Keto Blueberry Cobbler

This keto blueberry cobbler features a delicate blueberry filling and a sweet, crumbly biscuit topping. I love what a showstopping dessert it is!  

Craving more keto desserts? Try keto peach cobbler, keto cherry pie, and keto apple pie next.

I love the flavor of blueberries, and they’re one of my favorite fruits to turn into low carb desserts (hello, keto blueberry cheesecake), so I figured, why not give my famous blueberry cobbler a low-carb makeover? 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto blueberry cobbler
4. Recipe tips and variations
5. Storage instructions
6. More keto pies, tarts, and cakes to try
7. Keto Blueberry Cobbler (Recipe Card)

Why I love this recipe

• 3 grams of net carbs per slice. But you’d never be able to tell by how decadent it tastes. 
• Simple ingredients. And if you’re a fan of baking keto treats, you probably have everything you’ll need on hand. 
• Doesn’t skimp on flavor. I was surprised at how easy it was to make a low carb cobbler. Really, the only major difference is the biscuit topping, which uses almond flour instead of regular flour, but I prefer it that way.
• Accidentally gluten-free. So no one gets left out on all the fun. 

Ingredients needed

• Blueberries. Either frozen or fresh blueberries can be used.
• Granulated sweetener of choice. I used erythritol, but both allulose and monk fruit sweetener can be used.
• Cinnamon. Gives a subtle but lovely cinnamon flavor throughout.
• Xanthan gum. Thickens the filling, without adding any extra carbs.
• Lemon juice. To balance the sweetness and work alongside the xanthan gum to maintain thickness.

For the biscuit topping

• Almond flour. Blanched almond flour is preferred, but almond meal can also be used.
• Baking powder. Gives a little rise and fluffiness to the topping.
• Keto brown sugar. A sugar free brown sugar alternative. If you don’t any on hand, you can use erythritol or monk fruit sweetener.
• Egg. Room temperature egg.
• Butter. Softened and unsalted butter. Dairy-free butter or coconut oil can also be used.
• Heavy cream. Lightens up the texture and balances the butter to ensure it doesn’t become dense or crumbly.

How to make keto blueberry cobbler

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Bake the fruit filling. In a large bowl, combine the fruit filling ingredients. Transfer to the greased baking dish and bake for 10-15 minutes. 

Step 2- Make biscuit topping. In a large bowl, whisk together the dry ingredients. Add the egg, melted butter, and heavy cream and mix to combine. 

Step 3- Add biscuit topping. Remove the baking dish from the oven. Using a cookie scoop, spoon portions of the biscuit topping over the top of the blueberry mixture. Bake for 15-20 minutes or until golden brown.

Step 4- Cool and serve. Remove from the oven and let sit for 5 minutes before serving.

Recipe tips and variations

• Make it vegan. Make vegan cobbler by swapping the egg for a flax egg or ¼ cup of unsweetened applesauce, and use plant-based butter and heavy cream alternatives. 
• Switch up the berries. As much as I love blueberry cobbler, you can use a variety of berries, like strawberries, raspberries, or mulberries, depending on what you have on hand. 
• You’ll know when the cobbler is done when the biscuit is golden brown and the filling is fork-tender and dark in color. 
• Add toppings. Why stop with cobbler when you can add keto ice cream and keto whipped cream on top for the ultimate dessert?

Storage instructions

To store: Blueberry cobbler should be stored in the refrigerator, covered. It will keep well for up to 2 weeks.

To freeze: Place leftovers into a sealable container and store them in the freezer for up to 6 months.

More keto pies, tarts, and cakes to try

• Keto pumpkin pie
• Keto pecan pie
• Keto blackberry cobbler
• Keto strawberry cake