Keto Blueberry Muffin Cookies

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 ¼ 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 ½ teaspoon) until a drizzling consistency is achieved. Drizzle over the cooled cookies.

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.