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This easy blueberry cobbler has all the flavors of summer packed into it. Juicy blueberries with a hint of lemon and cinnamon all topped with a buttery crumb topping will make you happy! This cobbler is low carb, keto and gluten free friendly. Honestly it tastes like the 'real' thing. I have tried a variety of cobbler toppings and finalized that my favorite is the struesel topping I use on my blueberry muffins.
This low carb Blueberry Cobbler makes a perfect summer dessert with no guilt!
Blueberry Cobbler | Low Carb | Keto | Gluten-Free
Ingredients:
Filling:
3 cups Blueberries fresh or frozen
1 tablespoon Lemon Juice
1 tsp Lemon Zest
1/4 tsp Cinnamon
1/4 teaspoon Xanthan Gum
2 to 4 T Granulated Swerve (or other sweetener)
Topping:
2 T Butter, melted
1/2 Cup Almond Flour, Fine Ground
1 1/2 T Granulated Swerve (or other sweetener)
1 tsp Lemon Zest
1 T Coconut Flour
Directions:
1. In a small mixing bowl, mix all topping ingredients together until a crumbly dough forms. Set aside.
2. In a medium size mixing bowl, add blueberries, lemon juice, lemon zest, cinnamon, xanthan gum, and Swerve. Gently mix until well combined.
3. Pour blueberry mixture into greased 9x9 baking dish or small casserole dish.
4. Sprinkle topping mixture over blueberries.
5. Bake at 350 degrees for 25 minutes or until top is browned. (Check after 10-15 minutes, If the top starts to brown too fast, cover lightly with foil).
Serving Suggestions: Serve with homemade whipped cream! (Whip heavy whipping cream mixed with sweetener of choice and vanilla). Yum!
Nutritional Information:
Makes 8 Servings, Amount Per Serving: Calories 99.7 Total Fat 6.5 g Protein 2.0 g Total Carbohydrate 9.8 g Dietary Fiber 2.6 g