This keto blueberry cobbler is a gooey fruit base topped with a fluffy and buttery biscuit. No grains and no sugar needed, it's a cozy and low carb dessert.
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.
Notes
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.