Our Low-Carb Keto-friendly Blueberry Cobbler make a perfect summer dessert. This delicious dessert recipe can be part of a low-carb, keto, Atkins, gluten-free, grain-free, or diabetic diet.
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The Recipe for Low-Carb Blueberry Cobbler
This cobbler has a sweet, gooey blueberry sauce with a lightly spiced sweet biscuit type topping. It makes an easy, fruity dessert for summer.
The Inspiration
I grew up with cobblers in the summer. My mother made all kinds of cobblers depending on what fruit happened to be in season. We had peach cobbler, strawberry-rhubarb cobbler, and huckleberry cobbler.
My favorite was the huckleberry cobbler. My mother served her cobblers warm and with a dollop of ice-cream on top. There is something amazing that happens when melted ice-cream combines with huckleberry goodness and a biscuit type topping!
I created this recipe for low-carb-old-fashioned-blueberry-cobbler to bring back memories of my mother’s huckleberry cobbler, without the carbs. I used blueberries instead of huckleberries only because huckleberries are not widely available.
The topping is an altered version of the shortcake for my Low-Carb Strawberry Lemon Shortcake recipe. When I add some of our Sugar-Free Vanilla Ice Cream on top, the combination transports me back to my mother’s kitchen.
What is the difference between huckleberries and blueberries?
Huckleberries are closely related to blueberries. They look very similar, but are smaller and the flavor is a bit more concentrated than our domesticated blueberries. They grow wild in the mountains of Pennsylvania, where I grew up.
Picking huckleberries
Every August, we would hike up the mountain in search of the nearly black little berries. When we got to our favorite picking ground, we went to work picking the berries and dropping them into a coffee cans we carried with a string attached around our necks. My mother always had a big coffee can and my brother and I had a smaller version.
I loved the sound the berries made as they plopped into the coffee can. The sounds started a a loud, hollow noise, but when the bottom or the can was covered with berries, the plopping noise was softened by the berries below. Of course, I popped as many berries into my mouth as I did into the can.
We moved from bush to bush, and one thing that struck me as I nibbled on the berries was how different the berries from each bush tasted. Clearly there were different varieties or flavor differences caused by subtle differences in growing conditions.
Some got more sun and some were more protected. While the berries all had that blueberry-like flavor, some bushes were sweeter, some had larger berries, and a few bushes had berries with a tart note to them. While the flavors had tiny differences, all of the berries were delicious.
When our cans were full, we trudged back down the mountain. When we got home, my mother went to work to use and preserve the precious berries before they went bad. She froze some of them and made jam with others. We had huckleberry pancakes and huckleberry muffins. Sometimes she served us bowls of them with a dollop of whipped cream on top.
Can I use frozen blueberries in this cobbler?
Yes! I frequently make this cobbler in the winter and find that it is just as good when made with frozen blueberries.
What other fruits can I use to make a cobbler?
This cobbler can be made with raspberries, blackberries, or huckleberries. Stone fruits, such as peaches, nectarines and plums make a great cobbler, but are higher in carbohydrates than the berries.
How to serve blueberry cobbler
Blueberry cobbler can be served warm or cold. I prefer serving it warm or room temperature, but I’ve been known to go for it straight from the refrigerator.
I typically serve blueberry cobbler with a spoon. Sometimes I serve it with the berries on the bottom and sometimes I put the biscuit topping on the bottom and spoon the blueberries over top.
I typically serve cobbler with a scoop of vanilla ice cream on top. Alternatively, a good dollop of whipped cream or even a drizzle of heavy cream complement cobbler wonderfully.
How to store blueberry cobbler
If you don’t eat all of the cobbler in one sitting, no worries. Simply allow the cobbler to cool to room temperature, then cover it with plastic wrap or a lid if your container has one.
I prefer to store cobbler in the refrigerator for three days or less. In our house, we usually eat it up in less than 24 hours.
This Low-Carb Old Fashioned Blueberry Cobbler makes a perfect ending to a summer meal. Use those blueberries while they are in season! Enjoy!
-Annissa
Low-Carb Old-Fashioned Blueberry Cobbler
Ingredients
For the blueberries:
- 1/4 cup granulated stevia/erythritol blend
- 1 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 12 ounces fresh blueberries
- 1 tablespoon lemon juice freshly squeezed
For the topping:
- 1 1/2 cup super fine almond flour
- 2 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 cup chilled butter cut into chunks
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 375º Fahrenheit.
For the blueberries:
In an 8" x 8" glass pan, whisk together the sweetener, xanthan gum, and salt. Add berries and stir to combine.
Stir in lemon juice. Set aside.
For the topping:
In a food processor*, add the almond flour, sweetener, baking soda, sea salt, cardamom and cinnamon. Pulse processor a few minutes to combine.
Add butter to the mixture in food processor.Pulse several times to combine. Mixture will appear mealy.
Add the egg and vanilla extract to the processor. Pulse the processor a few times until the batter forms
To assemble:
Carefully spread the batter on top of the prepared blueberries.
Bake in the preheated oven for 25-28 minutes or until blueberries are bubbly and biscuit topping is golden brown. Serve warm, room temperature, or chilled.
Recipe Notes
*If you do not have a food processor:
Add almond flour, sweetener, baking soda, sea salt, cardamom, and cinnamon to a medium mixing bowl and whisk together. Cut in the butter using a pastry blender. Stir in egg and vanilla. Continue with recipe as written.
Serving size: 1/9th of the cobbler
Per serving:
Calories: 182
Fat (g): 15
Carbs (g): 9
Fiber (g): 4
Protein (g): 5
Net carbs (g): 5
This cobbler is the stuff that dreams are made of or low carb dreams that is! The taste is completely on point with the berry mix and then the topping. Just had with some low carb sugar free mint ice cream, and it was the bomb!
Haley,
You are baking up a storm! I’m glad you’re enjoying our recipes!
Annissa
Can this recipe be made with just stevia as a sweetener? I’m not familiar with stevia/erythritol.
You would need to use much less pure stevia as it’s much sweeter than the blend that I use. The recipe will also lose bulk, so I can’t guarantee that it will turn out. Let us know if you try and how it goes!
-Annissa
This blueberry cobbler is soooo delicious. I made it exactly as the recipe indicated. A couple of the products were a little costly, however worth it if I can have dessert. You are good! Thank you!!!!!
Yes, almond flour can be a bit pricey. Xanthan gum is pricey as well, but will last a looooong time! Glad you enjoyed the recipe.
Annissa
I made this today & followed the recipe exactly. I thought the topping was not enough to cover the berries so I doubled the crust part & it covered it much better & that’s the best part so figured you can’t have to much topping! It was so yummy!! Thank you for sharing.
Cindy S.
Glad you enjoyed it! Good to know we can double the topping and have it still come out well.
-Annissa
Can you use Acacia Gum instead of Xantham gum? I have been using Acacia for years… and don’t have the Xanthum in my pandemic inventory.
I understand! I’m not very familiar with acacia gum. The purpose of the xanthan gum is to take place of the gluten. If acacia gum does the same thing, it should work fine. Since this recipe doesn’t need to rise very much, you can probably just skip it. The top might be a little more crumbly, but who cares?
Annissa
Perfect cobbler. Easy to make, yummy first time out. Had no cardamom, used a little nutmeg.
Wow, it’s like a warm blueberry muffin. Perfect for the holidays – can’t wait to make for the family.
This is deeelicious! Made it today and will definitely mke it again and again!
Thanks so much, Sandi! Glad the recipe is a “keeper”!
-Annissa
Can I use monkfruit ((Lakanto) for the sweetener?
Hi Carol,
The Lakanto Monkfruit Erythritol blend would probably work. It is less sweet than the sweetener I use, so you will need to add more.
Annissa