Easy Blueberry Cobbler
My husband and kids picked nine pounds of blueberries while I was at work last week. A friend has a large area of blueberry bushes and was having trouble keeping the birds out of the nets. So, he invited my family over to pick as many berries as possible. Although I froze a bunch, I still had a lot of fresh blueberries to use up. This is a real simple recipe that doesn’t take much time or effort. It’s my favorite low carb cobbler recipe of all that I’ve tried. It tastes great and I doubt others who try it would guess it was sugar and gluten free.
3 cups blueberries
1 tablespoon lemon juice
¼ teaspoon xanthan gum
⅔ cup almond flour
⅓ cup coconut flour
1 cup granular sugar alternative (I used 24 packets)
1 egg, beaten
6 tablespoons butter, melted
Pour berries into greased 9″x9″ pan. Sprinkle with lemon juice and xanthan gum. Stir almond flour, coconut flour, sweetener and egg until mixture resembles coarse meal. Sprinkle dry mixture over berries. Drizzle melted butter over topping. Bake at 350 degrees for 25 minutes or until top is browned.
Makes 9 servings
Net carbs per serving: 8g
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Looks delicious!
I made this tonight. It was AMAZING! I was recently diagnosed with PCOS, so these recipes are what I’ll be eating for the rest of my life. This blueberry cobbler was irresistible. My top seems to have come out a bit more crumbly than yours, but it was still fantastic. Whether served a-la-mode with no sugar added, half fat vanilla ice cream, or just alone (I definitely had two servings, one each way), it was excellent!
Glad you enjoyed it as much as I did. I may try a mix of strawberries, raspberries and blueberries next time.