Blueberry cobbler always makes me think of family vacations in Myrtle Beach, South Carolina. It’s always on the dessert menu at some of our favorite restaurants. While blueberries are one of the fruits with a great source of fiber and lower in calories and carbs, traditional cobbler recipes are generally higher in both of the latter categories. Recently, I made a healthier version that’s lower in carbs and packed with flavor to enjoy before blueberry season is over.

 

 

Ingredients:

For the blueberries:

  • ¼ cup Splenda or Stevia
  • ¼ tsp sea salt
  • 2 cups fresh blueberries 
  • 1 tbsp lemon juice

For the topping:

  • ½ cup coconut flour
  • 2 tbsp Splenda or Stevia
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ¼ tsp ground cinnamon
  • ¼ cup butter
  • 1 large egg
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit.

For the blueberries:

  1. In an 8×8 glass pan, whisk together the sweetener and sea salt.  
  2. Add blueberries and stir to combine.
  3. Stir in lemon juice and set aside.

For the topping:

  1. In a medium sized bowl, whisk together the coconut flour, sweetener, baking soda, sea salt, and cinnamon.
  2. Add butter, egg and vanilla and use an electric mixer to combine together until a batter has formed.
  3. Carefully spread the batter on top of the prepared blueberries.
  4. Bake in the preheated oven for 25-28 minutes or until blueberries are bubbly and biscuit topping is golden brown.  Serve warm, (my favorite!) room temperature, or chilled. Enjoy!

    

Nutrition Facts: (Serves 9)