Blueberry season has arrived. This is a really simple low carb cobbler recipe with a gluten free topping that tastes just like the real thing.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 25 mins
- 3 cups blueberries fresh or frozen
- 1 tablespoon lemon juice
- ¼ teaspoon xanthan gum
- ⅔ cup almond flour
- ⅓ cup coconut flour
- ¼ cup low carb sugar substitute add more if needed
- 1 egg beaten
- 6 tablespoons butter melted
Pour berries into greased 9×9-inch pan.
Sprinkle with lemon juice and xanthan gum. If desired, add in an additional 2-4 tablespoons of sweetener to the blueberry mixture.
Stir almond flour, coconut flour, ¼ cup granular 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.
The sweetener in the recipe was cut way back to ¼ cup. If you like it on the sweeter side you can more.
Makes 9 servings
Nutrition per serving: 103 calories, 8.3g fat, 62mg sodium, 7.1g carbs, 1.2g fiber, 5.9g net carbs, 1.1g protein
Serving: 64g | Calories: 103 | Carbohydrates: 7.1g | Protein: 1.1g | Fat: 8.3g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 62mg | Potassium: 48mg | Fiber: 1.2g | Sugar: 4.9g | Vitamin A: 250IU | Vitamin C: 11.6mg | Calcium: 10mg | Iron: 0.7mg
Net Carbs: 5.9 g | % Carbs: 23 % | % Protein: 4.3 % | % Fat: 72.7 % | SmartPoints: 5