This low-carb blueberry cobbler is a delicious way to treat your sweet tooth without straying from your ketogenic diet. Fresh blueberries are baked into an ooey, gooey and oh-so-scrumptious filling, and the rolled oats are a welcome addition to the delicious, crumbly topping. Of course this dessert is exceptional on its own, but if you’re looking to go the extra step, it pairs perfectly with a scoop of your favorite keto-friendly ice cream. So go ahead and enjoy this sweet, diet-friendly treat.
Keto Blueberry Cobbler
Ingredients
- 4 cups organic blueberries
- 1 organic free-range egg
- 1/2 cup Nutiva Organic Coconut Oil with Buttery Flavor, melted
- 1 Tbsp. Vitacost Certified Organic Maple Syrup
- 1 Tbsp. Nutiva Organic Coconut Sugar
- 1 tsp. Simply Organic Madagascar Pure Vanilla Extract
- 1/4 tsp. Redmond Real Salt Ancient Sea Salt
- 3/4 cup Bob’s Red Mill Almond Flour
- 1/4 cup coconut flour
- 1/2 cup Organic Gemini TigerNut Flour
- 1/4 cup Bob’s Red Mill Organic Rolled Oats
Instructions
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Preheat oven to 375 degrees F.
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Arrange blueberries in oven-safe skillet, pie plate or baking dish.
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In large bowl, whisk together egg, coconut oil, maple syrup, coconut sugar, vanilla extract and sea salt until light and fluffy. Mix in flours and oats to form a soft dough.
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Top blueberries with dough and bake for 20 minutes, or until crust is golden brown.
Recipe Notes
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