Coconut Flour Cookies | Blueberry Muffin Tops!
These blueberry muffin top coconut flour cookies are soft, dense and packed with fresh blueberries for the perfect summertime dessert!
Servings 12 muffin tops
Calories 131kcal
Equipment
- Muffin Tin
Ingredients
- 1/2 cup butter, room temperature
- 1/4 cup Low Carb Sugar Substitute
- 25 drops liquid stevia
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup coconut flour
- 2 tbsp flax seed meal
- 1.5 tsp baking powder
- 1/4 tsp pink salt
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350°F and grease a muffin tin with coconut oil spray.
- In a medium bowl add butter, erythritol, stevia and vanilla extract. With a hand mixer, mix until creamy.
- Next add eggs and sour cream, and whisk until fully incorporated.
- Add the coconut flour, flax seed, baking powder, and salt. Mix until just combined. Using a spatula, fold in the blueberries.
- Chill the cookie dough for at least 30 minutes.
- With a cookie scoop, scoop out 1 heaping scoop of dough, roughly 2 tbsp and place in each muffin hole for a total of twelve.
- Bake cookies for 15-18 minutes until golden brown around the edges.
- Allow to cool for 15 minutes prior to handling.
- Best stored in an air tight container in the fridge up to one week.
Video
Notes
Net Carbs: 3g
Serving Size: 1 Muffin Top
Yields: 12 Muffin Tops
Serving Size: 1 Muffin Top
Yields: 12 Muffin Tops
Nutrition
Calories: 131kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Fiber: 2g