Blueberry Almond Cobbler

Why This Is Strictly Keto

Fresh blueberries are one of the few fruits that fit comfortably into a keto plan, and the biscuit topping is made from almond flour, butter and an egg instead of wheat flour. The berries are thickened with ground chia, and just a spoonful of monk fruit or erythritol replaces the sugar.

Ingredients

Blueberry filling

• 1/4 cup powdered monk fruit or erythritol sweetener
• 1 tablespoon ground chia seeds
• 1/4 teaspoon sea salt
• 12 ounces fresh blueberries
• 1 tablespoon freshly squeezed lemon juice

Almond topping

• 1 1/2 cups super-fine almond flour
• 2 tablespoons powdered monk fruit or erythritol sweetener
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 cup chilled butter, cut into chunks
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven: Preheat the oven to 375°F (190°C).

2. Prep the blueberries: In an 8x8-inch glass baking dish, whisk the sweetener, ground chia and salt together. Add the blueberries and lemon juice and stir until evenly coated.

3. Mix the topping: In a food processor, pulse the almond flour, sweetener, baking soda, salt, cardamom and cinnamon. Add the butter and pulse until the mixture looks mealy, then add the egg and vanilla and pulse until a thick batter forms. (No food processor? Whisk the dry ingredients, cut in the butter with a pastry blender, then stir in the egg and vanilla.)

4. Assemble: Spread the batter carefully over the blueberries.

5. Bake: Bake for 25–28 minutes, until the blueberries are bubbling and the topping is golden brown.

6. Serve: Serve warm, at room temperature or chilled, with whipped cream or a scoop of sugar-free vanilla ice cream.

Nutritional Info (per serving, approximate)

Tips

• Frozen blueberries work just as well as fresh — no need to thaw them first.
• Raspberries, blackberries or huckleberries can replace the blueberries; stone fruits like peaches are higher in carbs.
• If you like a thicker topping, double the topping ingredients for more coverage.
• Store cooled cobbler covered in the fridge for up to 3 days.