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Low Carb Blueberry Cobbler Recipe
Prep Time
10 minutes
Total Time
45 minutes
Yield
16
servings
Ingredients
- 2¼ cup almond flour
- 5 cups blueberries
- 10 tablespoons butter (divideed)
- ¾ cup erythritol
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon (divideed)
Nutrition Info Per Serving
Serving Size
4 ounce
Carbohydrates
22
g
Protein
4
g
Fat
15
g
Calories
183
When you need to change up your dessert menu, turn to this tasty recipe for low carb blueberry cobbler. With just 6 ingredients, you can vary your normal routine with this scrumptious blueberry cobbler. In addition, it is a good choice for a diabetes-friendly lifestyle.
Instructions
- Preheat oven to 350°F. Spray a rimmed baking sheet with non-stick spray, being sure to cover the corners and sides. Set aside.
- Melt 8 tablespoons of the butter in a large microwave-safe bowl.
- Add in a half cup of the erythritol, vanilla extract and almond flour to that bowl. Combine until it forms a dough consistency.
- Press the dough into the baking sheet reserving a few tablespoons for later.
- Bake for about 8 minutes.
- Meanwhile, combine the blueberries, remaining erythritol, remaining butter and 1 teaspoon of cinnamon in a bowl.
- Pour blueberry mixture onto hot crust.
- Top with remaining bit of dough in clumps. Sprinkle with remaining cinnamon.
- Bake for another 35-40 minutes until juices begin to bubble.
- Once done, remove from oven and allow to cool almost completely.
- Serve warm and enjoy!
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