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.
Course Dessert
Cuisine American
Keyword blueberry muffiin cookies, keto blueberry cookies
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 ½ teaspoon) until a drizzling consistency is achieved
Drizzle over the cooled cookies.
Notes
Storage Information: Store the cookies in the fridge in a covered container for up to a week. You can also freeze the cookies for several months.