Treat yourself and your sweet tastebuds to this keto blueberry cobbler recipe designed for those on a low carb diet this summer. This cobbler is very flexible depending on the kind of fruit preferred; the fruits may include the strawberries, rhubarb, cherries, or chopped apples. This blueberry dessert takes only 20 minutes to prepare; the blueberries are simultaneously both syrupy and chunky, whole and bursts of flavor in your mouth; the perfect texture to keep you coming back for more and this recipe is keto friendly.
Ingredients
For the filling:
- 3 cups fresh blueberries
- 1/4 teaspoon xanthan gum (for thickening)
- 2 tablespoons Swerve (or your preferred sweetener)
- 1 teaspoon fresh lemon juice
For the topping:
- 2 tablespoons unsalted butter
- 2/3 cup almond flour
- 2 tablespoons Swerve (or your preferred sweetener)
- 1/2 teaspoon lemon zest
How to Make
Preparing the Filling
- Mix the Ingredients: To begin with, put the fresh blueberries in one medium bowl for blending. Next, add the xanthan gum, it thickens the cobbler to give it the right texture. Add the Swerve or the sweetener of your choice; add sweetener depending on how sweet you like your pancakes. Last but not the least, squeeze one teaspoon of fresh lemon juice on the blueberries for boosting their berry profile and again give it a gentle stir till all the blueberries are coated.
- Prepare the Baking Dish: Pour the mixture on the blueberries to the greased 9 by 9 inch baking pan. If you wish a portioned serving, you can utilize ramekin servings, which will offer the right proportions. Ensure
Making the Topping
- Melt the Butter: Next, in the microwave-safe bowl, or a regular coffee mug mix the unsalted butter and melt it. This normally occupies a period of half a minute up to a total of a minute say depending to the type of microwave oven.
- Create the Crumbly Dough: After the butter is melted, mix with almond flour, properly blend the sweetener and lemon zest. Blend well with a dough like consistency. The dough must be workable, that is, it should have body when squashed in the hand with the fingertips but must succumb to breaking easily when rubbed between the palms of the hands.
- Top the Blueberries: Using your hand, fold the dough over the blueberries in soft movements as if you are tossing it. It is best to use pea sized or slightly larger for a perfect cobbler as this would add a nice texture contrast.
Baking the Cobbler
- Preheat the Oven: First, turn the oven on, the temperature should be around 375F (190C).
- Bake: Put the baking pan or the ramekins in the already heated oven. For this 9 x 9 inch pan, the cookies should be baked for 22 minutes or until they turn golden brown. When spooning the mixture into smaller ramekins, the baking should take about 16-18 minutes. It’s recommended to prepare the cobbler when the topping is light brown and the blueberries are boiling.
Serving Suggestions
- Serve Warm or Cold: This keto blueberry cobbler can be served best when it is still warm, but it is also good when it is cold. You can eat it as is or with a spoonful of keto whipped cream or some low-carb vanilla ice cream for a little something extra.
Customization Tips
- Seasonal Fruits: You can replace blueberries with any fresh berries of your choice as long as they suit the low carb diet. You can also adopt variation in berries where you use a mixture of these berries to give the product a different taste.
- Sweetener Alternatives: For those who have a preference for another type of sugar substitute, for example, erythritol, monk fruit, or stevia, then feel free to use it but it should be lesser than the measure above.
- Add-Ins: To complement the sweet taste of the filling, the users can add one teaspoon of vanilla extract or cinnamon to the filling mixture.
Keto Blueberry Cobbler
This keto blueberry cobbler is one of the best desserts you can indulge in especially if you want to trace the sweetness of summer season and on the same breathe nurture a diabetic friendly kind of ketogenic meal. Enjoy!
Ingredients
- For the filling:
- 3 cups blueberries
- 1/4 teaspoon xanthan gum
- 2 tablespoons Swerve (or other sweetener)
- 1 teaspoon lemon juice
- For the topping:
- 2 tablespoons butter
- 2/3 cup almond flour
- 2 tablespoons Swerve (or other sweetener)
- 1/2 teaspoon lemon zest
Directions
- Prepare the Filling: Pour xanthan gum, sweetener, lemon juice and the blueberries in another bowl suitable for mixing. Stir until the blueberries are covered.
- Transfer to Baking Dish: Pour the blueberry mixture to a 9 x 9 inch pan or you can also use individual ramekins.
- Make the Topping: In order for you to prepare this dish,here are the detailed instructions: The first step is to melt the butter and this must be done through microwave. Then combine the almond flour, sweetener, and lemon zest until you get a crumbly dough.
- Top the Blueberries: Sprinkle the dough over the blueberries in small, fine crumbs.
- Bake: Bake at 375°F (190°C) for 22 minutes (large baking dish) or 16-18 minutes for ramekins explaining the golden crust on the top and blueberries are hot and bubbly. Serve warm or cold.
Nutrition Facts
- Calories:95kcal
- Carbohydrates:6.5g
- Protein:2g
- Fat:6g
