Low-Carb Blueberry Cream Cheese Cobbler Recipe
This Low-Carb Blueberry Cream Cheese Cobbler is a delicious, creamy dessert that fits perfectly into your keto lifestyle. It’s packed with blueberries, cream cheese, and the right amount of sweetness, making it an indulgent yet healthy treat!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Dish
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup almond flour
- 8 oz cream cheese softened
- 2 large eggs
- 1/4 cup butter melted
- 1 1/2 cups blueberries
- 1/4 cup keto-friendly sweetener
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or similar-sized casserole dish.
- In a medium bowl, whisk together the almond flour and baking powder until evenly combined.
- In a separate large bowl, beat the softened cream cheese until smooth. Add the eggs, melted butter, sweetener, and vanilla extract, mixing until creamy and well combined.
- Gradually add the dry ingredients to the cream cheese mixture and stir until a thick batter forms.
- Gently fold in the blueberries, being careful not to crush them.
- Spread the batter evenly into the prepared baking dish.
- Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out mostly clean.
- Remove from the oven and allow the cobbler to cool for 10–15 minutes before serving.
- Serve warm on its own or with a dollop of whipped cream for an extra-indulgent low-carb dessert.