Keto Blueberry Cobbler 

Ingredients

For the blueberry filling:

• 2 cups fresh or frozen blueberries (no sugar added)
• 2 tbsp lemon juice
• 2 tbsp powdered erythritol (or your preferred keto sweetener)
• 1 tsp vanilla extract
• 1 tbsp coconut flour (to thicken)

For the cobbler topping:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup butter (cold and cubed)
• 1/4 cup erythritol
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1 large egg
• 1 tsp vanilla extract

🥣 Instructions

1. Preheat oven to 350°F (175°C).
2. Make the filling:
   In a mixing bowl, combine blueberries, lemon juice, erythritol, vanilla, and coconut flour. Mix well and pour into a greased 8×8 baking dish.
3. Prepare the topping:
   In another bowl, mix almond flour, coconut flour, erythritol, baking powder, and cinnamon.
   Add the cold butter and cut it in with a fork or your hands until crumbly.
   Stir in the egg and vanilla until a thick dough forms.
4. Assemble:
   Drop spoonfuls of the dough on top of the blueberries. You don’t need to cover it completely — leave some gaps.
5. Bake:
   Bake for 25–30 minutes or until the topping is golden and the berries are bubbly.
6. Cool & Serve:
   Let cool slightly and serve warm with sugar-free whipped cream or keto vanilla ice cream.