Preheat the oven to 350F / 180C. Line a baking sheet with a silicone mat.

Add the butter and brown Swerve to a stand mixer bowl. Beat until fully combined.

Add the beaten egg and vanilla extract and beat again. Next, add the almond flour, salt and guar gum. Beat the mixture in the stand mixer until a cohesive dough has formed. It will be sticky and perhaps looser than regular cookie dough.

Portion out the dough into 8 scoops onto the lined baking sheet. Place three blueberries on each cookie.

Bake for 8-10 minutes or until the edges start to darken. Remove from the oven - the cookies will still look very soft. Leave to cool for ten minutes then transfer the cookies to a cooling rack.

Store in an airtight container for up to three days.