You know, cobbler is one of those unsung dessert heroes that whips together in no time flat and tastes great. Add a scoop of low carb sugar-free ice-cream and you have yourself a dessert symphony. This low carb blueberry cobbler is one such dessert – easy, quick, and simply delicious.
This blueberry cobbler is low carb, refined-sugar-free, gluten-free, and keto-friendly. I mean it covers all bases!
A blueberry cobbler for the rest of us
Now, cobbler is one of those desserts that you likely won’t order off the menu, but you also won’t say no to if someone hands you a bowl full.
The challenge, of course, with traditional cobbler is the sugar – the loads and loads of sugar added to the berries. Top it with a flour laden cake-like substance, and you have yourself a carb coma.
Turning this traditional recipe into a low carb delight was easier than I expected. The berries and sweetener thicken up perfectly, and the cake topping is soft but has substance and adds a beautiful texture to the whole dish. I was happy with one of my first test recipes.
I added cinnamon to the top because I like to live wild, but you could omit it, or even add more spices like ginger, allspice, or even cardamon.
And if you enjoy blueberry recipes we have so many for you to try:
Are Blueberries low carb and keto?
Blueberries, in moderation, are ok on a low carb diet. They can even be fine with a keto diet if they fit your macros for the day.
You will find blueberries on most low carb food lists, but always toward the bottom. As far as berries go, they have one of the higher net carb counts.
But the benefits of blueberries are too great to ignore, and I try to fit them into my eating plan often. I’d rather have half a cup of blueberries over a slice of bread any day.
This dessert doesn’t go crazy with the blueberries, but I would consider this dessert more low carb vs. keto, but if it fits your macros, enjoy! Each serving has 7 net carbs (not including your toppings like ice cream or whipped cream)
For keto dieters, you could replace half the blueberries with blackberries and save about ten net carbs for the entire recipe.
If you love blueberries, I have a few more recipes that might tempt you…
- Low carb blueberry cheesecake ice cream
- Dense Bakery Style Blueberry Muffins
- Shelf Stable Blueberry Jam
- Blueberry Bread
What Sweeteners Work Best IN this Low Carb Cobbler?
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For the berries, I used granular allulose. Allulose cooks down to a sticky, gooey mess, and that is the texture we want here.
For the cobbler batter, you can use any sweetener you want. I used powdered erythritol monk fruit blend, and it worked out perfectly.
WANT TO KNOW HOW MUCH SWEETENER YOU NEED TO SWAP?
Prepping the blueberry Base
- Rince your blueberries under cold water and remove any stems or berries that are over or under-ripe.
- Squeeze the juice from a one-half lemon into the berries, and stir.
- Add the sweetener mixed with xanthan gum and pour over the berries.
- Spread the sweetener mixture evenly over the berries.
Easy right? I know!
tips for the cobbler batter
There are a few things you need to know about this recipe.
- Don’t skip the xanthan gum. Xanthan gum adds structure and holds the recipe together.
- Whip lots of air into your eggs before adding other ingredients. Whipping lightens the cake batter considerably.
- Be sure to sift all your dry ingredients. Sifting removes the irritating lumps from the flours and adds more air to the final batter.
- I used a cast-iron pan, but this recipe would work great in a 9-inch pie tin, or even a cake round.
Follow these tips, and your cobbler will come out perfectly every single time.
Storage and Serving suggestions
This low carb blueberry cobbler dessert is best served fresh from the oven slightly warm with a dollop of fresh whipped cream or sugar-free vanilla ice cream.
You can heat it up the next day with a quick zap in the microwave, and it’s still tasty, but nothing beats fresh from the oven.
You can make these up and store them in the freezer. Pop the frozen cobblers into the oven frozen with a sheet of tinfoil and bake for an extra 10-15 minutes. Remove the tin foil for the last 10 minutes of baking to brown.
Freezing the cobblers is a great way to use up extra blueberries. A quick and easy dessert, you can pop in the oven anytime.
- 2 1/2 cups blueberries
- 1/4 cup allulose
- 1 Tbsp lemon juice
- 1/4 tsp xanthan gum
- 1 cup almond flour
- 1 Tbsp coconut flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 1/3 cup powdered erythritol monk fruit blend.
- 2 eggs
- 1/4 cup heavy cream
- 1/4 cup melted butter
- 1 tsp vanilla
- Pinch of cinnamon
- Preheat oven to 350F
- Rinse blueberries and clean up any stems and any berries that are over or under-ripe. Add the berries to the cast iron pan.
- Add the lemon juice to the berries and stir gently.
- Mix xanthan gum into the allulose and sprinkle over the top of the berries and spread evenly.
- In a bowl of a stand mixer, or medium-size bowl with a hand mixer, whip eggs for 2 full minutes to get them light and frothy.
- Melt the butter in the microwave, but do not overheat. We want it soft, but not too hot.
- Add melted butter, heavy cream, and vanilla to egg mixture and blend until well incorporated.
- Sift coconut flour, almond flour, baking powder, Xanthan gum, and powdered erythritol in a large bowl.
- Gently fold the egg mixture to the dry ingredient mixture. Do not over mix.
- Spoon the batter over the top of the berries.
- Sprinkle the top of the cake batter with a pinch of cinnamon.
- Bake in a 350F oven for 20-25 minutes until the batter is browned and baked through.
- Allow to cool for a few minutes before serving.
The xanthan gum is added to the berries to help thicken the juices. Without the xanthan gum, the berries will be very liquidy.
The xanthan gum is also added to the cake topping to help bind everything together. Without gluten, we need something to help the batter stay together. Without the xanthan gum, the finished cake topping will be very soft without a lot of texture.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 128mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 6gProtein: 5g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.