I love this cobbler because it combines all the textures I crave in a dessert—jammy fruit, velvety cream cheese, and a golden, crumbly topping. The sweetness is perfectly balanced without being overpowering, and the almond-coconut flour combo gives the topping a satisfying, slightly nutty bite. It’s easy to make, gluten-free, and great for prepping ahead. Whether I’m making it for a weeknight dessert or serving it at a gathering, this cobbler always gets compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Blueberry layer:
2 cups blueberries (fresh or frozen)
2 tablespoons erythritol
1/2 teaspoon xanthan gum
1 teaspoon lemon juice
Cream cheese layer:
8 oz full-fat cream cheese, softened
1/4 cup erythritol
1 large egg
1 teaspoon vanilla extract
Cobbler topping:
1 1/2 cups almond flour
2 tablespoons coconut flour
1/4 cup erythritol
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Directions
Preheat the oven: I preheat the oven to 350°F (175°C) and line a ceramic or glass baking dish with parchment paper or lightly grease it.
Prepare blueberry layer: In a bowl, I mix blueberries, erythritol, xanthan gum, and lemon juice. I stir to combine and spread the mixture evenly into the bottom of the baking dish.
Make the cream cheese layer: In another bowl, I beat the softened cream cheese and erythritol until smooth using a hand mixer. Then I add the egg and vanilla extract and continue mixing until the mixture is creamy. I spoon this over the blueberry layer and spread gently.
Prepare cobbler topping: In a large bowl, I whisk together almond flour, coconut flour, erythritol, baking powder, and salt. I then stir in melted butter, the egg, and vanilla extract until a thick batter forms.
Assemble the cobbler: I drop spoonfuls of the topping batter over the cream cheese layer, then use a spatula to gently spread it out—leaving some gaps for the blueberries to peek through.
Bake: I bake the cobbler for 40 minutes, or until the top is golden and slightly firm to the touch. I let it cool for at least 20 minutes before slicing and serving.
Servings and Timing
This recipe yields 8 servings and takes about 55 minutes total—15 minutes to prep and 40 minutes to bake.
Variations
Different berries: I sometimes swap blueberries for raspberries or blackberries for an even lower-carb option.
Cinnamon twist: I add 1/2 teaspoon of cinnamon to the topping for extra warmth and flavor.
Nut-free: I replace almond flour with sunflower seed flour in equal amounts for a nut-free version.
Dairy-free: I substitute coconut oil for butter and use dairy-free cream cheese to make this recipe completely dairy-free.
Storage/Reheating
Fridge: I store leftovers tightly covered in the fridge for up to 5 days. It tastes great cold or gently warmed up.
Freezer: I freeze individual slices wrapped in plastic, then place them in a freezer-safe container for up to 3 months. I thaw overnight in the fridge and reheat if desired.
FAQs
Why is my cobbler watery?
This usually happens if I skip the xanthan gum or don’t bake long enough. I make sure to include a low-carb thickener and avoid overbaking, which causes berries to release too much liquid.
Can I use other berries instead of blueberries?
Yes, I like using raspberries, blackberries, or strawberries. Just keep in mind that strawberries are slightly higher in carbs, so I reduce the amount to stay within my macros.
How can I make this recipe dairy-free?
I use dairy-free cream cheese and swap butter with coconut oil or ghee for a dairy-free version that still tastes rich and delicious.
Can I serve this warm or cold?
Both work! I love it warm with keto whipped cream on top, but it’s just as good straight from the fridge for a refreshing, cheesecake-like dessert.
Is this recipe keto-friendly?
Absolutely. Each serving contains just 5g net carbs, with plenty of healthy fats and minimal sugar, making it perfect for anyone following a keto or low-carb diet.
Conclusion
This Keto Blueberry Cream Cheese Cobbler brings together fruity, creamy, and buttery elements into one dreamy dessert. It’s easy to make, satisfying to eat, and fits perfectly into a keto lifestyle. Whether I’m enjoying it as a cozy night-in treat or serving it to friends, it’s always a crowd-pleaser. And the best part? I get all the cobbler comfort without any of the carb guilt
Why You’ll Love This Recipe
I love this cobbler because it combines all the textures I crave in a dessert—jammy fruit, velvety cream cheese, and a golden, crumbly topping. The sweetness is perfectly balanced without being overpowering, and the almond-coconut flour combo gives the topping a satisfying, slightly nutty bite. It’s easy to make, gluten-free, and great for prepping ahead. Whether I’m making it for a weeknight dessert or serving it at a gathering, this cobbler always gets compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Blueberry layer:
2 cups blueberries (fresh or frozen)
2 tablespoons erythritol
1/2 teaspoon xanthan gum
1 teaspoon lemon juice
Cream cheese layer:
8 oz full-fat cream cheese, softened
1/4 cup erythritol
1 large egg
1 teaspoon vanilla extract
Cobbler topping:
1 1/2 cups almond flour
2 tablespoons coconut flour
1/4 cup erythritol
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Directions
Preheat the oven: I preheat the oven to 350°F (175°C) and line a ceramic or glass baking dish with parchment paper or lightly grease it.
Prepare blueberry layer: In a bowl, I mix blueberries, erythritol, xanthan gum, and lemon juice. I stir to combine and spread the mixture evenly into the bottom of the baking dish.
Make the cream cheese layer: In another bowl, I beat the softened cream cheese and erythritol until smooth using a hand mixer. Then I add the egg and vanilla extract and continue mixing until the mixture is creamy. I spoon this over the blueberry layer and spread gently.
Prepare cobbler topping: In a large bowl, I whisk together almond flour, coconut flour, erythritol, baking powder, and salt. I then stir in melted butter, the egg, and vanilla extract until a thick batter forms.
Assemble the cobbler: I drop spoonfuls of the topping batter over the cream cheese layer, then use a spatula to gently spread it out—leaving some gaps for the blueberries to peek through.
Bake: I bake the cobbler for 40 minutes, or until the top is golden and slightly firm to the touch. I let it cool for at least 20 minutes before slicing and serving.
Servings and Timing
This recipe yields 8 servings and takes about 55 minutes total—15 minutes to prep and 40 minutes to bake.
Variations
Different berries: I sometimes swap blueberries for raspberries or blackberries for an even lower-carb option.
Cinnamon twist: I add 1/2 teaspoon of cinnamon to the topping for extra warmth and flavor.
Nut-free: I replace almond flour with sunflower seed flour in equal amounts for a nut-free version.
Dairy-free: I substitute coconut oil for butter and use dairy-free cream cheese to make this recipe completely dairy-free.
Storage/Reheating
Fridge: I store leftovers tightly covered in the fridge for up to 5 days. It tastes great cold or gently warmed up.
Freezer: I freeze individual slices wrapped in plastic, then place them in a freezer-safe container for up to 3 months. I thaw overnight in the fridge and reheat if desired.
FAQs
Why is my cobbler watery?
This usually happens if I skip the xanthan gum or don’t bake long enough. I make sure to include a low-carb thickener and avoid overbaking, which causes berries to release too much liquid.
Can I use other berries instead of blueberries?
Yes, I like using raspberries, blackberries, or strawberries. Just keep in mind that strawberries are slightly higher in carbs, so I reduce the amount to stay within my macros.
How can I make this recipe dairy-free?
I use dairy-free cream cheese and swap butter with coconut oil or ghee for a dairy-free version that still tastes rich and delicious.
Can I serve this warm or cold?
Both work! I love it warm with keto whipped cream on top, but it’s just as good straight from the fridge for a refreshing, cheesecake-like dessert.
Is this recipe keto-friendly?
Absolutely. Each serving contains just 5g net carbs, with plenty of healthy fats and minimal sugar, making it perfect for anyone following a keto or low-carb diet.
Conclusion
This Keto Blueberry Cream Cheese Cobbler brings together fruity, creamy, and buttery elements into one dreamy dessert. It’s easy to make, satisfying to eat, and fits perfectly into a keto lifestyle. Whether I’m enjoying it as a cozy night-in treat or serving it to friends, it’s always a crowd-pleaser. And the best part? I get all the cobbler comfort without any of the carb guilt
This Keto Blueberry Cream Cheese Cobbler is everything I want in a low-carb dessert—sweet, creamy, and just a little tangy. With a fresh blueberry base, a rich layer of vanilla-scented cream cheese, and a buttery almond flour topping, it delivers classic cobbler flavor without all the sugar and carbs. I love serving it warm with a dollop of keto whipped cream or enjoying it chilled straight from the fridge for a refreshing treat. It’s a cozy dessert that fits right into my keto lifestyle.
Why You’ll Love This Recipe
I love this cobbler because it combines all the textures I crave in a dessert—jammy fruit, velvety cream cheese, and a golden, crumbly topping. The sweetness is perfectly balanced without being overpowering, and the almond-coconut flour combo gives the topping a satisfying, slightly nutty bite. It’s easy to make, gluten-free, and great for prepping ahead. Whether I’m making it for a weeknight dessert or serving it at a gathering, this cobbler always gets compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Blueberry layer:
2 cups blueberries (fresh or frozen)
2 tablespoons erythritol
1/2 teaspoon xanthan gum
1 teaspoon lemon juice
Cream cheese layer:
8 oz full-fat cream cheese, softened
1/4 cup erythritol
1 large egg
1 teaspoon vanilla extract
Cobbler topping:
1 1/2 cups almond flour
2 tablespoons coconut flour
1/4 cup erythritol
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Directions
Preheat the oven: I preheat the oven to 350°F (175°C) and line a ceramic or glass baking dish with parchment paper or lightly grease it.
Prepare blueberry layer: In a bowl, I mix blueberries, erythritol, xanthan gum, and lemon juice. I stir to combine and spread the mixture evenly into the bottom of the baking dish.
Make the cream cheese layer: In another bowl, I beat the softened cream cheese and erythritol until smooth using a hand mixer. Then I add the egg and vanilla extract and continue mixing until the mixture is creamy. I spoon this over the blueberry layer and spread gently.
Prepare cobbler topping: In a large bowl, I whisk together almond flour, coconut flour, erythritol, baking powder, and salt. I then stir in melted butter, the egg, and vanilla extract until a thick batter forms.
Assemble the cobbler: I drop spoonfuls of the topping batter over the cream cheese layer, then use a spatula to gently spread it out—leaving some gaps for the blueberries to peek through.
Bake: I bake the cobbler for 40 minutes, or until the top is golden and slightly firm to the touch. I let it cool for at least 20 minutes before slicing and serving.
Servings and Timing
This recipe yields 8 servings and takes about 55 minutes total—15 minutes to prep and 40 minutes to bake.
Variations
Different berries: I sometimes swap blueberries for raspberries or blackberries for an even lower-carb option.
Cinnamon twist: I add 1/2 teaspoon of cinnamon to the topping for extra warmth and flavor.
Nut-free: I replace almond flour with sunflower seed flour in equal amounts for a nut-free version.
Dairy-free: I substitute coconut oil for butter and use dairy-free cream cheese to make this recipe completely dairy-free.
Storage/Reheating
Fridge: I store leftovers tightly covered in the fridge for up to 5 days. It tastes great cold or gently warmed up.
Freezer: I freeze individual slices wrapped in plastic, then place them in a freezer-safe container for up to 3 months. I thaw overnight in the fridge and reheat if desired.
FAQs
Why is my cobbler watery?
This usually happens if I skip the xanthan gum or don’t bake long enough. I make sure to include a low-carb thickener and avoid overbaking, which causes berries to release too much liquid.
Can I use other berries instead of blueberries?
Yes, I like using raspberries, blackberries, or strawberries. Just keep in mind that strawberries are slightly higher in carbs, so I reduce the amount to stay within my macros.
How can I make this recipe dairy-free?
I use dairy-free cream cheese and swap butter with coconut oil or ghee for a dairy-free version that still tastes rich and delicious.
Can I serve this warm or cold?
Both work! I love it warm with keto whipped cream on top, but it’s just as good straight from the fridge for a refreshing, cheesecake-like dessert.
Is this recipe keto-friendly?
Absolutely. Each serving contains just 5g net carbs, with plenty of healthy fats and minimal sugar, making it perfect for anyone following a keto or low-carb diet.
Conclusion
This Keto Blueberry Cream Cheese Cobbler brings together fruity, creamy, and buttery elements into one dreamy dessert. It’s easy to make, satisfying to eat, and fits perfectly into a keto lifestyle. Whether I’m enjoying it as a cozy night-in treat or serving it to friends, it’s always a crowd-pleaser. And the best part? I get all the cobbler comfort without any of the carb guilt.
