Low Carb Blueberry Cobbler
A delightful twist on the classic cobbler, this Low Carb Blueberry Cobbler features juicy blueberries enveloped in a tender, buttery crust, perfect for those mindful of their carbohydrate intake.
Ingredients
For the filling
- 2 cups fresh blueberries
- 2 tablespoons erythritol or sweetener of choice
For the batter
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or sweetener of choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, combine the blueberries with 2 tablespoons of the erythritol and set aside.
- In another bowl, whisk together the almond flour, coconut flour, baking powder, salt, remaining erythritol, melted butter, egg, and vanilla extract until smooth.
- Pour the batter over the blueberries in the baking dish.
Baking
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
For perfect doneness, look for a lightly golden top, and perform a toothpick test in the center. Cover with aluminum foil if edges brown too fast. Serve warm or at room temperature, optionally topped with whipped cream or low-carb vanilla ice cream.