Blueberry Cobbler - Low Carb and Gluten Free

• Produce

  • 3 cups Blueberries
  • 1/2 tsp Lemon, zest

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 2/3 cup Almond flour
  • 1/4 tsp Xanthan gum

• Dairy

  • 2 tbsp Butter

• Other

  • 2 Tbsp Swerve (or other sweetener

Found on ibreatheimhungry.com

Description

Ingredients

• 3 cups blueberries
• ¼ tsp xanthan gum (to thicken)
• 2 Tbsp Swerve (or other sweetener)
• 1 tsp lemon juice
• 2 Tbsp butter
• ⅔ cup almond flour
• 2 Tbsp Swerve (or other sweetener)
• ½ tsp lemon zest

Directions

• In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
• Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
• Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
• Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps.
• Bake in a 375 degree (F) oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins - or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.