In the mood for a comfort pudding? This keto blueberry cobbler is just the ticket! If you’ve never made a cobbler before, think posh crumble crossed with a scone! It’s a winner in my book.
This keto blueberry cobbler looks like a stunner but don’t be fooled into thinking it’s complicated as it’s so easy to make. Bake the blueberries with low-carb sweetener and lemon zest, whip up a quick topping and stick the whole lot in the oven; it’s magic! This cobbler contains soft blueberries bursting with flavor and a buttery scone-like biscuit. Are you pulling out your ingredients yet?
Serve with keto ice cream, yogurt, coconut yogurt or whipped cream for one hell of a good and easy keto dessert.
For the filling, preheat the oven to 320 F/160 C/140 fan.
Place the butter in a 10.5 x 7.5 x 2-inch (26.5 x 19 x 5-cm) oven-proof dish. Place in the oven to melt and then use to grease the dish. Allow any remaining butter to sit in the bottom of the dish.
Add the blueberries, erythritol, lemon zest, xanthan gum, and cinnamon (optional), and stir to combine.
Bake in the oven for 15 to 20 minutes.
For the topping, add the almond flour, erythritol, coconut flour, baking powder, xanthan gum, and salt to a mixing bowl and mix to combine. Cut the butter into small cubes and rub through the dry mixture until you have a fine crumb. Alternatively, you can pulse the mixture in a food processor to make it quicker.
Add the almond milk and roughly half the egg to the dry mixture, and stir to combine. Using your hands, knead the mixture to form a smooth dough. If the dough is too sticky, add some additional almond flour, and if the dough is too dry, add some almond milk.
Roll the dough between two sheets of greaseproof paper until it is 1-inch (2.5 cm) thick. Cut out cobbler scones using a 2.5-inch (6.3 cm) round cookie cutter. Re-roll the dough scraps, cutting the scones until all the dough is used up. You should get about 7 thick scones. If you would like to increase the number of scones, simply roll the dough thinner but keep an eye on them during cooking as they may need less time.
To assemble, give the blueberries a stir. Place the scones on top and glaze with the remaining egg.
Transfer the cobbler back to the oven and bake for a further 20 to 25 minutes until the scones are golden.
Serve with keto ice cream, yogurt, coconut yogurt or whipped cream.
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Nutrition Facts
Keto Blueberry Cobbler
Amount Per Serving
Calories 140Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 53mg2%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 160IU3%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.