This keto blueberry cobbler is a delicious fruit filling topped with a sweet and fluffy biscuit topping! Made with simple ingredients, it’s a show stopping low carb dessert that is sure to impress! 3 grams net carbs per serving.
Keto Blueberry Cobbler
One of my favorite things to do is to bake seasonally. There’s nothing better than whipping up a dessert that uses whatever happens to be in season. Granted, some months are much more exciting than others, but that just means extra desserts are made then!
Obviously, the warmer months are my preference, thanks to the availability of all the stone fruits and berries. While I do know frozen berries are available year round, there’s something special about having them fresh and at an affordable price. While I love using fruits in cookies and cakes, my favorite way to use them is in a cobbler.
I’ve been meaning to share a keto blueberry cobbler recipe for quite some time. It’s been my go-to whenever I find myself with an abundance of blueberries. It’s the kind of dessert you’d make to feed a crowd or when your craving comfort food.
Now, this cobbler may look incredibly fancy, but I promise you it is so simple to make. No grains and no sugar are needed, but you’d never tell. The filing texture is gooey and smooth and the biscuit topping is fluffy and crumbly. It’s sweet, buttery, and loaded with blueberries.
Looking for more low carb blueberry recipes? Try my keto blueberry muffins.
Ingredients to make a keto blueberry cobbler
For the filling
- 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 out the sweetness and works with 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.
- Granulated sweetener of choice– To balance out the keto brown sugar. I used erythritol.
- Egg– Room temperature egg.
- Butter– Softened and unsalted butter. Dairy free butter can also be used.
- Heavy cream– Lightens up the texture and balances the butter to ensure it doesn’t become dense or crumbly.
How do you make a keto blueberry cobbler?
Start by mixing together the filling ingredients until combined. Next, transfer it into a large baking dish and bake at 180C/350F for 10-15 minutes.
Now, while the fruit filling is baking, prepare the biscuit topping. Mix together the dry ingredients until combined. Add the remaining ingredients and until combined. Remove the baking dish with the blueberry filling. Using a 1/4 measuring cup, scoop out portions of the biscuit topping over the top of the filling and bake all together for 20 minutes, or until golden brown on top.
Finally, remove the cobbler from the oven and let cool for 5 minutes, before serving.
Tips to make the best low carb blueberry clobber
- If you don’t follow a strict keto or low carb diet, you can substitute the xanthan gum for cornstarch. Use one tablespoon.
- Feel free to switch up the berries for the filling. Strawberries, raspberries, and blackberries are other low carb fruits to try instead.
- Serve the cobbler with a scoop of vanilla ice cream for the ultimate indulgent dessert.
Storing and freezing blueberry cobbler
- 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 dessert recipes to try
Keto Blueberry Cobbler
For the filling
- Preheat the oven to 180C/350F. Grease a baking dish and set aside.
- Mix together your fruit filling ingredients until combined. Bake for 10-15 minutes. While baking, prepare the biscuit topping.
- In a large mixing bowl, whisk together the dry ingredients. Add the egg, melted butter, and heavy cream and mix until combined.
- Remove the baking dish from the oven. Using a cookie scoop or ¼ cup, scoop out portions of the biscuit topping over the top of the blueberries. Bake again for 15-20 minutes, or until golden brown.
- Remove from the oven and let sit for 5 minutes, before serving.
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