Keto Blueberry Crumble Cookies

I love finding ways to enjoy my favorite bakery treats without all the sugar. These keto blueberry crumble cookies are my latest favorite because they satisfy that craving so well.

They have a soft cookie base with juicy blueberries and a crunchy pecan crumble on top. You get a nice contrast of textures in every single bite.

Since this is a low carb and keto friendly recipe, you do not have to worry about spiking your blood sugar. It is a great option for anyone trying to limit sugar but still wanting a sweet treat.

The dough is very easy to mix together by hand, and the cookies bake in just about fifteen minutes. They are wonderful to keep in the kitchen for a quick snack during a busy week.

I hope you enjoy baking these as much as I do. Let us get started with the simple steps.

Why You’ll Love This Recipe

Great Texture Contrast – You get a soft cookie base topped with a crunchy cinnamon pecan crumble.

Bright Berry Flavor – Fresh lemon zest boosts the juicy blueberry flavor in every single bite.

Satisfying Texture – Combining almond and coconut flour creates a soft and cake-like cookie texture.

Recipe Ingredients

For the Cookies

• 1 1/4 cups Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Powdered Allulose
• 1/4 cup Unsalted Butter, Softened
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Lemon Zest
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Fine Sea Salt
• 1/3 cup Fresh Blueberries

For the Crumble

• 1/4 cup Almond Flour
• 2 tablespoons Chopped Pecans
• 1 tablespoon Powdered Allulose
• 1 tablespoon Unsalted Butter, Melted
• 1/4 teaspoon Cinnamon

How To Make

Step 1

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Step 2

Beat the butter and powdered allulose until creamy, then mix in the egg, vanilla extract, and lemon zest.

Step 3

Stir in the almond flour, coconut flour, baking powder, and sea salt until a soft dough forms.

Step 4

Fold in the blueberries gently so they do not crush too much.

Step 5

Mix the crumble ingredients in a small bowl until clumpy.

Step 6

Scoop the cookie dough into 12 mounds and press a little crumble over each top.

Step 7

Bake for 13 to 15 minutes, until the crumble is golden and the cookies are set.

Step 8

Cool fully on the baking sheet before serving.

Tips

Bring the Butter to Room Temperature

I recommend leaving your butter on the kitchen counter for about an hour before you start baking. It needs to be soft enough that your finger leaves an indent when you press it.

If the butter is too cold, it will not mix well with the sweetener. If you try to microwave it and it melts, your cookies will spread too much on the pan.

Let the Dough Rest for a Few Minutes

From my experience, coconut flour behaves like a sponge and takes a few minutes to absorb the liquid. After you mix the dough, let it sit on your counter for about five minutes.

This brief pause helps the dough firm up so it is much easier to scoop. It also keeps your cookies from spreading too flat while they bake.

Pat the Blueberries Dry Before Adding Them

Wash your fresh blueberries and dry them thoroughly with a clean paper towel. Any extra moisture on the outside of the berries can make the cookie dough soggy.

When you add them to the bowl, use a rubber spatula to fold them in gently. This prevents the berries from popping and turning your dough purple.

More Recipes

• Keto Blueberry Crumble
• Keto Blueberry Muffins
• Keto Lemon Blueberry Pound Cake
• Keto Lemon Cookies
• Keto Strawberry Crumble Bars

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

You can use frozen blueberries, but it is best to keep them frozen until the exact moment you fold them into the dough. This prevents them from thawing and bleeding excess moisture, which can turn your cookie dough purple.

Gently pat them dry with a paper towel before adding them to remove any frost that could add extra liquid to the mixture.