This keto blueberry cobbler recipe makes the most of summer flavors, while still fitting into your low carb diet! You can customize this keto cobbler with a variety of seasonal fruits and berries like strawberries, rhubarb, cherries, and even chopped apples.
Full disclosure – I had some epic fails with this recipe development process. The 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 during this current heat wave.
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 keto 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 keto 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.
KETO BLUEBERRY COBBLER RECIPE NOTES:
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.
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Keto Blueberry Cobbler – Gluten Free
- Total Time: 27 minutes
- Yield: 9 servings 1x
- Diet: Diabetic
Description
This easy Keto blueberry cobbler has all the flavors of summer packed into it for less than 100 calories per serving! Can also be made Paleo friendly!
Ingredients
For the filling:
- 3 cups blueberries
- 1/4 teaspoon xanthan gum (to thicken)
- 2 tablespoon Swerve (or other sweetener)
- 1 teaspoon lemon juice
For the topping:
- 2 tablespoons butter
- 2/3 cup almond flour
- 2 tablespoon Swerve (or other sweetener)
- 1/2 teaspoon lemon zest
Instructions
- 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.
Notes
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!
Ice cream is optional and not included in nutrition information.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: keto desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/9th of recipe
- Calories: 95
- Fat: 6g
- Carbohydrates: 6.5g net
- Protein: 2g
Keywords: blueberry cobbler, keto cobbler, low carb cobbler
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Brenna says
I’m selfishly thanking the Universe for your microwave/blueberry battle.i was getting ready to be very disappointed for a second as I won’t own a microwave . . . AND I ADORE me some cobbler!! I can’t wait to buy a lemon and whip this up with some blackberries that I have in the freezer! Thank you!!!
Margaret says
Did you use almond meal or unbleached almond flour.
Thanks
Mellissa Sevigny says
There is no such thing as unbleached almond flour as far as I know. I always use a superfine blanched (which means skins removed) almond flour in my keto baked goods. Almond meal will not produce good results except maybe in cookies.
Stevi Morrison says
I made this and everyone LOVED it!
★★★★★
Elizabeth Obrien says
Very good! used 2 cups of blackberries instead of blueberries and definitely going to make again!
★★★★★
Carol says
Can I put it all together ahead of time and bake the following day?
Blossom says
Hi, Carol! I am wondering this also. Did you try it / did it work?
Julie H. says
Holy moly, this was good. So simple! Definitely a keeper! Even my husband, who is skeptical of anything made with sugar substitutes and/or almond flour, absolutely loved this.
★★★★★
Becky says
This was a simple, easy and tasty dessert. I used frozen blueberries-I made sure they were defrosted and drained them in a colander before I used them. I use the bottled lemon juice and lemon zest from the spice aisle for all of my blueberry desserts and I’ve never had any complaints. We had homemade whipped cream on top & my friends loved this dessert. I will definitely make it again.
★★★★★
Fara says
Can I use frozen berries?
★★★★★
Mellissa Sevigny says
It might be more watery, but technically yes.
Cin says
Another keto option is to pour cream on top. My favourite way to enjoy cobbler!
★★★★★
Sandy M says
This recipe sounds wonderful. I miss a good summer cobbler. I don’t usually have fresh lemon on hand, so can I use lemon juice instead of lemon zest where called for? Would that work well enough?
Mellissa Sevigny says
Not quite as good but should work!
Nella says
Delicious! Made it with my 17 yr old and the whole family came down for dessert! All gone in 10 min. We all loved it. !!
Thank you
★★★★★
Moe says
This was really satisfying. I did half raspberries, half blueberries, and almost doubled the topping – I felt it needed a bit more. I also halved the sweetener, and it was just right. Thanks!
★★★★★
Amanda Jo says
My 7 year old and I made this tonight for her Daddy’s birthday, and everyone loves it! We did a cup each of blackberries, raspberries, and blueberries and used Pyure baking blend instead of Swerve. I wouldn’t really say it’s a cobbler, but it’s a phenomenal crumble!!! This is definitely going in our family “favorites” recipe book! Thank you so much for sharing your recipies with us!
★★★★★
Jessica Zitzow says
What is swerve ??? Is that a liquid sweetener ??
Mellissa Sevigny says
It’s a granulated erythritol which behaves like sugar in recipes.
Evelyn G. says
Would a ramikan be considered one serving?
Patricia says
Love this Blueberry cobbler so simple and very good
★★★★★
Lauren says
I can’t wait to make this! Single portions are the best so I don’t eat too much. Someone commented that they used cornstarch instead of xanthum gum. I’ve been looking for a substitute for a long time. Blueberry season isn’t far away and I’ll definitely be trying this recipe. I’m thinking about fresh pitted cherries or a combination of both. Thank you again for the recipe link.
★★★★★
Earl Williams says
I need someone here in Iowa to make me some keto blueberry pie or cobbler so I can buy it as I do not have the time to constantly make what I want.
Or I need to be able to buy premade and have it shipped to me here
Lauta says
I have tried a few recipes, this is hands down the winner. The lemon adds so much.
Thanks for all your hard work in developing these delicious recipes
Hayden Adams says
I’m new to baking and Keto! I’m trying this out but for some reason it’s not turning golden brown on top. I went to Kroger and couldn’t find alone flour and just xantham gum hy Iredell. I found s flour that has it in it, ( I don’t stick too strict to Keto when it comes to sweets) but I thought that would work. It still is a all purpose flour but it’s noy browning. What did I do wrong? Should I keep it in oven longer
Mellissa Sevigny says
You can’t just put in all purpose flour – completely different than the almond flour and you will get absolutely different (and probably not good) results.
Tori says
Wow. Warm delicious loveliness. I sprinkled some pecans and some cream over. So good!. And so easy. Only a few ingredients and short coming time. Thank you again Melissa. We are very happy.
Nicole says
This is delicious! I am making more tonight so that I can stay on plan for the 4th of July. I happen to have some homemade keto ice cream sitting in my freezer that I will use to top it with.
★★★★★
Calvin says
Perfect match with icecream good to enjoy on a picnic, warm day at beach
Jennifer says
Would this be ok without xantham gum? Any decent sub?
Kristyn says
You could always use cornstarch. That’s what I always use for cobblers.
MerryChristmas Claus says
My favorite crisp is Cranberry Apple but I need low carb! Found this and was able to use your topping to make it close to waht I want. Thanks, next time I need a BB desssert, I will check this out. I
★★★★★
Robin says
We made this tonight and it was really good! I don’t have blueberries, but it is mulberry season right now. I found this recipe when I was looking for recipes to use my mulberries. In addition to using mulberries, we also sprinkles some chopped pecans on the top. Yum! Thanks for the recipe!
★★★★★
Crystina J. says
I made this last night using mostly fresh Washington blackberries, picked at work and a few blueberries to make the full 3 cups. Holy cow! Like your other recipes I’ve tried, this did not disappoint! Thanks for the amazing recipe!
Tara says
How much coconut flour could I use instead of almond flour?
Shelly says
You could always make a Gf blend of flours but not just coconut flour alone. At least not the amount of topping needed. Coconut flour is super absorbent. Hope that helps ; )
Carolyn says
This looks delicious. However, I have a lot of peaches that I want to make into a low card cobbler. Would this recipe work for a peach cobbler?
Mellissa Sevigny says
No reason why you couldn’t sub the peaches for the blueberries Carolyn – I’m sure it will be delicious!
Beth says
This is so delicious and perfect for summertime. It is definitely a keeper.
Amanda says
I made this with some added spices (cinnamon, nutmeg, and ginger), and I added thin-sliced cream cheese on top of the blueberries and under the crumb topping. OMG, delicious!
Toni says
I’m going to utilize the freezer full of raspberries, blueberries and rhubarb that we harvested this past summer for this recipe! I see good things coming out of it for sure! Excited to try it this week! Thanks for all that you do!
Alana says
I love this recipe. I make it in individual ramekins. I heat one up in the morning in the microwave, and put heavy cream on it. Delicious breakfast!
Low Carb Culinaire says
Can’t wait to try this recipe, although I don’t have any almond flour, do you think ground flax would work instead, or maybe make it completely with coconut flour? Also if your looking for any future ideas my mother LOVES Boaton Cream Pie and if you could create a low carb recipe for it that’d be an absolutely fabulous birthday cake I could make for her!
Aubree says
Yum! I just made this and it was fantastic! I used frozen blueberries and a stevia/erythritol blend for the sweetener. I didn’t have any fresh lemon, so I put drops of lemon extract in as well as orange extract. I added a small amount of water to account for the juice from lemon. In the crust I added some oat flour (not so low in carbs). I cooked this in 9 small greased ramekins and it took about 19 minutes. Thank you for this great recipe, I’ll definitely be trying more from your website.
★★★★★
Suparna says
I never liked a cobbler till I tasted this one! Mm…mmmmm…great recipe. We ate it with whipped cream as I didn’t have any low carb ice cream and it tasted yum! Thank you for another winning recipe!
Janet says
Made this over the weekend, it was fabulous! I didn’t even tell others it was low carb and it was gobbled up! Thanks for sharing your recipes.
★★★★★
Sondra says
This looks great. Can this be made ahead and frozen?
Leslie says
Can frozen blueberries be used?
Mellissa Sevigny says
Leslie you can try it but it may be more watery than with fresh – really not sure so do report back on your results if you do it!!
Kerryanne says
Actually I did this tonight with frozen blueberries and blackberries as I only had 1 cup of blueberries. It came out just perfect, the xanthan gym really helps. It’s good if the berries bubble up in the oven.
Kate says
I used a 1:1 gluten free flour instead of almond flour and the topping never really got crumbly…maybe I should have added more butter?
Mellissa Sevigny says
Other flours don’t behave like almond or coconut flour so it’s hard to say, You can try experimenting with it but I’m not much help as I don’t work with regular gluten free flours.
Melissa says
This recipe looks awesome. I’m going to make it this weekend. My husband loves cherry pie. How would I change this up for cherry pie?
Theresa says
I just made this with frozen blueberries and xylitol. Fantastic! I only wish the portions were bigger. :(
My 14 year old gave it her approval and she’s a tough nut to crack. :)
Jo says
I have a folder now of wonderful recipes that you have posted and am grateful to have discovered this website. I wish that the little pictures next to each recipe would print with the recipe. Is it my printer or do they just not print? Can’t wait to try this blueberry cobbler.
Carmen says
OMG! I love you…so much… I am a SUCKER for hot fruit/pastry type desserts…THIS IS IT!!!! So good!!! Thank you!!!
★★★★★
Steven says
This look yum! I may swap out the xanthan gum for a tbsp of chia seeds to thicken it instead.
Mellissa Sevigny says
Should work fine! Enjoy!
Leslie says
This is FABULOUS! Making this for the second time…. Perhaps this time around I’ll share it….lol. Great work again, Mellissa.
Mellissa Sevigny says
Thanks so much Leslie!
melissa says
Made this last night and it was delicious! I used psyllium husks in place of the xanthan gum and it worked beautifully. Thanks for the great recipe!
★★★★★
Diane says
I finally had time to make this recipe. I didn’t have the xanthan gum so I searched the internet for an alternative. I found a substitute by using 1/4 teaspoon of ground flaxseed with 1/2 teaspoon of BOILING water. Mix well and then add it to the recipe. It worked great! I did not have enough blueberries so I added sliced strawberries with them. This was absolutely delicious! Gotta try other fruits in this recipe. I will be making this a lot!!
Rhonda says
Just wondering why “net” carbs are posted? I’m a diabetic and we strictly need the “total” carbs for recipes. Do you know total carbs – or how I can compute that for myself? Thanks! This looks so yummy – and individual ramekins will help with portion control, too. Good suggestion!
Mellissa Sevigny says
Net carbs are effective carbs which is what is recognized to affect blood sugar. If you need the total carbs though all you have to do is enter the ingredients into a site like My Fitness Pal or calculate them using Calorie King which is what I do. Enjoy!
Carol says
I just made it and it’s delicious! I substituted a little: glucomannan for xanthan gum and Lo Han (monk fruit extract) to taste. Will definitely make it again.
★★★★★
Carol says
Hi, this looks delicious! If I don’t have xantham gum, would glucomannan (konjac) work?
Mellissa Sevigny says
Yes! Enjoy!
tiffany says
Yay! I love blueberries!! I can’t wait to try this one as soon as I finish off the coffee cake. I would love you forever if you could post a recipe for some low carb Pop Tarts!
Myrna says
Yummy! I reeally like spice in my cobbler so I added 1/2 tea cinnamon to the blue berry mix and 1/2 tea cinnamon and 1/4 tea ground cloves to the topping. Very quick,easy and good.
Mellissa Sevigny says
Sounds yummy Myrna!!
Susan says
Made this last night, but with frozen blueberries (fresh ones are crazy expensive here), and it still came out scrumptious! Thanks, Mellissa!
Christine Castaneda says
Oh this does sound good with blackberries (I have blackberries growing out of my ears right now, lol). Thank you Melissa. I have been looking for cobbler recipe for the blackberries.
Jill says
I noticed the nutrition info has 2 different amounts of protein…6 grams and 2 grams. Should it say 2 grams fat instead?
Mellissa Sevigny says
Thanks for catching that Jill, it’s fixed now!
Diane says
Just wondering if strawberries would work as well. Hmmm….might have to give it a try! Also, where do you buy xanthan gum? Health food store?
Mellissa Sevigny says
I’m sure it would be great, especially strawberry rhubarb! I order my xanthan gum online but you can usually find it in the baking aisle near he gluten free stuff – I’ve even seen it at Walmart.
virginia presnell says
Gluten Free Cobbler!!! Alright, Alright, Alright!!! Making this immediately! Thank you—
Mellissa Sevigny says
Yay! Hope you like it!
Carole @ From My Carolina Home says
Oh, yum! I love blueberries and this looks really good!
Mellissa Sevigny says
Thanks so much Carole!
Brenda says
This looks great but I’ll sub ground sunflower seeds for this almond flour (nut allergies) ond use Stevia to taste for the sweetener. Swerve makes me physically sick
★★★★
Mellissa Sevigny says
Whatever works for you Brenda! It’s so interesting to me how every person is different – I’m allergic to Stevia which makes my throat swell up, but Swerve doesn’t bother me at all! Let us know how your version turns out! I’ve never tried baking with ground sunflower seeds, I’ll have to look into it and do some experimenting!
Brenda says
Ground sunflower seeds are a 1 to 1 sub for almond flour. I will be making this today and let you know how it turns out!
Mellissa Sevigny says
Cool – let me know! So do you buy the ground sunflower seeds or do you you grind them yourself? And are they roasted or raw? I’ll have to do some research on this, thanks!
Brenda says
I buy raw seeds and grind them at home.
The cobbler turned out perfectly! I made it in a 8X8 pan. Next time I’ll make them in individual ramekins fir easier portion control…
Mellissa Sevigny says
Thanks for answering my questions Brenda, can’t wait to experiment with the sunflower seeds now! And thanks for letting me know it turned out well – so glad you liked it! ☺️
Tammy says
Thank you, Brenda! I have a nut allergy also. I have subbed raw sunflower flour once before, but didn’t know that you can always use it for a substitute. I am definitely going to make this with your tweak. :)
Brenda says
Tammy,
If a recipe calls for baking soda and you SUB ground sunflower seeds, the final product will be green because of a chemical reaction. In that case I use ground raw pumpkin seeds. That too is a cup for cup substitution for almond flour.
Tammy says
Thank you, Brenda!
Lissa says
Thanks for this tip. I tested allergic to almonds and it seems like every healthy recipe now has almonds in it which is a bit frustrating.
Jan says
This looks great! I don’t have any blueberries, but I think blackberries will work with the recipe. I’ll probably give it try this weekend. Thanks!
Mellissa Sevigny says
Blackberries would be fantastic Jan! I will check into the carb count, I wonder if it would be a little lower than the blueberries – if so I’ll post an alternative in the notes. Thanks for the idea, let us know how it comes out! :)
Yolanda says
Very good recipe! I used blackberries and both me and my husband loved it and I will make it again. With blackberries, and I agree with you, blackberries are a little lower in carbs than blueberries.