🫐 Keto Blueberry Cream Cheese Cobbler
This keto blueberry cream cheese cobbler is warm, gooey, and slightly tangy with bursts of juicy blueberries and a soft, buttery topping. The cream cheese adds a cheesecake-like richness, making it feel indulgent while staying low-carb.
🧾 Ingredients
🫐 Blueberry Layer:
2 cups fresh or frozen blueberries
¼ cup sugar substitute (erythritol or monk fruit)
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp xanthan gum (thickener)
🧀 Cream Cheese Layer:
4 oz cream cheese, softened
2 tbsp sugar substitute
1 egg
🥧 Cobbler Topping:
1 cup almond flour
¼ cup sugar substitute
1 tsp baking powder
1 egg
¼ cup melted butter
½ tsp vanilla extract
🔪 Instructions
1. Preheat oven
Set to 350°F (175°C)
Lightly grease a baking dish
2. Make blueberry base
In a bowl, mix blueberries, sweetener, lemon juice, vanilla, and xanthan gum
Spread evenly in the baking dish
3. Prepare cream cheese layer
Beat cream cheese, sweetener, and egg until smooth
Spoon dollops over the blueberries
4. Make cobbler topping
Mix almond flour, sweetener, and baking powder
Add egg, melted butter, and vanilla
Stir into a thick batter
5. Assemble
Spoon topping over the cream cheese and blueberries (don’t worry about covering completely)
6. Bake
Bake for 35–40 minutes
Until golden on top and bubbling around the edges
7. Cool & serve
Let cool for 10–15 minutes before serving
Best served warm
❓ Q&A
Q: Can I use frozen blueberries?
A: Yes—no need to thaw, just add a couple extra minutes to bake time.
Q: Is this very sweet?
A: It’s moderately sweet—adjust sweetener to taste.
Q: Can I swap almond flour?
A: Coconut flour can work, but you’ll need less and more liquid (different texture).
Q: How do I store it?
Fridge: up to 5 days
Reheat in microwave or oven
Q: Net carbs?
A: Typically low (around 4–6 net carbs per serving depending on sweetener used).
💡 Tips
Add a pinch of cinnamon for extra depth
Top with whipped cream for a dessert vibe
Let it sit longer for thicker consistency.