1/4cupCoconut Oilor melted butter - at room temperature
3/4cupHeavy Creamor unsweetened almond milk or coconut cream - at room temperature
Preheat oven to 350°F (180°C). Grease a 9-inch round pie dish with butter or coconut oil. Don't use a bigger dish, or you won't be able to cover it with the blueberries suggested in this recipe. You can use a smaller baking dish, but the biscuit batter will be thicker, and it will take longer to bake. Set aside.
In a large mixing bowl, combine the fresh (or frozen blueberries) with lemon juice, erythritol, and psyllium husk. Note that you can make this recipe without psyllium husk or xanthan gum, but the filling will be highly juicy and watery, and it will soften the bottom of the cobbler biscuit.
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.
Stir in beaten egg, melted butter (or coconut oil), and heavy cream until it forms a thick creamy biscuit batter. If your batter is very dry, this may happen if you use almond meal or too much coconut flour add up to 1/4 cup extra cream.
Spoon the batter on most of the blueberries, leaving some holes with no dough to let the baked juicy blueberries go through the biscuit. The trick is to scoop the dough with a cookie scoop all over the pan and then flatten the dough balls with a spoon into a 1 cm (0.4 inch.) thickness to make sure the dough cooks as fast as the blueberries.
Bake for 35-45 minutes in the center rack of your oven. I recommend you cover the baking dish with a piece of foil if the top browns too fast. It is ready when the top of the biscuit is very crispy and blueberries form a jam and bubbles on the side of the baking dish.
Cool 2-3 minutes then serve in individual bowls, 1/3 cup per person, with a dollop of unsweetened whipped cream on top, or coconut cream or yogurt. These toppings won't add carbs so be generous!
Store the cobbler for 3 days in the fridge in an airtight container.
Rewarm in a hot oven, 350°F (180°C) for 10 minutes on top rack, in oven-proof ramekins, until lukewarm and crispy on top. You can switch the oven to broil mode for 1 minute to boost the crispiness.
To decrease the carbs of this recipe, you can replace blueberries by:
or half blueberries/raspberries or half blueberries/blackberries
If you don't have coconut flour, use 1 cup + 1/2 cup almond flour in total to remove the coconut flour from the recipe.Vegan option: use a flax egg instead of an egg. The texture of your biscuit will be more fragile, and the color will be different, but it will taste terrific. Flax eggs are 1 tablespoon of flax meal that you stir with 3 tablespoons of lukewarm water. Set aside 15 minutes until a gel-like texture forms. Use as an egg replacer in this recipe.