Low carb blueberry cobbler recipe: it’s just the ticket when you’ve got a hankering for sweets while on a diet. This low carb blueberry cobbler avoids all those nasty added calories and sugar. It’s packed with nutrient dense ingredients. And the best part? This low carb blueberry cobbler tastes great. It’s naturally gluten free. Heck, it’s even grain free. Are you wondering how I did it? It Makes 8 servings and only takes 5 minutes to assemble and 20 minutes to bake. Check it out:
Try This Fast Grain Free Low Carb Blueberry Cobbler Recipe
Need a healthy low carb dessert that is sugar free but still sweet? Try this low carb blueberry cobbler recipe. Just in time for blueberry season, our soft crispy cobbler is not too sweet. The fresh ripe blueberries make this dish a perfect dessert. Our recipe is naturally dairy and gluten free, so if you need a healthy recipe to serve your dinner guests, this one might fit nicely as an easy to make crowd pleaser. Bake our low carb cobbler crust in either a 9″ round pie plate or a square one.
As part of our 2012 commitment to healthy eating we have started seasonal Healthy Family Meal Plans for our house. Some of the recipes featured in our posted week of meal plans will be from other healthy eating blogs and websites. Each Wednesday this year we will be posting a new low carb “Hump Day Recipe” for our readers. So if you’d like to keep up to date, like us on Facebook or follow us on your Twitter account. Don’t have either? Subscribe to our RSS feed and you will be emailed a summary of our latest posts.
I recently revamped this recipe. So it may be a surprise to some of our regular readers to find low carb in front of it on our recipe links page. As part of our commitment to healthy whole foods I thought I’d improve this one by removing the cane sugar and opting for a grain free topping. I got my inspiration from Jeanette’s Healthy Living. She posted a mouthwatering blueberry crisp recipe. One version was made with gluten free flour topping and the other with quinoa flakes. Jeanette uses jaggery, but it is made from cane sugar and not low carb. So readers needing to use a low sugar should avoid jaggery.
Ingredients for Low Carb Sugar Free Blueberry Cobbler:
Ingredients for the filling:
1 quart of fresh blueberries
1/4 cup of your favorite all natural low glycemic sugar substitute.
NOTE: We used xyla here. I think honey would work too. If you plan to use stevia please only use a very small amount.
3 TBSP tapioca starch or your favorite sauce thickener (mixed with 3 tsp water to create paste)
Ingredients for the crust:
1 cup almond flour
1 cup chopped pecans
1/3 cup palm oil (butter flavor)
2 tsp vanilla extract (if you have a corn allergy see the safe products list)
1 tsp ground cinnamon
2 TBSP Coconut palm sugar
NOTE: Make sure it is a safe brand if you have a corn allergy. If not, use a homemade vanilla extract.
Directions for Low Carb Sugar Free Blueberry Cobbler:
To make this low carb blueberry cobbler dessert, start with the low carb filling. Lightly coat the bottom of your 8 inch square casserole dish with oil to keep the filling from sticking to the bottom. In a separate bowl mix your sugar substitute, tapioca starch and water until if forms a paste. Pour mixture over blueberries and place in the bottom of the baking dish. In a separate bowl add the almond flour, chopped pecans, palm oil (or butter), cinnamon, and coconut palm sugar (this is a brown sugar substitute, if you don’t have it any substitute will do).
NOTE: to stop tapioca starch from clumping just mix the dry powder with an equal amount of cold water before adding to any recipe.
In a separate bowl combine the dry ingredients. Add the palm oil and vanilla extract and mix until the dough resembles a crumbly meal. Assemble the dough mixture in a rough haphazard way. Bake your cobbler at 400 F for 18-20 minutes or until golden brown. Remove the cobbler from the oven and let cool for at least 10 minutes. Serve warm.