Low Carb Blueberry Cobbler
This Low Carb Blueberry Cobbler is a deliciously indulgent dessert that perfectly fits your keto lifestyle. Bursting with juicy blueberries and topped with a golden, buttery crust, this cobbler is sure to satisfy your sweet cravings without the guilt.
Servings 6 people
Calories 215kcal
Equipment
- 8-inch square baking dish
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Oven
Ingredients
Blueberry filling
- 3 cups fresh blueberries
- ¼ cup granulated erythritol
- 1 tbsp lemon juice
- ½ tsp xanthan gum
Cobbler topping
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ⅓ cup granulated erythritol
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish with butter or non-stick cooking spray.
- In a mixing bowl, combine the blueberries, granulated erythritol, and lemon juice. Sprinkle the xanthan gum over the mixture and gently toss to coat the blueberries evenly. Transfer the blueberry mixture to the prepared baking dish.
- In a separate bowl, whisk together almond flour, coconut flour, granulated erythritol, baking powder, and salt.
- Stir the melted butter, egg, and vanilla extract into the dry ingredients until a dough forms.
- Crumble the dough evenly over the blueberry mixture in the baking dish.
- Bake for 25-30 minutes, or until the topping is golden brown and the blueberries are bubbling.
- Remove from the oven and allow to cool slightly before serving.
Notes
If you prefer a sweeter cobbler, you can adjust the amount of erythritol to taste.
The xanthan gum helps thicken the blueberry filling, but it can be omitted if not available.
To store leftovers, cover the cobbler with plastic wrap and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Calories: 215kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Fiber: 9g | Net Carbs: 9g