27+ Irresistible Keto Blueberry Cobbler Recipes You Need to Try

If you’re following a keto diet and craving a delicious dessert, look no further!

Blueberry cobbler is a classic dessert loved by many, but with the right ingredients, you can turn it into a low-carb masterpiece.

Whether you’re a keto veteran or just starting to explore the world of low-carb baking, we have over 27+ keto blueberry cobbler recipes that will satisfy your cravings without compromising your dietary goals.

From sweet, fruity fillings to buttery, crumbly toppings, these recipes offer something for everyone.

Whether you prefer a nutty topping, a rich creamy filling, or a decadent chocolate twist, there’s a keto blueberry cobbler recipe here for you to enjoy at any time.

So, let’s dive into this ultimate collection of keto-friendly desserts that will bring comfort and joy to your keto journey!

27+ Irresistible Keto Blueberry Cobbler Recipes You Need to Try

With over 27+ keto blueberry cobbler recipes to choose from, you now have an abundance of options to make this classic dessert fit seamlessly into your low-carb lifestyle.

Whether you prefer a nutty, creamy, or spiced topping, or if you’re looking for the perfect way to use those ripe blueberries, these keto-friendly cobblers prove that dessert can be both delicious and nutritious.

By swapping traditional high-carb ingredients for keto-approved alternatives, you can enjoy this sweet treat without the guilt.

So, next time you’re in the mood for a fruity, comforting dessert, reach for one of these amazing keto blueberry cobbler recipes and indulge in a guilt-free delight.

Classic Keto Blueberry Cobbler

This classic keto blueberry cobbler is a delightful low-carb dessert that brings out the natural sweetness of fresh blueberries without compromising your diet. It combines a juicy blueberry filling with a crumbly almond flour topping, making it a comforting yet guilt-free treat. Perfect for gatherings or as a weeknight dessert!

Ingredients

For the filling:

• 2 cups fresh or frozen blueberries
• 2 tablespoons powdered erythritol (or your preferred keto sweetener)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon xanthan gum

For the topping:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup powdered erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
Combine blueberries, erythritol, lemon juice, vanilla extract, and xanthan gum in a bowl. Mix well and spread evenly in the baking dish.
In another bowl, whisk almond flour, coconut flour, erythritol, baking powder, and salt. Add melted butter, egg, and vanilla extract to form a dough.
Drop small spoonfuls of the dough over the blueberries to cover them partially.
Bake for 25–30 minutes, or until the topping is golden and the blueberries are bubbling. Let cool slightly before serving.

This classic keto blueberry cobbler is warm, sweet, and just the right amount of tart. Pair it with a dollop of sugar-free whipped cream or keto vanilla ice cream for an indulgent treat that stays within your macros.

Coconut-Lover’s Keto Blueberry Cobbler

If you adore the tropical flavor of coconut, this keto blueberry cobbler is for you. It combines juicy blueberries with a rich coconut topping that adds a unique twist to the traditional recipe. This dessert is packed with flavor and texture, making it a crowd-pleaser for all!

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons monk fruit sweetener
• 1 tablespoon lime juice
• 1/2 teaspoon coconut extract
• 1 teaspoon psyllium husk

For the topping:

• 1/2 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 3 tablespoons granulated erythritol
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup coconut oil, melted
• 1 large egg
• 1/2 teaspoon coconut extract

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a small baking dish.
In a bowl, combine blueberries, sweetener, lime juice, coconut extract, and psyllium husk. Mix and layer the mixture into the baking dish.
For the topping, whisk almond flour, shredded coconut, coconut flour, erythritol, baking powder, and salt in a bowl. Add coconut oil, egg, and coconut extract to form a dough.
Drop the dough over the blueberry mixture, leaving some gaps for bubbling.
Bake for 30–35 minutes, or until the topping is golden and the blueberries are bubbly. Let it cool for a few minutes before serving.

This coconut-infused blueberry cobbler brings a tropical flair to your keto desserts. The combination of flavors is a refreshing change and will transport your taste buds to a sunny beach!

Nutty Keto Blueberry Cobbler

Packed with a crunchy pecan topping, this nutty keto blueberry cobbler offers a delightful contrast of textures. It’s the ultimate dessert for nut lovers who enjoy a bit of crunch with their sweets. Simple, delicious, and perfectly keto-friendly!

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons allulose or erythritol
• 1 tablespoon orange zest
• 1 teaspoon cinnamon
• 1/2 teaspoon xanthan gum

For the topping:

• 3/4 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons coconut flour
• 3 tablespoons powdered erythritol
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup softened butter
• 1 large egg
• 1/2 teaspoon almond extract

Instructions

Preheat the oven to 350°F (175°C) and grease a small baking dish.
Mix blueberries, sweetener, orange zest, cinnamon, and xanthan gum in a bowl. Spread evenly in the baking dish.
In another bowl, combine almond flour, pecans, coconut flour, erythritol, baking soda, and salt. Add softened butter, egg, and almond extract to form a dough.
Spoon the dough over the blueberries and gently press to flatten.
Bake for 30 minutes, or until the topping is golden and crisp. Cool slightly before serving.

This nutty blueberry cobbler combines the juicy sweetness of blueberries with a crunchy, buttery pecan topping. It’s perfect for a cozy dessert that feels indulgent yet stays low in carbs.

Keto Blueberry Cobbler with Almond Streusel Topping

This keto blueberry cobbler features a crisp almond streusel topping that adds a delightful crunch to the tender blueberry filling. With its subtle sweetness and satisfying texture, it’s a perfect dessert for anyone on a keto diet looking for a low-carb indulgence.

Ingredients

For the filling:

• 2 cups fresh or frozen blueberries
• 2 tablespoons stevia or monk fruit sweetener
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1 cup almond flour
• 1/2 cup sliced almonds
• 1/4 cup butter, melted
• 1/4 cup erythritol
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, toss the blueberries with the sweetener, lemon zest, vanilla extract, and arrowroot powder. Spread the mixture evenly in the baking dish.
In another bowl, combine almond flour, sliced almonds, melted butter, erythritol, cinnamon, and salt to create the streusel topping. Sprinkle the mixture evenly over the blueberry filling.
Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with almond streusel topping offers the best of both worlds: a sweet, gooey blueberry filling and a crunchy, buttery almond topping. It’s an irresistible low-carb treat that’s perfect for any occasion!

Keto Blueberry Cobbler with Ricotta Cheese

For a creamier twist on the classic blueberry cobbler, this recipe features a rich ricotta cheese topping that blends perfectly with the blueberries. The smooth texture of the ricotta adds an indulgent quality to this keto dessert while keeping it light and low-carb.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or your preferred keto sweetener
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch or arrowroot powder

For the topping:

• 1/2 cup ricotta cheese
• 1/4 cup coconut flour
• 2 tablespoons erythritol
• 1 large egg
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

Preheat the oven to 350°F (175°C) and grease a small baking dish.
Mix blueberries, sweetener, lemon juice, vanilla extract, and cornstarch in a bowl, then layer the mixture evenly in the baking dish.
For the topping, whisk together ricotta cheese, coconut flour, erythritol, egg, vanilla extract, and salt until smooth. Spoon the ricotta mixture over the blueberries, spreading it evenly.
Bake for 30 minutes, or until the top is golden and the blueberries are bubbling. Allow the cobbler to cool for a few minutes before serving.

This ricotta-topped keto blueberry cobbler provides a creamy, comforting texture that perfectly complements the juicy blueberries. It’s a unique, indulgent twist on the traditional dessert that will satisfy any sweet craving.

Chocolate-Dipped Keto Blueberry Cobbler

This decadent keto blueberry cobbler is elevated with a touch of dark chocolate. The rich, melted chocolate pairs beautifully with the blueberries, making this dessert a perfect way to indulge while sticking to your keto diet.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons powdered erythritol
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin (optional, for thicker filling)

For the topping:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 2 tablespoons erythritol
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/4 teaspoon vanilla extract

For the chocolate drizzle:

• 2 ounces 85% dark chocolate
• 1 tablespoon heavy cream

Instructions

Preheat the oven to 350°F (175°C) and grease a small baking dish.
Combine blueberries, erythritol, lemon juice, vanilla extract, and gelatin in a bowl. Layer the mixture evenly in the baking dish.
For the topping, whisk almond flour, cocoa powder, erythritol, baking powder, and salt in a bowl. Add melted butter, egg, and vanilla extract to form a dough. Spoon the dough over the blueberries, leaving some gaps.
Bake for 25–30 minutes, or until the topping is golden and the blueberries are bubbling.
While the cobbler is cooling, melt dark chocolate with heavy cream in a microwave-safe bowl, stirring every 20 seconds until smooth. Drizzle the melted chocolate over the cobbler before serving.

This chocolate-dipped keto blueberry cobbler is a showstopper, combining the rich flavors of dark chocolate with the sweetness of blueberries. It’s the perfect dessert for chocolate lovers on a keto diet!

Keto Blueberry Cobbler with Cream Cheese Topping

This keto blueberry cobbler features a velvety cream cheese topping that adds a luscious, tangy flavor to the sweet blueberries. With its creamy texture and buttery almond flour crust, it’s a decadent treat for any low-carb enthusiast. Perfect for a special occasion or just a cozy night in.

Ingredients

For the filling:

• 2 cups fresh or frozen blueberries
• 3 tablespoons erythritol (or preferred keto sweetener)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch or arrowroot powder

For the topping:

• 1/2 cup cream cheese, softened
• 1/4 cup almond flour
• 2 tablespoons powdered erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, vanilla extract, and cornstarch. Stir well and layer the mixture into the baking dish.
For the topping, whisk together the softened cream cheese, almond flour, erythritol, egg, vanilla extract, and salt until smooth and well combined.
Dollop the cream cheese mixture on top of the blueberries and gently spread it over the filling.
Bake for 30–35 minutes, or until the topping is golden and the filling is bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with a cream cheese topping is rich, smooth, and full of flavor. The creamy layer pairs wonderfully with the burst of blueberries, making it an irresistible low-carb dessert.

Keto Blueberry Cobbler with Hazelnut Topping

Hazelnuts bring a unique, nutty flavor to this keto blueberry cobbler. Paired with a sweet blueberry filling, the crunchy hazelnut topping creates a satisfying contrast in texture, making it a delicious, low-carb dessert. Perfect for nut lovers!

Ingredients

For the filling:

• 2 cups fresh or frozen blueberries
• 3 tablespoons stevia or preferred keto sweetener
• 1 tablespoon lemon zest
• 1/2 teaspoon cinnamon
• 1 tablespoon arrowroot powder

For the topping:

• 3/4 cup almond flour
• 1/4 cup finely chopped hazelnuts
• 2 tablespoons erythritol
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and grease a small baking dish.
In a bowl, mix the blueberries, sweetener, lemon zest, cinnamon, and arrowroot powder. Stir well and spread the mixture evenly in the baking dish.
For the topping, combine almond flour, chopped hazelnuts, erythritol, baking soda, and salt in a bowl. Add melted butter, egg, and vanilla extract to form a dough.
Spoon the dough over the blueberries, covering most of the filling, and bake for 25–30 minutes, or until the topping is golden and the filling is bubbling. Let it cool slightly before serving.

This keto blueberry cobbler with hazelnut topping is a deliciously crunchy dessert with a rich, nutty flavor. The combination of blueberries and hazelnuts makes for a unique, satisfying treat that feels indulgent yet remains low in carbs.

Keto Blueberry Cobbler with Cinnamon Swirl Topping

This keto blueberry cobbler is made even more exciting with a cinnamon swirl topping that infuses the entire dessert with warm, aromatic spices. The combination of blueberries and cinnamon is a classic, and this recipe elevates the flavors while keeping it keto-friendly.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or preferred keto sweetener
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoons erythritol
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract

For the cinnamon swirl:

• 1 tablespoon cinnamon
• 2 tablespoons erythritol

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, mix blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir well and spread evenly in the baking dish.
In another bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. Add melted butter, egg, and vanilla extract to form a dough.
Spoon the dough over the blueberries, creating gaps for the cinnamon swirl.
Mix cinnamon and erythritol in a small bowl and swirl this mixture over the dough before baking.
Bake for 25–30 minutes, or until the topping is golden and the filling is bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with a cinnamon swirl topping is a delightful twist on the classic. The cinnamon swirl adds a comforting, spiced aroma that complements the sweet and tangy blueberries, making it a perfect dessert for any time of year.

Keto Blueberry Cobbler with Pecan Crust

This keto blueberry cobbler is topped with a crunchy, nutty pecan crust that enhances the natural sweetness of the blueberries. The combination of buttery pecans and juicy berries makes for a delicious, low-carb treat that’s perfect for any dessert lover on a keto diet.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or sweetener of your choice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder or xanthan gum

For the topping:

• 1/2 cup almond flour
• 1/2 cup chopped pecans
• 3 tablespoons erythritol
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir well and spread evenly in the baking dish.
In a separate bowl, combine almond flour, chopped pecans, erythritol, cinnamon, and salt. Add melted butter, egg, and vanilla extract to form a dough-like mixture.
Spread the pecan topping evenly over the blueberries and bake for 30 minutes, or until the topping is golden and the filling is bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with pecan crust offers a perfect balance of texture and flavor. The crunchy pecan topping gives it a hearty, nutty flavor that pairs beautifully with the sweet blueberries.

Keto Blueberry Cobbler with Chia Seed Filling

For a twist on the classic blueberry cobbler, this recipe uses chia seeds to thicken the blueberry filling, adding texture and a subtle crunch. The chia seeds not only help with consistency but also provide a boost of fiber, making this a nutritious dessert that is still low in carbs.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or stevia
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons chia seeds

For the topping:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup erythritol
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup melted coconut oil
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, mix blueberries, erythritol, lemon juice, vanilla extract, and chia seeds. Stir well and let the mixture sit for 5–10 minutes to allow the chia seeds to absorb some liquid. Once thickened, pour the mixture into the baking dish.
For the topping, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. Add melted coconut oil, egg, and vanilla extract to form a dough.
Spoon the topping over the blueberry mixture, covering most of it.
Bake for 25–30 minutes, or until the topping is golden and the filling is thickened and bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with chia seed filling is a wonderful way to enjoy a healthy, satisfying dessert while keeping your carbs in check. The chia seeds create a unique texture and add a boost of nutrients to this delicious treat.

Keto Blueberry Cobbler with Lemon Almond Topping

A zesty lemon almond topping transforms this keto blueberry cobbler into a fresh, bright dessert with a crunchy finish. The combination of lemon and blueberries is always a winner, and the almond topping adds a rich flavor that perfectly balances the tartness of the fruit.

Ingredients

For the filling:

• 2 cups blueberries
• 3 tablespoons erythritol or sweetener of choice
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon arrowroot powder

For the topping:

• 1 cup almond flour
• 2 tablespoons powdered erythritol
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon lemon extract
• 1/2 teaspoon almond extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, lemon zest, and arrowroot powder. Stir well and layer the mixture evenly in the baking dish.
For the topping, mix almond flour, erythritol, baking powder, and salt in a separate bowl. Add melted butter, egg, lemon extract, and almond extract. Stir to form a thick dough.
Spoon the dough over the blueberries, covering most of the fruit.
Bake for 30 minutes, or until the topping is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with lemon almond topping is a refreshing and vibrant dessert that’s perfect for a light yet indulgent treat. The lemon zest adds a burst of flavor, making this cobbler the ideal choice for those who love a tangy twist on their desserts.

Keto Blueberry Cobbler with Macadamia Nut Crust

This keto blueberry cobbler features a rich, buttery macadamia nut crust that perfectly complements the sweet, tangy blueberries. The macadamia nuts provide a delicate crunch and luxurious flavor, making this cobbler feel indulgent yet low-carb.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or preferred sweetener
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 3/4 cup almond flour
• 1/2 cup macadamia nuts, chopped
• 2 tablespoons erythritol
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, mix blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Spread the blueberry mixture evenly in the baking dish.
In another bowl, combine almond flour, chopped macadamia nuts, erythritol, baking powder, and salt. Add melted butter, egg, and vanilla extract to form a dough.
Spoon the dough over the blueberries, covering the filling.
Bake for 30 minutes, or until the topping is golden brown and the blueberries are bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with macadamia nut crust is a delicious treat that offers the perfect balance of creamy and crunchy. The buttery macadamia crust gives the cobbler a rich, tropical flavor that will have you coming back for more.

Keto Blueberry Cobbler with Flaxseed Meal Topping

If you’re looking for a healthier, fiber-rich alternative to traditional cobbler toppings, this keto blueberry cobbler with a flaxseed meal topping is a great option. The flaxseed meal provides a subtle nuttiness and thickens the topping, giving it an interesting texture while maintaining a low-carb profile.

Ingredients

For the filling:

• 2 cups blueberries
• 3 tablespoons erythritol or sweetener of choice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds (optional for extra texture)

For the topping:

• 1 cup flaxseed meal
• 1/2 cup almond flour
• 2 tablespoons erythritol
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/4 cup melted coconut oil
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, vanilla extract, and chia seeds (if using). Stir well and spread the mixture evenly in the baking dish.
For the topping, mix flaxseed meal, almond flour, erythritol, baking soda, and salt in a separate bowl. Add melted coconut oil, egg, and vanilla extract, stirring until a dough forms.
Spread the topping evenly over the blueberry filling and bake for 25–30 minutes, or until the topping is golden and the blueberries are bubbling. Let it cool slightly before serving.

This keto blueberry cobbler with flaxseed meal topping is an excellent choice for anyone looking to add extra fiber to their keto diet. The flaxseed meal adds an earthy flavor that pairs well with the blueberries, making it both nutritious and satisfying.

Keto Blueberry Cobbler with Pumpkin Spice Topping

For those who love fall flavors, this keto blueberry cobbler with pumpkin spice topping is the perfect dessert. The warming spices in the topping blend beautifully with the blueberries, creating a cozy and comforting treat that’s perfect for the cooler months.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or your preferred sweetener
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 3 tablespoons erythritol
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir well and spread the blueberry mixture evenly in the baking dish.
For the topping, mix almond flour, coconut flour, erythritol, pumpkin pie spice, and salt in a bowl. Add melted butter, egg, and vanilla extract, stirring until well combined.
Drop spoonfuls of the topping over the blueberry mixture, covering it partially.
Bake for 30 minutes, or until the topping is golden and the blueberries are bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with pumpkin spice topping brings a comforting fall twist to the traditional recipe. The pumpkin pie spices add depth and warmth, making this dessert perfect for cozy evenings or holiday celebrations.

Keto Blueberry Cobbler with Coconut Flour Topping

This keto blueberry cobbler uses a coconut flour topping that is soft and slightly crumbly, providing a light texture that complements the juicy blueberries perfectly. The coconut flour adds a subtle coconut flavor, making this a tropical-inspired treat that’s both low-carb and delicious.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or preferred sweetener
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 2 tablespoons erythritol
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup melted butter
• 2 large eggs
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, mix blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir well and spread evenly in the baking dish.
For the topping, combine coconut flour, almond flour, erythritol, baking powder, and salt in a separate bowl. Add melted butter, eggs, and vanilla extract, stirring until smooth.
Spoon the coconut flour mixture over the blueberries, covering most of the filling.
Bake for 30 minutes, or until the topping is golden and the filling is bubbly. Let it cool for a few minutes before serving.

This keto blueberry cobbler with coconut flour topping is light yet satisfying. The coconut flour adds a lovely flavor and texture, while the blueberries burst with sweetness. A great option for those looking for a different, low-carb dessert.

Keto Blueberry Cobbler with Walnuts and Cinnamon Crunch

This keto blueberry cobbler features a crunchy, cinnamon-sweetened walnut topping that brings a delightful texture and warm, spiced flavor to the dish. The nuts give the cobbler a satisfying crunch, while the blueberries remain tender and sweet.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or sweetener of your choice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1/2 cup chopped walnuts
• 1/2 cup almond flour
• 2 tablespoons erythritol
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, mix blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Spread the blueberry mixture evenly in the baking dish.
In another bowl, combine chopped walnuts, almond flour, erythritol, cinnamon, baking soda, and salt. Add melted butter, egg, and vanilla extract to form a dough.
Spoon the walnut mixture over the blueberries, ensuring it’s spread evenly.
Bake for 25–30 minutes, or until the topping is golden and crunchy, and the blueberries are bubbling. Let it cool slightly before serving.

This keto blueberry cobbler with walnut and cinnamon crunch topping is a delightful, flavorful dessert with a satisfying crunch. The walnuts add richness, while the cinnamon brings a cozy warmth to the blueberries.

Keto Blueberry Cobbler with Ricotta and Almond Crumble

This keto blueberry cobbler features a rich, creamy ricotta filling mixed with almond flour for a slightly sweet and textured topping. The ricotta provides a rich creaminess that pairs beautifully with the burst of blueberries in this low-carb dessert.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or sweetener of your choice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1/2 cup ricotta cheese
• 1/4 cup almond flour
• 2 tablespoons erythritol
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir to mix, then spread evenly in the baking dish.
For the topping, mix ricotta cheese, almond flour, erythritol, baking powder, and salt in a bowl. Add melted butter, egg, and vanilla extract, mixing until smooth.
Dollop the ricotta mixture over the blueberries, gently spreading it into an even layer.
Bake for 30 minutes, or until the topping is golden and the blueberries are bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with ricotta and almond crumble is creamy and rich, making it a perfect low-carb dessert for those who enjoy a slightly more indulgent treat. The combination of ricotta and blueberries creates a delicious balance of creamy and fruity flavors.

Keto Blueberry Cobbler with Chopped Almonds and Coconut Flakes

This keto blueberry cobbler combines the natural sweetness of blueberries with a crunchy almond and coconut topping. The addition of coconut flakes brings a subtle tropical flavor, while the almonds add a satisfying crunch. This cobbler is both delicious and full of healthy fats, making it the perfect low-carb dessert.

Ingredients

For the filling:

• 2 cups blueberries
• 3 tablespoons erythritol or sweetener of choice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped almonds
• 1/4 cup unsweetened coconut flakes
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, mix blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir well and spread evenly in the baking dish.
For the topping, combine almond flour, chopped almonds, coconut flakes, erythritol, cinnamon, and salt in a bowl. Add melted butter, egg, and vanilla extract, mixing until a dough-like consistency forms.
Spoon the topping over the blueberries, covering most of the filling.
Bake for 30 minutes, or until the topping is golden and the filling is bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with chopped almonds and coconut flakes offers a delightful combination of crunchy textures and tropical flavors. It’s a satisfying treat that feels indulgent yet is perfectly low-carb.

Keto Blueberry Cobbler with Zucchini Topping

For a unique twist, this keto blueberry cobbler uses zucchini to create a soft, moist topping that adds moisture without the extra carbs. The zucchini pairs well with the sweet blueberries and gives the cobbler a subtle vegetable boost. Perfect for anyone looking for a lower-carb alternative.

Ingredients

For the filling:

• 2 cups blueberries
• 2 tablespoons erythritol or preferred sweetener
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1/2 cup almond flour
• 1/4 cup grated zucchini (squeezed to remove excess moisture)
• 2 tablespoons erythritol
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir well and spread the mixture evenly in the baking dish.
For the topping, combine almond flour, grated zucchini, erythritol, baking powder, and salt. Add melted butter, egg, and vanilla extract, mixing until smooth.
Spread the zucchini mixture over the blueberries, covering most of the filling.
Bake for 30 minutes, or until the topping is golden and the blueberries are bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with zucchini topping is a creative and healthy variation. The zucchini creates a light, moist topping, while the blueberries remain the star of the dish with their sweet flavor.

Keto Blueberry Cobbler with Chocolate Chip Topping

If you’re a fan of chocolate, this keto blueberry cobbler is sure to delight. The sweet and tart blueberries pair wonderfully with a rich chocolate chip topping, creating a dessert that’s both decadent and low-carb. The sugar-free chocolate chips make it indulgent yet keto-friendly.

Ingredients

For the filling:

• 2 cups blueberries
• 3 tablespoons erythritol or sweetener of choice
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

For the topping:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons erythritol
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and grease a small baking dish.
In a bowl, combine blueberries, erythritol, lemon juice, vanilla extract, and arrowroot powder. Stir well and spread evenly in the baking dish.
For the topping, combine almond flour, cocoa powder, erythritol, baking soda, and salt in a bowl. Add melted butter, egg, and vanilla extract, mixing until smooth.
Fold in the sugar-free chocolate chips and spoon the mixture over the blueberries.
Bake for 30 minutes, or until the topping is golden and the filling is bubbling. Let it cool for a few minutes before serving.

This keto blueberry cobbler with chocolate chip topping is a perfect treat for chocolate lovers. The chocolate chips bring a rich, decadent flavor that pairs beautifully with the fresh blueberries, making this cobbler an indulgent low-carb dessert.

Note: More recipes are coming soon!