KETO BLUEBERRY COBBLER

MELT-IN-YOUR-MOUTH

GLUTEN-FREE

100% KETO

HIGHLIGHTS

5.6G NET CARBS

200 ⭐⭐⭐⭐⭐ REVIEWS

10 MINUTES PREP

DIABETES-FRIENDLY

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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