Low-Carb Blueberry Cream Cheese Cobbler

Ingredients:

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1/4 cup Butter

1 egg Lightly beaten

1/4 cup Unsweetened Almond Milk

1/4 cup Heavy Whipping Cream

1/4 cup Coconut Flour

1/4 cup Granulated Erythritol

2 t. Baking Powder

1/4 t. Salt

4 oz Blueberries (or berry of choice)

2 oz Cream Cheese cut into small chunks

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INSTRUCTIONS:
Preheat oven to 350 degrees F or Airfryer to 330 degrees F. Melt butter and pour into a 8” cast iron skillet or pan that will fit in your airfryer. In a small bowl, whisk together egg, almond milk, coconut flour, erythritol, baking powder and salt until smooth and lump-free. Pour the batter over the melted butter evenly but do not stir. Scatter blueberries over the batter. Place cream cheese chunks over the blueberries. Bake for 25-35 minutes or until golden and bubbly. Airfryer baking time may be shorter, test with a toothpick for doneness. Serve with some low-carb ice cream if you like.

Nutrition Facts (per serving, makes 6 servings):
Calories: 195
Fat: 17 g
Carbohydrates: 7 g
Fiber: 3 g
Net Carbs: 4 g
Protein: 4 g

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