Description
Experience the delightful flavors of summer with this Low Carb Keto Blueberry Cobbler, a perfect guilt-free dessert that satisfies your sweet cravings without sacrificing your health goals. Bursting with fresh blueberries and topped with a gluten-free crust made from almond and coconut flour, this cobbler is an ideal treat for any gathering or family dinner. Ready in just 25 minutes, it’s quick to prepare and can be enjoyed warm with whipped cream or low-carb ice cream.
Ingredients
Scale
- 3 cups blueberries (fresh or frozen)
- 1 tablespoon lemon juice
- 1/4 teaspoon xanthan gum
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/4 cup low-carb sugar substitute
- 1 egg (beaten)
- 6 tablespoons butter (melted)
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan.
- In the prepared pan, combine blueberries, lemon juice, and xanthan gum.
- In a separate bowl, mix almond flour, coconut flour, sugar substitute, and beaten egg until it resembles coarse meal.
- Sprinkle the topping evenly over the blueberries and drizzle melted butter on top.
- Bake for about 25 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1/8 of cobbler (approx. 75g)
- Calories: 170
- Sugar: 2g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg