Easy Keto Recipe
– 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
Combine fresh blueberries, lemon juice, erythritol, and psyllium husk in a mixing bowl.
Stir the blueberries to make sure they are evenly coated with the low-carb sweetener.
Pour the coated blueberries in a round pie dish greased with butter or coconut oil.
Combine the dry low-carb cobbler drop biscuit ingredients in another mixing bowl.
Whisk the dry keto cobbler ingredients with a hand whisk until flour lumps are gone.
Pour the liquid keto cobbler biscuit ingredients onto the dry ingredients and mix.
Use an ice-cream scoop to spoon the batter onto the prepared blueberry base.
Flatten the gluten-free cobbler drop biscuit scoops with the back of a spoon.
Bake the gluten-free blueberry cobbler for 35-45 minutes in an oven preheated to 350°F (180°C).
Let the Gluten-free Cobbler cool down for 2-3 minutes before serving with low-carb whipped cream.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 12 Servings
Prep: 10 Minutes Cook: 40 Minutes