Making use of the freshest summer flavors, this keto blueberry cobbler still fits right into your healthy low carb and low sugar diet.
This low carb blueberry cobbler is the perfect dessert for spring and summer. The juicy tartness of the blueberries matches perfectly with the almond flour topping. Not a baker? You don’t need to be one to whip out this fantastic blueberry keto cobbler! It is super easy to put together using some keto-friendly ingredients.
What’s in the Name?
A cobbler can be both sweet or savoury and traditionally cooked using a large baking dish. The filling is covered with a biscuit batter or some other batter before being baked. Sweet versions are often served with cream or vanilla ice cream. The dessert version of a cobbler is widely popular with fruit as the main ingredient.
With a bit of shuffling around of ingredients, this keto blueberry cobbler will surely satisfy your sweet and butter cravings minus the guilt!
Healthy Dessert Bursting with Flavour
A classic fruit cobbler often includes a filling of peaches, apples or blackberries and lots of sugar. It is then topped with dough or biscuit batter prior to baking. That would be the traditional yet non low carb and sugar free way of making this homey dessert.
Also, it’s important to note that blueberries make for a beautiful presentation, mostly because they are far less fragile than other berries. Moreover, the baking process brings out the juicy goodness of the berries and complements the scone-like texture of the buttery crust.
Enjoy It Hot And Cold
This keto version of a blueberry cobbler takes away all the bad sugar and carbs. Making use of alternatives like erythritol as a sweetener, and almond and coconut flour for the batter does the trick. With all the substitutions going around, this dessert still tastes as good as the traditional ones!
Best enjoyed warm from the oven with a scoop of keto ice cream, yogurt, coconut yogurt or whipped cream. Now tell me, how could you resist this warm, comforting dessert?
Baking Tips for Making this Keto Blueberry Cobbler
- Melt the butter. The butter should be cooled to room temperature before mixing.
- Room temperature. Make sure the egg, as well as the butter, are at room temperature.
- Mix all the dry ingredients together first. This will ensure that the xanthan gum and baking powder are evenly distributed through the mix, allowing a more evenly baked cobbler scone topping.
- Almond flour. Choose regular almond flour over superfine. Superfine works but the scone mix will be flatter. Don’t expect this dough to rise as non-low carb type scones would. It’s not meant to, but that won’t take away from the fact that the dough is delicious, rich and buttery, like the real deal!
- Fresh or frozen blueberries. You can totally use fresh or frozen berries. Feel free to substitute the blueberries for raspberries, blackberries or strawberries (or a mix of). Just be mindful that the berries you use will alter the net carb count.
Other Recipes You Might Like
- Keto Apple Cobbler
- Apple Turnover
- Keto Sponge Cake
- Espresso Chocolate Pudding
- Cashew and Strawberry Low Carb Slice
Keto Blueberry Cobbler
This keto blueberry cobbler looks like a stunner but don’t be fooled into thinking it’s complicated as it’s so easy to make. Bake the blueberries with low-carb sweetener and lemon zest, whip up a quick topping and stick the whole lot in the oven; it’s magic! This cobbler contains soft blueberries bursting with flavor and a buttery scone-like biscuit. Are you pulling out your ingredients yet?
Serve with keto ice cream, yogurt, coconut yogurt or whipped cream for one hell of a good and easy keto dessert.
- 1 tbsp unsalted butter
- 4 cups fresh or frozen blueberries 600 g
- 1/3 cup granular erythritol 66 g
- 1 tsp lemon zest
- 1/2 tsp xanthan gum
- 1/4 to 1/2 tsp cinnamon optional
- 2 cups almond flour 200 g
- 3 tbsp powdered erythritol
- 1 tbsp coconut flour 8 g
- 2 tsp gluten-free baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1/3 cup unsalted butter soft, room temperature (80 g)
- 1 large egg divided (1/2 in the batter and 1/2 for glazing)
- 1 to 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp powdered erythritol optional, for dusting
- For the filling, preheat the oven to 320 F/160 C/140 fan.
- Place the butter in a 10.5 x 7.5 x 2-inch (26.5 x 19 x 5-cm) oven-proof dish. Place in the oven to melt and then use to grease the dish. Allow any remaining butter to sit in the bottom of the dish.
- Add the blueberries, erythritol, lemon zest, xanthan gum, and cinnamon (optional), and stir to combine.
- Bake in the oven for 15 to 20 minutes.
- For the topping, add the almond flour, erythritol, coconut flour, baking powder, xanthan gum, and salt to a mixing bowl and mix to combine. Cut the butter into small cubes and rub through the dry mixture until you have a fine crumb. Alternatively, you can pulse the mixture in a food processor to make it quicker.
- Add the almond milk and roughly half the egg to the dry mixture, and stir to combine. Using your hands, knead the mixture to form a smooth dough. If the dough is too sticky, add some additional almond flour, and if the dough is too dry, add some almond milk.
- Roll the dough between two sheets of greaseproof paper until it is 1-inch (2.5 cm) thick. Cut out cobbler scones using a 2.5-inch (6.3 cm) round cookie cutter. Re-roll the dough scraps, cutting the scones until all the dough is used up. You should get about 7 thick scones. If you would like to increase the number of scones, simply roll the dough thinner but keep an eye on them during cooking as they may need less time.
- To assemble, give the blueberries a stir. Place the scones on top and glaze with the remaining egg.
- Transfer the cobbler back to the oven and bake for a further 20 to 25 minutes until the scones are golden.
- Serve with keto ice cream, yogurt, coconut yogurt or whipped cream.
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