Keto Blueberry Cobbler

Ingredients:

For the filling:

• 2 cups fresh or frozen blueberries
• 1 tbsp lemon juice
• 2 tbsp powdered erythritol (or your favorite keto sweetener)
• 1/2 tsp xanthan gum (for thickening – optional)

For the topping:

• 3/4 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup melted butter
• 1 egg
• 1/2 tsp vanilla extract

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🔪 Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare filling: In a mixing bowl, toss blueberries with lemon juice, sweetener, and xanthan gum (if using). Spread evenly in a greased 8×8 baking dish or small oven-safe skillet.
3. Make the topping: In another bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt. Stir in melted butter, egg, and vanilla until a thick batter forms.
4. Assemble: Drop spoonfuls of topping over the blueberries. It doesn’t need to cover fully – it’ll spread as it bakes.
5. Bake for 25–30 minutes or until the top is golden and the berries are bubbly.
6. Cool slightly before serving. Enjoy warm—great with a scoop of keto vanilla ice cream or whipped cream!