Low Carb, No Added Sugar Blueberry Cobbler
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This healthy and delicious blueberry cobbler comes together quickly and is perfect for last-minute dessert needs or to satisfy your sweet tooth in a healthy way. It is low-carb, paleo-approved, gluten-free, dairy-free, and has no added sugar!
Recipe Profile:
Mediterranean Diet
Paleo
Low Carb
Gluten Free
Dairy Free
Vegetarian
No Added Sugar
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Full of Superfood Ingredients
This recipe includes a few superfood ingredients worth highlighting:
Almond flour is high in fiber and protein and lower in carbs, making it an excellent replacement for regular flour in baking recipes. Almonds are high in antioxidants and vitamin E, help keep blood sugar stable, are high in magnesium, support healthy cholesterol levels, and have been found to decrease the risk of developing heart disease, Alzheimer’s disease, and cancer. I buy this almond flour for my baking needs.
Blueberries are an easy-to-find superfood that should definitely be a part of your regular diet. Blueberries are extremely nutrient-dense as they are high in vitamin C, vitamin K, and manganese and are high in fiber and antioxidants. Blueberries can help protect against cancer and aging, keep cholesterol levels in check, lower blood pressure, and protect against heart disease. They also support healthy brain function and can improve memory. (reference) Fortunately, these benefits can be obtained by eating just 1/2 cup of blueberries a few times a week.
Coconut flour is a common ingredient in gluten-free baking, and it comes with a range of health benefits that you just can’t get with normal baking flour. Coconut flour is high in fiber and protein, low in carbs, and high in potassium and iron. It helps to support healthy blood pressure, healthy cholesterol levels, proper digestion, and helps stabilize blood sugar. (reference)
Ghee is similar to clarified butter and is made when butter is heated and the milk solids are removed. Ghee is paleo-approved (butter is not) and may be better tolerated by those who are lactose intolerant. Ghee is also high in fat-soluble vitamins and healthy fatty acids that can help support healthy blood pressure, prevent cancer, decrease inflammation, and improve the symptoms of leaky gut. (reference)
Monk fruit extract powder is an excellent addition to healthy desserts as it serves as a natural replacement for sugar. A little goes a LONG way, and you need just 1 teaspoon of monk fruit powder to replace 1 cup of sugar. Monk fruit is a safe, natural sweetener for those with diabetes. It even provides some anti-inflammatory effects, supports healthy blood sugar levels, and may even prevent cancer development. (reference)
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Prep Your Space:
For this recipe, you’ll need:
a medium-size mixing bowl
a small mixing bowl
Servings: 9
Ingredients:
5 cups blueberries (or a mix of berries)
2/3 cup blanched almond flour (I use this brand)
⅓ cup coconut flour
1 tsp. monk fruit powder
1 teaspoon cinnamon
¼ teaspoon Himalayan pink salt
1 egg, whisked
1 teaspoon vanilla
6 Tablespoons ghee, melted
Directions:
Preheat the oven to 350 degrees F. Spray an 8x8 baking dish with non-stick spray, or use a paper towel and spread extra ghee, butter, or coconut oil to make the dish non-stick.
Add the blueberries to the dish and spread them out evenly.
In a mixing bowl, add the almond flour, coconut flour, monk fruit powder, cinnamon, and salt. Mix until well combined.
In a smaller bowl, add the egg and vanilla extract and whisk together.
Add the egg and vanilla mixture to the dry mixture, and use a fork to mix it all together to create a “crumble" mix.
Sprinkle the crumble topping over the berries, and use a spoon to evenly distribute it over the berries.
Drizzle the melted ghee evenly over the berries and crumble.
Bake in the oven for 25 minutes, then remove and serve immediately.
Notes:
Rather than using just blueberries, try a mix of berries such as blueberries, blackberries, and raspberries. Strawberries are also a delicious addition.
Nutrition:
Calories: 215 | Total Fat: 16 g. | Total Carb: 17 g. | Protein: 4 g | Sugar: 9 g | Fiber: 4 g
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