– 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
In a large mixing bowl, combine the fresh (or frozen blueberries) with lemon juice, erythritol and psyllium husk.
Pour in Baking Dish
Arrange the blueberries into the baking dish. Set aside on the counter while you are making the cobbler biscuit.
In another mixing bowl, whisk together the almond flour, coconut flour, erythritol, salt and baking powder.
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.
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.
Flatten the Dough Balls
Scoop the dough with a cookie scoop all over the pan and then flatten the dough balls with a spoon.
Bake the Keto Cobbler
Bake for 35-45 minutes in the center rack of your oven preheated to 350°F (180°C).
NET CARBS FAT PROTEIN
Serving: 1 Bowl Makes: 12 Bowls
Prep: 10 Minutes Cook: 40 Minutes