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.
Preheat oven to 375 degrees F.
Stir blueberries, orange juice and 1 tablespoon sugar in an 8-inch-square glass baking dish.
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.
Bake until the berries are bubbling and the topping is browned in spots, 25 to 35 minutes. Let cool for 10 minutes before serving.
2 fat, 1/2 fruit, 1/2 other carbohydrate