Go Back
Keto Blueberry Cobbler

Keto Blueberry Cobbler Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 246
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh or frozen blueberries
  • 1/3 cup granular erythritol, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 3 tablespoons coconut flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small chunks
  • 1/4 cup sour cream
  • 1 large egg

Method
 

  1. Set an oven rack to the middle and preheat to 375°F (190°C). In a greased 8x8 inch baking dish, toss blueberries with 2 tablespoons erythritol, lemon juice, vanilla, and 1 tablespoon coconut flour.
  2. In a bowl, whisk almond flour, remaining coconut flour, baking powder, salt, and remaining erythritol. Add butter and cut in with fingers or a pastry cutter until pea-sized pieces form. Stir in sour cream and egg until a soft, sticky dough forms.
  3. Drop spoonfuls of the topping over the berry mixture. The berries will peek through in spots.
  4. Bake for 30 to 35 minutes, until the topping is golden brown and the fruit is bubbling. Cool 5 minutes before serving.

Notes

Let the cobbler rest for 5 minutes after baking so the juices settle. For an extra-crisp topping, sprinkle a little granular sweetener on the dough before it goes in the oven. Leftovers keep well in the fridge.