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This keto blueberry cobbler recipe makes the most of summer flavors, while still fitting into your low carb diet! You can customize this keto cobbler with a variety of seasonal fruits and berries like strawberries, rhubarb, cherries, and even chopped apples.
Full disclosure – I had some epic fails with this keto blueberry cobbler recipe development process. The blueberry cobbler recipe itself was fine, but I was determined to find a way to do it in the microwave so I didn’t have to make my kitchen feel like the surface of the sun during this current heat wave.
Unfortunately, the blueberries would boil over the sides in the microwave before the crust would cook through. I tried different ratios, different topping styles – all with disastrous results.
My microwave was begging for mercy and I’d wasted over 2 pints of blueberries so I finally cried uncle and just made this keto blueberry cobbler in the oven.
This keto blueberry cobbler only takes 20 minutes or so to bake, which is just enough to cook some of the blueberries down into syrup, but also leaves some whole just at the point of bursting which makes for a lovely texture when eating it.
The crust is another variation on the lemon almond shortbread cookie dough, and when you clump the pieces together and leave some of them large, it gives you an almost biscuit-like texture. But sweet. And lemony. And SO. SO. GOOD.
It reminds me of a great blueberry pie, but without all that tedious rolling. Mmmm…pie.
Now it probably goes without saying that this keto blueberry cobbler is amazing warm and with low carb ice cream on top, but we got home late last night and shared the last of it cold out of the fridge sans ice cream and it was refreshing and delicious. So if you don’t have room in your carb budget for ice cream, no worries – it’s awesome without it too.
Keto Blueberry Cobbler – Low Carb, Gluten Free
Servings
9
servingsPrep time
15
minutesCooking time
15
minutesCalories
95
kcalThis easy Keto blueberry cobbler has all the flavors of summer packed into it for less than 100 calories per serving! Can also be made Paleo friendly!
Ingredients
- For the filling:
3 cups blueberries
1/4 teaspoon xanthan gum (to thicken)
2 tablespoon Swerve (or other sweetener)
1 teaspoon lemon juice
- For the topping:
2 tablespoons butter
2/3 cup almond flour
2 tablespoon Swerve (or other sweetener)
1/2 teaspoon lemon zest
Directions
- In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
- Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
- Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
- Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps.
- Bake in a 375 degree (F) oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins – or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.
Notes
- This low carb blueberry cobbler recipe can be made in a 9 x 9 (or equivalent) pan, or you can make it in individual ramekins like these if you have that many, OR if you’re entertaining it’s fun to make for couples to share in small tart-sized dishes. Just be sure to adjust the cooking time down a few minutes if you’re making them in smaller containers!
- Also, this recipe can easily be made Paleo by substituting coconut sugar for the sugar substitute in a 1:1 ratio and if you’re really strict on the dairy you can substitute coconut oil for the butter as well.
Nutrition
- Serving Size: 1/9th of recipe
- Calories: 95
- Fat: 6g
- Carbohydrates: 6.5g net
- Protein: 2g
