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
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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.
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!