Sticky Sweet Low Carb Blueberry Cobbler (Gluten-Free Too!)

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 (or why not try blackberry 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.

You can use monk fruit, erythritol, xylitol, swerve, or any powdered sweetener. It won’t goo up quite as the allulose will, but it will work in a pinch.

For the cobbler batter, you can use any sweetener you want. I used powdered erythritol monk fruit blend, and it worked out perfectly.

Prepping the blueberry Base

tips for the cobbler batter

Low carb and gluten-free baking are not like regular baking. There are a few tricks you need to use to make your low carb baked goods rise, hold together, and taste good!

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.