So here I am posting a low carb dessert recipe for the second day in a row! This has got to be a first in IBIH history, since I usually post around one a month if that – and now I’m posting 2 in the same week! That should tell you that this is a good one!
As I mentioned yesterday in the Low Carb Blueberry Cheese Danish Coffee Cake post, it’s been blueberrypalooza for the last week in the IBIH kitchen! I had planned to stagger the desserts and post this low carb blueberry cobbler next week with some savory low carb recipes in between, but the plain fact is, I’ve got a super busy weekend coming up with overnight guests and a party Saturday night, and this recipe is the closest one to being ready to post right now at 6:30am!
Such is the life of a food blogger sometimes. Schedule – Shmedule. Sometimes you just go with what you’ve got! And I doubt I’ll get any complaints over this incredibly easy and delicious low carb blueberry cobbler recipe!
Full disclosure – I had some epic fails with this concept this week. The low carb blueberry cobbler recipe itself was fine, but I was determined to find a way to do it in the microwave so I didn’t have to make my kitchen feel like the surface of the sun from the horrible leaky oven in our rental.
Unfortunately, the blueberries would boil over the sides in the microwave before the crust would cook through. I tried different ratios, different topping styles – all with disastrous results.
My microwave was begging for mercy and I’d wasted over 2 pints of blueberries so I finally cried uncle and just made this low carb blueberry cobbler in the oven.
It only takes 20 minutes or so to bake, which is just enough to cook some of the blueberries down into syrup, but also leaves some whole just at the point of bursting which makes for a lovely texture when eating it.
The crust is another variation on the lemon almond shortbread cookie dough, and when you clump the pieces together and leave some of them large, it gives you an almost biscuit-like texture. But sweet. And lemony. And SO. SO. GOOD.
It reminds me of a great blueberry pie, but without all that tedious rolling. Mmmm…pie.
Now it probably goes without saying that this low carb blueberry cobbler is amazing warm and with low carb ice cream on top, but we got home late last night and shared the last of it cold out of the fridge sans ice cream and it was refreshing and delicious. So if you don’t have room in your carb budget for ice cream, no worries – it’s awesome without it too.
Speaking of carbs, like all fruit-based desserts this is going to be a little higher in carbs from the natural sugar. If you’re on a really low carb diet like keto – you can still make room for it (and it will be totally worth it) but you’ll want to be careful not to overindulge and kick yourself out of ketosis.
If carbs aren’t an issue for you, then this is a super healthy dessert option with less than 100 calories per serving! Which leaves plenty of room for ice cream. Just sayin.
This low carb blueberry cobbler recipe can be made in a 9 x 9 (or equivalent) pan, or you can make it in individual ramekins like these if you have that many, OR if you’re entertaining it’s fun to make for couples to share in small tart-sized dishes. Just be sure to adjust the cooking time down a few minutes if you’re making them in smaller containers!
Also, this recipe can easily be made Paleo by substituting coconut sugar for the sugar substitute in a 1:1 ratio and if you’re really strict on the dairy you can substitute coconut oil for the butter as well.Print
Blueberry Cobbler – Low Carb and Gluten Free
This easy low carb and gluten free blueberry cobbler has all the flavors of summer packed into it for less than 100 calories per serving! Can also be made Paleo friendly!
- Yield: 9 servings
- Category: Low Carb Dessert Recipe
- Cuisine: American
For the filling:
- 3 cups blueberries
- 1/4 tsp xanthan gum (to thicken)
- 2 Tbsp Swerve (or other sweetener)
- 1 tsp lemon juice
For the topping:
- 2 Tbsp butter
- 2/3 cup almond flour
- 2 Tbsp Swerve (or other sweetener)
- 1/2 tsp lemon zest
- In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
- Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
- Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
- Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps.
- Bake in a 375 degree (F) oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins – or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
Approx. nutrition info per serving (1/9th of recipe, 3×3 square):
95 calories, 6g fat, 6.5g net carbs, 2g protein
Ice cream is optional and not included in nutrition information.
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