Low-Carb Blueberry Cobbler

Low-Carb Blueberry Cobbler

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From: EatingWell.com, February 2019

Old-fashioned desserts like blueberry cobbler never go out of style, but this updated version has significantly fewer grams of sugar than traditional recipes. To cut carbs, gluten-free flours replace wheat flour in the biscuit topping.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups fresh blueberries
  • 1 tablespoon orange juice
  • 2 tablespoons sugar, divided
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon salt
  • 4 tablespoons cold butter, cut into small pieces
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract


  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Stir blueberries, orange juice and 1 tablespoon sugar in an 8-inch-square glass baking dish.
  3. Combine almond flour, coconut flour, salt and the remaining 1 tablespoon sugar in a medium bowl. Add butter pieces and, using your fingers, incorporate into the dry mixture until crumbly. Add egg and vanilla and stir until fully incorporated. Dollop the biscuit topping onto the berries.
  4. Bake until the berries are bubbling and the topping is browned in spots, 25 to 35 minutes. Let cool for 10 minutes before serving.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 161 calories; 11 g fat(4 g sat); 3 g fiber; 14 g carbohydrates; 4 g protein; 6 mcg folate; 34 mg cholesterol; 8 g sugars; 3 g added sugars; 218 IU vitamin A; 6 mg vitamin C; 28 mg calcium; 1 mg iron; 84 mg sodium; 51 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, ½ fruit, ½ other carbohydrate

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