Keto Blueberry Muffin Cookies
Enjoy rich bakery flavor in a convenient cookie form. This delicious treat is wonderfully soft, low carb, and keto friendly.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Rub the almond flour, brown monk fruit sweetener, butter, and cinnamon together with your fingertips until moist crumbs form.
- 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.
- 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.