Ingredients
For the Filling:
- 2 cups fresh blueberries (you can use frozen, but thaw and drain them first)
- 1/4 cup granulated erythritol or your preferred keto sweetener
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum (optional, for thickening)
For the Topping:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol or your preferred keto sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (or any low-carb milk substitute)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling:
- In a medium-sized bowl, combine the blueberries, erythritol, lemon juice, vanilla extract, and xanthan gum (if using).
- Mix gently to combine and set aside.
- Prepare the Topping:
- In another bowl, mix the almond flour, coconut flour, erythritol, baking powder, and salt.
- Add the melted butter, egg, vanilla extract, and almond milk to the dry ingredients.
- Stir until a thick batter forms.
- Assemble the Cobbler:
- Pour the blueberry filling into a greased 8×8-inch baking dish.
- Drop spoonfuls of the topping over the blueberries. You don’t need to cover them completely; it’s okay if some of the blueberries are peeking through.
- Bake:
- Bake for 25-30 minutes or until the topping is golden brown and the blueberries are bubbly.
- Cool and Serve:
- Allow the cobbler to cool for a few minutes before serving. It’s delicious on its own or with a scoop of keto-friendly ice cream or whipped cream.
