Blueberries are one of the most keto-friendly fruits. They're high in fiber, low in carbs, and packed with healthy vitamins and minerals.
Given that, it makes sense that you might want to make a delicious keto blueberry cobbler this holiday season.
It's a dessert you can feel good about because you know at least the main ingredient is healthy.
But in this recipe, it's not just the blueberries that are healthy. Fiber-dense, protein-packed almond flour replaces the traditional baking ingredients, and healthy fats from heavy cream and butter help turn this into a delicious cobbler you'll want to make year-round.
The truth is, sometimes diet-friendly dessert recipes don't live up to expectations. Sometimes you find yourself so disappointed you wish you'd just made a regular dessert and deviated from your diet.
We're confident this blueberry cobbler recipe won't disappoint you.
Why You Should Skip Other Blueberry Cobbler Recipes
Blueberry cobbler, apple pie, peach crisp—fruit-based desserts are great year-round.Even though the main ingredient is a fruit, which implies that it's healthy, not all fruit dessert recipes are created the same.For example, one cup (about a slice) of a regular cobbler has :
- 493 calories
- 90g carbs
- 55g sugar
Compare that to this keto-friendly recipe, which has about two-thirds the calories, more protein, and fewer than 10g net carbs per serving.
How's that possible? Our recipe substitutes almond flour for regular flour and uses KetoLogic's erythritol (a natural, sugar-free sweetener) in place of regular sugar.
That's 20% of the original carb count, and twice as much healthy fat from the almonds.
Plus, none of the stuff that gives the "original" recipe its zing is omitted. Both recipes include lemon zest and cinnamon, which gives the final product that tangy, sweet taste.
One other bonus... this recipe only takes 35 minutes start to finish. Most of that time is your cobbler baking in the oven, so you'll have time to prepare other holiday foods, spend time with loved ones, or just relax.
Healthy Ingredient Spotlight: Blueberries
As you know, fruit is pretty limited on the keto diet. That's because certain fruits like apples and oranges may have as many as 30 grams of carbs in one piece! As a general rule of thumb on keto, stick with berries.
Blueberries are packed with vitamins and minerals, full of fiber (which helps slow digestion and control blood sugar), and only have about 20 grams of carbs in a full cup .
Many health experts consider blueberries a "superfood." By definition, this means "a nutrient-rich food that's especially beneficial for health and well-being."
Impressive, right? There's more. Studies show that blueberries :
- May reduce your risk of cardiovascular disease
- Reduce inflammation
- Are loaded with vitamins C and K
- May protect your brain cells
- May prevent signs of aging.
Blueberries are also full of antioxidants, which help stabilize free radicals (damaged cells) in your body . And eating antioxidant-rich foods may help reduce your risk of cancer and other diseases.
By the way, if you're worried about the "20 grams of carbs per serving," don't be. The fiber in almonds and sugar alcohols from the erythritol help offset the carbs in blueberries, effectively cutting in half the amount you take in per serving.
If you make this recipe, please post a photo on Instagram and tag @ketologic!
- 5 cups blueberries
- 3 cups almond flour
- Lemon zest of 1 lemon
- ⅓ cup KetoLogic Erythritol
- 1 teaspoon cinnamon
- ¾ cup heavy cream
- 1 stick butter
- Preheat oven to 350 degrees. While the oven is preheating, line a 9x13 baking dish with 2 tablespoons of butter and place it in the oven. Let the butter melt and remove once it has coated the bottom of the dish.
- In a medium bowl, combine the almond flour with the rest of the softened butter. Mix until you get a crumbly texture and set aside.
- In another bowl, combine the blueberries with erythritol, lemon zest, and cinnamon.
- Coat all blueberries completely by stirring with a spatula.
- Once coated, add into the baking dish on top of the butter. Make sure the blueberries are laying flat against the bottom of the pan.
- Pour in the heavy cream on top of the blueberry mixture.
- Top the blueberry mixture evenly with the almond flour and butter crumble.
- Bake for 30-35 minutes or until golden brown. Let the cobbler rest before serving so the cooked blueberries can thicken.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Yield: 12