Ingredients
Blueberry Filling
- 2 cups fresh or frozen blueberries
- 2–3 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 tsp chia seeds (optional, helps thicken)
Cream Cheese Layer
- 225g cream cheese, softened
- 2 tbsp sweetener
- 1 tsp vanilla extract
- 1 egg
Cobbler Topping
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp sweetener
- 1 tsp baking powder
- 1 egg
- 3 tbsp melted butter
- 2–4 tbsp unsweetened almond milk
- Pinch of salt
- ½ tsp cinnamon (optional)
Instructions
1. Prep Oven
Preheat:
- 175°C / 350°F
Grease a baking dish (8×8 inch works best).
2. Make Blueberry Layer
In a bowl mix:
- blueberries
- sweetener
- lemon juice
- vanilla
- chia seeds
Spread evenly in baking dish.
3. Make Cream Cheese Layer
Beat together:
- cream cheese
- sweetener
- vanilla
- egg
Drop spoonfuls over blueberries and gently spread (doesn’t need to be perfect).
4. Make Cobbler Topping
Mix:
- almond flour
- coconut flour
- baking powder
- sweetener
- salt
Add:
- egg
- melted butter
- almond milk
Stir until thick batter forms.
5. Assemble
Drop spoonfuls of cobbler batter over cream cheese layer.
Lightly spread — rustic topping is fine.
6. Bake
Bake:
- 30–40 minutes
Until:
- top is golden brown
- edges are bubbling
- center is set
7. Cool
Let sit:
- 10–15 minutes before serving
This helps layers firm up.
Optional Add-Ins
- Lemon zest for brightness
- Cinnamon for warmth
- Vanilla protein powder (1 scoop) for extra protein
- Crushed pecans on top for crunch
Low-Carb Tips
- Use frozen wild blueberries for stronger flavor and lower carb impact per bite
- Don’t skip lemon juice — it enhances sweetness without sugar
- Chia seeds help thicken without starch
