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Recipe from Simpler Savory

The recipe

Sugar Free Low Carb Blueberry Cobbler

Prep
15 min
Cook
30 min
Total
45 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
230

2× the original author values. Recipe yield: 8 servings.

calories
460

3× the original author values. Recipe yield: 8 servings.

calories
690
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 5 cups fresh blueberries — or frozen, unthawed
  • 1/2 cup granulated 1:1 sugar substitute — allulose or erythritol blend
  • 1 tbsp lemon juice — freshly squeezed
  • 1 tsp lemon zest — finely grated
  • 1/2 tsp xanthan gum — or 1 tbsp arrowroot; use 1 tsp if berries are frozen
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt
  • 2 cups blanched almond flour — finely ground
  • 2 tsp coconut flour
  • 1/3 cup granulated 1:1 sugar substitute
  • 1 1/2 tsp baking powder — aluminum-free, fresh
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon — optional
  • 6 tbsp unsalted butter — melted; or ghee/coconut oil
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened almond milk — or heavy cream, plus more as needed
  • sugar free whipped cream or vanilla ice cream — for topping
  • fresh mint — for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish or deep pie dish.
  2. In the baking dish, combine blueberries, sweetener, lemon juice, lemon zest, xanthan gum (or arrowroot), vanilla, and salt. Toss until the berries are evenly coated and glossy.
  3. Spread the berry mixture into an even layer and let it sit while you make the topping so the sweetener begins to dissolve.
  4. In a medium bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, salt, and cinnamon until no lumps remain.
  5. Stir in melted butter and vanilla, then add almond milk (or cream) to form a thick, spoonable batter that holds a soft mound.
  6. If the batter seems too stiff, add a splash more liquid; if too loose, sprinkle in a touch more almond flour.
  7. Spoon the batter in rustic mounds over the berries, leaving some gaps so the juices can bubble through. Do not press flat.
  8. Bake for 25 to 30 minutes, until the berries are bubbling thickly around the edges and the topping is deeply golden with crisp ridges. Tent loosely with foil if browning too quickly.
  9. Let the cobbler rest 10 to 15 minutes so the juices thicken to a saucy consistency.
  10. Spoon warm into bowls and serve as is or with sugar free whipped cream or vanilla ice cream. Garnish with mint if desired.
  11. If using frozen blueberries, add 1 extra teaspoon thickener and bake a few minutes longer until the juices are noticeably thick and bubbling.

Notes

Storage: Cool completely, cover, and refrigerate up to 4 days or freeze up to 2 months. Reheat individual portions in the microwave in 20–30 second bursts, or re-crisp in a 325°F oven for 10–12 minutes. If reheating from frozen, thaw overnight in the fridge first.

Source: https://simplersavory.com/sugar-free-low-carb-blueberry-cobbler/