Combine fresh blueberries, lemon juice, erythritol, and psyllium husk in a mixing bowl.

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.

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.

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.

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.

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.

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.

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.

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).

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.

Let the Gluten-free Cobbler cool down for 2-3 minutes before serving with low-carb whipped cream.