Ingredients:
For the Filling:
2 cups fresh or frozen blueberries (thawed and drained if using frozen)
1/4 cup erythritol or another keto-friendly sweetener
1 tablespoon lemon juice
1 tablespoon almond flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
For the Topping:
1 cup almond flour
1/4 cup coconut flour
1/4 cup erythritol or another keto-friendly sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter (cut into small pieces)
1 large egg
1/2 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling:
- In a medium bowl, combine the blueberries, erythritol, lemon juice, almond flour, vanilla extract, and cinnamon (if using).
- Stir until well mixed and set aside.
- Make the Topping:
- In a separate bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg with the vanilla extract, then stir it into the flour mixture until just combined.
- Assemble the Cobbler:
- Pour the blueberry mixture into a greased 9-inch pie dish or similar oven-safe dish.
- Drop spoonfuls of the topping over the blueberries, spreading it out as best as you can.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
- Cool and Serve:
- Let the cobbler cool slightly before serving. It can be enjoyed warm or at room temperature.
Tips:
- If you prefer a sweeter cobbler, you can adjust the amount of erythritol to taste.
- For an extra touch, serve with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream.
Enjoy your keto blueberry cobbler! Let me know if you have any other questions or need more recipes.