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Keto Blueberry Cookies (Soft, Low-Carb, and Genuinely Cookie-Like)
Isla Marie

Keto Blueberry Cookies

Soft, low-carb cookies with a lightly sweet dough and bursts of juicy blueberries. Designed to hold their shape and stay tender without sugar or flour.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ cups finely ground almond flour
  • 1 tablespoon coconut flour
  • ½ cup keto-friendly granulated sweetener erythritol or monk fruit blend
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup fresh or frozen blueberries

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper

Method
 

Step 1. Prep the Oven and Pan
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
Step 2. Mix Dry Ingredients
  1. In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
Step 3. Mix Wet Ingredients
  1. In a separate bowl, cream butter with the egg and vanilla until smooth.
Step 4. Build the Dough
  1. Add dry ingredients to the wet mixture and mix until a thick dough forms. Let rest for 2–3 minutes.
Step 5. Add Blueberries
  1. Gently fold in blueberries. If using frozen, add them straight from the freezer.
Step 6. Shape the Cookies
  1. Scoop dough onto the baking sheet and gently flatten each mound slightly.
Step 7. Bake
  1. Bake for 12–15 minutes, until edges are set and centers are just firm.
Step 8. Cool Completely
  1. Allow cookies to cool fully on the baking sheet before moving.

Video

Notes

  • Do not overbake; cookies firm up as they cool.
  • Use blueberries sparingly to avoid excess moisture.
  • Coconut flour is essential for structure—do not increase it.
  • Store chilled for best texture.