I remember the first time I tried making a cobbler—it was during a summer trip to my grandmother’s house in Maine. Her backyard was full of wild blueberry bushes, and we’d spend the morning picking berries, our fingers turning purple with juice. Later, we’d bake a cobbler together, filling the kitchen with the sweet, comforting aroma of baking fruit and spices. This recipe takes me back to those days, but with a modern, keto twist.
One of the things I love about this Keto Blueberry Cobbler is its versatility. While blueberries are a classic choice, you can easily swap them for other low-carb fruits like raspberries or blackberries. If you’re feeling adventurous, try adding a bit of vanilla extract to the biscuit topping or a sprinkle of nutmeg for extra warmth and depth of flavor. And if you prefer a dairy-free version, substitute the heavy cream with coconut cream and use a dairy-free butter alternative.
This cobbler is perfect for a summer barbecue, a cozy winter evening, or any time you’re craving a comforting dessert that won’t derail your keto diet. Serve it warm, perhaps with a dollop of keto-friendly whipped cream or a scoop of sugar-free vanilla ice cream. Trust me, this will become a favorite in your keto dessert repertoire.
Making Keto Blueberry Cobbler
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Ingredients
- 2 tablespoons heavy cream
- 1 teaspoon xanthan gum
- 1 tablespoon cinnamon
- 1 large egg
- 6 cups blueberries
- 2 tablespoons allulose
- 1 cup almond flour
- 2 teaspoons lemon juice
- 2 tablespoons sugar-free brown sugar
- 3 tablespoons butter
- 1/4 cup allulose
- 1 teaspoon baking powder
Directions
- Preheat the oven to 350°F and grease a baking dish.
- In a bowl, combine blueberries, 1/4 cup allulose, cinnamon, xanthan gum, and lemon juice. Mix thoroughly and pour into the prepared dish. Bake for 10-15 minutes.
- While the blueberries are baking, prepare the topping. In another bowl, whisk together almond flour, baking powder, and sugar-free brown sugar. Add the egg, melted butter, and heavy cream, mixing until the batter is smooth.
- Remove the dish from the oven. Use a cookie scoop or a 1/4 cup measure to drop portions of the biscuit batter over the blueberries.
- Return to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown.
- Take the cobbler out of the oven and let it rest for 5 minutes before serving.
FAQs:
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this keto blueberry cobbler recipe. However, it’s essential to thaw and drain them well to prevent excess moisture in the dish.
What can I substitute for allulose?
If you don’t have allulose, you can use another keto-friendly sweetener like erythritol or monk fruit sweetener. Just be aware that the sweetness level and texture might slightly vary.
Is there a dairy-free option for this recipe?
Yes, to make this recipe dairy-free, you can substitute the butter with coconut oil or a dairy-free butter alternative, and use coconut cream instead of heavy cream.
How can I store leftovers?
You can store any leftover keto blueberry cobbler in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave or oven until warmed through.
Can I make this recipe ahead of time?
Yes, you can prepare the blueberry filling and biscuit topping separately in advance. Store them in the refrigerator and assemble the cobbler just before baking for best results.
What is the purpose of xanthan gum in this recipe?
Xanthan gum is used as a thickening agent to help the blueberry filling achieve the desired consistency without adding extra carbs.
Keto Blueberry Cobbler
Ingredients
- 6 cups blueberries
- 1 teaspoon xanthan gum
- 2 tablespoons allulose
- 1 cup almond flour
- 1 large egg
- 3 tablespoons butter
- 1 tablespoon cinnamon
- 2 teaspoons lemon juice
- 1 teaspoon baking powder
- 2 tablespoons sugar-free brown sugar
- 1/4 cup allulose
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350F. Grease a baking dish and set it aside.
- In a mixing bowl, combine the blueberries, 1/4 cup allulose, cinnamon, xanthan gum, and lemon juice. Mix well and pour into the prepared baking dish. Bake for 10-15 minutes.
- While the fruit filling is baking, prepare the biscuit topping. In a large mixing bowl, whisk together the almond flour, baking powder, and sugar-free brown sugar. Add the egg, melted butter, and heavy cream, mixing until well combined.
- Remove the baking dish from the oven. Using a cookie scoop or a 1/4 cup measure, scoop out portions of the biscuit topping and place them over the blueberries.
- Bake again for 15-20 minutes, or until the biscuit topping is golden brown.
- Remove from the oven and let it sit for 5 minutes before serving.
