Keto Blueberry Cobbler Recipe:




For the Filling:

  • 3 cups fresh or frozen blueberries
  • 1/4 cup granulated erythritol (or your preferred keto-friendly sweetener)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup almond flour
  • 1/4 cup granulated erythritol (or your preferred keto-friendly sweetener)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the blueberries, sweetener, lemon juice, and vanilla extract. Toss to coat the blueberries evenly.
  3. Spread the blueberry mixture evenly in the bottom of a baking dish.
  4. In another bowl, whisk together the almond flour, sweetener, baking powder, and salt for the topping.
  5. Add the melted butter and vanilla extract to the dry ingredients and mix until a crumbly dough forms.
  6. Drop spoonfuls of the topping mixture over the blueberries, spreading it out evenly.
  7. Bake in the preheated oven for about 25-30 minutes or until the topping is golden brown and the blueberries are bubbly.
  8. Remove from the oven and let it cool slightly before serving.

Nutritional Information:

Please note that these are approximate values and can vary based on the specific brands and measurements you use. This information is based on using granulated erythritol as the sweetener.

  • Serving Size: 1/6th of the cobbler
  • Calories: ~185
  • Fat: ~16g
  • Carbohydrates: ~10g (Net Carbs: ~6g)
  • Fiber: ~4g
  • Protein: ~3g

Remember, nutritional values can vary, so it’s a good idea to use a nutrition calculator or app to get the most accurate information based on the specific ingredients you use.

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