Keto Blueberry Cream Cheese Cobbler
A rich, fruity keto cobbler layered with juicy blueberries, creamy cheesecake, and a golden almond flour topping—low in carbs, full in flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Blueberry Layer:
2 cups fresh or frozen unsweetened blueberries
2 tbsp powdered erythritol
1 tsp lemon juice
1/2 tsp xanthan gum
Cream Cheese Layer:
8 oz full-fat cream cheese, softened
1 large egg
1 tsp vanilla extract
1/4 cup powdered erythritol
Cobbler Topping:
1 1/2 cups almond flour
2 tbsp coconut flour
1/4 cup powdered erythritol
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a baking dish or line with parchment paper.
In a bowl, mix blueberries, erythritol, lemon juice, and xanthan gum. Spread in the prepared dish.
In another bowl, beat softened cream cheese and erythritol until smooth. Add egg and vanilla, mix until creamy. Spread over blueberry layer.
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
Add melted butter, egg, and vanilla. Mix to form a thick batter.
Drop spoonfuls of the topping over the cream cheese layer, spreading lightly and leaving gaps.
Bake for 40 minutes or until the top is golden and firm.
Let cool for 15–20 minutes before slicing. Serve warm or chilled.
Notes
Use fresh blueberries for best texture, or frozen (no need to thaw).
Adjust sweetener to taste, especially if using monk fruit or allulose.
Add cinnamon to topping for a flavor twist.
Chill the topping batter if you prefer a firmer finish.
For dairy-free: use plant-based cream cheese and coconut oil instead of butter.
Find it online: https://elladishes.com/keto-blueberry-cream-cheese-cobbler/
