Easy Keto Recipe

Gluten-free Blueberry Cobbler

Dish Info

Net Carbs

5.6

Calories

152

Minutes

10

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

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

1

Stir the blueberries to make sure they are evenly coated with the low-carb sweetener.

2

Pour the coated blueberries in a round pie dish greased with butter or coconut oil.

3

Combine the dry low-carb cobbler drop biscuit ingredients in another mixing bowl.

4

Whisk the dry keto cobbler ingredients with a hand whisk until flour lumps are gone.

5

Pour the liquid keto cobbler biscuit ingredients onto the dry ingredients and mix.

6

Use an ice-cream scoop to spoon the batter onto the prepared blueberry base.

7

Flatten the gluten-free cobbler drop biscuit scoops with the back of a spoon.

8

Bake the gluten-free blueberry cobbler for 35-45 minutes in an oven preheated to 350°F (180°C).

9

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

10

NET CARBS FAT PROTEIN

5.6 grams

12.2 grams

3.2 grams

SERVINGS

TIME

Serving: 1 Serving Makes: 12 Servings

Prep: 10 Minutes Cook: 40 Minutes

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