Low Carb Blueberry Cobbler

So here I am posting a low carb dessert recipe for the second day in a row! This has got to be a first in IBIH history, since I usually post around one a month if that – and now I’m posting 2 in the same week! That should tell you that this is a good one!

As I mentioned yesterday in the Low Carb Blueberry Cheese Danish Coffee Cake post, it’s been blueberrypalooza for the last week in the IBIH kitchen! I had planned to stagger the desserts and post this low carb blueberry cobbler next week with some savory low carb recipes in between, but the plain fact is, I’ve got a super busy weekend coming up with overnight guests and a party Saturday night, and this recipe is the closest one to being ready to post right now at 6:30am!

Such is the life of a food blogger sometimes. Schedule – Shmedule. Sometimes you just go with what you’ve got! And I doubt I’ll get any complaints over this incredibly easy and delicious low carb blueberry cobbler recipe!

ull disclosure – I had some epic fails with this concept this week. The low carb blueberry cobbler recipe itself was fine, but I was determined to find a way to do it in the microwave so I didn’t have to make my kitchen feel like the surface of the sun from the horrible leaky oven in our rental.

Unfortunately, the blueberries would boil over the sides in the microwave before the crust would cook through. I tried different ratios, different topping styles – all with disastrous results.

My microwave was begging for mercy and I’d wasted over 2 pints of blueberries so I finally cried uncle and just made this low carb blueberry cobbler in the oven.

It only takes 20 minutes or so to bake, which is just enough to cook some of the blueberries down into syrup, but also leaves some whole just at the point of bursting which makes for a lovely texture when eating it.

Low Carb Blueberry Cobbler
Low Carb Blueberry Cobbler


For the filling:

  • 3 cups blueberries
  • ¼ tsp xanthan gum (to thicken)
  • 2 Tbsp Swerve (or other sweetener)
  • 1 tsp lemon juice

For the topping:

  • 2 Tbsp butter
  • ⅔ cup almond flour
  • 2 Tbsp Swerve (or other sweetener)
  • ½ tsp lemon zest


  1. In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
  2. Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
  3. Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.

You can find complete recipes of this Low Carb Blueberry Cobbler in ibreatheimhungry.com

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