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 keto blueberry cobbler 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.
This keto blueberry cobbler 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 keto blueberry cobbler 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.
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.
More Keto Blueberry Recipes:
Keto Blueberry Jamboree – All Day I Dream About Food
Blueberry Lemon Pound Cake – Peace Love and Low Carb
Print
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
To get more great recipes for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!
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.