheese mixture into the dry ingredients along with the eggs and vanilla extract. Stir until a dough forms.

Step 5

Separately, in a small saucepan, combine the fresh blueberries, lemon juice, xanthan gum, and water. Cook over medium heat until the blueberries soften and the mixture thickens. Let it cool.

Step 6

Divide the dough into 8 equal portions. Flatten each portion into a disc and place a spoonful of the blueberry filling in the center.

Step 7

Fold the dough over the filling and gently seal the edges, shaping each into a bun.

Step 8

Arrange the buns onto the prepared baking sheet, seam side down.

Step 9

In a small bowl, whisk the egg yolk and use it to brush the tops of the buns.

Step 10

Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 11

Let the buns cool slightly, then dust with powdered erythritol before serving.

Nutrition Facts

Serving size	(642.1g)

Amount per serving	% Daily Value*
Calories	2039.4

Total Fat 179.7g	0%
Saturated Fat 52.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 737.8mg	0%
Sodium 808.0mg	0%
Total Carbohydrate 101.9g	0%
Dietary Fiber 28.2g	0%
Total Sugars 26.1g
Protein 62.3g	0%

Vitamin D 98.2IU	0%
Calcium 569.3mg	0%
Iron 10.2mg	0%
Potassium 429.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.1%

Protein: 11.0%

Carbs: 17.9%