Keto Blueberry Basil Cookies

These keto blueberry basil cookies came together on a slow afternoon when I wanted something a little different from my usual cookie.

Blueberry and basil might sound like an odd pair at first, but they work really well together. The basil adds a soft, fresh note that makes the whole cookie feel bright.

Each one has a swirl of jammy blueberry pressed right into the top, so you get a bit of that fruity flavor in every bite.

The best part is that these are low carb and keto friendly, so they fit easily into how I eat without any guilt. I love having a treat I can actually enjoy.

If you like a soft, chewy cookie with a fresh twist, I think you will really enjoy this one.

Why You’ll Love This Recipe

Bright Fresh Flavor – Sweet blueberries and fresh basil come together for a taste that feels garden fresh.

Soft and Chewy – Almond flour keeps these cookies wonderfully soft with a tender melt in your mouth bite.

Low Carb Treat – Allulose sweetens these cookies naturally so you can enjoy dessert while staying keto friendly.

Recipe Ingredients

For The Cookies

• 1 1/2 cups Almond Flour
• 2 tbsp Coconut Flour
• 1/3 cup Powdered Allulose
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter, Softened
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 2 tbsp Fresh Basil, Finely Chopped

For The Blueberry Swirl

• 1/2 cup Blueberries
• 1 tbsp Allulose
• 1 tsp Lemon Juice
• 1/4 tsp Xanthan Gum

How To Make

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

Simmer blueberries, allulose, and lemon juice in a small saucepan over medium heat for 4 to 5 minutes, mashing until jammy. Stir in xanthan gum and cool for 10 minutes.

Step 3

Stir almond flour, coconut flour, powdered allulose, baking powder, and salt in a bowl.

Step 4

Add softened butter, egg, vanilla extract, lemon zest, and chopped basil. Mix until the dough is soft and fragrant.

Step 5

Scoop 12 cookies onto the baking sheet and press a small well into each one.

Step 6

Spoon the blueberry swirl into the wells and lightly drag a little into the cookie tops.

Step 7

Bake for 11 to 13 minutes, until the edges are lightly golden. Cool completely for the best soft-chewy texture.

Tips

Get Your Butter Soft But Not Melted

Make sure your butter is soft but not melted before you mix it in. It should give a little when you press it but still hold its shape.

If it turns to liquid, the dough gets greasy and your cookies spread flat and lose that soft-chewy bite.

I like to leave the butter on the counter for about an hour before I start so it softens gently on its own.

Cool the Blueberry Swirl Completely

Give the blueberry mixture the full 10 minutes to cool before you spoon it onto the dough.

The xanthan gum needs that time to thicken up, and a warm swirl will start softening the butter in your dough.

From my experience, a properly cooled swirl stays put in the well instead of running all over the baking sheet.

Add the Xanthan Gum Slowly

Sprinkle the xanthan gum over the blueberries a little at a time while you stir.

If you add it all at once it clumps up fast, and those clumps turn gummy and won’t blend into the jam.

My favorite trick here is to whisk quickly as I sprinkle so it spreads evenly and thickens nice and smooth.

More Recipes

• Keto Blueberry Muffins
• Keto Blueberry Lavender Cheesecake
• Keto Lemon Blueberry Pound Cake

Frequently Asked Questions

What does the xanthan gum do in the blueberry swirl, and can I skip it?

The xanthan gum thickens the blueberry mixture so it turns into a jammy swirl instead of a runny puddle that soaks into the dough.

You can skip it, but the swirl will be thinner and may spread more, so try simmering the blueberries a little longer to reduce the liquid.