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
Units
Scale
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
