KETO BLUEBERRY COBBLER
EASY
INGREDIENTS
– 0.7 lb Blueberries – 1 tbsp Lemon Juice – 2 tbsp Erythritol – ½ tbsp Whole Psyllium Husk COBBLER DROP BISCUIT – 1 large Egg – ¾ cup Almond Flour – ½ cup Coconut Flour – ¼ cup Erythritol – 1 ½ tsp Baking Powder – ¼ tsp salt – ¼ cup Coconut Oil – ¾ cup Heavy Cream
Prepare Blueberries
In a large mixing bowl, combine the fresh (or frozen blueberries) with lemon juice, erythritol and psyllium husk.
1
Pour in Baking Dish
Arrange the blueberries into the baking dish. Set aside on the counter while you are making the cobbler biscuit.
2
Whisk Flour
In another mixing bowl, whisk together the almond flour, coconut flour, erythritol, salt and baking powder.
3
Add Butter and Cream
Stir in beaten egg, melted butter (or coconut oil) and heavy cream until it forms a thick creamy biscuit batter.Freeze for 15-20 minutes.
4
Scoop the Batter
Spoon the batter on most of the blueberries, leaving some holes with no dough to let the baked juicy blueberries go through the biscuit.
5
Flatten the Dough Balls
Scoop the dough with a cookie scoop all over the pan and then flatten the dough balls with a spoon.
6
Bake the Keto Cobbler
Bake for 35-45 minutes in the center rack of your oven preheated to 350°F (180°C).
7
NET CARBS FAT PROTEIN
5.6 grams
12.2 grams
3.2 grams
SERVINGS
TIME
Serving: 1 Bowl Makes: 12 Bowls
Prep: 10 Minutes Cook: 40 Minutes
KETO BLUEBERRY COBBLER
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