Keto Blueberry Muffin Cookies

If you love the soft top of a bakery muffin, you are going to enjoy these keto blueberry muffin cookies.

They give you the tender texture of a fresh muffin combined with the buttery edges of a good cookie.

Eating a low carb diet can sometimes make you miss regular bakery snacks, but treats like this make it much easier to stay on track.

Since they are keto friendly, you get all the sweet berry flavor without dealing with sugar spikes later in the day.

The little bit of cinnamon streusel on top brings everything together for the perfect afternoon snack.

Why I Love This Recipe

Muffin Top Texture – You get the soft, fluffy center of a bakery muffin baked right into an easy handheld cookie.

Juicy Fresh Berries – Real blueberries burst in every bite, giving you sweet, juicy flavor without any artificial taste.

Cinnamon Streusel Crunch – The buttery brown sweetener crumble adds a warm, sweet crunch that takes these cookies to another level.

Keeps You in Ketosis – Made with almond flour and allulose, these treats satisfy your bakery cravings while staying completely low carb.

Ingredients You’ll Need

For The Cookies

• 2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1 tsp Baking Powder
• 1/4 tsp Sea Salt
• 6 tbsp Unsalted Butter
• 1/2 cup Allulose
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1/2 cup Fresh Blueberries

For The Streusel

• 1/3 cup Almond Flour
• 2 tbsp Brown Monk Fruit Sweetener
• 2 tbsp Unsalted Butter
• 1/4 tsp Ground Cinnamon

How To Make

Step 1

Heat the oven to 350°F and line a baking sheet with parchment. Whisk the almond flour, coconut flour, baking powder, and sea salt together.

Step 2

Beat the softened butter and allulose until creamy, then beat in the egg, vanilla, and lemon zest. Stir in the dry ingredients just until combined.

Step 3

Fold the blueberries into the dough gently so most remain whole. Divide the dough into 12 rounded mounds and place them 2 inches apart on the pan.

Step 4

Rub the almond flour, brown monk fruit sweetener, butter, and cinnamon together with your fingertips until moist crumbs form.

Step 5

Press a generous pinch of streusel onto each cookie and lightly flatten the tops. Bake for 13 to 15 minutes, until the edges are lightly golden and the centers are set.

Step 6

Cool on the baking sheet for 15 minutes before moving the cookies. The extra cooling time gives them a tender muffin-top center without falling apart.

Tips

Dry Your Blueberries Well

After washing your fresh blueberries, make sure you roll them on paper towels until they are completely dry.

From my experience, any leftover water on the berries will make the dough around them soggy and wet.

I also recommend picking out smaller berries so they mix in easily without breaking the cookies apart.

Use Cold Butter for the Streusel

For the topping, you will get the best results if your butter is chilled straight from the fridge.

Cold butter breaks into nice little crumbs when you rub it with the almond flour and sweetener.

If the butter is soft or warm, the topping turns into a paste and will melt flat instead of staying crumbly.

Watch the Edges Closely

Allulose behaves differently than regular sugar and tends to brown much faster in the oven.

I recommend checking the cookies around the 11 or 12 minute mark to see how dark the bottoms and edges look.

If they look golden brown early, you can lightly lay a piece of foil over the pan for the last few minutes.

More Recipes

• Keto Cinnamon Roll Cheesecake Bars
• Keto Strawberry Crunch Cheesecake
• Keto Tiramisu Brownie Cups

FAQ

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but do not thaw them before folding them into the dough.

Keep them frozen until the very last second so they do not release extra juice and turn your dough purple.