Keto Blueberry Cobbler

This Keto Blueberry Cobbler is warm, comforting, and packed with juicy berries under a soft, golden topping. I love how quick it is to prepare, and it always feels like a cozy dessert that’s both light and satisfying. It’s one of those treats I can enjoy without straying from my low-carb lifestyle.

Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and requires just a handful of ingredients. The blueberries create a naturally sweet and tart filling, while the almond flour topping bakes up tender and slightly crisp. I also love that it works well with fresh or frozen blueberries, making it easy to whip up any time of year.

Ingredients

Filling:
1 cup fresh or frozen blueberries
1 tbsp allulose or sweetener of choice
1 tsp lemon juice

Topping:
½ cup blanched almond flour
2 tbsp allulose or sweetener of choice
½ tsp baking powder
1 tbsp butter melted
1 tbsp milk or cream
½ tsp vanilla extract

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C).
2. I combine the blueberries, sweetener, and lemon juice in a small baking dish, spreading them evenly.
3. In a separate bowl, I mix the almond flour, sweetener, and baking powder.
4. I stir in the melted butter, milk or cream, and vanilla extract until a thick batter forms.
5. I spoon the topping over the blueberries, spreading it out gently.
6. I bake the cobbler for 20–25 minutes, until the top is golden and the blueberries are bubbling.
7. I let it cool slightly before serving warm.

Servings and Timing

This recipe makes about 2 servings. It takes me around 5 minutes to prepare the filling and topping, plus 20–25 minutes of baking time. Altogether, I can enjoy this dessert in about 30 minutes.

Variations

Sometimes I like to add a pinch of cinnamon to the topping for extra warmth. I’ve also tried mixing in a few raspberries with the blueberries for a little flavor twist. If I want it richer, I drizzle some heavy cream or add a dollop of whipped cream on top before serving.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days, covered tightly. To reheat, I pop it into the oven at 325°F for about 10 minutes, or I microwave it for 20–30 seconds until warm.

FAQs

Can I use frozen blueberries without thawing?

Yes, I bake them straight from frozen, and they work perfectly.

Can I double this recipe?

Yes, I just use a larger baking dish and double all the ingredients.

Can I use a different sweetener?

Yes, I can use monk fruit, erythritol, or stevia blends instead of allulose.

Will coconut flour work instead of almond flour?

I don’t recommend it because coconut flour absorbs too much liquid and changes the texture.

How do I know when it’s done baking?

I check that the topping is golden brown and the berries are bubbling.

Can I make this dairy-free?

Yes, I substitute the butter with coconut oil and use almond or coconut milk.

What can I serve with this cobbler?

I like pairing it with keto ice cream or whipped cream.

Can I prepare it ahead of time?

Yes, I can assemble the cobbler, refrigerate it, and bake it when ready.

Is this cobbler good cold?

Yes, it tastes great chilled, though I prefer it warm.

Can I add nuts to the topping?

Yes, chopped pecans or walnuts add a nice crunch.

Conclusion

I love making this Keto Blueberry Cobbler because it’s quick, easy, and full of flavor. The juicy berries and tender topping come together in a dessert that feels indulgent but stays low in carbs. Whether I enjoy it fresh from the oven or reheated the next day, it always hits the spot.

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