Keto Blueberry Cobbler
This keto blueberry cobbler is packed with juicy berries and topped with a golden, buttery biscuit-style topping. A classic summer dessert made low carb with no sugar added.
Ingredients
Filling:
- 1 cup fresh or frozen blueberries
- 1 tbsp allulose or sweetener of choice
- 1 tsp lemon juice
Topping:
- ½ cup blanched almond flour
- 2 tbsp allulose or sweetener of choice
- ½ tsp baking powder
- 1 tbsp butter melted
- 1 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Preheat oven to 350°F.
- Prepare the berry base: In a bowl, mix blueberries, 1 tbsp sweetener, and lemon juice. Transfer to a 4.5x4.5 inch ramekin or baking dish.
- Make the topping dough: In a separate bowl, combine almond flour, 2 tbsp sweetener, baking powder, melted butter, milk or cream, and vanilla extract. Stir until a dough forms.
- Top the berries: Use a spoon or cookie scoop to drop balls of dough over the berries. Flatten slightly with the back of the spoon.
- Bake: Bake for 15–20 minutes for ramekin, or 20–25 minutes for an 8x8 pan, until golden and bubbly. Let cool slightly before serving.
Notes
- Pan Size: Recipe is written for a 4.5x4.5" ramekin. Double all ingredients for an 8x8 pan.
- Berries: Frozen blueberries work great. No need to thaw.
- Dairy-Free Option: Use coconut oil or vegan butter and almond milk instead of butter and cream.
- Flavor Ideas: Add cinnamon, lemon zest, or try a mixed berry variation.
Nutrition
Calories: 130kcalCarbohydrates: 9gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 77mgPotassium: 37mgFiber: 2gSugar: 4gVitamin A: 114IUVitamin C: 4mgCalcium: 67mgIron: 1mg
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