Ingredients:
For the Blueberry Filling:
- 3 cups fresh or frozen blueberries
- 1/4 cup granulated low-carb sweetener (such as Erythritol or Stevia)
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon xanthan gum (optional, for thickening)
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated low-carb sweetener
- 1 teaspoon vanilla extract
For the Cobbler Topping:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated low-carb sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Blueberry Filling:
- In a medium saucepan, combine the blueberries, sweetener, lemon juice, water, and vanilla extract.
- If using xanthan gum, sprinkle it over the blueberry mixture and stir well to combine.
- Simmer the mixture over medium heat until the berries are softened, and the filling has thickened slightly.
- Remove from heat and set aside.
- Prepare the Cream Cheese Layer:
- In a mixing bowl, beat together the softened cream cheese, sweetener, and vanilla extract until smooth and well combined.
- Assemble the Layers:
- Spread the cream cheese mixture evenly in the bottom of a greased baking dish.
- Spoon the blueberry filling over the cream cheese layer.
- Prepare the Cobbler Topping:
- In a separate bowl, mix together almond flour, coconut flour, sweetener, baking powder, and salt.
- Add melted butter, egg, and vanilla extract to the dry ingredients, and stir until a dough forms.
- Top the Blueberry Layer:
- Drop spoonfuls of the cobbler topping over the blueberry layer, spreading it out evenly.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown, and the blueberry filling is bubbly.
- Cool and Serve:
- Allow the cobbler to cool for a bit before serving. It can be served warm or at room temperature.