- ▢1 tbsp unsalted butter
- ▢4 cups fresh or frozen blueberries 600 g
- ▢1/3 cup granular erythritol 66 g
- ▢1 tsp lemon zest
- ▢1/2 tsp xanthan gum
- ▢1/4 to 1/2 tsp cinnamon optional
- ▢2 cups almond flour 200 g
- ▢3 tbsp powdered erythritol
- ▢1 tbsp coconut flour 8 g
- ▢2 tsp gluten-free baking powder
- ▢1 tsp xanthan gum
- ▢1/4 tsp salt
- ▢1/3 cup unsalted butter soft, room temperature (80 g)
- ▢1 large egg divided (1/2 in the batter and 1/2 for glazing)
- ▢1 to 2 tbsp unsweetened almond milk
- ▢1 tsp vanilla extract
- ▢1 tbsp powdered erythritol optional, for dusting
- For the filling, preheat the oven to 320 F/160 C/140 fan.
- Place the butter in a 10.5 x 7.5 x 2-inch (26.5 x 19 x 5-cm) oven-proof dish. Place in the oven to melt and then use to grease the dish. Allow any remaining butter to sit in the bottom of the dish.
- Add the blueberries, erythritol, lemon zest, xanthan gum, and cinnamon (optional), and stir to combine.
- Bake in the oven for 15 to 20 minutes.
- For the topping, add the almond flour, erythritol, coconut flour, baking powder, xanthan gum, and salt to a mixing bowl and mix to combine. Cut the butter into small cubes and rub through the dry mixture until you have a fine crumb. Alternatively, you can pulse the mixture in a food processor to make it quicker.
- Add the almond milk and roughly half the egg to the dry mixture, and stir to combine. Using your hands, knead the mixture to form a smooth dough. If the dough is too sticky, add some additional almond flour, and if the dough is too dry, add some almond milk.
- Roll the dough between two sheets of greaseproof paper until it is 1-inch (2.5 cm) thick. Cut out cobbler scones using a 2.5-inch (6.3 cm) round cookie cutter. Re-roll the dough scraps, cutting the scones until all the dough is used up. You should get about 7 thick scones. If you would like to increase the number of scones, simply roll the dough thinner but keep an eye on them during cooking as they may need less time.
- To assemble, give the blueberries a stir. Place the scones on top and glaze with the remaining egg.
- Transfer the cobbler back to the oven and bake for a further 20 to 25 minutes until the scones are golden.
- Serve with keto ice cream, yogurt, coconut yogurt or whipped cream.
Amount Per Serving Calories 140Calories from Fat 117% Daily Value*Fat 13g 20%
Saturated Fat 4g 25% Cholesterol 14mg 5% Sodium 53mg 2% Carbohydrates 4g 1% Fiber 2g 8% Sugar 1g 1% Protein 4g 8% Vitamin A 160 IU 3% Vitamin C 1mg 1% Calcium 35mg 4% Iron 1mg 6%