All the flavors of your favorite muffin in a delicious keto cookie! These Keto Blueberry Muffin Cookies have a delectable swirl of blueberry jam and a sweet crumb topping.
Fair warning: These keto blueberry cookies are so tender and sweet, and so much like a muffin top, you might find yourself eating them for breakfast. That’s what I did!
They really are like a perfect cross between cookies and keto blueberry muffins. That crumb topping and the sweet drizzle make them extra special. They are sweet enough to be dessert, but they also go really well with your morning coffee.
Given that I am a diehard chocoholic, it’s hard for other desserts to compete. But these are fantastic and I know you will love them.
Keto Crumbl Copycat Recipe
I still have yet to step food inside the popular cookie chain. But I see a ton of Crumbl Cookie copycat recipes on the internet and I love seeing if I can make a keto version.
I have already created Keto Cosmic Brownie Cookies and I have my eye on a few more ideas. But since blueberries are in season, the idea of a blueberry muffin cookie really appealed to me.
To achieve the right look and consistency, I had to think this one through. I used a dough similar to my Keto Chocolate Chip Cookies, but with a little coconut flour to help offset the moisture of the berries. Then I created a little bit of blueberry “jam” with simmered berries and some thickener.
I also created a crumble topping similar to my keto coffee cake muffins, and sprinkled that over the cookies prior to baking.
The results were spectacular!
Ingredients Notes
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- Blueberries: You can use fresh or frozen blueberries. I actually used a little of both, making the swirl with frozen blueberries and adding some more fresh berries into the dough.
- Sweetener: Brown sugar replacements, such as Swerve Brown, give the cookies a better depth of flavor. You can use regular granulated sweetener in the blueberry swirl, but you will need a powdered sweetener to make the drizzle.
- Glucomannan: To ensure that the blueberry swirl isn’t too runny, you will need a thickener like glucomannan or xanthan gum.
- Keto flour: This keto cookie recipe requires both almond flour and coconut flour. This gives both the cookies and the crumb topping the right texture.
- Collagen: Adding collagen protein powder to my keto cookie recipes gives them a wonderful texture and chewiness. If you don’t want to use it, you can add another 1/4 cup of almond flour.
- Kitchen staples: Butter, eggs, baking soda, vanilla, salt.
Step by Step Directions
1. Prepare the blueberry swirl: In a small saucepan over low heat, combine the blueberries, water, and sweetener. Bring to a simmer and cook until the blueberries can easily be mashed with a fork, about 3 minutes. Remove from heat and whisk in the glucomannan. Let cool while preparing the cookies.
2. Prepare the crumb topping: In a small bowl, whisk together the almond flour, coconut flour, brown sweetener, and salt. Stir in the butter until the mixture resembles coarse crumbs. Set aside.
3. Make the cookie dough: In a large bowl, whisk together the almond flour, sweetener, collagen, coconut flour, baking soda, and salt. Stir in the egg, butter, and extract until the dough comes together.
4. Add the blueberries: Carefully fold in the fresh blueberries. Then dollop the blueberry swirl over the dough and swirl it in with a knife. Don’t mix it in completely, leave the dough streaky. Divide the dough into 12 even balls and place on a large parchment or silicone-lined baking sheet at least 2 inches apart. Press down to thickness of about half an inch.
5. Bake the cookies: Sprinkle the tops of the cookies with the crumb mixture and press lightly to adhere. Bake at 350ºF 15 to 20 minutes, until the edges and tops of the cookies are golden brown. They will still be very soft to the touch. Let them cool completely on the pan to firm up.
6. Drizzle, if desired: In a small bowl, whisk together the powdered sweetener and cream. Add water a tiny bit at a time (about 1/2 teaspoon) until a drizzling consistency is achieved. Drizzle over the cooled cookies.
Expert Tips
Keep your eye on the blueberry mixture as you simmer. That small amount of fruit can burn quickly if the heat is too high or the pan is too big.
Swirl the blueberry mixture in very lightly. You want the batter to have some parts that are regular cookie dough, and you don’t want to turn the whole batter blue. It should be very streaky.
Because blueberries add so much moisture to the cookies, they will be very soft and fragile when they come out of the oven. Let them cool completely on the pan, and then lift them off carefully by wiggling a spatula underneath.
These cookies have a lot of moisture so they are best stored in the fridge. It also helps firm them up better. You can let them sit at room temperature to warm up a bit if you prefer them that way.
Sweetener Options
I really think the cookies do best with a brown sugar replacement, but you can use other granulated sweeteners. Do keep in mind that allulose will make the cookies brown very quickly so keep your eye on them.
The “jam” can really be made with any sweetener, since the glucomannan provides the right consistency. The drizzle must be made with a powdered sweetener.
Dairy-Free Option
Butter gives both the cookies and the crumble topping the best consistency, but you can use other oils like melted coconut oil or avocado oil. You can replace the cream in the drizzle with any non-dairy milk option.
More healthy blueberry recipes
Keto Blueberry Smoothies
Try these delicious Keto Blueberry Smoothies for an easy and delicious nutrition boost. Packed with protein and antioxidants.
Keto Blueberry Bread
Tender coconut flour bread bursting with blueberries! This easy keto blueberry bread is nut free and dairy free, and makes a delicious breakfast or snack.
Blueberry Cheesecake Pie
This easy keto blueberry cheesecake recipe is a sweet slice of heaven. Creamy no-bake vanilla cheesecake in a sweet almond crust with a sugar-free blueberry topping. You simply can’t go wrong.
Keto Blueberry Cookies Recipe
Ingredients
Blueberry Swirl
- 1/3 cup (49.33 g) blueberries
- 1 tbsp (1.01 tbsp) water
- 1 tbsp (1.01 tbsp) allulose, or other granulated sweetener
- 1/8 tsp (0.13 tsp) glucomannan
Crumb Topping
- 1/4 cup (28 g) almond flour
- 1 1/2 tbsp (1.52 tbsp) coconut flour
- 2 tbsp (2.03 tbsp) Swerve Brown
- 1/4 tsp (0.25 tsp) salt
- 1 1/2 tbsp (1.52 tbsp) butter, melted
Cookies
- 1 ½ cups (165 g) almond flour
- 1/2 cup (91 g) Swerve Brown, lightly packed
- ¼ cup (27 g) collagen protein powder
- 2 tablespoon (2.03 tablespoon) coconut flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 large egg
- 1/3 cup (75.67 g) butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup (49.33 g) fresh blueberries
Drizzle (Optional)
- 1/3 cup (78.86 g) Swerve Confectioners
- 1 tbsp (1.01 tbsp) heavy whipping cream
- Water as needed
Instructions
Blueberry Swirl
- In a small saucepan over low heat, combine the blueberries, water, and sweetener. Bring to a simmer and cook until the blueberries can easily be mashed with a fork, about 3 minutes.
- Remove from heat and whisk in the glucomannan. Let cool while preparing the cookies.
Crumble Topping
- In a small bowl, whisk together the almond flour, coconut flour, brown sweetener, and salt. Stir in the butter until the mixture resembles coarse crumbs. Set aside.
Cookies
- Preheat the oven to 350ºF and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, collagen, coconut flour, baking soda, and salt. Stir in the egg, butter, and extract until the dough comes together.
- Carefully fold in the fresh blueberries. Then dollop the blueberry swirl over the dough and swirl it in with a knife. Don't mix it in completely, leave the dough streaky.
- Divide the dough into 12 even balls and place on a large parchment or silicone-lined baking sheet at least 2 inches apart. Press down to thickness of about half an inch. Sprinkle the tops of the cookies with the crumb mixture and press lightly to adhere.
- Bake 15 to 20 minutes, until the edges and tops of the cookies are golden brown. They will still be very soft to the touch. Let them cool completely on the pan to firm up.
Drizzle (optional)
- In a small bowl, whisk together the powdered sweetener and cream. Add water a tiny bit at a time (about 1/2 teaspoon) until a drizzling consistency is achieved
- Drizzle over the cooled cookies.
Notes
Nutrition
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These are delicious! I found the texture best after dehydrating them in an air fryer for about 30 mins. I’ll be making then again and again! Thank you!
These are delicious! They remind me of eating a muffin top! Thanks for sharing the recipe!
made these today. really delicious. I did leave the glaze off. When I was making them out I was afraid there would be too many berries. but they were perfect.
Would using whey protein powder be a good substitute for the collagen powder?
No, it would make them very cake-y. So please refer to the ingredients you need section for a suggestion if you don’t want to use the collagen.
These cookies are absolutely delicious! So glad I made a double batch. My family is devouring them. absolute perfection as usual 😍
Made these today. doubled the recipe. Summer love! Blueberry muffin top cookies. I’ll have to pick more blueberries.. Taking to family reunion cook out. They will be devoured.
So glad you liked them!
Absolutely delicious! Made these this morning while it’s still cool enough for the oven to be on and my goodness….wish I had doubled the recipe! Lol. Moist, and a perfect combo of sweet and indulgent!
Glad to hear it!
These cookies are excellent, it’s a cookie/ muffin combo. Keep the Crumbl copycat recipes coming!
Will do! They have lots of wonderful content to inspire me.
Can these be made without the protein powder? I have all the other ingredients but can’t justify spending money on the powder for just one recipe but these sound delicious.
Please read the blog post! 🙂