Preheat oven to 375º Fahrenheit.
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.
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
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.
*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
Fat (g): 15
Carbs (g): 9
Fiber (g): 4
Protein (g): 5
Net carbs (g): 5