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When berry season hits, add this healthy keto blueberry cobbler to your baking list! Did you know a regular version can have upwards of 50 grams of sugar?! My low carb and keto cobbler with almond flour is made in a traditional way (just like keto peach cobbler), but we’re swapping out the sugar and flour for some low carb alternatives. Don’t forget a scoop of keto ice cream when you serve it!
The key for making this almond flour cobbler taste like the real deal? It’s all in the ingredients! Wholesome Yum Almond Flour is blanched and super finely milled for a better batter consistency, while Besti Monk Fruit Allulose Blend sweetens it all just like sugar. This particular sweetener dissolves well, so your filling isn’t gritty, and thickens better than other keto sweeteners.
Is Blueberry Cobbler Keto?
No, most cobbler recipes are made with sugar and flour, and wouldn’t work well for a keto diet. This healthy blueberry cobbler is keto friendly, as it’s made with almond flour and sugar-free Besti sweetener.
Keep in mind, carbs in blueberries do add up even in a recipe that uses low carb ingredients overall, like this one. This low carb blueberry cobbler recipe has 10.9g net carbs per serving, making it more of a treat than something to eat daily, but almost all those carbs come from the berries. And it sure beats the 50-90g carbs in a regular cobbler!
Why You’ll Love This Almond Flour Blueberry Cobbler Recipe
- Sweet and fruity flavor
- Juicy berries + soft, buttery topping
- 10 minutes prep time
- Healthy, natural ingredients
- Keto friendly & gluten free
Healthy Blueberry Cobbler Ingredients
This section explains how to choose the best ingredients for a keto cobbler, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For the filling:
- Blueberries – Fresh or frozen berries will work. If you use frozen, (at least mostly) thaw them first and drain any extra liquid.
- Besti Monk Fruit Allulose Blend – This blend works best because it measures 1:1 to sugar and will dissolve like sugar does in the filling. Plain allulose will work the same way, but you’d need to use 33% more of it. You can use plain powdered erythritol in a pinch, but the filling may be a bit gritty.
- Lemon zest – The filling won’t taste too lemony, but this brings out the flavor in the blueberries! Be careful to not zest too much of the pith (white part of the lemon), as it’s bitter. Use the yellow zest only.
For the topping:
- Wholesome Yum Blanched Almond Flour – The super fine consistency of this almond flour gives the cobbler batter the right texture. Do not use almond meal or coconut flour here, those won’t turn out right.
- Besti Monk Fruit Allulose Blend – We’re using the same sweetener as we do in the filling. The advantage in the crust is that it will make it moist and helps the buttery flavor shine.
- Baking powder
- Sea salt
- Butter – I like to use a grass-fed butter for best flavor, but feel free to use whatever unsalted kind you keep at home. Coconut oil will work fine for a dairy free substitute.
- Heavy cream – Or full fat coconut milk for a dairy free option.
- Vanilla extract
How To Make Keto Blueberry Cobbler
This section shows how to make keto cobbler with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix berry filling. In a large bowl, mix together the blueberries, Besti, and lemon zest. Arrange berries at the bottom of an 8×8 baking dish.
TIP: Add xanthan gum for extra thick filling. If you don’t want your filling runny at all, sprinkle 1/4 teaspoon xanthan gum over the berries at this step. I skipped it simply for a cleaner, more minimalist ingredient list.
- Make keto cobbler topping. Place the almond flour, baking powder, and sea salt into a food processor and pulse until uniform. Add butter and pulse until crumbly.
- Add wet ingredients: egg, cream, and vanilla. Process until smooth.
- Assemble. Drop dollops of topping over the baking dish, covering the top, but leaving some space uncovered.
- Bake. It’s ready when the top is golden and the edges are bubbly. (I like mine a bit dark so that the exterior gets a little crisp, but it’s up to you how dark you like it!)
Keto Cobbler Variations
If you want to switch up the fruit in this keto friendly blueberry cobbler, here are a few berries to try. You can also refer to my keto fruit list for other low carb options.
- Raspberry – Use the same amount of raspberries instead of blueberries. This will be the lowest carb variation.
- Blackberry – You can swap the blueberries for blackberries, but I also have a separate keto blackberry cobbler recipe here.
- Strawberry – Sliced strawberries work best. They also contain more water than other berries, so you may want to sprinkle on a tiny bit of xanthan gum to the berry mixture.
- To store: Keep the healthy berry cobbler in the refrigerator for 2-3 days. Leave it in the same dish to avoid disturbing the topping.
- To reheat: Reheat in the oven at 350 degrees F, until warm.
- To freeze: You can freeze the cobbler for up to 2-3 months, but the topping can get a little soggy in the freezing/thawing process.
More Keto Dessert Recipes
If you like this keto blueberry cobbler recipe, you might also like some of these other keto dessert recipes:
- Keto Cheesecake (and keto blueberry cheesecake, for the berry lovers!)
- Keto Ice Cream
- Chocolate Fat Bombs
- Avocado Brownies
Keto Blueberry Cobbler Recipe
Keto Blueberry Cobbler Recipe
This healthy keto blueberry cobbler recipe with almond flour is ready in just 30 minutes! It's a delicious way to enjoy juicy summer berries.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven 350 degrees F (176 degrees C). Grease an 8×8 stoneware baking dish.
In a large bowl, toss together the blueberries, Besti, and lemon zest. Arrange over the bottom of the baking dish.
Place the almond flour, Besti, baking powder, and sea salt into a food processor. Process until uniform.
Add the cold butter. Pulse intermittently, just until crumbly.
Add the egg, cream, and vanilla. Pulse until combined.
Drop tablespoons of batter over the blueberries in the baking dish, covering most of the top but leaving a few spots uncovered.
Bake for 20-25 minutes, until the filling is bubbly and the top is golden brown.
Last Step: Leave A Rating!
Serving size: 1/8 of the pan
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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