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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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!