FINALLY …. Its Blueberry season! Yesterday I stopped at the farm stand just down the winding road from my house and found these lovely (just picked that morning) blueberries!
My husband and I reminisced about how for years I baked sugar filled Blueberry pies and cobblers at this time of year, and we laughed. Which of course got me to thinking, how could I replicate the flavors and stay low carb?
After quite a lot of research and comparing my original recipes I made a cobbler last night that was a home run! We really like it as well as the “sugar wheat versions” of yesteryear. I hope you will enjoy it too! Go out and pick some blueberries or at least pick up some at your local farmers market or farm stand…
Keto Blueberry Cobbler:
- 2 cups blueberries
- 1 T. Chia seeds
- 1/4 t. Xanthum Gum
- 1 T. Powdered sweetener (I use Swerve) for filling
- 3 T. Butter (I use Kerry a Gold Butter)
- 1/3 cup Almond Flour
- 2 T. Oat fiber (I use NuNaturals)
- 2 T. Powder sweetener for topping
- cinnamon & nutmeg to taste
Preheat the oven to 400 degrees. In a baking dish (a medium round or 8×8 pan) place blueberries and sprinkle over the top the chia seeds, xanthum gum and 1 T. of powdered sweetener.
In a separate bowl add the butter, almond flour, oat fiber, powdered sweetener, cinnamon and nutmeg. Generally I use about a teaspoon of cinnamon and nutmeg each. With a fork or pastry cutter, mix together the topping until it is crumbly and a lot of the pieces are about the size of peas. Spread the mixture on top of the Blueberry mixture.
Place the uncovered filled baking dish into the preheated oven and bake for 20 minutes or until the topping is lightly browned and the Blueberry mixture is bubbling and sticky looking.
Allow to cool slightly and serve this cobbler topped with sugar free ice cream or whipped cream!
Not including the additional toppings of whipped cream or sugar free ice cream, my entries into MyFitnessPal says 1/6 of this recipe is 121 calories, 9.5 grams of fat, 5 grams of net carbs (removing carbs from fiber) and 2.2 grams of protein.