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

Table of Contents

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

Key Ingredients

Here’s what goes into my cobbler, along with kitchen notes. The complete list with measurements is in the recipe card below.

• Blueberries. Either frozen or fresh blueberries can be used.
• Granulated sweetener of choice. I recently retested this using allulose, and it worked so much better than monk fruit sweetener or erythritol (what I’d used initially).
• Cinnamon. Gives a subtle but lovely cinnamon flavor throughout.
• Xanthan gum. Thickens the filling, without adding any extra carbs. Please be cautious when measuring this out: a little goes a very long way, and adding a little too much will make the filling viscous instead of gooey.
• 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 have any on hand, you can use allulose or monk fruit.
• Egg. Room temperature egg.
• Butter. Softened and unsalted butter. Dairy-free butter or coconut oil can also be used.
• Heavy cream. Lightens the texture and balances the butter to prevent it from becoming dense or crumbly.

How to make keto blueberry cobbler

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.

My recipe tips

• You’ll know when the cobbler is done when the biscuit is golden brown, and the filling is fork-tender and dark in color. 
• 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. These all have a similar carb count.
• 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 covered and stored in the refrigerator. 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 peach cobbler
• Keto cherry pie
• Keto apple pie
• Keto blackberry cobbler
• Keto strawberry cake